Baked Feta Pasta Sun-Dried (Printable Version)

Creamy baked feta combined with cherry and sun-dried tomatoes for a flavorful Mediterranean pasta.

# What You'll Need:

→ Dairy

01 - 7 oz feta cheese block

→ Vegetables

02 - 1.1 lbs whole cherry tomatoes
03 - 3.5 oz sun-dried tomatoes in oil, drained and chopped
04 - 3 cloves garlic, thinly sliced
05 - 1 small red onion, thinly sliced (optional)

→ Pasta

06 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Herbs & Seasoning

07 - 4 tbsp extra-virgin olive oil
08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - ½ tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - ½ cup fresh basil leaves, torn

→ Garnish (optional)

13 - Grated Parmesan cheese
14 - Lemon zest

# Steps to Follow:

01 - Set oven temperature to 400°F (200°C).
02 - Place cherry tomatoes, sun-dried tomatoes, garlic, and red onion (if using) into a large baking dish. Drizzle with 3 tablespoons of olive oil and season with oregano, basil, crushed red pepper flakes, salt, and black pepper. Toss to combine evenly.
03 - Position the feta block in the center of the baking dish and drizzle with remaining 1 tablespoon of olive oil.
04 - Bake uncovered for 30 to 35 minutes until tomatoes burst and feta softens and turns golden.
05 - While baking, boil salted water in a large pot and cook pasta according to package instructions. Reserve ½ cup of pasta cooking water, then drain the pasta.
06 - Remove baking dish from oven. Using a fork or spoon, mash the baked feta and tomatoes together into a creamy sauce.
07 - Add the drained pasta and reserved pasta water to the baking dish. Toss thoroughly to coat pasta evenly with the sauce.
08 - Stir in torn fresh basil leaves and adjust seasoning with salt and pepper as needed.
09 - Serve immediately, garnished with grated Parmesan cheese and lemon zest if desired.

# Additional Tips::

01 -
  • It looks fancy enough to impress friends but comes together in one pan with minimal fuss.
  • The warm, tangy feta sauce coats every pasta strand in creamy comfort without any cream.
  • Sun-dried tomatoes add a concentrated richness that makes the whole dish taste restaurant-quality.
02 -
  • The pasta water isn't just for thinning—its starch emulsifies with the olive oil and feta to create a silky sauce that clings to every piece.
  • Don't skip reserving it before you drain, or you'll end up with a dry, broken sauce that won't come back together smoothly.
  • The feta needs to actually soften in the oven to mash into sauce; if it's still firm, give it another five minutes.
03 -
  • Use whole cherry tomatoes so they burst naturally in the oven rather than leaking juice all over the dish before they've caramelized.
  • The pasta water is essential—don't skip it, and make sure you reserve it before draining or you'll have to boil more.
  • If your feta isn't softening enough, cover the baking dish loosely with foil for the first 20 minutes to trap steam, then uncover to let it brown.
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