Baked Feta Pasta

This is the recipe that broke grocery store feta supplies in 2021 and it still holds up. One block of feta, a pile of cherry tomatoes, and 30 minutes in the oven. The result is an impossibly creamy pasta sauce with zero heavy cream.

Ingredients

  • 1 block (8 oz) feta cheese
  • 2 pints cherry tomatoes
  • 3 cloves garlic, smashed
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 10 oz pasta (rigatoni or penne)
  • Fresh basil leaves

Step-by-Step Instructions

Step 1: Set Up the Baking Dish

Preheat your oven to 400°F. Scatter cherry tomatoes across a 9x13 baking dish. Place the feta block right in the center. Toss in the smashed garlic cloves around the edges.

Step 2: Oil and Season

Drizzle the whole thing generously with olive oil. Hit it with red pepper flakes, salt, and pepper. The oil is important here, it helps the tomatoes blister and keeps the feta from drying out.

Step 3: Bake

Slide it into the oven for 30 minutes. You want the tomatoes bursting open and the feta turning golden brown on top. If it’s not golden enough, flip on the broiler for the last 2 minutes.

Step 4: Cook the Pasta

While the feta bakes, boil your pasta in well-salted water. Cook it one minute short of the package time since it’ll finish in the sauce. Save a half cup of that starchy pasta water before draining.

Step 5: Combine

Pull the baking dish out and smash the feta into the tomatoes with a fork. Stir everything together into a chunky, creamy sauce. Dump in the pasta and toss. Add splashes of pasta water until it coats nicely.

Step 6: Finish

Tear fresh basil over the top and give it one more toss. Serve straight from the dish.

Serving Suggestions

  • Crusty bread for mopping up the sauce
  • A simple arugula salad with lemon vinaigrette
  • Grilled chicken or shrimp on top if you want protein

Tips

  • Use a good block of feta, not the pre-crumbled stuff. It won’t melt the same way.
  • Cherry or grape tomatoes work best. Full-size tomatoes have too much water.
  • Don’t skip the pasta water. It’s what makes the sauce silky instead of clumpy.
  • Leftovers reheat fine with a splash of water in a pan over medium heat.