Baked Feta Pasta Cherry

The first time I made this, I wasn't trying to reinvent anything—I just had a block of feta, some cherry tomatoes going soft on the counter, and a craving for something that didn't feel like cooking. I threw it all in a baking dish out of pure laziness, and what came back from the oven was this golden, creamy dream that somehow tasted intentional. Now I make it whenever I need dinner to feel effortless but look like I tried.

I made this for friends who were skeptical about feta until they tasted it melted into something warm and silky. One of them asked if I'd added cream, and when I said no—just tomatoes and cheese—they went back for seconds immediately. That's when I knew this recipe was a keeper.

Ingredients

• Cherry tomatoes (500 g): Choose ones that are ripe and fragrant; they'll burst and release their sweetness as they roast, creating the foundation of your sauce.
• Feta cheese (200 g block): Keep it as a solid block at first—it'll soften and mash into the tomatoes far better than pre-crumbled feta.
• Garlic (3 cloves, minced): Mince it finely so it distributes evenly and softens into the oil without burning.
• Fresh basil (2 tbsp plus extra): Add the fresh leaves at the very end to keep their brightness; heat destroys what makes basil basil.
• Dried pasta (300 g): Penne or fusilli work best because their shapes catch and hold the creamy tomato sauce.
• Extra-virgin olive oil (3 tbsp): This is your flavor backbone—use one you actually enjoy tasting on its own.
• Oregano (1/2 tsp dried): It melds beautifully with roasted tomatoes and adds an earthy Mediterranean note.
• Red pepper flakes (1/4 tsp): Optional, but a whisper of heat transforms the whole dish from sweet to balanced.
• Salt and black pepper: Taste as you go; roasting concentrates flavors, so you may need less than you think.

Instructions

Heat your oven and prep your stage:

Preheat to 200°C (400°F) and grab a baking dish that's roomy enough for everything to spread out slightly. This is your whole canvas for the next 35 minutes.

Build the tomato base:

Tumble the cherry tomatoes into the dish, scatter the minced garlic over them, then drizzle with 2 tablespoons of olive oil. Toss everything together gently, then season with salt, pepper, and oregano until it feels intentional.

Nestle in the star:

Clear a small space in the center and set the feta block there like you're making a nest. Drizzle the final tablespoon of olive oil over top, and if you're using red pepper flakes, sprinkle them now.

Let the oven do the work:

Slide the dish into the oven for 30 to 35 minutes. You'll know it's ready when the tomatoes have burst their skins and the feta has turned golden and soft to the touch.

Cook pasta in parallel:

While everything roasts, get a pot of salted water boiling and add your pasta. Cook until it's just al dente—it'll firm up slightly when you toss it into the hot tomato sauce. Before draining, grab a mug and reserve about 1/2 cup of that starchy cooking water.

The mash:

Take the baking dish out and grab a fork. Mash the soft feta and burst tomatoes together until they look creamy and almost sauce-like. Don't overthink it—rough and rustic is exactly right.

Bring it together:

Add the hot pasta and torn basil to the dish and toss everything gently. If it looks dry, pour in a splash of that reserved pasta water and toss again. Keep adding water a little at a time until you have something silky and coat-able.

Taste and serve:

Adjust salt and pepper if needed, then divide into bowls. Garnish generously with fresh basil and eat while it's still warm.

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There's something almost meditative about watching the feta soften and the tomatoes burst through the oven window. My kids pressed their faces against the glass at dinnertime and declared it smelled better than anything I'd ever made—which made me laugh because I'd barely done anything at all. That's when I understood the appeal of simple food made with good ingredients.

Why This Dish Feels Like a Restaurant Secret

This recipe looks deceptively simple, which is exactly why it surprises people. Roasting feta isn't something most home cooks think to do, and when they taste what happens when it meets warm tomatoes, they suddenly understand that magic doesn't require complexity. It's the kind of dish that makes you feel like a better cook than you actually were, which is the best kind of recipe to have in your back pocket.

The Variations That Changed Everything

Once I had the foundation locked in, I started playing. A handful of spinach stirred in at the end adds earthiness without changing the core flavor. Roasted red peppers bring sweetness and color. Kalamata olives add a salty punch if you're in the mood for something briny. Each one shifts the mood of the dish without disrupting what made it special in the first place.

Making It Work for Everyone at Your Table

Gluten-free pasta works seamlessly here, so no one needs to feel left out. Some nights I use whole-wheat penne just for a little extra fiber and earthiness. The beauty of this dish is that the star is the tomato and feta combination, so swaps at the edges never derail the main event.

• If your tomatoes are very acidic, add a pinch of sugar to the baking dish at the start.
• Leftover pasta actually tastes even better the next day as the flavors meld—reheat it gently with a splash of water or olive oil.
• This scales beautifully; just double everything if you're cooking for a crowd.

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This is the kind of meal that reminds you that the best cooking happens when you stop overthinking and start enjoying the smell of things browning. Make it tonight.

Recipe FAQs

→ What type of pasta works best with baked feta and tomatoes?

Short, sturdy pastas like penne or fusilli hold the creamy sauce well, allowing each bite to capture the roasted flavors.

→ Can I add other vegetables to this dish?

Yes, baby spinach or arugula can be stirred in before serving for added greens and texture.

→ How do I ensure the feta becomes creamy and well combined?

Bake the feta with cherry tomatoes until soft, then mash them together before mixing with pasta to create a silky sauce.

→ What’s a good way to balance the dish’s flavors?

Fresh basil adds brightness, while salt, pepper, and optional red pepper flakes provide seasoning and subtle heat.

→ Can I make this suitable for gluten-free diets?

Using gluten-free pasta allows this dish to be enjoyed by those avoiding gluten without compromising flavor.