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Baked Feta Pasta with Cherry Tomatoes

A close-up of creamy Baked Feta Pasta with spiral fusilli noodles and roasted cherry tomatoes in a white bowl.
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A simple recipe for creamy baked feta and cherry tomato pasta, perfect for a quick weeknight meal.

Ingredients

Scale
  • 1 (7-8 ounce) block of feta cheese, preferably Greek style
  • 2 pints cherry or grape tomatoes
  • 1/4 cup olive oil, plus extra for drizzling
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (taste before adding more)
  • 12 ounces pasta (penne, rotini, or fusilli recommended)
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the block of feta cheese in the center of a 9-inch oven-safe skillet or baking dish.
  3. Arrange the cherry tomatoes around the feta block.
  4. In a small bowl, mix the 1/4 cup olive oil, minced garlic, oregano, pepper, and salt. Pour this mixture evenly over the tomatoes and feta.
  5. Bake for 30 to 35 minutes, or until the tomatoes have burst and the feta is soft and creamy when pressed.
  6. While the feta bakes, cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
  7. Remove the baking dish from the oven. Use a fork to mash the baked feta and tomatoes together, stirring until a creamy sauce forms. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  8. Add the drained pasta to the baking dish and toss well to coat everything in the sauce.
  9. Serve immediately, garnished with fresh basil leaves and an extra drizzle of olive oil if desired.

Notes

  • Use a block of feta packed in brine for the best texture; pre-crumbled feta will not melt correctly.
  • For a spicier sauce, add 1/4 teaspoon of red pepper flakes with the oregano.
  • If you do not have an oven-safe skillet, place the feta and tomatoes in a standard baking dish.

Nutrition

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