Baked Feta Pasta Sun-Dried (Print Version)

Creamy pasta with baked feta, cherry and sun-dried tomatoes, olive oil, and fresh herbs packed with Mediterranean flavor.

# What You'll Need:

→ Dairy

01 - 7 oz feta cheese block

→ Vegetables

02 - 1.1 lb whole cherry tomatoes
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)

# Directions:

01 - Set the oven to 400°F to prepare for baking.
02 - In a large baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and red onion if using. Drizzle with 3 tablespoons of olive oil, then season with oregano, basil, red pepper flakes, salt, and black pepper. Toss gently to blend flavors.
03 - Place the block of feta cheese in the center of the tomato mixture and drizzle remaining 1 tablespoon of olive oil over it.
04 - Bake for 30 to 35 minutes until tomatoes burst and feta softens with a golden top.
05 - While baking, prepare pasta in a large pot of salted boiling water according to package instructions. Reserve ½ cup pasta water before draining.
06 - Remove baking dish from oven and mash feta and tomatoes together with a fork or spoon until creamy.
07 - Add drained pasta and reserved pasta water to the baking dish. Toss thoroughly to coat pasta evenly with the sauce.
08 - Fold in torn fresh basil leaves and adjust seasoning to taste.
09 - Serve hot, optionally garnished with grated Parmesan cheese and lemon zest.

# Expert Tips:

01 -
  • The feta transforms into a silky, creamy sauce without a drop of heavy cream, which felt like a small kitchen miracle the first time I tasted it.
  • There's something deeply satisfying about the contrast of burst cherry tomatoes, chewy sun-dried tomatoes, and that tangy cheese all coming together in one dish.
  • It comes together in under 45 minutes and looks far more impressive than the minimal effort required.
02 -
  • The pasta water is essential; it's what transforms mashed feta and tomatoes into an actual sauce that clings to the pasta rather than pooling at the bottom.
  • Don't skip mashing the feta directly in the baking dish—transferring everything to a bowl loses heat and makes emulsification harder.
  • Fresh basil added at the very end keeps its bright flavor, while cooking it down tastes stale and sad.
03 -
  • If your feta isn't soft enough after baking, cover the baking dish loosely with foil halfway through to trap steam, which softens it faster without burning the tomatoes.
  • Reserve extra pasta water beyond the ½ cup suggested—you might need more if the sauce seems too thick once everything is combined.
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