Save to Pinterest The first time I made this, I wasn't chasing a viral trend—I was standing in my kitchen on a Tuesday evening with a block of feta and a sudden craving for something that tasted like a Mediterranean escape. My friend had mentioned baking cheese with tomatoes, and I thought why not? Thirty-five minutes later, when I pulled that golden, melting feta from the oven and the smell hit me, I understood why everyone was talking about it. It wasn't just pasta; it was alchemy.
I made this for my partner on a night when we both needed something bright and comforting, and watching them take that first bite—the way their expression shifted from skeptical to amazed—made me feel like I'd discovered something special. Now it's the dish I make when I want to feel like I'm cooking something that matters, even if it's just a weeknight dinner for two.
Ingredients
- Feta cheese (1 block, 200 g): This is your star; it should be creamy enough to mash but sturdy enough to hold its shape while baking, so avoid ultra-crumbly varieties.
- Cherry tomatoes (500 g, whole): Keep them whole so they burst and release their juices into the dish, creating the base of your sauce.
- Sun-dried tomatoes (100 g, drained and chopped): These add concentrated flavor and a slight chewiness that balances the brightness of fresh tomatoes.
- Garlic (3 cloves, thinly sliced): Slice rather than mince so the pieces soften but don't disappear into the sauce.
- Red onion (1 small, thinly sliced): Optional but worth it for a subtle sweetness and color that plays beautifully against the tomatoes.
- Short pasta (350 g): Penne, fusilli, or rigatoni all work because their shapes trap the creamy tomato sauce.
- Extra-virgin olive oil (4 tbsp total): This is half the sauce, so use something you'd actually drink; the quality matters more here than in almost any other recipe.
- Dried oregano and basil (1 tsp each): These are your backbone seasonings; dried herbs work beautifully here because they infuse into the hot oil during baking.
- Red pepper flakes (½ tsp, optional): A whisper of heat that makes everything taste more alive.
- Fresh basil (½ cup, torn): Stir this in at the very end so it stays bright and fragrant rather than cooking down into nothing.
- Salt, pepper, Parmesan, and lemon zest: Your finishing touches that pull everything into focus.
Instructions
- Set Your Oven and Prep:
- Preheat to 200°C (400°F) and gather all your ingredients within reach; this dish moves quickly once you start.
- Build the Foundation:
- Toss your whole cherry tomatoes, chopped sun-dried tomatoes, sliced garlic, and red onion (if using) into a large baking dish with 3 tbsp olive oil, oregano, basil, red pepper flakes, salt, and pepper. The oil should glisten on everything, and the aromatics should smell immediately inviting.
- Crown Your Creation:
- Place the feta block right in the center of that tangle of tomatoes and drizzle the remaining 1 tbsp oil over the top; this is ceremonial, so do it with intention.
- Let the Oven Work:
- Bake for 30 to 35 minutes until the cherry tomatoes have burst open and released their juice, and the feta has turned golden and soft to the touch. Your kitchen will smell like herbs and summer.
- Parallel Pasta:
- While the feta and tomatoes are baking, cook your pasta in salted boiling water until just al dente, then reserve ½ cup of the starchy pasta water before draining. This starchy water is liquid gold for binding your sauce.
- Make the Magic:
- Once the baking dish comes out of the oven, grab a fork or spoon and mash the softened feta and burst tomatoes together right in the dish until you have a creamy, slightly chunky sauce. Don't aim for smoothness; the texture should be rustic and honest.
- Bring It Together:
- Add the drained pasta and reserved pasta water to the baking dish and toss everything until the pasta is evenly coated in that creamy tomato sauce. The heat of the pasta and residual warmth of the dish will emulsify everything beautifully.
- Final Flourish:
- Tear in the fresh basil, taste, and adjust salt and pepper if needed. Fresh basil at the end tastes completely different than dried, so don't skip this step.
Save to Pinterest There's a moment when you pull the feta from the oven and see it golden and melting, when you smell those caramelized tomatoes and herbs, when you realize you've made something restaurant-worthy in your own kitchen—that's when it stops being just dinner and becomes something you'll make again and again. I've learned that the simplest dishes often taste the best because there's nowhere to hide, which is why this one has become non-negotiable in my rotation.
Why This Dish Works
What makes baked feta pasta so magnetic is the tension between creamy and bright, rich and fresh. The feta provides a salty, tangy anchor while the roasted tomatoes add natural sweetness and body, and the garlic infuses everything with depth. The olive oil acts as both flavor and emulsifier, marrying all the components into something that tastes far more sophisticated than the ingredient list suggests. It's the kind of dish that proves you don't need cream or butter to feel luxurious.
Variations and Additions
This recipe is a foundation, not a rulebook. I've added Kalamata olives when I wanted brininess, toasted pine nuts when I wanted texture, red pepper flakes when I needed heat. Some nights I'll tear in fresh mozzarella alongside the basil, or add a handful of spinach for color and nutrition. A friend swears by adding anchovies, which I initially thought was wild until I tasted it—the umami is undeniable. You can also roast sliced fennel, add fresh cherry tomatoes to the mix, or use white beans for extra protein.
Making It Your Own
The beauty of this recipe is that it adapts to whatever you have and however you feel about food that day. I've made it vegetarian (always), vegan (substituting vegan feta works surprisingly well), and gluten-free (using gluten-free pasta). One winter, when citrus was in season, I added fresh lemon to the baking dish halfway through cooking, which added brightness I didn't know I needed. The dish is flexible enough to invite creativity but structured enough that it never falls apart.
- Don't be shy about tasting and adjusting seasoning in the final minutes; salt and pepper can shift the entire balance.
- Use the best olive oil you can afford because its quality shapes the whole dish.
- This keeps beautifully for two days in the refrigerator and actually tastes deeper the next day as flavors meld.
Save to Pinterest This recipe gave me something I wasn't expecting to gain: confidence in my cooking. Making this dish repeatedly taught me to trust my instincts, taste as I go, and understand that simple ingredients don't mean simple results. Every time someone tries it at my table, they want the recipe, and I get to watch that moment of surprise and delight happen all over again.
Recipe FAQs
- → What type of pasta works best with this dish?
Short pasta shapes like penne, fusilli, or rigatoni hold the sauce well and provide a nice texture contrast to the creamy feta and roasted tomatoes.
- → Can I use fresh tomatoes instead of sun-dried ones?
While fresh tomatoes add juiciness, sun-dried tomatoes contribute a concentrated, tangy flavor that balances the creaminess of the feta.
- → How do I prevent the feta from drying out during baking?
Drizzle olive oil over the feta before baking and bake with surrounding tomatoes and garlic, which release moisture to keep the feta soft and melty.
- → Is it possible to make this dish vegan?
Yes, substituting vegan feta alternatives and using gluten-free pasta can accommodate vegan and dietary preferences without losing flavor.
- → What herbs enhance the flavor profile best?
Dried oregano and basil complement the tomatoes and feta, while fresh basil added after baking provides a bright, aromatic finish.