Description
Easy Baked Feta Pasta with juicy tomatoes and creamy feta. A viral sensation, now a weeknight favorite. Quick, flavorful, and so comforting.
Ingredients
Scale
- Main Cast:
- 2 pints (about 4 cups) cherry or grape tomatoes
- 1 (7-8 oz / 200-225g) block feta cheese
- 12 oz (340g) short pasta (like rigatoni, penne, or rotini)
- Flavor Boosters:
- 1/2 cup extra virgin olive oil
- 6–8 cloves garlic, minced or roughly chopped
- 1/2 – 1 teaspoon red pepper flakes (to taste)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh Finishers:
- 1/2 cup fresh basil, chopped
- Optional Twists:
- Zest of 1/2 lemon (for brightness)
- A handful of fresh spinach (stir in at the end)
Instructions
- Prep Your Veggies and Feta:: Okay, first things first! Grab a sturdy baking dish – one that’s big enough for all your tomatoes to spread out a bit. Dump in those beautiful cherry or grape tomatoes right into the center. Make a little clearing in the middle, like a cozy nest, and place your glorious block of feta right there. Drizzle everything generously with olive oil. Seriously, don’t be stingy! Sprinkle your minced garlic, red pepper flakes, and dried oregano over the tomatoes. Give it a gentle toss, making sure everything is coated. I always take a moment here to just breathe in the aroma; it’s already promising goodness!
- Bake Until Golden and Bubbly:: Now, pop that baking dish into a preheated oven at 400°F (200°C). Let it bake for about 30 minutes. You’re looking for the tomatoes to be super soft and burst, and the feta to be wonderfully golden and gooey around the edges. This is where the magic happens, hon. Don’t be afraid to let it get a little browned; that’s where all the caramelized flavor lives. I remember one time, I pulled it out too early, and the feta wasn’t melty enough. Learn from my mistake, let it bake!
- Cook the Pasta:: While your feta and tomatoes are doing their thing in the oven, get a big pot of water boiling for your pasta. Remember what I said about salting the water? Do it! It should taste like the sea, honestly. Cook your chosen pasta according to package directions until it’s al dente. This is important; nobody wants mushy pasta! Before draining, make sure to reserve about a cup of that starchy pasta water. Trust me, it’s a lifesaver for making the sauce silky smooth.
- Combine and Create the Baked Feta Pasta Sauce:: Once the baked feta and tomatoes are out of the oven, use a fork or a potato masher to gently (or not-so-gently, depending on your mood!) smash the tomatoes and feta together right in the baking dish. It’s going to look like a beautiful, rustic mess. The feta will melt into the tomatoes, creating this incredible, creamy sauce. This step is so satisfying, watching it transform. I always give it a good stir, making sure to scrape up all those delicious bits from the bottom of the pan.
- Toss with Pasta and Pasta Water:: Drain your cooked pasta and add it directly to the baking dish with the glorious feta-tomato mixture. Now, pour in about half of that reserved pasta water. Toss everything together, really getting that sauce to coat every single strand of pasta. If it looks a little too thick, add a bit more pasta water, a tablespoon at a time, until it reaches your desired creaminess. I usually add a splash more than I think I need; it helps bind everything so well!
- Finish and Serve Your Baked Feta Pasta:: Almost there! Stir in a generous handful of fresh basil, chopped. The warmth from the pasta and sauce will wilt it just perfectly, releasing its amazing aroma. Give it a final taste test – does it need more salt? A bit more pepper? Sometimes I add a squeeze of fresh lemon juice here for brightness. Serve immediately, perhaps with an extra sprinkle of basil. It should look vibrant, smell incredible, and taste like a little piece of Mediterranean heaven. Enjoy your homemade Baked Feta Pasta!