Baked Feta Pasta Cherry Tomatoes

This creamy baked feta pasta takes humble cherry tomatoes and a block of feta and turns them into a lush, tangy sauce that coats hot pasta with minimal effort. Everything comes together in the oven while the pasta boils, making this a go-to recipe for busy nights or when you crave something a little indulgent but still light and fresh. I love how just a few ingredients can deliver such restaurant-level flavor with almost no fuss.

I first stumbled onto this recipe when I needed to clear out the fridge before a holiday and it instantly became a favorite. Every time I make it now someone in my family asks for the recipe.

Ingredients

• Cherry tomatoes: for a burst of natural sweetness and that irresistible juicy texture look for vibrant firm tomatoes that have no soft spots
• Feta cheese: the star that melts into a creamy tangy sauce try to get a whole block made from sheep’s milk for best flavor avoid the pre-crumbled kind
• Dried pasta: penne and fusilli grab sauce beautifully but any sturdy short pasta will work cook until just al dente for perfect texture
• Extra virgin olive oil: brings everything together with richness always reach for cold pressed and fruity options
• Garlic: for its warm aromatic kick use fresh cloves and avoid pre-minced for the deepest flavor
• Red onion: a sweet optional boost that caramelizes in the oven pick one with papery skin and no blemishes
• Dried oregano: brings in a woody herbal note choose batches that are fragrant and green not gray
• Crushed red pepper flakes: add heat use as much or as little as you like
• Fresh basil: for a peppery and fragrant finishing touch tear with your hands just before adding for the brightest flavor
• Sea salt and black pepper: to season everything to perfection use good flaky salt if you can

Instructions

Preheat the Oven:

Set your oven to 200 degrees Celsius to get things hot enough to burst the tomatoes and gently brown the feta. This step is key for flavor development.

Prepare the Vegetables and Aromatics:

Add cherry tomatoes garlic and optional red onion to a large ovenproof dish. Drizzle with half the olive oil then sprinkle on salt black pepper oregano and red pepper flakes. Toss well to make sure all the tomatoes are well-coated in the seasoning and oil.

Nestle the Feta:

Push the vegetables to the sides of the dish to make a space in the center. Place the whole block of feta right in the middle. Drizzle the remaining olive oil straight over the cheese for extra richness.

Roast Everything:

Slide the dish into the oven and bake for about 30 to 35 minutes. The tomatoes should be juicy and split with the feta slightly golden and very soft to the touch. This roasting brings out sweetness in the tomatoes and mellows the feta.

Cook the Pasta:

Meanwhile bring a large pot of water to a boil and salt it generously. Add the pasta and stir occasionally. Cook until just al dente so it holds up in the sauce. Reserve a full half cup of pasta water before draining for loosening the final sauce.

Mash the Sauce:

Pull the baking dish out of the oven. Use a sturdy fork to mash the hot feta directly with the roasted tomatoes and aromatics. Mix until a creamy chunky sauce forms right in the dish.

Combine Pasta and Sauce:

Add the hot drained pasta into the sauce while everything is still warm. Pour in some reserved pasta water and gently toss until each piece of pasta is fully coated and just silky.

Finish with Basil:

Tear fresh basil leaves over the top and stir through. Taste and adjust seasoning your sauce might need a little more salt or a final grind of pepper.

Serve Right Away:

Spoon the pasta into bowls and finish with extra basil if you like. Enjoy immediately while it is creamy and piping hot.

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It makes me smile every time I stir fresh basil into the warm sauce right before serving. My youngest daughter will sneak little bites of the roasted feta when she thinks I am not looking so now I always reserve a few crumbles for her on the side.

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove with a splash of water to bring back the creamy texture. Avoid microwaving for too long or the sauce can separate and the pasta will lose its bite.

Ingredient Substitutions

Use vegan feta for a dairy free version and gluten free pasta to make it suitable for more diets. If you only have grape tomatoes they work almost as well although cherry tomatoes are sweeter. Try adding chopped baby spinach or a spoonful of capers for extra flavor.

Serving Suggestions

This dish pairs best with a crisp green salad or some crusty bread to mop up the sauce. On a breezy summer evening I love serving it with grilled vegetables on the side. It makes a great picnic or lunchbox option too.

Cultural and Historical Context

Baked feta pasta became a sensation thanks to home cooks on social media celebrating the simplicity and stunning flavor of Mediterranean staples. Its roots are deep in Greek and Mediterranean cuisines that prize feta and tomatoes for both taste and nutrition.

Seasonal Adaptations

Swap in late summer heirloom tomatoes during peak season for even more intense flavor Add roasted zucchini or eggplant for a heartier dish in fall Use a combo of fresh parsley and mint if basil is not available for a springy twist

Success Stories

I have shared this recipe with friends who never thought they could cook and they always tell me they cannot believe they made something so impressive with so few ingredients. It is the kind of meal that turns pasta skeptics into converts.

Freezer Meal Conversion

While best fresh you can freeze portions of the sauce separately then toss with hot pasta just before serving. Cool the baked tomato and feta mix completely before transferring to freezer safe containers. Defrost at room temperature and reheat with a splash of pasta water.

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This crowd-pleasing pasta is perfect for easy dinner parties or low-key weeknights. Try it once and you are sure to add it to your regular rotation.

Common Recipe Questions

→ How can I make this dish gluten-free?

Swap regular pasta with your favorite gluten-free pasta. Ensure all labels are checked for allergens and safe ingredients.

→ Can I use a different type of cheese?

Yes, try vegan feta for a dairy-free option or substitute with ricotta or goat cheese for a twist in flavor and texture.

→ What pasta shapes work best here?

Penne and fusilli are ideal for soaking up the creamy sauce, but shells, farfalle, or any short-cut pasta will do well.

→ Are cherry tomatoes essential?

Cherry tomatoes bring sweetness and juiciness, but grape tomatoes or chopped plum tomatoes also work nicely.

→ How do I add more vegetables?

Try mixing in spinach, olives, roasted red peppers, or artichoke hearts after baking to boost the nutritional profile.

→ Can I prepare this dish in advance?

It's best served fresh, but you can roast the tomato-feta base ahead and reheat before mixing with cooked pasta and basil.