Baked Feta Pasta
Baked Feta Pasta is a simple and delicious dish that brings together creamy, roasted feta cheese with juicy cherry tomatoes and tender pasta. The feta melts into a rich sauce…
Tip: save now, cook later.Baked Feta Pasta is a simple and delicious dish that brings together creamy, roasted feta cheese with juicy cherry tomatoes and tender pasta. The feta melts into a rich sauce as it bakes, surrounded by sweet, bursting tomatoes, creating a perfect mix of flavors and textures. It’s a comforting meal that feels fancy but is so easy to make!
I love making this dish when I want something satisfying without spending too much time in the kitchen. One of my favorite things about this recipe is how little fuss it needs—just toss everything into a baking dish and let the oven do the work. The warm, melty feta combined with roasted tomatoes makes such a tasty sauce that everyone at the table always smiles with the first bite.
For a fun twist, I like to sprinkle fresh basil or a pinch of red pepper flakes on top after baking to add a bit of color and a little kick. It’s also great to serve with a simple green salad or garlic bread to soak up every last bit of cheesy sauce. Baked Feta Pasta quickly became a go-to recipe for easy weeknight dinners or when friends drop by unexpectedly.
Key Ingredients & Substitutions
Feta Cheese: The star of this dish. Use a good-quality block of feta. If you prefer a milder taste, try a creamier goat cheese or ricotta salata. Avoid pre-crumbled feta as it won’t melt the same way.
Cherry Tomatoes: These add sweetness and juiciness when roasted. You can use grape tomatoes or small plum tomatoes as well. If fresh tomatoes aren’t available, fire-roasted canned tomatoes can work in a pinch.
Pasta: Small shapes like ditalini, elbow macaroni, fusilli, or penne work best since they catch the sauce well. Whole wheat or gluten-free pasta are good substitutes if needed.
Olive Oil & Garlic: These bring richness and a savory note. If you want a milder garlic flavor, roast the garlic cloves whole instead of minced.
Heavy Cream or Pasta Water: Used to loosen the sauce. Heavy cream adds richness while pasta water is a lighter option, helping emulsify the sauce thanks to its starch.
How Do You Get the Feta Perfectly Soft and Roasted Without Drying It Out?
The key is baking the feta block whole with enough oil and moisture around it. Here’s how to do it right:
- Preheat oven to 400°F (200°C) so the cheese roasts evenly.
- Place feta in the center of an oven-safe dish and drizzle with olive oil—this keeps it moist.
- Arrange cherry tomatoes around the feta; their juices add extra moisture as they burst.
- Bake for about 30 minutes, until feta is creamy and slightly golden on top and tomatoes are soft.
- Avoid opening the oven early; steady heat helps the feta soften gently.
Once baked, the feta will be creamy and easy to mix with pasta, creating a rich sauce with no dryness or crust on the cheese.
Equipment You’ll Need
- Oven-safe skillet or baking dish – perfect for roasting feta and tomatoes all together without extra pans.
- Large pot – to boil your pasta easily and cook it evenly.
- Colander – helps drain pasta quickly and keeps it from overcooking.
- Wooden spoon or spatula – for mixing the baked feta sauce and pasta without breaking it up too much.
- Measuring cups and spoons – to get your olive oil, cream, and spices just right.
Flavor Variations & Add-Ins
- Add sautéed spinach or kale for extra greens and a nice color contrast with the creamy sauce.
- Try swapping feta for halloumi or grilled mozzarella for a different texture and milder cheese flavor.
- Mix in cooked chicken or crispy bacon for a heartier meal that adds protein.
- Sprinkle fresh basil or oregano instead of dill to change the herb profile and brighten the dish.
How to Make Baked Feta Pasta?
Ingredients You’ll Need:
- 8 oz (225 g) pasta (small shapes like ditalini or elbow macaroni, penne or fusilli also work)
- 1 block (7-8 oz or 200-225 g) feta cheese
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream or pasta cooking water (to loosen sauce)
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh dill for garnish (or parsley, basil)
- Lemon wedge (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 30 minutes to bake, plus a few minutes to mix everything together and serve. You can expect to spend around 45 minutes total from start to finish, including boiling pasta and roasting the feta and tomatoes.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add your pasta and cook until al dente according to the package directions. Drain the pasta but reserve about 1/2 cup of the cooking water. Set the pasta aside.
2. Prepare and Bake Feta and Tomatoes:
Preheat your oven to 400°F (200°C). In an oven-safe skillet or baking dish, place the whole block of feta in the center. Scatter the cherry tomatoes around it. Drizzle olive oil all over the feta and tomatoes. Sprinkle minced garlic, salt, pepper, and optional red pepper flakes on top.
Bake for about 30 minutes until the feta is soft and golden and the tomatoes are bursting and roasted.
3. Mix Pasta with Sauce:
Remove the skillet from the oven. Add the cooked pasta to the dish. Pour in the heavy cream or reserved pasta water to loosen the sauce. Gently mix everything so the cheese, tomatoes, and oil coat the pasta evenly, creating a creamy sauce.
4. Garnish and Serve:
Sprinkle fresh chopped dill or other herbs over the pasta for freshness. You can also squeeze a lemon wedge on top for brightness if you like. Serve the pasta warm right from the pan with a side salad or crusty bread.
Can I Use Frozen Feta or Tomatoes?
It’s best to use fresh feta and cherry tomatoes for the best texture and flavor. If you only have frozen tomatoes, thaw them completely and drain excess liquid before baking to avoid a watery sauce. Frozen feta isn’t recommended as it can change the texture when baked.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of cream or water if the sauce seems too thick.
Can I Make This Recipe Dairy-Free or Vegan?
Absolutely! Use a plant-based feta alternative and substitute heavy cream with coconut cream or a non-dairy milk thickened with a little flour or cornstarch. Keep in mind the taste and texture will be slightly different but still delicious.
What Pasta Works Best for This Dish?
Small pasta shapes like ditalini, elbow macaroni, penne, or fusilli work best because they hold the creamy sauce well. You can use gluten-free pasta if needed, just cook according to package instructions.
