Baked Feta Pasta

Square overhead shot of baked feta tomato pasta in a white casserole dish.

5 from 1 vote

A quick and easy baked feta tomato pasta that’s full of bold flavor. It's perfect for a satisfying, no-fuss dinner.

Course Dinner

Cuisine American, Mediterranean

Keyword baked feta and tomato pasta, baked feta pasta, feta tomato pasta, feta tomato pasta bake, pasta with feta cheese and cherry tomatoes

Prep Time 5

Cook Time 35

Total Time 40

Servings people

Calories 500kcal

Author Blair Lonergan

Equipment

9 x 13-Inch Baking Dish

Ingredients

2 pints cherry tomatoes or grape tomatoes
3 garlic cloves, minced (about 3 teaspoons)
3 tablespoons extra-virgin olive oil
½ teaspoon dried oregano (or 1 teaspoon minced fresh oregano)
¼ teaspoon crushed red pepper flakes
Kosher salt and ground black pepper, to taste
1 (8-ounce) block feta cheese
8 ounces uncooked pasta (such as penne, rotini, or spaghetti)
¼ cup chopped fresh basil, thyme, or parsley, for garnish

Instructions

Preheat the oven to 400°F. Place the tomatoes and garlic in a 9 x 13-inch baking dish. Drizzle with olive oil, and season with oregano, red pepper flakes, salt, and pepper. Toss to coat.
Nestle the block of feta in the center of the dish. Bake uncovered until the tomatoes burst and the cheese is soft, about 30 to 35 minutes.
Meanwhile, boil the pasta in a large pot of salted water according to the package directions for al dente. Reserve about ½ cup of the starchy pasta cooking water, then drain the pasta.
Remove the baking dish from the oven and stir the tomatoes and feta with a spoon or fork until creamy.
Add the cooked pasta and a splash of pasta water as needed to loosen the sauce. Toss until well coated. Taste and season with additional salt and pepper, if desired. Stir in the fresh herbs and serve immediately.

Video

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm on the stovetop or in the microwave, adding a splash of pasta water or cream to loosen the sauce if needed.

Nutrition