Baked Feta Pasta Recipe
This pasta is all about ease meeting elegance. A block of feta nestled among cherry tomatoes bakes until both turn irresistibly soft and fragrant. The result is a sauce that comes together effortlessly, full of bright Mediterranean flavor. Each bite is a blend of creamy feta, sweet roasted tomatoes, and aromatic herbs, creating a dish that’s as visually inviting as it is satisfying.
Ingredient Breakdown
Every element plays an essential role in building flavor. The feta cheese serves as the star—salty, tangy, and perfectly melty once baked. Cherry tomatoes provide natural sweetness that balances the richness of the feta. Orecchiette pasta, with its small cup-like shape, captures the sauce beautifully, ensuring each bite is coated.
Extra-virgin olive oil adds a smooth, fruity richness that ties everything together, while garlic brings warmth and depth. The oregano enhances the Mediterranean aroma, and lemon zest adds brightness that keeps the dish lively. Fresh basil is the finishing touch—a burst of herbaceous freshness that cuts through the creaminess. Together, these ingredients create a symphony of texture and taste.
Step-by-Step Preparation Guide
It begins with seasoning the base. The cherry tomatoes are tossed in olive oil, garlic, oregano, lemon zest, and a touch of salt and pepper. This mixture roasts into a fragrant foundation, bursting with flavor as the tomatoes soften and release their juices.
Next comes the feta, placed right in the center of the dish. As it bakes, the cheese transforms—its edges caramelize slightly while the interior becomes irresistibly creamy. The surrounding tomatoes blister, creating a glossy, ruby-red sauce infused with garlic and herbs.
While the dish bakes, the pasta cooks until perfectly al dente. Reserving some pasta water is crucial, as it will help emulsify the sauce, giving it that restaurant-quality silkiness. Once the feta and tomatoes are ready, everything comes together. The chopped basil is stirred into the hot pan, its aroma blooming instantly. The orecchiette and a splash of pasta water are added, and the ingredients meld into a luscious, cohesive sauce that clings to every curve of the pasta.
Served with a final flourish of fresh basil and cracked black pepper, it’s a meal that feels both rustic and luxurious.
Recipe Tips
Choosing the right pasta shape for best sauce absorption
Orecchiette, rigatoni, or shells work beautifully as their shapes cradle the sauce. Avoid long noodles, as they don’t hold the creamy texture as well.
How to adjust salt levels depending on the feta used
Some feta blocks are brinier than others. Taste before adding extra salt to maintain balance.
Tips for preventing overbaking and keeping the sauce creamy
Remove the dish as soon as the tomatoes have burst and the feta turns soft and golden. Overbaking can cause the cheese to dry out.
Enhancing flavor with fresh herbs, chili flakes, or a drizzle of honey
A pinch of red pepper flakes adds subtle heat, while a drizzle of honey contrasts beautifully with the salty feta. Fresh herbs like thyme or parsley can also bring a deeper aroma.
Creative Variations
For a heartier twist, add roasted vegetables such as zucchini, mushrooms, or bell peppers to the baking dish. You can also fold in shredded rotisserie chicken or grilled shrimp for added protein. If you’re craving something milder, swap feta for goat cheese or ricotta, which will melt into a softer, silkier sauce. For extra Mediterranean flair, toss in olives or sun-dried tomatoes. The beauty of this recipe lies in its adaptability—each version feels distinct yet equally comforting.
What to Serve With This Recipe
This pasta shines as the centerpiece of a meal but pairs beautifully with complementary dishes. A side of garlic bread is perfect for mopping up the creamy sauce, while roasted asparagus or a light green salad adds balance to the richness. For drinks, chilled white wine, sparkling water with lemon, or a crisp rosé elevate the flavors effortlessly. To finish the meal, consider pairing it with a citrus dessert or panna cotta for a refined, cohesive dining experience.
Frequently Asked Questions
Can I use crumbled feta instead of a block?
Yes, but for best texture, use a block—crumbled feta may dry out faster.
How can I make this dish dairy-free or vegan?
Substitute the feta with a vegan feta alternative made from cashews or tofu. Ensure the pasta is egg-free if needed.
