Baked Feta Pasta Tomatoes Basil

The first time I made this, I stood skeptically at the oven door, watching a lonely block of feta bobbing in a sea of cherry tomatoes. Thirty minutes later, that same feta had transformed into a creamy, golden pool of magic that I stirred into pasta with genuine disbelief. My partner took one bite and immediately asked when we were having it again. Now it is the fastest way to make a Tuesday night feel like a celebration.

Last summer, my neighbor caught the aroma wafting through our shared wall and knocked on my door with a bottle of wine in hand. We ate this on the back steps while the fireflies started blinking, and she admitted she had been ordering takeout every Tuesday for years. Now she sends me photos of her ownversions, sometimes with spinach, sometimes with a handful of olives. Some meals become rituals before you even realize it.

Ingredients

• Cherry tomatoes (2 pints): They need to be ripe because they will literally burst open in the oven and create that sauce
• Feta cheese (200 g block): Buy the block, not crumbles, because it needs to hold its shape while roasting
• Extra virgin olive oil (1/4 cup): This carries all the flavors so use the good stuff you save for special occasions
• Garlic (3 cloves): Minced fresh because roasted garlic becomes sweet and mellow, never sharp
• Red onion (1 small): Thinly sliced, this adds a subtle sweetness that balances the tangy feta
• Dried pasta (350 g): Something with ridges or curves to catch every bit of that creamy sauce
• Fresh basil (1 cup): Tear it by hand right before serving so it does not turn black
• Red pepper flakes (1/4 tsp): Optional but recommended if you like a little warmth

Instructions

Preheat your oven to 200°C (400°F)

While the oven heats up, grab your largest baking dish, something with deep sides because there will be plenty of juices.

Arrange your tomatoes in the baking dish

Add the minced garlic and sliced red onion if you are using it, then drizzle everything with olive oil and sprinkle with salt, pepper, and those red pepper flakes.

Nestle the feta in the center

Place the whole block right in the middle of the tomatoes like it is sitting in its own little boat, then give the top of the cheese a quick drizzle of oil.

Roast until everything transforms

Let it bake for about 30 minutes until the tomatoes have burst and released their juices and the feta has turned golden brown on top.

Cook your pasta while it roasts

Boil your pasta in salted water until al dente, then save exactly half a cup of that starchy cooking water before you drain it.

Turn that roasted goodness into sauce

Pull the dish from the oven and mash the feta and tomatoes together with a fork until you have a creamy, orange tinged sauce.

Combine pasta and sauce

Toss the cooked pasta right into the baking dish, adding splashes of that reserved pasta water if the sauce feels too thick.

Finish with fresh basil

Stir in the torn basil leaves just before serving and maybe add an extra drizzle of olive oil if you want to be fancy.

Save

This dish has become my go to for friends who claim they cannot cook. The oven does all the heavy lifting and the result looks like something from a restaurant, all bubbly and golden. Every time I serve it, someone asks for the recipe before they have even finished their first bite.

Choosing Your Pasta Shape

Short pasta with ridges or hollow centers works best here because those little crevices catch pockets of the creamy sauce. Fusilli, penne, or even gemelli will hold onto the roasted tomato feta mixture better than smooth spaghetti. The sauce deserves a pasta that can really grab onto it.

Making It Your Own

Once you have the basic technique down, this recipe becomes a canvas. I have added baby spinach in the last few minutes of roasting, tossed in olives for a briny kick, and even topped it with toasted pine nuts for crunch. The core magic is roasted feta and tomatoes, everything else is just decoration.

What to Serve Alongside

A simple green salad with a sharp vinaigrette cuts through the richness of the feta sauce. Crusty bread is practically mandatory to soak up any sauce left in the baking dish. If you want to round out the meal, grilled vegetables or roasted asparagus would work beautifully.

• Keep the wine cold and crisp, something acidic like a Sauvignon Blanc
• Let the dish rest for five minutes before serving so the sauce thickens slightly
• Extra basil on top makes it look prettier and adds that fresh finish

Save

There is something deeply satisfying about a meal that comes together so effortlessly yet tastes this good. Now, go preheat that oven and enjoy the magic of roasted feta.

Recipe FAQ

→ What type of pasta works best?

Penne, fusilli, or similar shapes hold the sauce well. Choose your preferred variety, gluten-free if needed.

→ Can I prepare this dish ahead of time?

For best texture, bake and mix just before serving. Roast tomatoes and feta in advance to save time.

→ How spicy is this dish?

It’s mildly spiced, with optional crushed red pepper flakes to add heat according to taste.

→ What wine pairs well with this meal?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the tangy and fresh flavors nicely.

→ Are there suggested additions for extra protein?

Grilled chicken or shrimp can be added to enrich the dish and provide protein variety.

→ How do I keep the feta creamy after baking?

Bake until soft and golden, then mash gently with roasted tomatoes to form a smooth, creamy sauce.