Oh my gosh, you have to try this baked feta pasta with cherry tomatoes—it’s one of those magical recipes that looks fancy but couldn’t be easier. I first made it on a lazy Sunday when I didn’t feel like cooking, and now it’s my go-to “I need something delicious fast” dinner. The way the cherry tomatoes burst in the oven while the feta turns perfectly creamy? Absolute perfection. Toss it with some pasta and fresh basil, and suddenly you’ve got this restaurant-worthy dish that comes together with barely any effort. Trust me, once you try it, you’ll be hooked!
Why You’ll Love This Baked Feta Pasta with Cherry Tomatoes
This recipe is my weeknight hero for so many reasons:
- Effortless magic: Just toss everything in a dish and let the oven do the work
- Minimal ingredients: Only 7 main components you probably already have
- Crazy flavorful: The roasted tomatoes and melted feta create this rich, tangy sauce that coats every noodle
- One-pan wonder: Less cleanup means more time to enjoy your delicious creation
- Endlessly adaptable: So easy to tweak with whatever veggies or herbs you’ve got
Seriously – it’s the kind of dish that makes you feel like a kitchen genius with zero stress.
Ingredients for Baked Feta Pasta with Cherry Tomatoes
Here’s everything you’ll need to make this dreamy dish – and yes, using the right ingredients makes all the difference! I learned the hard way that crumbled feta just doesn’t melt the same way.
- 8 oz block of feta cheese – Don’t even think about using crumbles! The block melts into creamy perfection
- 2 cups cherry tomatoes – The sweet little ones that burst beautifully
- 3 tablespoons olive oil – Good quality makes a difference here
- 2 cloves garlic, minced – Fresh is best, but I won’t judge if you use pre-minced in a pinch
- 1/2 teaspoon red pepper flakes – Adjust this to your spice tolerance
- 8 oz pasta – Penne works great, but any short shape will do
- 1/4 cup fresh basil, chopped – Trust me, don’t skip this finishing touch
- Salt and pepper – To taste, but go easy – feta’s already salty
That’s it! Simple, right? Now let’s get cooking.
Equipment You’ll Need
This dish is so simple you barely need any gear! Just grab:
- A medium baking dish (I use my trusty 9×13 inch)
- A pot for boiling pasta
- A colander for draining
That’s literally it – see? I told you this was easy!
How to Make Baked Feta Pasta with Cherry Tomatoes
Okay, let’s get to the good part! This recipe couldn’t be simpler, but I’ve got a few tricks to make sure your baked feta pasta turns out perfect every single time. Follow these steps and you’ll be twirling that creamy, tomatoey goodness onto your fork before you know it!
Step 1: Preheat and Prep
First things first – crank that oven to 400°F (200°C) so it’s nice and hot when you’re ready. While it heats up, grab your baking dish and place the whole feta block right in the center. Surround it with all those gorgeous cherry tomatoes – I like to give them a little toss so they’re evenly spaced. Drizzle everything with that lovely olive oil (don’t skimp!), then sprinkle on the minced garlic, red pepper flakes, and just a pinch of salt and pepper. Easy, right?
Step 2: Bake the Feta and Tomatoes
Pop your dish in the oven and let the magic happen! You’ll want to bake for about 25-30 minutes – you’ll know it’s ready when the tomatoes have burst open (that satisfying little “pop” sound is the best!) and the feta has softened into a creamy dream. Don’t worry if the top browns a little – that just adds flavor. The feta won’t melt completely smooth like mozzarella – it should be soft and spreadable, with maybe some golden spots where it’s caramelized. That’s exactly what we want!
Step 3: Cook and Combine Pasta
While your feta and tomatoes are baking, cook your pasta according to the package directions in salted water. Here’s my pro tip: save about 1/2 cup of that starchy pasta water before you drain it! When everything’s ready, add the drained pasta right into your baking dish with the roasted tomatoes and feta. Stir everything together until the feta coats all the noodles in creamy goodness. If it seems too thick, add that reserved pasta water a tablespoon at a time until you get the perfect silky sauce. Finish with that fresh basil – the aroma alone will make your mouth water!
