Baked Feta Pasta Recipe

Introduction

Baked Feta Pasta is a simple yet stunning dish that combines creamy feta cheese and sweet roasted cherry tomatoes. This one-pan recipe creates a rich, flavorful sauce perfect for tossing with pasta, making it an easy weeknight winner.

Ingredients

• 2 pints (20 ounces) cherry tomatoes
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• One 8-ounce block feta cheese, drained
• 10 ounces mezze rigatoni
• 1 clove garlic, finely grated
• Pinch crushed red pepper flakes, optional
• 1/4 cup fresh basil leaves, thinly sliced
• Flaky sea salt, for serving

Instructions

1. Step 1: Preheat the oven to 400 degrees F. In a medium bowl, toss the cherry tomatoes and olive oil with 1/4 teaspoon salt and several grinds of black pepper until combined. Transfer to a 2 1/2- to 3-quart baking dish. Place the block of feta cheese in the center of the tomatoes and season with a pinch of black pepper.
2. Step 2: Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Then raise the heat to 450 degrees F and continue cooking until the tomatoes and feta turn golden brown, about 10 to 15 minutes more.
3. Step 3: Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta thoroughly.
4. Step 4: Remove the tomatoes and feta from the oven. Stir in the grated garlic and crushed red pepper flakes if using. Use the back of a spoon to mash the tomatoes and feta into a smooth, creamy sauce, leaving some olive oil visible.
5. Step 5: Add the cooked pasta and half the basil leaves to the sauce and toss until well coated. If the sauce feels too thick, add a few tablespoons of the reserved pasta water at a time to loosen it. Taste and adjust seasoning with salt and pepper.
6. Step 6: Serve garnished with the remaining basil and a sprinkle of flaky sea salt.

Tips & Variations

• Use a good-quality Greek feta made from sheep’s milk for the best flavor and texture.
• Try adding sautéed spinach or roasted red peppers for extra color and nutrition.
• For a bit of heat, increase the crushed red pepper flakes or add a dash of hot sauce.

Storage

Store leftover baked feta pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of water or olive oil to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta shapes?

Yes, any short pasta like penne, rigatoni, or fusilli works well as it holds the creamy sauce nicely.

Do I have to peel the tomatoes?

No need to peel the cherry tomatoes; roasting softens their skins, which blend smoothly into the sauce.

Baked Feta Pasta Recipe

Print Recipe

★★★★★

4.5 from 96 reviews

Baked Feta Pasta is a deliciously creamy and tangy pasta dish featuring roasted cherry tomatoes and feta cheese baked to golden perfection, then tossed with rigatoni, garlic, and fresh basil for a simple yet flavorful meal.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pints (20 ounces) cherry tomatoes
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• One 8-ounce block feta cheese, drained
• 10 ounces mezze rigatoni pasta
• 1 clove garlic, finely grated
• Pinch crushed red pepper flakes (optional)
• 1/4 cup fresh basil leaves, thinly sliced
• Flaky sea salt, for serving

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the feta and tomatoes.
2. Prepare Tomatoes and Feta: In a medium bowl, toss the cherry tomatoes and olive oil with 1/4 teaspoon kosher salt and freshly ground black pepper until combined. Transfer to a 2 1/2- to 3-quart baking dish. Place the block of feta cheese in the center of the tomatoes and season the feta with a pinch of black pepper.
3. Bake the Tomatoes and Feta: Bake the dish at 400°F for about 30 minutes until tomatoes burst and the feta softens. Increase the oven temperature to 450°F and bake for an additional 10 to 15 minutes until the tomatoes and feta turn golden brown.
4. Cook Pasta: While the feta and tomatoes bake, bring a large pot of generously salted water to a boil over high heat. Cook the mezze rigatoni until al dente, about 13 minutes. Reserve 1/2 cup of the pasta cooking water and then thoroughly drain the pasta.
5. Make the Sauce: When feta and tomatoes are out of the oven, stir in the garlic and crushed red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta together into a creamy sauce. It’s fine if some olive oil remains slightly separated.
6. Toss Pasta and Sauce: Add the pasta and half of the sliced basil to the sauce. Toss thoroughly to coat the pasta evenly. If the sauce feels too thick, add reserved pasta water a couple of tablespoons at a time to reach desired consistency.
7. Season and Serve: Taste the dish and adjust salt and pepper as needed. Serve topped with the remaining fresh basil and a sprinkling of flaky sea salt for texture and flavor.

Notes

• Use a high-quality, medium or firm Greek feta made from sheep’s milk for best taste and texture. Avoid cow’s milk feta for this recipe as it tends to be crumblier and more sour.
• Reserving pasta water is important to adjust the sauce consistency and help it cling better to the pasta.
• Adjust crushed red pepper flakes according to your spice preference or omit if you prefer no heat.
• This dish is best served immediately to enjoy the creamy baked feta sauce at its freshest.

Keywords: baked feta pasta, cherry tomatoes, feta cheese, Mediterranean pasta, creamy pasta recipe, vegetarian pasta