Save The first time I made this, I wasn't following a recipe at all—I was trying to use up a block of feta before it went bad and some cherry tomatoes that had been sitting in my fridge. I threw them in a baking dish with whatever herbs I had, and when I pulled it out of the oven, the kitchen smelled like a Mediterranean vacation I couldn't afford. My roommate walked in, took one bite of the pasta I'd tossed into that golden, melted mess, and asked if I was selling it. That's when I realized this wasn't just dinner; it was something special.
I made this for a dinner party once when I was nervous about cooking for people I wanted to impress, and it became the moment I stopped apologizing for simple food. Everyone went quiet when they tasted it—not in a bad way, but in that way where you know you've gotten it right. Someone asked for the recipe, and when I told them it was basically just baked cheese and tomatoes, they didn't believe me until I showed them the baking dish still sitting on the counter.
Ingredients
- Feta cheese (200 g block): This is the star, and it matters that you use a real block, not crumbled feta—it needs to stay intact while it softens and melts into that creamy sauce that coats every piece of pasta.
- Cherry tomatoes (500 g whole): Keep them whole so they burst during baking and release their juices, creating the base of your sauce; if you halve them, they'll cook down too fast and lose their shape.
- Sun-dried tomatoes in oil (100 g, drained and chopped): These are your secret weapon for depth and tanginess—drain them well or your sauce will be too oily, but save a little of that oil for richness.
- Garlic (3 cloves, thinly sliced): Slice it thin so it cooks evenly and doesn't burn; thick chunks will turn bitter in the oven and overpower the delicate feta.
- Red onion (1 small, thinly sliced, optional but encouraged): It adds a gentle sharpness and sweetness when roasted, though I skip it sometimes when I want the focus purely on the tomatoes and feta.
- Short pasta (350 g penne, fusilli, or rigatoni): Use a shape with ridges or curves so it catches and holds the creamy sauce instead of sliding off; long pasta drowns in this.
- Extra-virgin olive oil (4 tbsp): Good quality matters here since it's not being cooked into something else—it's part of the flavor, so use the olive oil you actually enjoy tasting.
- Dried oregano and basil (1 tsp each): These give the dish its Mediterranean character; fresh herbs can work, but add them at the end or they'll lose their brightness.
- Crushed red pepper flakes (½ tsp, optional): A small pinch brings warmth and complexity without making the dish spicy, but adjust to your comfort level.
- Fresh basil leaves (½ cup, torn): This gets stirred in after baking, and it's what makes everything feel bright and finished instead of heavy.
- Salt, black pepper, Parmesan, and lemon zest: These are your finishing touches—they're what take it from good to memorable.
Instructions
- Set your oven and prepare the stage:
- Preheat your oven to 200°C (400°F) so it's ready the moment you've assembled everything. A hot oven is what creates those burst tomatoes and caramelized edges.
- Build the base:
- In a large baking dish, combine your whole cherry tomatoes, chopped sun-dried tomatoes, sliced garlic, and red onion if using. Drizzle with 3 tablespoons of olive oil and season generously with oregano, basil, red pepper flakes, salt, and pepper. Toss everything so the oil and seasonings coat the tomatoes evenly—this is where the flavor foundation gets built.
- Crown it with feta:
- Place your feta block right in the center of the dish, then drizzle that last tablespoon of olive oil directly over the top. The feta will sit there like it's meant to be there, getting golden and soft as the tomatoes roast around it.
- Let it roast:
- Bake for 30 to 35 minutes until the tomatoes have burst open and released their juices and the feta has turned golden and creamy at the edges. You'll know it's ready when the kitchen smells like a dream and the feta jiggles slightly when you shake the dish.
- Cook your pasta:
- While everything roasts, bring a large pot of salted water to a boil and cook your pasta until it's just shy of fully tender—it'll finish cooking when you toss it with the hot tomato mixture. Before draining, scoop out and reserve ½ cup of that starchy pasta water; it's essential for thinning and silking your sauce.
- Mash and create the sauce:
- Remove the baking dish from the oven and, using a fork or spoon, gently mash the softened feta and burst tomatoes together right there in the dish. Don't overwork it—you want a chunky, creamy sauce with texture, not a smooth purée.
- Bring it all together:
- Add your drained pasta and reserved pasta water to the baking dish, then toss everything until the pasta is completely coated in that creamy tomato-feta sauce. The starch from the pasta water will help emulsify and thicken the sauce, making it coat every strand.
- Finish with brightness:
- Stir in your torn fresh basil and taste for seasoning—you might need a pinch more salt or pepper. Everything should taste balanced: creamy, tangy, and bright.
- Serve and garnish:
- Transfer to a serving dish or serve straight from the baking dish for that rustic, inviting look. Top with grated Parmesan and lemon zest if desired—the sharpness cuts through the richness and makes the whole thing sing.
Save There's this moment, usually about five minutes after serving, when someone takes a second bite and gets quiet, and you know they're tasting the combination of creamy and bright and savory all at once. That's when this dish stops being dinner and becomes something people remember when they're thinking about what made them feel cared for.
Why This Works
This dish works because every component has a job. The roasted tomatoes break down and create a foundation, the feta melts and adds richness and tang, the sun-dried tomatoes bring concentrated flavor and depth, and the pasta acts as a vehicle for all of it. It's simple enough that nothing fights for attention, but layered enough that you taste something different in every bite. The oven does most of the work, which means you're free to set the table or pour a glass of wine instead of standing over a stove.
Make It Your Own
I've made this recipe the same way a hundred times, but I've also made it a thousand different ways depending on what I had and what I was craving. Sometimes I add a handful of Kalamata olives for briny pops, or toasted pine nuts for texture and richness. Once I added a splash of white wine to the baking dish and it became something even more complex. The beauty of this recipe is that it's forgiving—the core of feta and tomatoes is strong enough to handle your additions.
Timing and Flexibility
This comes together in just under 45 minutes, which makes it perfect for nights when you want something that feels special but doesn't demand hours of prep. You can chop your vegetables while the oven preheats, start the pasta water as soon as the baking dish goes in, and everything will be ready at almost the same time. If you're short on time, you can prep the baking dish up to a few hours ahead and just pop it in the oven when you're ready to eat.
- Add Kalamata olives or toasted pine nuts for texture and extra Mediterranean flavor.
- A splash of white wine deglazes the pan and adds depth, but water or pasta water works fine.
- This keeps in the fridge for three days and actually tastes better the next day when the flavors have melded.
Save This recipe has become one of those dishes I make when I want people to feel like they're part of something good, and it never fails. It's proof that the best meals are often the simplest ones, the ones that let good ingredients speak for themselves.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Short pasta shapes like penne, fusilli, or rigatoni are ideal as they hold the creamy feta sauce well.
- → Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh cherry tomatoes add juiciness, but sun-dried tomatoes provide a tangy depth that complements the baked feta perfectly.
- → How do I achieve a creamy sauce from baking feta and tomatoes?
After baking, mash the softened feta and burst tomatoes together to create a rich, creamy sauce that coats the pasta.
- → Is it possible to make this dish vegan?
Yes, substitute the feta with a vegan alternative and ensure pasta is egg-free for a plant-based version.
- → What herbs enhance the flavors in this dish?
Dried oregano and basil during baking, paired with fresh torn basil added at the end, provide aromatic Mediterranean notes.
- → Can I prepare this dish ahead of time?
This dish is best enjoyed fresh to preserve the texture of the baked feta and fresh basil aroma.