Tips for Perfect Baked Feta Pasta with Cherry Tomatoes
After making this dish more times than I can count, here are my can’t-miss tips for baked feta pasta perfection:
- Block feta is non-negotiable – Crumbles dry out instead of getting creamy
- Taste before adding salt – Feta’s already salty, so go easy!
- Adjust the red pepper flakes – Start with 1/4 tsp if you’re sensitive to heat
- Use fresh basil at the end – Dried herbs just don’t give that bright pop
- Don’t rush the baking – Wait for those tomatoes to fully burst for maximum flavor
Follow these simple tricks and you’ll have restaurant-quality pasta every time!
Variations for Baked Feta Pasta
One of my favorite things about this recipe is how easily you can switch it up! Try swapping basil for fresh oregano or thyme, or toss in some roasted red peppers or zucchini with the tomatoes. Feeling fancy? Add a handful of kalamata olives or capers for a briny kick. The possibilities are endless!
Serving Suggestions
This baked feta pasta shines all on its own, but oh boy – it’s even better with some garlic bread to soak up that creamy sauce! A simple green salad with lemon vinaigrette makes the perfect fresh side. Sometimes I’ll even add a glass of crisp white wine – now that’s what I call dinner!
Storage and Reheating
Leftovers? No problem! Store any extra baked feta pasta in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – microwave in 30-second bursts with a splash of water or warm gently on the stovetop while stirring. The sauce might thicken up, but a little extra olive oil or pasta water brings it right back to creamy perfection!
Nutritional Information
Here’s the scoop on nutrition per serving (but remember – these are estimates and can vary based on your exact ingredients). Each generous portion packs about 450 calories with 15g protein – not bad for something this delicious! The feta brings calcium, tomatoes offer vitamin C, and olive oil gives you those good fats. Not too shabby for comfort food!
Frequently Asked Questions
Q1. Can I use a different cheese if I don’t have feta?
While feta gives that perfect tangy creaminess, you can try goat cheese or ricotta in a pinch. Just know the flavor will be milder – I’d add extra garlic and lemon zest to compensate. Avoid hard cheeses though – they won’t melt right!
Q2. What pasta shapes work best for this recipe?
Short pastas like penne, rigatoni, or fusilli are my go-tos because they hold the sauce beautifully. But honestly? I’ve used spaghetti when that’s all I had – just stir gently so the feta coats every strand!
Q3. How spicy does this get with the red pepper flakes?
It’s totally adjustable! Start with 1/4 teaspoon if you’re sensitive to heat – you can always add more next time. My husband likes it fiery, so I’ll often bump it up to 1 teaspoon on his portion. The feta’s creaminess helps balance the spice perfectly.
Q4. Can I make this ahead of time?
You can prep the tomatoes and feta in the baking dish a few hours ahead, but bake it right before serving for that perfect creamy texture. Leftovers reheat surprisingly well though – just add a splash of water when warming!
Final Thoughts
You’ve got to try this baked feta pasta – it’s pure comfort in a bowl! Let me know how yours turns out. Tag me with your creations – I love seeing your kitchen adventures!
Print
Irresistible Baked Feta Pasta with Cherry Tomatoes in 30 Minutes
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and delicious pasta dish featuring baked feta cheese and cherry tomatoes.
Ingredients
- 8 oz feta cheese block
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 8 oz pasta (penne or similar)
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place feta block in the center of a baking dish.
- Surround feta with cherry tomatoes.
- Drizzle with olive oil and add minced garlic, red pepper flakes, salt, and pepper.
- Bake for 25-30 minutes until tomatoes burst and feta softens.
- Cook pasta according to package instructions, then drain.
- Mix baked feta and tomatoes with pasta.
- Garnish with fresh basil before serving.
Notes
- Use block feta, not crumbled.
- Adjust red pepper flakes for desired spice level.
- Add a splash of pasta water if needed for creaminess.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: baked feta pasta, cherry tomato pasta, easy pasta recipe
