Go Back
One Pan Baked Feta Pasta with Cherry Tomatoes

One Pan Baked Feta Pasta

This creamy, tangy baked feta pasta with roasted cherry tomatoes combines simple ingredients for a flavorful, easy, and quick one-pan Greek-inspired dinner.
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 28 minutes
Total Time 35 minutes
Course Main Course, pasta
Cuisine greek
Servings 4 people
Calories 480 kcal

Equipment

  • 1 9x13 inch oven-safe baking dish for baking feta and tomatoes
  • 1 large pot for boiling pasta

Ingredients
  

  • 8 ounces block feta cheese
  • 2 pints cherry tomatoes
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic minced (about 2 tsp)
  • 8 ounces pasta penne, rigatoni, fusilli, farfalle, or spaghetti
  • 1/2 teaspoon red pepper flakes optional
  • 1/4 cup fresh basil chopped
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 400°F.
  • Rinse and dry the cherry tomatoes. Mince the garlic and chop the basil. Bring a large pot of salted water to a boil.
  • Place the block of feta cheese in the center of a 9x13 inch oven-safe baking dish. Arrange the cherry tomatoes around the feta.
  • Drizzle olive oil over the feta and tomatoes, then sprinkle with minced garlic, red pepper flakes (if using), salt, and pepper. Toss the tomatoes gently to coat, keeping the feta intact.
  • Bake for about 25 minutes until tomatoes burst and caramelize and feta softens with a golden top. Check after 20 minutes to avoid burning.
  • While the feta and tomatoes bake, cook the pasta in boiling salted water according to package directions until al dente. Reserve 1 cup of the pasta water, then drain.
  • Remove the baking dish from the oven. Mash the softened feta and burst tomatoes together to create a sauce.
  • Add the cooked pasta to the baking dish and pour in 1/2 cup reserved pasta water. Stir well to coat, adding more pasta water if needed to loosen the sauce.
  • Sprinkle chopped basil over the pasta, stir gently, taste, and adjust salt and pepper as desired. Serve immediately.

Notes

  • Use block feta, not crumbled, for a creamier sauce.
  • Reserve pasta water to achieve a silky texture.
  • Watch the bake time closely to prevent burning.
  • Add extras like spinach, olives, or protein after baking for variety.
  • Let pasta rest 5 minutes if not serving immediately to thicken sauce.
  • Add more pasta water if sauce is too thick.
  • Grape tomatoes can substitute cherry tomatoes.
  • Drizzle plenty of olive oil over feta before baking to avoid drying.