Save to Pinterest The first time I made baked feta pasta, it was because I'd scrolled past it about three hundred times and finally wondered if the hype was real. Spoiler: it was, but I kept tinkering with it. One evening, I drizzled hot honey into the still-warm tomato and cheese mixture and felt the whole thing click into place—suddenly sweet, spicy, and impossibly creamy all at once. That moment changed how I thought about weeknight cooking. Now this is the dish I make when I want something that looks like I tried but tastes even better than it looks.
I made this for friends last summer, and someone actually put their phone down mid-bite to ask for the recipe. That's when I knew I'd found something special. The kitchen was hot, the pasta water steamed everywhere, but somehow the whole thing felt effortless. They've made it at least twice since, and I get texts about their versions now.
Ingredients
- Feta cheese (200 g block): Use the crumbly kind, not pre-crumbled—it holds its shape better in the oven and gets this incredible caramelized edge.
- Cherry tomatoes (500 g): Don't skip this quantity; they collapse into a jammy sauce that's absolutely essential.
- Garlic (3 cloves, finely chopped): The finer you chop it, the better it mingles with the oil and becomes almost mellowed out.
- Short pasta (350 g): Penne, fusilli, or rigatoni work best because they catch the sauce in their ridges and tubes.
- Extra-virgin olive oil (3 tbsp): This isn't the place to skimp; good oil is what makes the sauce silky.
- Dried oregano (1 tsp): It softens during roasting and whispers Mediterranean flavor without screaming.
- Red pepper flakes (1 tsp, plus extra): Split between the roasting stage and the garnish so the heat builds in layers.
- Honey (2 tbsp): Hot honey drizzled into warm feta is pure magic—it caramelizes slightly and balances the heat.
- Lemon zest (from 1 lemon): This bright note cuts through the richness and makes everything taste alive.
- Fresh basil leaves (1 handful, torn): Add it at the very end so it stays fragrant and green.
- Kosher salt and black pepper: Season in layers—before roasting, after, and as needed when tossing with pasta.
Instructions
- Get the oven ready and start your tomatoes:
- Preheat your oven to 200°C (400°F) and slide a baking dish in if it has one. Tumble your cherry tomatoes into the dish with the finely chopped garlic, then drizzle with olive oil and scatter salt, pepper, oregano, and half the red pepper flakes over top—toss everything so each tomato gets coated.
- Nestle the feta and let the oven do the work:
- Place your feta block right in the middle of the tomatoes like it's taking center stage, drizzle it lightly with more oil, and sprinkle the remaining red pepper flakes on top. Slide it into the oven and set a timer for 25 to 30 minutes until the tomatoes start bursting and the feta gets golden with soft, melty edges.
- Cook your pasta while everything roasts:
- Fill a large pot with salted water and bring it to a boil—salt it generously, like you're seasoning the sea. Add your pasta and cook it to just under al dente since it'll soften a bit more in the sauce, then reserve about half a cup of pasta water before you drain it.
- Finish with honey, lemon, and warmth:
- Pull the baking dish out and let it cool for just a minute, then drizzle the honey over the feta and tomatoes and scatter lemon zest across the top. Stir everything together gently until a creamy sauce forms from the feta, tomato juice, and oil mingling together.
- Bring it all together with the pasta:
- Add your drained pasta to the baking dish and toss everything to coat, adding splashes of reserved pasta water as you go until the sauce coats every piece without being soupy. Tear fresh basil over top, add extra red pepper flakes if you like, and serve right away while it's still warm.
Save to Pinterest There's a moment, right when you stir that warm feta into the roasted tomatoes, where this simple dish transforms into something luxurious. It's the smell that gets you first—garlic softened by heat, tomatoes collapsed into sweetness, and then that honey hitting the warm cheese. That's when you know you're onto something.
Why This Recipe Became My Go-To
I used to think baked feta was a one-trick pony, but the honey and chili twist completely changed my perspective. The honey doesn't make it sweet in a dessert way; instead, it deepens the savory notes and smooths out the sharp edges of the feta. Meanwhile, the chili keeps things interesting—it sneaks up on you and makes you reach for your glass of wine. It's restaurant-quality looking but honestly easier than ordering takeout, which means I make it constantly.
Timing and Temperature Matter
The magic happens in those 25 to 30 minutes in the oven when everything stops being individual ingredients and becomes one cohesive dish. If your oven runs hot, check around the 20-minute mark; if it runs cool, you might need an extra few minutes. The tomatoes should be actively bursting and the feta should have some golden brown spots, not just pale and melted. Getting this right makes all the difference between a good dish and one people ask about.
Make It Your Own
This recipe is a foundation, not a rulebook. I've made it with goat cheese when I wanted something tangier, added olives when I had them on hand, and once threw in fresh thyme because that's what was in my garden. The core technique—roast tomatoes and cheese, drizzle with honey and heat, toss with pasta—stays the same, but everything else is fair game.
- Try hot honey instead of regular honey if you want the spice to announce itself louder.
- A handful of fresh spinach stirred in at the end adds color and keeps the whole thing feeling lighter.
- Finish with a crack of flaky sea salt and a grind of fresh pepper right before serving for texture and final seasoning.
Save to Pinterest This dish reminds me why simple cooking is sometimes the best cooking. Make it on a Tuesday when you don't have energy for complexity, and suddenly dinner feels special.
Common Recipe Questions
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or rigatoni hold the creamy sauce well and complement the baked feta mixture.
- → Can I use goat cheese instead of feta?
Yes, substituting goat cheese adds a tangier flavor but retains creaminess when baked.
- → How can I adjust the spice level?
Use hot honey or add extra red pepper flakes to increase the heat according to your taste.
- → Is this dish suitable for gluten-free diets?
Absolutely, substitute regular pasta with gluten-free varieties for a gluten-free option.
- → What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc complements the sweet and spicy flavors nicely.