Baked Feta Pasta Cherry

I tossed a block of feta into a pan of cherry tomatoes one night after scrolling past the recipe three times in one week. The oven did all the work while I folded laundry, and when I pulled it out, the tomatoes had collapsed into this sweet, jammy mess around soft, golden cheese. I stood there with a fork, smashing it all together, wondering why I'd waited so long to try something so simple.

The first time I made this for friends, someone scraped the pan with bread after we'd finished the pasta. That became the unspoken rule: always make extra because people will want to mop up every last bit of that roasted tomato oil. One friend now texts me every few months asking if I still have the recipe, even though I've sent it to her twice.

Ingredients

• Feta cheese: Get the block, not crumbled, because it needs to hold its shape in the oven and get that beautiful golden crust on top.
• Cherry tomatoes: They burst and release their sweetness when roasted, becoming the base of your sauce without any extra work.
• Garlic: Minced garlic mellows and sweetens as it roasts with the tomatoes, so don't skip it or try to use powder.
• Fresh basil: Stir it in at the end so it stays bright and aromatic, dried basil just won't give you the same freshness.
• Olive oil: Use something you'd actually want to taste because it coats everything and carries all the flavors together.
• Short pasta: Shapes with ridges or curves catch the sauce better than smooth noodles, so pick penne or fusilli if you can.
• Oregano and red pepper flakes: A little oregano adds earthiness and the red pepper flakes give a gentle warmth that sneaks up on you.

Instructions

Get the oven ready:

Preheat your oven to 200°C (400°F) so it's hot and ready when your dish goes in.

Prep the tomatoes and garlic:

Toss the cherry tomatoes and minced garlic into a large oven-safe baking dish with olive oil, oregano, red pepper flakes, salt, and pepper. Make sure everything's coated evenly so nothing dries out.

Nestle the feta:

Drop the feta block right in the center of the tomatoes and drizzle a little more olive oil over it. It'll soften and brown beautifully while the tomatoes bubble around it.

Bake until golden:

Let it roast for 30 minutes until the tomatoes burst and the feta gets golden brown on top. Your kitchen will smell incredible.

Cook the pasta:

While everything's baking, boil your pasta in salted water until it's just al dente. Save half a cup of that starchy pasta water before you drain it, you'll need it later.

Mash it all together:

Pull the dish from the oven and use a fork to smash the feta and tomatoes into a creamy, chunky sauce. It'll come together faster than you expect.

Toss with pasta:

Add the cooked pasta and chopped basil right into the baking dish and toss everything together. If it looks too thick, add some of that reserved pasta water to loosen it up.

Taste and serve:

Adjust the salt and pepper if needed, then serve it hot with extra basil scattered on top.

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There was a night in late summer when I made this with tomatoes from my neighbor's garden, and the sweetness was so intense I almost didn't add any seasoning. We ate it on the back porch with the windows open, and it felt like the kind of meal that makes you remember why you love cooking. It wasn't fancy, but it was exactly right.

How to Make It Even Better

I started throwing in handfuls of baby spinach or arugula right at the end, and the greens wilt into the hot pasta without any extra steps. It adds color and makes the whole thing feel a little more virtuous, even though you're still eating a pan of cheese. Sometimes I'll swap the feta for goat cheese if I want something tangier and a little more luxurious.

What to Serve It With

This pairs beautifully with a crisp white wine like Sauvignon Blanc, something that cuts through the richness of the cheese. I've also served it with a simple green salad dressed in lemon and olive oil, or just crusty bread to scrape up every last bit. It's filling enough on its own, but those little additions make it feel like a full meal.

Storage and Reheating

Leftovers keep in the fridge for up to three days, and I actually think they taste better the next day after everything melds together. Reheat gently on the stove with a splash of water or olive oil to bring the sauce back to life, microwaving works too but it can dry things out.

• Store in an airtight container so the pasta doesn't absorb all the sauce overnight.
• Add a drizzle of olive oil before reheating to keep it from sticking.
• Toss in fresh basil after reheating to brighten it back up.

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This is the kind of recipe I make when I want something comforting without much effort, and it never disappoints. I hope it becomes one of those dishes you reach for again and again, the kind that feels like home.

Recipe Q&A

→ What type of pasta works best for this dish?

Short pasta varieties like penne, fusilli, or similar shapes hold the creamy sauce well and work best here.

→ Can I adjust the spice level?

Yes, adding or omitting crushed red pepper flakes lets you control the heat to your liking.

→ How do I make the sauce creamier?

Reserve some pasta cooking water and add it when mixing to loosen and enrich the sauce.

→ What herbs enhance this dish?

Fresh basil adds a bright, aromatic finish that complements the creamy cheese and roasted tomatoes.

→ Can I substitute the cheese for a different flavor?

Goat cheese offers a tangy twist and works well as an alternative to feta.