Baked Feta Pasta Cherry

I discovered this dish on a quiet Tuesday when I had nothing in my kitchen except a block of feta, a punnet of cherry tomatoes, and a half-empty box of penne. Rather than order takeout, I decided to roast everything together on a whim, and the moment those tomatoes burst and the feta melted into a creamy sauce, I realized I'd stumbled onto something special. My partner came home to the smell of sweet roasted garlic and caramelized tomatoes, and I knew this would become one of those recipes I made again and again.

I made this for a dinner party once, worried the simplicity wouldn't impress, but watching my guests go silent and then immediately ask for seconds told me everything I needed to know. There's something about serving food that comes straight from the oven, still steaming, that makes people feel cared for. That night cemented it: this pasta is my secret weapon when I want to feed people something that tastes like I spent hours cooking.

Ingredients

• Cherry tomatoes, 500g: Their natural sweetness becomes even more concentrated when roasted, so don't skip this step or swap for larger tomatoes.
• Feta cheese, 200g block: Use a good quality feta that's creamy enough to mash with a fork, not the crumbly supermarket kind.
• Garlic, 3 cloves minced: Roasting mellows the garlic into something almost sweet, so you can be generous without it overpowering.
• Extra-virgin olive oil, 3 tbsp: This isn't just cooking oil—it flavors the entire dish, so choose one you actually like tasting.
• Dried pasta, 300g: Penne or fusilli work best because they catch and hold the creamy sauce in every bite.
• Fresh basil, 2 tbsp plus extra: Add this after cooking to preserve its brightness and aroma, or it'll just turn dark and bitter.
• Dried oregano, 1/2 tsp: A small amount gives earthiness without making it taste like pizza sauce.
• Red pepper flakes, 1/4 tsp: Optional, but a pinch adds complexity that makes people wonder what the secret ingredient is.
• Salt and black pepper: Taste as you go—the pasta water will season things naturally too.

Instructions

Heat your oven and prep the tomatoes:

Preheat to 200°C and toss your cherry tomatoes with minced garlic, 2 tablespoons of olive oil, salt, pepper, and oregano in a baking dish. Let them settle together.

Nestle in the feta:

Create a small space in the center and place your feta block there like it's the star of the show. Drizzle with the remaining oil and scatter red pepper flakes if you're using them.

Roast until golden:

Bake for 30-35 minutes—the tomatoes should be bursting and collapsed, and the feta should be golden and soft. You'll smell when it's right.

Cook your pasta:

While everything roasts, cook your pasta to al dente in salted water. Before draining, reserve at least half a cup of that starchy pasta water—it's essential for the sauce.

Make the sauce:

Remove the baking dish and use a fork to gently mash the feta and tomatoes together. Don't over-mix; a few soft chunks of feta add texture.

Bring it together:

Add the hot pasta and fresh basil to the baking dish and toss everything together. Add pasta water gradually until it becomes silky and coats every strand. Taste and adjust seasoning.

Serve immediately:

Plate it while it's still warm, garnish with fresh basil, and watch people fall in love with it.

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There was a night when I made this for myself after a long day, and something about that moment—pulling a dish this good from the oven, eating straight from the pan while standing in my kitchen—felt like the simplest kind of self-care. Food doesn't always need to be complicated to feel like a treat.

Why This Works So Well

The magic here is contrast: sweet, burst tomatoes against salty, tangy feta, with warm garlic oil tying everything together. As the cheese roasts, it softens and becomes almost mousse-like, and when you toss it with pasta, it coats everything in a creamy, luxurious sauce that shouldn't work this well with just five main ingredients. The pasta water does the heavy lifting, transforming roasted vegetables into something silky and restaurant-quality.

Ways to Make It Your Own

This recipe is flexible enough to love it as written, but also open to a few gentle additions if you're in the mood. A handful of baby spinach stirred in at the end adds earthiness, or scatter some olives and roasted red peppers if you want more texture. Some people add a pinch of lemon zest before serving, which brightens everything, and honestly that's now my default. The point is: this is a foundation, not a rule.

Timing and Storage

This is best served fresh and warm, straight from the baking dish, because reheating never quite captures that first moment of creaminess. That said, leftovers keep in the refrigerator for three days and can be gently warmed with a splash of olive oil and a little pasta water. Make this on a night when you can eat it immediately.

• Prep everything before the oven goes on—you'll only have about 35 minutes to cook pasta while things roast.
• If your feta is very salty, taste before you add extra seasoning to the pasta.
• Use whole cherry tomatoes if possible; halving them lets them dry out instead of concentrating their flavor.

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This dish proved to me that sometimes the best meals come from working with what you have rather than what a recipe demands. Make it, feed people with it, watch them ask for the recipe—and then tell them it's easier than they think.

Recipe Q&A

→ What type of pasta works best for this dish?

Penne, fusilli, or similarly shaped dried pasta hold the sauce well, providing a good texture balance.

→ Can I substitute the feta cheese?

Feta provides a tangy, creamy texture essential here, but a similar brined cheese like halloumi may be used cautiously.

→ How should I prepare the cherry tomatoes?

Toss them with garlic, olive oil, and seasonings before baking to encourage bursting and caramelization.

→ Is this dish suitable for vegetarians?

Yes, it contains no meat and uses dairy as the primary protein source, fitting vegetarian preferences.

→ How can I add more vegetables to this meal?

Stir in baby spinach, arugula, roasted peppers, or olives just before serving for extra color and nutrients.