Save The first time I made baked feta pasta, I was searching for something that felt both special and totally manageable on a weeknight. I'd seen it everywhere online, but what grabbed me wasn't the hype—it was the quiet promise of turning a block of cheese and some tomatoes into something silky and complex. The smell that filled my kitchen as the feta softened and the tomatoes began to burst was unexpected: sweet, tangy, almost savory in a way that made me stop what I was doing to just breathe it in. That single baking dish became the entire meal, and somehow that felt like a small act of genius.
I made this for my partner on a random Tuesday when we were both tired and hungry, and watching their face light up when they tasted it reminded me why cooking matters—it's not about perfection, it's about care. The way the sun-dried tomatoes added this concentrated, almost jammy depth while the fresh basil came in at the end like a breath of fresh air felt like a small discovery. We polished off the whole dish, scraping every bit of that roasted tomato-feta mixture from the corners.
Ingredients
- Feta cheese (200g block): The star that transforms everything. Buy the real thing if you can—it makes a difference in how creamy the final sauce becomes.
- Cherry tomatoes (500g, whole): Their sweetness deepens when baked; don't cut them or you'll lose those juices that become part of your sauce.
- Sun-dried tomatoes (100g, drained and chopped): These bring an almost wine-like complexity that fresh tomatoes alone can't deliver.
- Garlic (3 cloves, thinly sliced): Sliced rather than minced means you get little bursts of flavor throughout, and it won't burn in the oven.
- Red onion (1 small, thinly sliced, optional): A touch of sharpness that cuts through the richness if you want it.
- Short pasta (350g): Penne, fusilli, or rigatoni all work because their shapes catch the sauce beautifully.
- Extra-virgin olive oil (4 tbsp): This is where quality matters—it's not just fat, it's flavor.
- Dried oregano and basil (1 tsp each): Mediterranean backbone that whispers rather than shouts.
- Red pepper flakes (½ tsp, optional): Just enough heat to make you notice it.
- Fresh basil (½ cup, torn): Added at the very end so it stays bright and alive.
- Salt and black pepper, Parmesan, and lemon zest for garnish: These finishes are what make people ask for your recipe.
Instructions
- Set your stage:
- Preheat the oven to 200°C (400°F). This is your moment to breathe and gather everything you need.
- Build the base:
- In your baking dish, combine the cherry tomatoes, chopped sun-dried tomatoes, sliced garlic, and red onion if you're using it. Drizzle with three tablespoons of olive oil and sprinkle in the oregano, basil, red pepper flakes, salt, and pepper. Toss it all together until everything is coated and smells absolutely incredible.
- Crown it with feta:
- Nestle that block of feta right in the center of the tomato mixture. Drizzle the remaining olive oil over the top like you're giving it a blessing.
- Let the oven do its magic:
- Bake for 30 to 35 minutes, watching as the tomatoes blister and split, their skins darkening, and the feta softens until it's almost creamy at the edges. Your kitchen will smell like a Mediterranean afternoon.
- Cook your pasta separately:
- While everything bakes, get your water boiling, salt it generously, and cook your pasta until it's just shy of fully tender. Reserve about half a cup of that starchy water before you drain.
- Mash and merge:
- When the feta comes out of the oven, take a fork or spoon and gently break it apart, stirring it into the tomatoes until you have a warm, creamy sauce that's part cheese, part roasted tomato, entirely irresistible.
- Bring it together:
- Add your drained pasta to the baking dish along with that reserved pasta water—it acts like glue, helping the sauce cling to every shape. Toss until every strand is coated.
- Finish with green:
- Tear in the fresh basil, taste, adjust your salt and pepper, and you're done.
- Plate and celebrate:
- Serve it hot, straight from the dish or plated individually, with a generous shower of Parmesan and maybe some lemon zest if you want that final brightness.
Save There's a moment, right when you pull that baking dish from the oven and the smell hits you, where you realize you've made something that tastes expensive and restaurant-quality with almost no effort. It's humbling and satisfying in equal measure.
Why This Dish Works
The genius of this recipe is its simplicity. By baking everything together—cheese and tomatoes—you're not just cooking; you're building flavor through time and heat. The feta doesn't melt into an oil puddle; instead, it softens and blends with the tomato juices, creating a sauce that feels luxurious without any cream. The sun-dried tomatoes are the secret weapon, adding a concentrated sweetness and depth that makes people pause and wonder what makes it taste so good. When you finally toss in the hot pasta, it absorbs all that warmth and flavor, becoming something entirely greater than the sum of its parts.
Small Changes, Big Flavor
This recipe loves flexibility. I've added a handful of Kalamata olives and gotten genuine compliments. I've scattered toasted pine nuts across the top and felt like I'd just elevated an already-good thing. The red onion isn't necessary, but it adds a subtle sharpness that keeps everything from feeling one-note. Some nights I'm generous with the fresh basil; other nights I'm more reserved. The beauty is that it adapts to what you have and what you're craving.
When You Want to Make It Special
If you're cooking for people who matter, here's what I do: I use the best feta I can find, I don't rush the baking, and I taste as I go. A good glug of white wine sipped while you work helps too. The lemon zest at the end feels like a gift, cutting through the richness with brightness. If you're feeling ambitious, tear some fresh oregano over the top instead of relying entirely on the dried version—it changes everything, making it feel like you've just stepped off a flight to Greece.
- Buy whole sun-dried tomatoes in oil rather than the jarred kind if you can find them; they have better texture.
- If your feta is particularly salty, taste before adding more salt to the dish.
- Leftovers actually taste better the next day, as the flavors continue to meld.
Save This recipe has become my go-to when I want to feel like I've cooked something special without actually spending hours in the kitchen. It's proof that sometimes the best meals come from a baking dish, a little patience, and a few quality ingredients working together.
Recipe FAQ Section
- → What pasta types work best for this dish?
Short pastas such as penne, fusilli, or rigatoni hold the creamy sauce well, ensuring every bite is flavorful.
- → Can I use fresh tomatoes instead of sun-dried ones?
Using sun-dried tomatoes adds a tangy, concentrated flavor that complements the creamy feta. Fresh tomatoes can replace the cherry tomatoes but won’t replicate sun-dried's intensity.
- → Is it possible to make this dish vegan?
Yes, substitute the feta with a plant-based alternative and use gluten-free pasta if needed to suit dietary preferences.
- → How does roasting affect the flavors?
Roasting softens the tomatoes and feta, intensifying their natural sweetness and creating a creamy texture as the ingredients meld together.
- → Can additional ingredients be added for variation?
For more flavor, consider topping with Kalamata olives or toasted pine nuts before serving to introduce extra texture and taste.