Baked Feta Pasta Sun-Dried

The first time I made baked feta pasta, I wasn't chasing a viral trend—I was simply trying to use up a block of creamy feta and some cherry tomatoes that were threatening to go soft. Something magical happened when I roasted them together: the feta melted into this luxurious, salty sauce while the tomatoes burst and caramelized, releasing their sweetness. That single pan became the whole meal, and I've been making it ever since, each time learning something new about coaxing flavor from a few honest ingredients.

I made this for dinner on a Tuesday when everything felt a bit ordinary, and my partner looked genuinely shocked when I set down a steaming bowl of this golden, glossy pasta. There's something about the smell of roasting tomatoes and garlic that fills a kitchen with the kind of warmth that makes people linger at the table longer than they planned.

Ingredients

• Feta cheese (200 g block): This is the star—buy a good quality block rather than crumbled, so it can melt into a creamy sauce while holding its shape just enough.
• Cherry tomatoes (500 g, whole): Keep them whole so they roast evenly and burst in their own skins, concentrating their flavor beautifully.
• Sun-dried tomatoes (100 g, drained and chopped): These packed-in-oil versions add an almost wine-like depth that fresh tomatoes alone can't deliver.
• Garlic (3 cloves, thinly sliced): Don't mince it—thin slices infuse the oil gently without burning and turning bitter.
• Red onion (1 small, thinly sliced): Optional, but it adds a sharp note that balances the richness beautifully.
• Short pasta (350 g): Penne, fusilli, or rigatoni work best because the tubes and ridges catch the creamy sauce.
• Extra-virgin olive oil (4 tbsp): Use one you actually like tasting straight, because you really will taste it here.
• Dried oregano and basil (1 tsp each): Dried herbs concentrate during roasting—don't skip them thinking fresh is always better.
• Red pepper flakes (½ tsp): A whisper of heat brings everything into focus without overwhelming the dish.
• Fresh basil (½ cup torn): Stir this in at the very end so it stays bright and fragrant.
• Salt, black pepper, and optional garnishes: Parmesan and lemon zest add final sparkle if you're in the mood.

Instructions

Get your oven ready:

Heat your oven to 200°C (400°F) so it's hot and ready when you need it.

Build the tomato bed:

In a large baking dish, combine your whole cherry tomatoes, chopped sun-dried tomatoes, thin garlic slices, and red onion if using. Drizzle with 3 tbsp olive oil, sprinkle the oregano, basil, red pepper flakes, salt, and pepper over everything, then toss gently so each tomato gets a light coating of oil and spice.

Crown it with feta:

Set the feta block right in the center of the tomato mixture like it owns the place. Drizzle the remaining 1 tbsp olive oil over its top—this helps it turn golden and soft.

Let the oven work its magic:

Bake for 30–35 minutes until the tomatoes have burst open and released their juices and the feta block looks golden and feels soft when you press it gently. You'll smell the roasted garlic and caramelized tomatoes before you see them.

Cook your pasta in parallel:

While everything bakes, bring a large pot of salted water to a rolling boil and cook your pasta according to package instructions until just al dente. Before draining, scoop out and reserve about ½ cup of that starchy pasta water—it's liquid gold for creaming everything together.

Make the sauce:

Pull the baking dish from the oven and let it cool for just a minute. Using a fork or wooden spoon, gently mash the soft feta and burst tomatoes together right there in the dish, breaking the feta into smaller pieces as you go until everything becomes a creamy, chunky sauce.

Bring it together:

Add your drained pasta directly to the baking dish with the tomato-feta sauce. Pour in a splash of that reserved pasta water and toss everything together, adding more pasta water if needed until the sauce clings to each piece of pasta without pooling.

Finish with freshness:

Tear fresh basil leaves and stir them through gently so they stay bright green. Taste and adjust salt and pepper—you might need less salt since the feta and sun-dried tomatoes are both salty.

Plate and garnish:

Serve warm, scattered with grated Parmesan and a shower of lemon zest if you like that sharp citrus bite cutting through the richness.

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The first time someone asked me for the recipe, I realized this simple dish had quietly become something I made month after month. It's become one of those meals where the cooking itself feels meditative—watching the tomatoes blister and pop, the feta melt into something almost unrecognizable from its starting form. There's something deeply satisfying about building a complete meal in one vessel.

Why This Works as a One-Pan Dinner

There's a reason this recipe went viral: it meets people exactly where they are—looking for something that tastes special without demanding hours in the kitchen. The beauty is that the baking dish becomes your serving vessel too, so cleanup is almost an afterthought. Everything happens in one place, yet the result tastes like it required far more effort than it did.

Playing with Flavors and Add-Ins

Once you understand this recipe's bones, you can adapt it endlessly based on what's in your kitchen. I've added kalamata olives for briny richness, scattered toasted pine nuts for crunch, thrown in fresh spinach to wilt into the warm pasta, or swapped the basil for fresh mint when I had it on hand. Even small changes like a splash of balsamic vinegar or a pinch of smoked paprika shift the whole mood of the dish.

Make It Your Own

The real magic of this recipe is that it invites tinkering. Some versions call for vegetable broth or white wine to deglaze the pan, others finish with a crack of fresh pepper and nothing else. The version I make most often depends on my mood and what's in my fridge—sometimes it's luxe with pricey feta and good Parmesan, sometimes it's humble and quick with what I have on hand.

• Try adding a small handful of fresh spinach or arugula right before serving for extra greens.
• A splash of lemon juice stirred in at the end brightens everything without overpowering the tomato-feta balance.
• If you're cooking for someone who loves heat, more red pepper flakes or even fresh chili slices stirred into the sauce make it sing.

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This pasta has become my go-to for weeknight dinners when I want something that feels indulgent without the stress. It reminds me that the best meals often come from working with what you have, trusting the process, and letting good ingredients do most of the talking.

Common Recipe Questions

→ What type of pasta works best for this dish?

Short pasta shapes like penne, fusilli, or rigatoni are ideal as they hold the sauce well.

→ Can I make this dish vegan?

Yes, by replacing feta with a plant-based alternative and ensuring pasta is egg-free.

→ How do I know when the feta is ready?

It should be soft and golden on top, indicating it has baked thoroughly and is ready to be mashed.

→ Should I reserve pasta water for the sauce?

Yes, reserved pasta water helps to loosen and blend the baked feta and tomato sauce for a creamy texture.

→ Can I add extra ingredients for more flavor?

Chopped olives or toasted pine nuts can be sprinkled on top to add texture and depth.