Baked Feta Pasta

Baked Feta Pasta is your new go-to for an incredibly easy and utterly delicious weeknight meal. This simple yet satisfying recipe transforms humble ingredients into a creamy, flavourful pasta dish with minimal effort.

Key Ingredients for Baked Feta Pasta

• 2 cups cherry tomatoes or grape tomatoes
• 1 block (around 7-8 ounces) feta cheese, preferably block feta in brine
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 4 cloves garlic, minced (or 1-2 whole garlic cloves, peeled)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• 12 ounces pasta of your choice (penne, fusilli, rigatoni, or spaghetti work well)
• 1/4 cup reserved pasta water
• 1/4 cup fresh basil leaves, chopped, for garnish

How to Make Baked Feta Pasta

This baked feta pasta recipe is the epitome of effortless elegance, requiring just a handful of ingredients and mere minutes of active preparation. It delivers an unbelievably creamy, rich sauce that coats every strand of pasta, making it a satisfying meal for any occasion. With a total preparation time of approximately 35-40 minutes, it’s perfect for busy weeknights.

Step-by-Step Instructions

1. Preheat Your Oven and Prepare the Baking Dish: Preheat your oven to 400°F (200°C). Select a baking dish that is large enough to comfortably hold the feta cheese and tomatoes, such as an 8×8 inch or a 9×13 inch baking dish.
2. Arrange the Tomatoes and Garlic: Spread the cherry or grape tomatoes evenly across the bottom of your baking dish. If you’re using whole garlic cloves, nestle them among the tomatoes. If you prefer minced garlic, toss it with the tomatoes now. Drizzle the 1/4 cup of extra virgin olive oil over the tomatoes and garlic.
3. Add Seasonings: Sprinkle the dried oregano and red pepper flakes (if using) over the tomatoes. Season generously with salt and freshly ground black pepper. Remember that feta cheese is salty, so keep the salt to a minimum initially; you can always add more later.
4. Place the Feta: Carefully place the block of feta cheese in the center of the baking dish, nestled among the tomatoes. Drizzle a little more olive oil over the top of the feta.
5. Bake Until Velvety and Blistered: Transfer the baking dish to the preheated oven. Bake for 25-30 minutes, or until the tomatoes are bursting and slightly blistered, and the feta cheese is soft, golden, and creamy.
6. Cook the Pasta: While the feta and tomatoes are baking, bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta well.
7. Create the Sauce: Once the feta and tomatoes are ready, carefully remove the baking dish from the oven. Using a fork or a potato masher, mash the softened feta cheese and burst tomatoes together. Stir to combine the melted feta, garlic, and juices from the tomatoes, creating a luscious, creamy sauce.
8. Combine Pasta and Sauce: Add the drained pasta directly into the baking dish with the feta and tomato mixture. If using minced garlic from the start, ensure it’s integrated into the sauce. Toss everything together gently until the pasta is evenly coated with the creamy sauce.
9. Adjust Consistency: If the sauce seems a little too thick, gradually add some of the reserved pasta water, a tablespoon at a time, while tossing, until you reach your desired creamy consistency. This starchy water helps to emulsify the sauce beautifully.
10. Add Fresh Basil and Serve: Stir in most of the chopped fresh basil leaves. Taste and adjust seasoning if needed, adding more salt or pepper. Serve the baked feta pasta immediately, garnished with the remaining fresh basil.

Why You’ll Love This Baked Feta Pasta

You’ll adore this baked feta pasta because it delivers an unbelievably rich and creamy sauce with minimal fuss, rivaling any restaurant-quality dish but at a fraction of the cost.

The star ingredient, feta cheese, melts into a velvety smooth sauce infused with sweet, burst tomatoes and fragrant garlic, creating a flavor explosion that’s simply irresistible. It’s a fantastic, budget-friendly alternative to more labor-intensive pasta dishes, proving that delicious can also be incredibly easy, so gather your ingredients and give this delightful recipe a try!

Storing and Reheating Tips

Leftover baked feta pasta is best stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. When reheating, you can do so gently on the stovetop over low heat, adding a splash of water or milk to help loosen the sauce.

