Baked Feta and Tomato Pasta
Creamy, tangy, and effortlessly delicious — this viral sensation roasts a block of feta cheese with juicy cherry tomatoes until bubbly and golden, then tosses it all with hot pasta for an instant sauce that coats every strand. A weeknight dinner hero ready in under 40 minutes with barely any hands-on work.
For 4 servings
- prep
Preheat the oven and prep the baking dish.
1.Preheat oven to 400°F (200°C).2.Place the cherry tomatoes in a baking dish.3.Nestle the feta block in the center of the tomatoes.4.Scatter the smashed garlic cloves around. - prep
Season and drizzle.
1.Drizzle olive oil evenly over the tomatoes and feta.2.Sprinkle with chili flakes and a pinch of black pepper.3.Toss gently so the tomatoes are well coated, leaving the feta in the center.TIPKeep the feta block intact — it will melt into a creamy core during baking. - bake · ~25 min
Bake until bubbly and golden.
Bake for 25 minutes, until the tomatoes have burst and blistered and the feta is soft and lightly golden on top.
TIPIf the feta isn't golden after 25 minutes, switch to broil for the final 2-3 minutes. - boil · ~10 min
Cook the pasta.
In the last 10 minutes of baking, bring a large pot of water to a rolling boil. Add 1 tablespoon salt and cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.
TIPDon't skip the pasta water — its starch helps emulsify the sauce into a silky coating. - mix
Combine and toss into a creamy sauce.
1.Remove the baking dish from the oven.2.Immediately add the drained hot pasta to the dish.3.Use tongs or a spoon to stir everything together, pressing the feta and bursting any whole tomatoes.4.Splash in reserved pasta water, a few tablespoons at a time, until the sauce is smooth and coats the pasta.TIPThe heat from the dish and pasta will melt everything together — work quickly for the creamiest result. - garnish
Finish with basil and serve.
Tear fresh basil leaves over the top, toss once more, and serve immediately in warm bowls.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a block of feta packed in brine, not pre-crumbled, for the creamiest texture.
- 2Reserve pasta water before draining—its starch is key to a silky emulsified sauce.
- 3If your tomatoes haven't blistered after 25 minutes, broil for 2–3 minutes for a deeper flavor.
- 4Work quickly when combining hot pasta with the baked feta; the residual heat melts everything smoothly.
- 5For a thicker sauce, use less pasta water; for a looser coating, add more a tablespoon at a time.
- 6Leftovers keep up to 3 days in the fridge; reheat with a splash of water to restore creaminess.
Adapt it for your goals.
Extra-protein
Add 200g of cooked chicken, chickpeas, or sautéed shrimp when tossing the pasta for a heartier meal.
Vegetable forwardVegetable-forward
Roast sliced zucchini, bell peppers, or red onion alongside the tomatoes for added texture and sweetness.
Low oilLow-oil
Reduce olive oil to 1 tablespoon and add a splash of vegetable broth when combining for a lighter but still creamy result.
Spicy kickSpicy kick
Double the red chili flakes or add a chopped fresh chili to the baking dish for a fiery twist.
Herb swapHerb swap
Replace basil with fresh oregano, thyme, or mint for a different aromatic profile that still complements feta.
Why this is on our healthy list.
Rich in Calcium
Feta cheese is a good source of calcium, important for bone strength and muscle function.
High in Lycopene
Cherry tomatoes are packed with lycopene, an antioxidant linked to heart health, especially when cooked.
Healthy Fats
Olive oil provides monounsaturated fats that support cardiovascular health and help absorb fat-soluble vitamins.
Frequently asked questions
It's best to use a block of feta; pre-crumbled feta contains anti-caking agents that prevent it from melting into a smooth sauce.
