Baked Feta Pasta with Cherry Tomatoes and Basil
This Baked Feta Pasta became an internet sensation for good reason—it’s easy, quick, and loaded with flavor. Sweet cherry tomatoes and a block of feta are roasted until bursting and creamy, then tossed with pasta, garlic, and fresh basil for a lusciously simple Mediterranean meal.
Time Required
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Super Easy
Ingredients
1 block feta cheese (about 7 oz / 200g)
2 cups cherry or grape tomatoes
2–3 tbsp olive oil
2–3 garlic cloves, minced or thinly sliced
8 oz (225g) pasta (penne, rotini, or fusilli work great)
Salt & pepper to taste
1/4 tsp red pepper flakes (optional, for heat)
1/2 cup fresh basil leaves, torn
Zest of 1 lemon (optional for brightness)
Instructions
1. Prep Oven & Ingredients:
Preheat oven to 400°F (200°C).
In a baking dish, add cherry tomatoes, garlic, olive oil, and a pinch of salt. Toss to coat.
Nestle the block of feta in the center. Drizzle a little olive oil on top and season with pepper and red pepper flakes.
2. Roast:
Bake for 30 minutes until tomatoes are blistered and feta is soft and golden on top.
3. Cook Pasta:
Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
4. Mix Everything:
Remove the baking dish from the oven. Use a fork to mash the feta and burst the tomatoes.
Add the cooked pasta and toss everything together. Add a splash of reserved pasta water to make it creamy, if needed.
5. Finish & Serve:
Stir in fresh basil and lemon zest (if using). Taste and adjust seasoning. Serve warm!
Chef’s Notes & Tips
Feta type matters: Use a block of Greek feta in brine for best results. Crumbled feta dries out too fast.
Add protein: Toss in grilled chicken, shrimp, or chickpeas for a heartier meal.
Vegan version: Use vegan feta and skip cheese-based pasta—add a splash of cashew cream or nutritional yeast.
Extra flavor: Add olives, capers, sun-dried tomatoes, or spinach in the last few minutes of roasting.
frequently asked questions
Q: Can I use other types of cheese?
A: Yes, Boursin or goat cheese also work well, but feta gives the best tangy flavor.
Q: Can I make it ahead of time?
A: Best served fresh, but leftovers keep 2–3 days. Reheat with a splash of water or olive oil.
Q: What pasta shapes work best?
A: Short shapes like rotini, penne, farfalle, or orecchiette hold the sauce best.
Q: Is this gluten-free?
A: Just use gluten-free pasta!
Nutritional Information
Calories: 430 kcal
Protein: 14 g
Carbohydrates: 42 g
Fat: 24 g
Saturated Fat: 9 g
Cholesterol: 40 mg
Sodium: 620 mg
Sugar: 4 g
Fiber: 3 g
Calcium: 20% DV
Vitamin C: 15%DV