Save The first time I made baked feta pasta, my kitchen filled with this incredible roasted tomato smell that made my roommate actually abandon her video call to come investigate. We ended up eating straight from the baking dish, standing by the counter, completely forgetting about plates or the salad I'd planned. That's when I knew this wasn't just dinner—it was the kind of meal that demands you slow down and savor it.
Last winter, my sister came over after a terrible week at work, and I made this for her. She took one bite, got quiet, and then looked at me with these wide eyes and said 'I think this just fixed everything.' We sat there for hours talking and eating, and honestly, the pasta was gone long before the conversation was. That's the magic of this dish—it brings people together.
Ingredients
- 200 g feta cheese: Get the good stuff here—a solid block rather than crumbles means it melts into this impossibly creamy sauce that coats every single piece of pasta
- 500 g cherry tomatoes: They literally burst in the oven, releasing all their juices to create the most incredible sauce base you've ever tasted
- 100 g sun-dried tomatoes: These pack an umami punch that takes the whole dish from 'really good' to 'how is this so good'
- 3 cloves garlic: Thinly sliced so they roast alongside everything else, mellowing out and getting sweet instead of harsh
- 1 small red onion: Optional but adds this subtle sweetness that balances the tangy feta perfectly
- 350 g short pasta: Penne, fusilli, or rigatoni all work—their shapes hold onto that sauce like tiny flavor vehicles
- 4 tbsp extra-virgin olive oil: Don't skimp here, it's what carries all those Mediterranean flavors and creates that luxurious mouthfeel
- 1 tsp dried oregano and basil: Classic Greek herbs that make your kitchen smell like a tiny taverna in Santorini
- ½ tsp crushed red pepper flakes: Just enough warmth to make things interesting without overwhelming the delicate flavors
- Salt and black pepper: Season generously—feta can handle it, and it brings everything together
- ½ cup fresh basil: Torn by hand at the end for these bright, fresh bursts that cut through all that richness
- Grated Parmesan and lemon zest: The finishing touch that makes each serving feel restaurant-worthy
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and clear some counter space—you'll want to work quickly once that pasta is cooked.
- Prep the vegetables:
- In a large baking dish, toss together cherry tomatoes, chopped sun-dried tomatoes, sliced garlic, and onion with 3 tbsp olive oil, oregano, basil, red pepper flakes, salt, and pepper until everything's coated.
- Place the feta:
- Nestle that beautiful block of feta right in the center and drizzle with the remaining olive oil—it's going to get golden and incredible.
- Bake it all:
- Let it roast for 30–35 minutes until tomatoes burst and feta turns golden and soft, checking once to make sure nothing's browning too quickly.
- Cook the pasta:
- While everything bakes, boil pasta in salted water according to package directions, but don't forget to reserve ½ cup pasta water before draining—this liquid gold is crucial.
- Create the sauce:
- Pull the dish from the oven and mash the feta and tomatoes together until they form this creamy, dreamy sauce that'll make you want to cry happy tears.
- Combine everything:
- Add the drained pasta and that reserved pasta water to the baking dish, tossing until every piece of pasta is coated in sauce.
- Add fresh basil:
- Stir in torn fresh basil, taste, and adjust seasoning if needed—this is your last chance to get it perfect before serving.
- Serve it up:
- Plate it hot with grated Parmesan and lemon zest on top, then watch people's faces light up.
Save This pasta became my go-to comfort food during a particularly lonely month when I'd just moved to a new city. Something about putting it together—the ritual of arranging the feta, the anticipation of the oven timer, the way the kitchen filled with warmth—made me feel connected to something bigger. Now it's the first thing I make whenever I need to turn a house into a home.
Making It Your Own
I've learned that the best recipes are the ones you make your own, and this one invites experimentation. Sometimes I add Kalamata olives for a briny kick, or toasted pine nuts for crunch. Once I threw in some artichoke hearts because they were languishing in the fridge, and honestly, it became a new favorite. Trust your instincts.
Serving Suggestions
This pasta is substantial enough to stand alone, but a crisp green salad with a simple vinaigrette cuts through the richness beautifully. I've also served it alongside grilled chicken or shrimp for non-vegetarian friends. And good crusty bread—don't forget the bread, because you'll want to scoop up every last drop of that sauce.
Storage and Reheating
The good news is this reheats incredibly well for lunch the next day. The flavors actually meld together overnight, making leftovers taste even better. Store it in an airtight container in the fridge for up to three days. When reheating, add a splash of water or olive oil to bring back that creamy consistency.
- Reheat gently on the stove over medium-low heat, stirring occasionally
- The microwave works too, but add a tablespoon of water before heating
- Never reheat more than once—the texture starts to suffer after that
Save There's something so satisfying about a recipe that delivers such huge flavor with minimal effort. This baked feta pasta has earned its permanent spot in my weeknight rotation, and I have a feeling it's about to become a staple in yours too.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like penne, fusilli, or rigatoni hold the creamy sauce well and complement the baked ingredients perfectly.
- → Can I make this dish vegan-friendly?
Yes, by substituting traditional feta with a vegan feta alternative, you can maintain the creamy texture while keeping it plant-based.
- → How do sun-dried tomatoes affect the flavor?
Sun-dried tomatoes add a rich, tangy depth that balances the creaminess of the baked feta and enhances the Mediterranean flavor profile.
- → Is it necessary to reserve pasta water before draining?
Reserving pasta water helps loosen the sauce and allows it to coat the pasta evenly, creating a silky texture.
- → Can I prepare this dish ahead of time?
It’s best served fresh to enjoy the contrast of warm, creamy feta and tender pasta, but leftovers can be gently reheated without losing texture.