Baked Feta Pasta Sun-Dried Tomatoes (Print Version)

Creamy baked feta with cherry and sun-dried tomatoes brightened by herbs and olive oil.

# Components:

→ Dairy

01 - 7 oz feta cheese block

→ Vegetables

02 - 17.6 oz cherry tomatoes, whole
03 - 3.5 oz sun-dried tomatoes in oil, drained and chopped
04 - 3 cloves garlic, thinly sliced
05 - 1 small red onion, thinly sliced (optional)

→ Pasta

06 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Herbs & Seasoning

07 - 4 tbsp extra-virgin olive oil
08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - ½ tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - ½ cup fresh basil leaves, torn

→ Garnish

13 - Grated Parmesan cheese (optional)
14 - Lemon zest (optional)

# Method:

01 - Preheat the oven to 400°F.
02 - In a large baking dish, combine cherry tomatoes, sun-dried tomatoes, sliced garlic, and sliced red onion if using. Drizzle with 3 tablespoons olive oil and season with oregano, dried basil, crushed red pepper flakes, salt, and pepper. Toss gently to coat evenly.
03 - Place the block of feta cheese in the center of the baking dish and drizzle the remaining 1 tablespoon of olive oil over it.
04 - Bake in the preheated oven for 30 to 35 minutes, until the tomatoes burst and the feta becomes soft and slightly golden.
05 - While baking, cook the pasta in a large pot of salted boiling water according to package directions. Reserve ½ cup of the pasta cooking water, then drain the pasta.
06 - Remove the baking dish from the oven. Using a fork or spoon, mash the softened feta and tomatoes together in the dish to create a creamy sauce.
07 - Add the drained pasta along with the reserved pasta water to the baking dish. Toss thoroughly to coat the pasta in the sauce.
08 - Stir in the fresh torn basil leaves and adjust seasoning with salt and pepper if needed.
09 - Serve hot, garnished with grated Parmesan cheese and lemon zest if desired.

# Expert Advice:

01 -
  • One pan does all the work, leaving you free to pour a glass of wine and actually enjoy your evening.
  • The feta melts into a luxurious sauce that tastes far more complicated than the handful of ingredients you threw together.
  • It's flexible enough to feed four people or become your lunch four days in a row.
02 -
  • Don't skip reserving the pasta water—it's what transforms a dry mixture into a creamy sauce that actually coats the pasta.
  • Leaving the cherry tomatoes whole is non-negotiable; they burst during baking and release their juice into the oil, creating your sauce.
03 -
  • The moment you remove the baking dish from the oven, the feta will continue to soften slightly from residual heat—this is actually ideal for mashing.
  • If you want extra richness, tear in a handful of fresh mozzarella after you've combined everything; it melts from the warmth and adds a creamy texture.
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