Baked Feta Pasta Tomatoes (Printable)

A creamy baked feta dish with tomatoes, herbs, and tender pasta bursting with Mediterranean flavors.

# What You'll Need:

→ Dairy

01 - 7 oz feta cheese block

→ Vegetables

02 - 17.6 oz 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 (optional)

13 - Grated Parmesan cheese
14 - Lemon zest

# How To Make It:

01 - Preheat the oven to 400°F.
02 - In a large baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and red onion if using. Drizzle with 3 tablespoons olive oil and season with oregano, basil, red pepper flakes, salt, and pepper. Toss to combine.
03 - Place the feta block in the center of the baking dish and drizzle with the remaining 1 tablespoon olive oil.
04 - Bake for 30 to 35 minutes until tomatoes burst and feta is golden and soft.
05 - While baking, cook pasta in salted boiling water according to package instructions. Reserve ½ cup pasta water, then drain.
06 - Remove baking dish from oven and mash feta and tomatoes together using a fork or spoon to create a creamy sauce.
07 - Add cooked pasta and reserved pasta water to the baking dish, tossing to coat evenly with the sauce.
08 - Stir in torn fresh basil leaves and adjust seasoning as needed.
09 - Serve immediately, optionally garnished with grated Parmesan cheese and lemon zest.

# Expert Suggestions:

01 -
  • The feta melts into a creamy, tangy sauce that's nothing like store-bought cream sauce—it feels indulgent but uses just five simple ingredients.
  • It comes together in under 45 minutes but tastes like you've been simmering it all day, which means weeknight dinners stop feeling rushed.
  • The roasted tomatoes burst with concentrated sweetness and the sun-dried ones add this sharp, sophisticated depth that makes people ask what your secret is.
02 -
  • Reserve your pasta water before draining—this starchy liquid is what transforms broken-down feta and burst tomatoes into an actual creamy sauce instead of a wet, chunky mess.
  • Don't skip the fresh basil at the end; it's the difference between tasting Mediterranean comfort and tasting like you've been cooking all day when you haven't.
  • Slice your garlic thin so it cooks evenly and doesn't stay raw or turn bitter—uneven slices mean uneven cooking.
03 -
  • Use a ceramic or glass baking dish so you can see the tomatoes bursting and the feta turning golden—you'll know when it's perfect just by looking.
  • Don't drain your sun-dried tomatoes over the sink; reserve a little of that oil and stir it back in for richness and flavor.
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