Baked Feta Pasta Cherry (Printer-friendly)

A creamy pasta blending roasted feta, sweet cherry tomatoes, and garlic for a simple savory meal.

# What You’ll Need:

→ Vegetables

01 - 1 lb cherry tomatoes
02 - 3 cloves garlic, minced
03 - 2 tbsp fresh basil leaves, plus extra for garnish

→ Dairy

04 - 7 oz block feta cheese

→ Pasta

05 - 10 oz dried pasta (penne, fusilli or similar)

→ Oils & Seasonings

06 - 3 tbsp extra-virgin olive oil
07 - 1/2 tsp dried oregano
08 - 1/4 tsp crushed red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Heat the oven to 400°F (200°C).
02 - Place cherry tomatoes in a baking dish, add minced garlic, drizzle with 2 tablespoons olive oil, and season with salt, pepper, and oregano. Toss to combine evenly.
03 - Make a well in the center of the tomatoes and place the block of feta cheese inside. Drizzle the remaining 1 tablespoon olive oil over the feta.
04 - Sprinkle crushed red pepper flakes over the feta if desired.
05 - Bake for 30 to 35 minutes until tomatoes burst and feta is golden and creamy.
06 - Boil pasta in salted water following package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
07 - Remove baking dish from oven, mash feta and tomatoes with a fork until creamy. Add cooked pasta and fresh basil; toss gently, adding reserved pasta water as needed to achieve a silky sauce.
08 - Adjust seasoning to taste and serve immediately, garnished with additional basil leaves.

# Expert Tips:

01 -
  • The feta transforms into a silky, luxurious sauce with barely any effort.
  • Cherry tomatoes caramelize and burst into pure sweetness, creating their own depth.
  • It feels restaurant-quality but takes about the same time as ordering delivery.
  • One baking dish means minimal cleanup, which is honestly half the appeal.
02 -
  • Reserve your pasta water before draining—this starch is what transforms the roasted tomatoes and feta into an actual sauce, not a chunky mess.
  • Don't skip the roasting step or try to make this on the stovetop; the oven's dry heat is what caramelizes the tomatoes and softens the feta into something luxurious.
03 -
  • If your baking dish is particularly wide, use a smaller one so the tomatoes and feta concentrate their juices instead of spreading thin.
  • Add the basil at the very end—it transforms from a garnish into a flavor when you toss it into warm pasta, but it needs that final freshness.

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