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Baked Feta Pasta

Baked feta pasta is a one-pan oven method that turns cherry tomatoes and a feta block into a creamy, tangy sauce. Bake until the tomatoes burst and the feta turns softly golden, then mash and toss with al dente short pasta for noodles coated in thick, silky sauce.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Cherry or grape tomatoes
  • 2 pints cherry or grape tomatoes Use about 20 oz total.
Extra-virgin olive oil
  • 0.3333333333 cup extra-virgin olive oil
Feta cheese
  • 1 block (8 oz) feta cheese
Garlic
  • 4 cloves garlic, minced
Red pepper flakes
  • 1 tsp red pepper flakes
Dried oregano
  • 1 tsp dried oregano
Salt
  • 0.5 tsp salt
Black pepper
  • 0.25 tsp black pepper Plus more to finish.
Short pasta
  • 12 oz short pasta Fusilli, penne, or rigatoni.
Fresh basil
  • 0.25 cup fresh basil, chopped
Reserved pasta water
  • 0.25 cup reserved pasta water
Grated Parmesan
  • 1 grated Parmesan, for serving (optional) Optional.

Equipment

  • 1 sheet pan

Method
 

Preheat and Prep the Dish
  1. Preheat oven to 400°F. Add tomatoes and olive oil to a 9x13-inch baking dish and toss to coat.
Add the Feta Block
  1. Nestle the feta block in the center of the tomatoes. Scatter garlic, red pepper flakes, oregano, salt, and black pepper over everything.
Bake Until Bubbling
  1. Bake at 400°F for 35–40 minutes, until the tomatoes have burst and the feta is soft with lightly golden edges. Watch for bubbling around the edges as a visual cue.
Cook the Pasta
  1. While the dish bakes, cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain.
Mash into a Sauce
  1. Remove the baking dish from the oven. Use a fork to mash the feta and tomatoes together into a creamy, thick sauce, stirring in reserved pasta water to loosen it.
Toss with Pasta
  1. Add the drained pasta directly to the baking dish and toss until every piece is coated in the tomato-feta sauce. Keep tossing until the sauce looks glossy and clings to the noodles.
Finish and Serve
  1. Top with fresh basil, a crack of black pepper, and Parmesan if using. Serve hot.

Notes

Pro tip: mash while the feta and tomatoes are hot so the sauce turns creamy instead of grainy. Store leftovers in the fridge up to 3 days; reheat gently with a splash of reserved pasta water. Freezing isn’t recommended because the sauce can lose its creamy texture. For a dairy-light option, use a plant-based feta-style block and swap Parmesan for a vegan grated topping.