Baked Feta Pasta with Tomatoes and Basil

The first time I made this baked feta pasta, my kitchen smelled like a Mediterranean summer afternoon. I was skeptical about the whole block of feta situation, but that first forkful completely won me over. Now it is the meal I make when I want something comforting but do not want to spend hours at the stove.

My sister sent me the viral TikTok video years ago, and I rolled my eyes at another internet food trend. Then I tried it on a rainy Tuesday when my refrigerator was mostly empty anyway. The way that salty feta melts into sweet, jammy tomatoes changed everything I thought I knew about quick weeknight dinners.

Ingredients

• 12 oz dried pasta: Penne catches the sauce perfectly in those ridges, but whatever pasta shape you have in your pantry will work
• 1 block feta cheese: Do not buy the crumbles, you need that solid block to hold its shape while baking
• 2 pints cherry tomatoes: They shrink down dramatically as they roast, so do not be shy with the quantity
• 3 cloves garlic: Thin slices roast alongside the tomatoes and mellow into sweet, savory bits
• 1/4 cup extra virgin olive oil: This is what helps the tomatoes break down and creates that luscious sauce consistency
• 1/2 tsp crushed red pepper flakes: Just enough warmth to make things interesting without overwhelming the delicate flavors
• 1/2 cup fresh basil leaves: Tear them by hand right before serving to preserve their bright, peppery aroma

Instructions

Get your oven ready:

Preheat to 400°F and grab your 9x13 baking dish, no need to grease it first

Prep the tomatoes:

Toss the cherry tomatoes with olive oil, garlic slices, red pepper flakes, salt, and pepper right in the baking dish

Nestle in the feta:

Place that whole block right in the center and drizzle just a little more oil on top

Let the oven work:

Bake for 30 to 35 minutes until the tomatoes have burst and the feta is turning golden brown

Cook your pasta:

Boil the pasta until al dente, saving that half cup of pasta water before draining

Make the sauce:

Mash the roasted feta and tomatoes together with your fork until they form a creamy, dreamy sauce

Combine everything:

Add the cooked pasta and pasta water to the baking dish, tossing until each piece is coated

Finish with basil:

Stir in those torn basil leaves and lemon zest right before serving

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This became my go-to dinner for new parents and friends who need a meal drop-off. It travels beautifully, and people always ask for the recipe after that first bite. Something about the combination of warm, creamy pasta and bright, fresh basil just makes people feel cared for.

Make It Your Own

I have thrown in baby spinach during the last few minutes of baking, and it wilts perfectly into the sauce. Olives add a nice briny punch that cuts through the richness. Sometimes I add roasted red peppers when I want more color and sweetness.

Wine Pairing

A crisp Sauvignon Blanc or dry rosé cuts through that creamy feta beautifully. The acidity balances the richness, and the fruit notes highlight the sweetness of those roasted tomatoes. Keep the bottle chilled on the table.

Storage and Leftovers

This reheats surprisingly well, though I recommend adding a splash of water when warming it up. The pasta absorbs more sauce as it sits, so that little bit of liquid brings it back to life. It actually tastes even better the next day after the flavors have had time to mingle.

• Store in an airtight container for up to 3 days
• Reheat gently on the stove with a splash of water
• Serve with extra fresh basil to brighten up leftovers

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Simple, satisfying, and always better than I remember it being. That is the magic of this dish.

Recipe FAQs

→ What type of pasta works best?

Penne and fusilli are excellent choices as their shapes hold the creamy sauce well. Other short pasta varieties like rigatoni, rotini, or farfalle also work beautifully. Choose pasta with nooks and crannies to capture the roasted tomato and feta sauce.

→ Can I make this ahead?

The feta and tomato mixture can be roasted up to a day in advance. Reheat gently before tossing with freshly cooked pasta. For best results, cook pasta just before serving to maintain ideal texture.

→ What can I substitute for feta?

Goat cheese, halloumi, or ricotta salata create similar creamy textures. For dairy-free options, try vegan feta alternatives or roasted vegetables like eggplant to achieve that rich, mouth-coating consistency.

→ How do I prevent the feta from drying out?

Ensure the cheese block is nestled completely among the tomatoes. The tomatoes release juices as they roast, creating steam that keeps the feta moist. Drizzling olive oil over the top before baking adds extra protection.

→ Can I add other vegetables?

Baby spinach, roasted red peppers, olives, or artichoke hearts make excellent additions. Add delicate greens like spinach after baking so they wilt gently in the residual heat without becoming overcooked.

→ Is this suitable for meal prep?

This dish reheats beautifully. Store in airtight containers for up to 4 days. When reheating, add a splash of pasta water or olive oil to restore the creamy consistency. It also freezes well for up to 2 months.