Description
This viral baked feta pasta with cherry tomatoes is the easiest, creamiest pasta recipe you’ll ever make! Simply bake feta cheese with cherry tomatoes until caramelized and bubbly, then toss with pasta for an incredibly delicious, restaurant-quality meal. Perfect for busy weeknights!
Ingredients
Scale
- 2 pints (4 cups) cherry tomatoes
- 1 block (8 ounces) feta cheese (full-fat, not crumbled)
- ⅓ cup extra virgin olive oil
- 4-5 cloves fresh garlic, peeled (whole or sliced)
- ½ teaspoon salt (plus more for pasta water)
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
- 12 ounces pasta (penne, rigatoni, or your favorite short pasta)
- 1 cup fresh basil leaves, roughly chopped or torn
- Freshly grated Parmesan cheese for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Position the rack in the center of the oven for even cooking.
- Prepare the baking dish. Place the block of feta cheese in the center of a 9×13-inch baking dish. Arrange the cherry tomatoes all around the feta, filling the dish completely.
- Add the aromatics and oil. Scatter the garlic cloves around the tomatoes. Drizzle everything generously with the olive oil, making sure both the feta and tomatoes are well coated. Sprinkle with salt, black pepper, and red pepper flakes if using.
- Bake uncovered for 30-35 minutes, until the tomatoes are bursting, blistered, and caramelized, and the feta is soft and golden on top. The dish should be bubbling beautifully around the edges.
- Meanwhile, cook the pasta. About 10 minutes before the feta and tomatoes are done, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta cooking water before draining.
- Create the sauce. Remove the baking dish from the oven (careful, it’s hot!). Using a wooden spoon or fork, immediately mash and stir the feta and tomatoes together, breaking up the tomatoes and incorporating everything into a creamy sauce. If the garlic cloves are whole, mash them into the sauce too.
- Combine everything. Add the drained pasta directly to the baking dish. Toss everything together until the pasta is completely coated in the creamy feta-tomato sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up to your desired consistency.
- Add fresh basil. Stir in the fresh basil leaves, reserving a few for garnish. The heat from the pasta will wilt the basil perfectly and release its aromatic oils.
- Taste and adjust. Sample the pasta and adjust seasoning with more salt, pepper, or red pepper flakes if needed. Remember, the feta is salty, so you may not need much additional salt.
- Serve immediately. Portion the baked feta pasta into bowls, garnish with remaining fresh basil, a drizzle of olive oil, and freshly grated Parmesan if desired. Enjoy while hot and creamy!
Notes
- Feta Matters: Always use block feta, not pre-crumbled. Block feta melts into a creamy sauce, while crumbled feta won’t achieve the same luxurious texture.
- Don’t Overcook: Watch your tomatoes during the last 10 minutes of baking. You want them blistered and caramelized, not completely dried out.
- Pasta Water is Gold: The starchy pasta cooking water helps create a silky sauce that clings to every piece of pasta. Don’t skip reserving some!
- Temperature Control: If your baking dish looks like it’s getting too dark before the time is up, tent it loosely with foil and continue baking.
- Fresh Basil Timing: Add basil at the very end to preserve its bright flavor and vibrant color. Cooking basil too long makes it taste bitter and turn dark.
- Make It Your Own: This recipe is incredibly versatile! Add spinach, sun-dried tomatoes, olives, artichokes, grilled chicken, or shrimp for variations.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Mediterranean, Italian-Inspired
Nutrition
- Serving Size: 1 plate (approximately 1.5 cups)
- Calories: 485
- Sugar: 6g
- Sodium: 685mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg