Baked Feta Pasta
Roasting a whole block of feta in a pool of olive oil until the cherry tomatoes around it burst is the whole trick — the tomatoes collapse into a jammy, acidic sauce while the feta softens into a creamy, tangy mass that won't split the way other cheeses do. Starchy pasta water is the finishing move: fold it in a splash at a time and it binds the olive oil, tomato juices, and melted feta into a glossy sauce that clings to every ridge. Weeknight comfort with almost no hands-on time, and the most forgiving recipe on the internet.
Dinner · Vegetarian, One-Pan, Comfort Food • 40 min
Nutrition (per serving)700Calories·37gFat·70gCarbs·20gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the bake:
- 2 pints cherry or grape tomatoes (about 20 ounces)
- 1 (8-ounce) block feta cheese, preferably Greek and packed in brine (not crumbled)
- ½ cup extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
- For the pasta and finishing:
- 12 ounces short pasta, such as penne, rigatoni, or shells
- 1 cup fresh basil leaves, torn
- Zest of ½ lemon (optional)
- Reserved pasta cooking water, as needed (about ½ cup)
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Steps
- Preheat the oven to 400°F with a rack in the center.
- Build the bake: Pour the tomatoes into a 9x13-inch (3-quart) baking dish. Nestle the block of feta in the center. Pour the olive oil over everything, scatter the garlic around the feta, and sprinkle with the oregano, red pepper flakes (if using), and a few grinds of black pepper. Season the tomatoes with a light pinch of salt — go easy, because the feta is already salty.
- Roast until the tomatoes have burst and collapsed and the feta is soft and bronzed on top, 30 to 35 minutes. The feta won't melt the way mozzarella does — it should slump and spread slightly with the edges turning golden. If the top browns too fast before the tomatoes release their juices, tent the dish loosely with foil.
- Meanwhile, cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, about 1 minute less than the package directs, since it will finish absorbing sauce in the dish. Reserve 1 cup of the starchy pasta water, then drain.
- Fold the sauce: Pull the dish from the oven and immediately add the basil and lemon zest (if using). Use the back of a spoon or a fork to smash the feta and burst any whole tomatoes, stirring until they come together into a chunky, creamy sauce.
- Emulsify with pasta water: Add the drained pasta to the dish and toss, adding the reserved pasta water a splash at a time, until the sauce turns glossy and clings to the pasta — the starch is what binds the olive oil and feta into one cohesive sauce. Start with about ¼ cup and add more only as needed.
- Serve immediately, taste and adjust with salt (only if needed) and black pepper. Finish with extra basil and a final drizzle of olive oil.
Tips & Variations
Make Ahead
Assemble the tomato-and-feta bake in the dish up to 4 hours ahead — cover and refrigerate, then add about 5 minutes to the roast time to account for the cold start. The pasta can be cooked, drained, and tossed with a little oil a day ahead, but the sauce is best folded in just before serving so the pasta doesn't drink it up. The whole dish comes together in about 40 minutes, so it leans same-night rather than prep-ahead.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. The pasta will absorb the sauce as it sits, so reheat gently in a skillet over low heat with a splash of water to loosen it, or microwave in 60-second bursts. Cold leftovers make a surprisingly good pasta salad with an extra squeeze of lemon.
Substitutions
Cherry or grape tomatoes are non-negotiable for the jammy sauce, but any color works. A block of full-fat feta is essential — crumbled or reduced-fat feta won't melt into a creamy sauce and can turn grainy instead of silky. No feta? A block of goat cheese works but reads tangier and a touch looser. Any short pasta holds the sauce; gluten-free penne works too. To add protein, toss 1 pound of large peeled and deveined shrimp with a little olive oil and nestle them around the feta for the last 8 to 10 minutes of roasting, until just pink and opaque — or fold in 2 cups of shredded rotisserie chicken with the pasta before serving.
Nutrition
Per serving: 1 serving (about 2 cups)
Reviews
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