Alternatively, microwave individual portions until heated through. To freeze, allow the pasta to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating as described above.

Final Thoughts

This baked feta pasta is a testament to the magic that can happen with a few simple ingredients. It’s a recipe that’s as enjoyable to make as it is to eat, so don’t hesitate to whip up this delightful dish for your next meal.

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• Pinterest

Baked Feta Pasta

Baked Feta Pasta is your new go-to for an incredibly easy and utterly delicious weeknight meal. This simple yet satisfying recipe transforms humble ingredients into a creamy, flavourful pasta dish with minimal effort.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Pasta

Cuisine: Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cherry tomatoes or grape tomatoes
• 1 block (around 7-8 ounces) feta cheese, preferably block feta in brine
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 4 cloves garlic, minced (or 1-2 whole garlic cloves, peeled)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• 12 ounces pasta of your choice (penne, fusilli, rigatoni, or spaghetti work well)
• 1/4 cup reserved pasta water
• 1/4 cup fresh basil leaves, chopped for garnish

Equipment

• 8×8 inch or 9×13 inch baking dish
• Large pot
• Fork or potato masher

Method

 

1. Preheat your oven to 400°F (200°C). Select a baking dish that is large enough to comfortably hold the feta cheese and tomatoes, such as an 8×8 inch or a 9×13 inch baking dish.
2. Spread the cherry or grape tomatoes evenly across the bottom of your baking dish. If you’re using whole garlic cloves, nestle them among the tomatoes. If you prefer minced garlic, toss it with the tomatoes now. Drizzle the 1/4 cup of extra virgin olive oil over the tomatoes and garlic.
   2 cups cherry tomatoes or grape tomatoes, 4 cloves garlic, minced (or 1-2 whole garlic cloves, peeled), 1/4 cup extra virgin olive oil, plus more for drizzling
3. Sprinkle the dried oregano and red pepper flakes (if using) over the tomatoes. Season generously with salt and freshly ground black pepper. Remember that feta cheese is salty, so keep the salt to a minimum initially; you can always add more later.
   1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, Salt and freshly ground black pepper
4. Carefully place the block of feta cheese in the center of the baking dish, nestled among the tomatoes. Drizzle a little more olive oil over the top of the feta.
   1 block (around 7-8 ounces) feta cheese, preferably block feta in brine, 1/4 cup extra virgin olive oil, plus more for drizzling
5. Transfer the baking dish to the preheated oven. Bake for 25-30 minutes, or until the tomatoes are bursting and slightly blistered, and the feta cheese is soft, golden, and creamy.
6. While the feta and tomatoes are baking, bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta well.
7. Once the feta and tomatoes are ready, carefully remove the baking dish from the oven. Using a fork or a potato masher, mash the softened feta cheese and burst tomatoes together. Stir to combine the melted feta, garlic, and juices from the tomatoes, creating a luscious, creamy sauce.
   1 block (around 7-8 ounces) feta cheese, preferably block feta in brine, 2 cups cherry tomatoes or grape tomatoes, 4 cloves garlic, minced (or 1-2 whole garlic cloves, peeled)
8. Add the drained pasta directly into the baking dish with the feta and tomato mixture. If using minced garlic from the start, ensure it’s integrated into the sauce. Toss everything together gently until the pasta is evenly coated with the creamy sauce.
   12 ounces pasta of your choice (penne, fusilli, rigatoni, or spaghetti work well)
9. If the sauce seems a little too thick, gradually add some of the reserved pasta water, a tablespoon at a time, while tossing, until you reach your desired creamy consistency. This starchy water helps to emulsify the sauce beautifully.
   1/4 cup reserved pasta water
10. Stir in most of the chopped fresh basil leaves. Taste and adjust seasoning if needed, adding more salt or pepper. Serve the baked feta pasta immediately, garnished with the remaining fresh basil.
    1/4 cup fresh basil leaves, chopped, Salt and freshly ground black pepper

Notes

Leftover baked feta pasta is best stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of water or milk. Alternatively, microwave individual portions until heated through.

To freeze, allow the pasta to cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.