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Baked Feta Pasta Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/baked-feta-pasta-recipe/