Baked Feta Pasta Recipe
Creamy, tangy baked feta melds with burst cherry tomatoes and al dente pasta for an effortlessly elegant Mediterranean-inspired dish that's both comforting and sophisticated.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g cherry tomatoes</li><li class="ingredients-single-item">200g block of feta cheese</li><li class="ingredients-single-item">4 tbsp olive oil</li><li class="ingredients-single-item">3 garlic cloves, thinly sliced</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp red pepper flakes (optional)</li><li class="ingredients-single-item">300g pasta (penne, fusilli, or farfalle work well)</li><li class="ingredients-single-item">Fresh basil leaves, torn</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">20cm x 30cm baking dish</li><li class="equipment-single-item">Large pot for cooking pasta</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (fan 180°C). This relatively high temperature will help the tomatoes burst and caramelize while the feta gets soft and melty without burning.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the cherry tomatoes in your baking dish and drizzle with 3 tablespoons of olive oil. Add the sliced garlic, dried oregano, red pepper flakes (if using), and season generously with salt and pepper. Toss everything together until the tomatoes are evenly coated with oil and seasonings.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Create a space in the center of the dish and place the whole block of feta cheese there. Drizzle the remaining tablespoon of olive oil over the feta and sprinkle with a little more black pepper. The feta acts as the centerpiece that will eventually become creamy and meld with the tomato juices to create a luscious sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Bake in the preheated oven for 25-30 minutes, until the tomatoes are bursting their skins and beginning to caramelize, and the feta is soft and golden at the edges. You'll know it's ready when the tomatoes have released their juices and the cheese has softened but still holds its shape.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the tomatoes and feta are baking, cook the pasta in a large pot of generously salted water according to package instructions until al dente. Reserve about 120ml of the pasta cooking water before draining. The starchy pasta water will help bind the sauce if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the baking dish from the oven and immediately mash the softened feta and tomatoes together with a fork, creating a creamy, chunky sauce. The residual heat from the baking dish will continue to soften the ingredients, making them easier to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the drained pasta directly to the baking dish and gently toss until every piece is coated with the creamy tomato-feta sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. The starch in the water helps the sauce cling to the pasta.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Finish by scattering torn fresh basil leaves throughout the dish and give it a final gentle toss. The heat from the pasta will release the aromatic oils in the basil, adding a wonderful fresh fragrance. Taste and adjust seasoning if necessary before serving immediately while still warm.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I substitute feta cheese with another type of cheese?
Yes, while feta provides the signature tangy flavour, you can substitute it with goat cheese for a similar creaminess, or try halloumi for a firmer texture. Ricotta or brie also work well, though they'll produce a milder flavour profile and different melting consistency.
Why do my tomatoes not burst properly when baking?
If tomatoes aren't bursting, your oven temperature may be too low or cooking time insufficient. Ensure you're baking at 200°C for at least 25-30 minutes. Using larger tomatoes requires more time. A light score on each tomato before baking can also help them split open more readily.
What pasta shapes work best with this creamy tomato-feta sauce?
Short, textured pasta shapes like fusilli, farfalle, penne, or cavatappi work brilliantly as they catch and hold the chunky sauce in their ridges and crevices. Avoid long, smooth pasta like spaghetti which won't capture the sauce as effectively and might result in uneven flavour distribution.
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