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Cherry Tomato and Feta Baked Pasta

Cherry Tomato and Feta Baked Pasta bakes melty feta right alongside blistered cherry tomatoes, then gets tossed with hot pasta for a creamy, saucy finish. The feta softens into a tangy sauce as the tomatoes burst at 400°F.
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Cherry tomato and feta baked pasta
  • 3 cup cherry tomatoes
  • 8 oz block feta cheese
  • 0.25 cup olive oil
  • 1 Salt and pepper to taste
  • 2 cloves garlic, minced
  • 0.25 cup fresh basil, chopped
  • 1 lb pasta
  • 1 Grated Parmesan for serving

Equipment

  • 1 sheet pan

Method
 

Bake the tomatoes and feta
  1. Preheat the oven to 400°F. Place the cherry tomatoes in a baking dish and pour the olive oil on top, seasoning with salt and pepper.
  2. Nestle the block of feta into the center of the dish, turning it to coat with the oil and seasoning.
  3. Bake for 35 minutes, until the tomatoes burst and the feta is melted and soft, with the surface visibly blistered and creamy.
Cook pasta and finish
  1. While baking, cook the pasta in salted water according to package directions until al dente, stirring occasionally so it cooks evenly.
  2. Reserve 1/2 cup of pasta water before draining the pasta, keeping it ready to loosen the sauce.
  3. Add the garlic and basil to the baked tomatoes and feta, then mash everything together until the mixture looks thick, creamy, and evenly combined.
  4. Toss the cooked pasta into the baking dish, adding reserved pasta water as needed until glossy, then garnish with more basil and Parmesan before serving.

Notes

For the creamiest texture, mash the feta while the dish is hot so it breaks down into a sauce with the tomatoes. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of pasta water. Freezing is not recommended because the dairy can grain when thawed. For a lighter option, swap half the feta for part-skim feta to reduce saturated fat while keeping the tangy flavor.