What other pasta types work best besides orecchiette?
Penne, rotini, or farfalle hold the sauce beautifully. Any short pasta with ridges works well.
How should leftovers be stored and reheated without drying out?
Store in an airtight container for up to three days. Reheat gently on the stovetop with a splash of water or olive oil to restore creaminess.
Baked Feta Pasta is proof that magic can come from the simplest ingredients. It’s creamy, vibrant, and deeply satisfying—everything you want in a comfort meal without the fuss. Whether enjoyed straight from the oven or shared at a cozy dinner gathering, this dish delivers a perfect harmony of tangy, savory, and herbaceous flavors that keep you coming back for another forkful.
Ingredients
8-ounce block feta cheese
2 pints cherry tomatoes
8 ounces orecchiette pasta
1/4 cup extra-virgin olive oil
2 garlic cloves, finely minced
1 teaspoon dried oregano
Zest of 1/2 lemon
1/4 cup packed fresh basil, chopped (plus more for garnish)
Salt and freshly ground black pepper, to taste
1/4 cup reserved pasta water
Instructions
Preheat the oven to 400°F (200°C). In an oven-safe baking dish, combine the cherry tomatoes with olive oil, minced garlic, oregano, lemon zest, and a pinch of salt and pepper. Toss everything together until the tomatoes are evenly coated in the aromatic mixture.
Place the block of feta cheese in the center of the dish, nestling it among the tomatoes. Drizzle a little extra olive oil over the top of the feta and sprinkle with black pepper. Skip additional salt here—the feta will provide enough briny flavor once baked.
Transfer the dish to the oven and bake for 35 to 40 minutes, or until the tomatoes have blistered and released their juices, and the feta is soft and creamy. The aroma of roasted garlic and herbs will fill your kitchen.
Meanwhile, cook the orecchiette according to the package directions until al dente. Before draining, reserve 1/4 cup of the pasta water.
Once the feta and tomatoes are done baking, remove the dish from the oven. Stir in the chopped basil, gently mixing the melted feta with the roasted tomatoes to form a rich, velvety sauce. Add the cooked pasta along with the reserved pasta water, tossing until the sauce clings beautifully to every piece of orecchiette.
Finish with a final sprinkle of fresh basil for color and fragrance. Serve immediately while warm, letting the creamy feta sauce coat each bite of pasta perfectly.
Baked Feta Pasta Recipe
Ingredients
- 8- ounce block feta cheese
- 2 pints cherry tomatoes
- 8 ounces orecchiette pasta
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves finely minced
- 1 teaspoon dried oregano
- Zest of 1/2 lemon
- 1/4 cup packed fresh basil chopped (plus more for garnish)
- Salt and freshly ground black pepper to taste
- 1/4 cup reserved pasta water
Instructions
- Preheat the oven to 400°F (200°C). In an oven-safe baking dish, combine the cherry tomatoes with olive oil, minced garlic, oregano, lemon zest, and a pinch of salt and pepper. Toss everything together until the tomatoes are evenly coated in the aromatic mixture.
- Place the block of feta cheese in the center of the dish, nestling it among the tomatoes. Drizzle a little extra olive oil over the top of the feta and sprinkle with black pepper. Skip additional salt here—the feta will provide enough briny flavor once baked.
- Transfer the dish to the oven and bake for 35 to 40 minutes, or until the tomatoes have blistered and released their juices, and the feta is soft and creamy. The aroma of roasted garlic and herbs will fill your kitchen.
- Meanwhile, cook the orecchiette according to the package directions until al dente. Before draining, reserve 1/4 cup of the pasta water.
- Once the feta and tomatoes are done baking, remove the dish from the oven. Stir in the chopped basil, gently mixing the melted feta with the roasted tomatoes to form a rich, velvety sauce. Add the cooked pasta along with the reserved pasta water, tossing until the sauce clings beautifully to every piece of orecchiette.
- Finish with a final sprinkle of fresh basil for color and fragrance. Serve immediately while warm, letting the creamy feta sauce coat each bite of pasta perfectly.
Nutrition