Best Baked Feta Pasta Recipe
Baked feta pasta became popular for a simple reason: it delivers bold flavor with minimal effort. The oven melts salty feta into a creamy sauce while tomatoes burst and release natural sweetness. Tossed with hot pasta, olive oil, and garlic, it creates a balanced, comforting meal that feels special without being complicated. After testing different ratios and baking times, this version delivers consistent creaminess, rich aroma, and perfect texture every time.
Equipment Needed
- Oven
- Baking dish (9×13 inch or similar)
- Large pot for boiling pasta
- Colander
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing spoon or spatula
Ingredients List
- 8 oz block feta cheese (full-fat for best creaminess)
- 2 cups cherry or grape tomatoes
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red chili flakes (optional)
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust based on feta saltiness)
- 10 oz pasta (penne, fusilli, rigatoni, or farfalle)
- ¼ cup fresh basil leaves, chopped
- ¼ cup reserved pasta water (as needed)
Step-by-Step Instructions
- Preheat the oven.
Set the oven to 400°F (200°C). Lightly grease the baking dish or line it with parchment for easy cleanup. - Arrange the feta and tomatoes.
Place the block of feta in the center of the baking dish. Scatter the cherry tomatoes evenly around it. - Season generously.
Drizzle olive oil over the feta and tomatoes. Sprinkle garlic, oregano, chili flakes, black pepper, and salt evenly across the dish. - Bake until soft and blistered.
Transfer the dish to the oven and bake for 30–35 minutes. The tomatoes should burst and the feta should appear soft and lightly golden. - Cook the pasta while baking.
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ¼ cup of pasta water before draining. - Create the sauce.
Remove the baking dish from the oven. Use a spoon to mash the feta and roasted tomatoes together until a creamy sauce forms. - Combine with pasta.
Add the cooked pasta directly into the baking dish. Toss well to coat evenly. Add a splash of reserved pasta water if the sauce needs loosening. - Finish with herbs.
Stir in chopped fresh basil for brightness and aroma. - Taste and adjust.
Adjust salt, pepper, or chili flakes based on preference before serving.
Nutrition Facts (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 18 g |
| Carbohydrates | 52 g |
| Fat | 22 g |
| Saturated Fat | 9 g |
| Fiber | 4 g |
| Sodium | 780 mg |
| Calcium | 240 mg |
Values vary based on pasta type and portion size.
Helpful Tips
Use block feta instead of crumbled feta because it melts more smoothly and creates a creamier sauce. Cherry tomatoes with thin skins burst faster and release more juice, which naturally thickens the sauce. If the feta browns too quickly, loosely cover the dish with foil during the last 10 minutes. Always reserve pasta water because the starch helps bind the sauce and improves texture. Fresh herbs should be added at the end to preserve their aroma and color.
Variations
Add protein such as grilled chicken, shrimp, or roasted chickpeas for a more filling meal. For a vegetable boost, mix in roasted zucchini, spinach, bell peppers, or mushrooms. Swap basil for parsley or thyme for a different herbal note. Use gluten-free pasta if needed without changing the cooking method. For a richer flavor, stir in a tablespoon of cream or mascarpone after baking.
How to Serve
Serve baked feta pasta hot while the sauce is silky and smooth. Pair it with a fresh green salad or lightly steamed vegetables to balance richness. Crusty bread works well for soaking up leftover sauce in the bowl. For gatherings, transfer to a warmed serving dish to maintain temperature and presentation.
Storage Instructions
Allow leftovers to cool fully before storing in an airtight container. Refrigerate for up to three days. Reheat gently on the stovetop or in the microwave with a splash of water or milk to restore creaminess. Avoid freezing, as feta texture changes when thawed and may become grainy.
FAQs
Can I use crumbled feta instead of block feta?
Yes, but the sauce may be less creamy and slightly grainy. Block feta melts more evenly.
What pasta shape works best?
Short pasta with ridges holds sauce better. Penne, fusilli, and rigatoni work well.
Can I make this dairy-free?
Plant-based feta alternatives can work, but texture and flavor may vary.
Is this recipe spicy?
Chili flakes are optional. You can reduce or omit them for mild flavor.
Can I prepare this ahead of time?
You can prep the ingredients in the baking dish and refrigerate for up to 12 hours before baking.
Conclusion
This baked feta pasta recipe delivers reliable flavor, creamy texture, and simple preparation without complicated steps. The combination of roasted tomatoes, melted feta, and fresh herbs creates a satisfying meal suitable for busy weeknights or relaxed weekend dinners. With flexible variations and easy storage, it remains a dependable recipe worth keeping in regular rotation.
