Baked Feta Pasta Recipe
If you haven’t yet tried the magic of Baked Feta Pasta, you’re in for a real treat. This dish perfectly balances creamy, tangy feta with sweet, bursting cherry tomatoes that roast together to create a luscious sauce. Tossed with tender pasta and fragrant basil, it’s an effortless Mediterranean-inspired dinner that feels both special and comfortably homey. Whether it’s a busy weeknight or a casual gathering, this recipe never fails to impress.
Ingredients You’ll Need
The beauty of this Baked Feta Pasta lies in its simplicity. Each ingredient is minimal yet plays a crucial role in building layers of flavor, texture, and color that make the dish so irresistible.
- Feta cheese (8 oz): The creamy, salty heart of the dish that melts into an indulgent sauce.
- Cherry tomatoes (2 cups): They roast down, releasing their natural sweetness and juiciness.
- Olive oil (3 Tbsp): Adds silkiness and helps everything roast to perfection.
- Garlic cloves (2, minced): Infuses the sauce with its rich, aromatic depth.
- Chili flakes (½ tsp): A subtle heat that balances the creaminess and sweetness.
- Pasta (8 oz, penne or fusilli): The ideal carriers of the sauce thanks to their shape and texture.
- Fresh basil (½ cup, chopped): Adds a bright herbal freshness that lifts every bite.
- Salt & pepper, to taste: Essential seasonings that perfect the overall flavor.
How to Make Baked Feta Pasta
Step 1: Prepare and Roast the Feta and Tomatoes
Start by heating your oven to 400°F (200°C). Place the block of feta right in the center of a baking dish, and scatter cherry tomatoes all around it. Drizzle olive oil over everything, then sprinkle minced garlic and chili flakes on top. Pop it into the oven and bake for 30 minutes until the tomatoes burst gloriously and the feta softens up beautifully.
Step 2: Cook the Pasta
While your feta and tomatoes are roasting, bring a large pot of salted water to a boil. Cook your pasta until it is perfectly al dente—firm to the bite but tender. Be sure to reserve about half a cup of pasta water before draining; this liquid will help you adjust your sauce to the right consistency.
Step 3: Create the Creamy Sauce
Once the feta and tomatoes come out of the oven, use a fork or spoon to mash everything together into a luscious, creamy sauce. Don’t be shy—smash those tomatoes and blend them with the soft feta to develop that signature texture and flavor.
Step 4: Toss Pasta with Sauce and Basil
Add the drained pasta directly into the baking dish with your cheesy tomato sauce. Stir in chopped basil for a hit of freshness. If the sauce feels too thick, slowly mix in some reserved pasta water until it coats each strand or piece of pasta beautifully.
Step 5: Serve Warm and Enjoy
Give one last gentle toss, then serve your Baked Feta Pasta warm. It’s a comfort-filled bowl that’s as satisfying as it is simple to make.
How to Serve Baked Feta Pasta
Garnishes
Fresh garnishes can make a good dish feel extraordinary. Sprinkle extra chopped basil or even some fresh oregano leaves to enhance the herbal notes. A drizzle of good-quality olive oil and a crack of fresh black pepper also elevate the dish’s flavor and appearance perfectly.
Side Dishes
This Baked Feta Pasta pairs wonderfully with simple sides. A crisp green salad with lemon vinaigrette offers a refreshing counterpoint, while some warm, crusty bread is perfect for sopping up any leftover sauce. Roasted vegetables, like zucchini or eggplant, also make a lovely addition for a Mediterranean-inspired feast.
Creative Ways to Present
For a fun twist, serve the pasta in individual shallow bowls and top each portion with a small fresh basil sprig. You can even turn this into a pasta bake by transferring it into a casserole dish, sprinkling with breadcrumbs and extra feta, then popping it under the broiler for a golden crust. It’s a guaranteed crowd-pleaser every time.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container refrigerated for up to 3 days. The pasta will soak up more sauce over time, so it’s best enjoyed within a couple of days for optimal texture and flavor.
Freezing
While freezing isn’t ideal for fresh basil or the best texture, you can freeze the sauce separately. Store the baked feta and tomato mixture in a freezer-safe container for up to 2 months. When ready, thaw and combine with freshly cooked pasta for the best result.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or olive oil to loosen the sauce. This will help bring back that creamy texture and prevent dryness, so it tastes as close to fresh as possible.
FAQs
Can I use a different type of cheese instead of feta?
Feta is integral to the dish’s characteristic tangy, creamy flavor, but you can experiment with halloumi or goat cheese for a different twist. Just keep in mind these cheeses behave differently when baked.
Is this recipe vegetarian-friendly?
Absolutely! Baked Feta Pasta is naturally vegetarian and packed with wholesome ingredients, making it a perfect meat-free meal option for any day of the week.
What pasta shape works best for this recipe?
Penne and fusilli are the most popular choices since their shapes hold onto the sauce well. However, feel free to use any short pasta you love or have on hand.
Can I make this recipe vegan?
To veganize this dish, substitute feta with a plant-based cheese alternative and use your favorite vegan pasta. Keep the other ingredients the same for that delicious roasted tomato flavor.
How spicy is the chili flakes’ heat?
The ½ teaspoon of chili flakes provides a gentle kick without overpowering the dish—you can always adjust the amount to suit your heat preference.
Final Thoughts
There’s something truly magical about the simplicity and flavor harmony in Baked Feta Pasta. It’s one of those dishes that feels fancy but comes together with very little fuss. If you’re craving a cozy yet vibrant meal that’s perfect any night of the week, I can’t recommend this recipe enough. Grab those ingredients, pop the feta in the oven, and get ready to fall in love with your new favorite pasta.
