When everyone reaches for another creamy, flavorful bite, you know this Baked Feta Pasta is a winner. A whole block of feta bakes right in the center of juicy cherry tomatoes and olive oil until golden and melty, then gets tossed with hot pasta into the silkiest, tangiest sauce — finished with fresh basil. It is the ultimate low-effort weeknight dinner that tastes like you planned it all day.
Ingredients
- 8 oz (about 225 g) block feta cheese
- 2 pints cherry tomatoes
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 12 oz penne, rigatoni, or fusilli
- 1/2 cup fresh basil leaves, torn, plus more for serving
Instructions
- Heat the oven: Preheat the oven to 400°F (200°C). Place the feta block in the center of a 9×13-inch baking dish.
- Build the pan: Scatter the cherry tomatoes and minced garlic around the feta. Drizzle everything with the olive oil, then sprinkle with oregano, red pepper flakes, salt, and black pepper.
- Bake until golden: Bake for 30–35 minutes, until the tomatoes have burst and softened and the feta is golden and melting at the edges.
- Cook the pasta: Meanwhile, cook the pasta in well-salted boiling water until al dente. Reserve 1 cup of the pasta water before draining.
- Toss into sauce: Add the hot drained pasta to the baking dish and stir everything together, breaking up the feta and smashing some of the tomatoes to coat the pasta. Loosen with splashes of the reserved pasta water until creamy.
- Finish and serve: Fold in the torn basil, taste and adjust salt and pepper, drizzle with a little extra olive oil, and serve hot with more fresh basil on top.
Pro tip: Do not skimp on the pasta water — the starch is what turns the feta and tomato juices into a glossy, restaurant-style sauce instead of a loose pool of oil.
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Estimated nutrition per serving: 430 calories, 16g protein, 48g carbs, 21g fat.
