Baked Feta Pasta Recipe

Introduction

Baked feta pasta is a simple yet impressive dish that combines creamy, tangy feta with bursting cherry tomatoes and perfectly cooked pasta. It’s an effortless meal perfect for busy weeknights or casual gatherings.

Ingredients

• 1 shallot, quartered
• 3 garlic cloves, smashed
• 2 pt. cherry or grape tomatoes
• 1/2 cup extra-virgin olive oil, divided
• Kosher salt
• Pinch of crushed red pepper flakes
• 1 (8-oz.) block feta
• 3 thyme sprigs
• 12 oz. short tubular pasta (such as macaroni or cavatappi)
• Zest of 1 lemon (optional)
• Fresh basil leaves, for serving

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 400°F. In a large ovenproof skillet or medium baking dish, combine the shallot, garlic, tomatoes, and all but 1 tablespoon of olive oil. Season with kosher salt and crushed red pepper flakes, then toss to combine.
2. Step 2: Place the block of feta in the center of the tomato mixture. Drizzle the reserved 1 tablespoon of olive oil over the feta, then scatter the thyme sprigs over the tomatoes.
3. Step 3: Bake the sauce until the tomatoes are bursting and the feta is golden on top, about 40 to 45 minutes.
4. Step 4: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta, stirring occasionally, until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
5. Step 5: Add the cooked pasta, reserved pasta water, and lemon zest (if using) to the baked tomato and feta sauce. Stir until combined and creamy. Top with fresh basil leaves before serving.

Tips & Variations

• Use fresh thyme or substitute with oregano for a slightly different herbal flavor.
• For extra richness, stir in a splash of heavy cream or a handful of grated Parmesan cheese.
• If you prefer a bit more heat, add extra crushed red pepper flakes or a pinch of chili powder.
• Try using different pasta shapes like penne or fusilli if you don’t have tubular pasta.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or olive oil to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

You can substitute the feta with a vegan cheese alternative or firm tofu seasoned with lemon and salt to mimic the tangy flavor.

Is it necessary to use fresh thyme?

Fresh thyme adds a subtle depth to the dish, but dried thyme or other herbs like oregano or rosemary can be used if fresh is unavailable.

Baked Feta Pasta Recipe

---

★★★★★

4.8 from 59 reviews

• Author: lilan
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Baked Feta Pasta is a simple yet flavorful dish combining roasted cherry tomatoes and creamy baked feta with al dente pasta. The tomatoes burst and sweeten in the oven alongside the feta, creating a creamy sauce when mixed with cooked pasta and a hint of lemon zest. Garnished with fresh basil, this comforting, easy-to-make meal is perfect for a quick weeknight dinner or a casual gathering.

---

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 shallot, quartered
• 3 garlic cloves, smashed
• 2 pt. cherry or grape tomatoes
• 3 thyme sprigs
• Zest of 1 lemon (optional)
• Fresh basil leaves, for serving

Dairy

• 1 (8-oz.) block feta

Pantry

• 1/2 cup extra-virgin olive oil, divided
• Kosher salt, to taste
• Pinch of crushed red pepper flakes
• 12 oz. short tubular pasta (such as macaroni or cavatappi)

---

Instructions

1. Prepare and preheat oven: Arrange a rack in the center of the oven and preheat to 400°F (200°C). This ensures even roasting of the ingredients.
2. Combine vegetables and seasoning: In a large ovenproof skillet or medium baking dish, mix the quartered shallot, smashed garlic cloves, and cherry or grape tomatoes with all but 1 tablespoon of the olive oil. Season with kosher salt and a pinch of crushed red pepper flakes, then toss to coat evenly.
3. Add feta and herbs: Place the block of feta in the center of the tomato mixture. Drizzle the reserved 1 tablespoon of olive oil over the feta. Scatter thyme sprigs on top of the tomatoes for added aroma and flavor.
4. Bake the sauce: Put the skillet or baking dish into the preheated oven and bake for 40 to 45 minutes, or until the tomatoes have burst and the feta turns golden on top. This caramelizes the cheese and softens the tomatoes for a delicious sauce.
5. Cook the pasta: While the sauce bakes, bring a large pot of salted water to a boil. Cook the short tubular pasta according to package directions until al dente, stirring occasionally to prevent sticking. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
6. Combine pasta and sauce: Remove the baked feta and tomatoes from the oven. Add the cooked pasta, reserved pasta water, and lemon zest (if using) to the skillet. Stir well until the pasta is coated with the creamy baked feta tomato sauce.
7. Garnish and serve: Top the pasta with fresh basil leaves before serving. The basil adds a bright, fresh flavor contrast to the rich sauce.

Notes

• If you do not have an ovenproof skillet, use a medium baking dish and cook the pasta in a separate pot.
• You can substitute thyme with oregano or rosemary if preferred.
• For extra heat, increase the amount of crushed red pepper flakes.
• Lemon zest is optional but adds a lovely brightness to the dish.
• Use gluten-free pasta to make the dish gluten-free if needed.
• Leftovers can be refrigerated for up to 2 days and reheated gently.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Keywords: baked feta pasta, roasted tomato pasta, easy pasta recipe, vegetarian pasta, Mediterranean pasta, baked feta cheese, one-pan pasta