Easy Baked Feta Pasta Recipe

I’m sharing my Baked Feta With Cherry Tomatoes, a 30-minute vegetarian pasta built from feta, garlic, spinach and cherry tomatoes with a clever little trick that turns the tomatoes into an instant saucy base.

I love the way a simple tray of cherry tomatoes and a chunk of feta cheese can turn into something ridiculous, in the best way. Baked Feta With Cherry Tomatoes looks fancy but you wont believe how few things it needs, and it gets this wildly creamy, tangy sauce that just clings to every bite.

I mess up timing sometimes and it still ends up better than expected, which tells you it’s forgiving. If you like bold salty hits and sweet roasted bursts of tomato, this will make you rethink what 30 minutes in the kitchen can do.

Ingredients

• Feta: salty, creamy cheese packs protein and calcium, adds tang and richness.
• Tomatoes: juicy sweet with bright acidity, provide vitamin C and antioxidants.
• Pasta: starchy carbs that fill you up, fuels the meal, comfort food.
• Garlic: pungent savory punch may lower blood pressure and boosts flavor big time.
• Olive oil: healthy fats helps absorb vitamins gives silky mouthfeel and aroma.
• Spinach: leafy green low calorie iron and fiber brightens dish and nutrition.
• Basil: herbaceous fresh aroma adds brightness and pairs great with tomatoes and cheese.

Ingredient Quantities

• 8 oz (225 g) block feta cheese
• 2 pints (about 450 g) cherry or grape tomatoes
• 12 oz (340 g) dried pasta penne rigatoni or fusilli
• 3 garlic cloves
• 1/4 cup (60 ml) extra virgin olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes optional
• 4 cups (about 120 g) fresh baby spinach
• 1/4 cup fresh basil or parsley chopped optional
• 1/2 cup reserved pasta cooking water

How to Make this

1. Preheat oven to 400°F (200°C). Put the block of feta in the center of a medium baking dish and scatter the 2 pints cherry tomatoes and 3 whole garlic cloves around it.

2. Drizzle the 1/4 cup extra virgin olive oil over the feta and tomatoes, sprinkle the 1/2 tsp fine sea salt, 1/4 tsp black pepper and the 1/4 tsp red pepper flakes if you want heat. Give the dish a gentle shake or tilt to coat everything in oil so the tomatoes roast evenly.

3. Bake for about 20 to 25 minutes, until the tomatoes have burst and the feta is soft and starting to brown a little on top. If a few tomatoes look like they might burn, give the dish a quick stir halfway through.

4. While the feta and tomatoes bake, bring a large pot of water to a boil and add the 1/2 tsp fine sea salt (use the same salt listed). Cook the 12 oz dried pasta (penne, rigatoni, or fusilli) to al dente according to package directions. Before draining, scoop out and reserve 1/2 cup of the pasta cooking water.

5. Drain the pasta and set aside. Don’t rinse it.

6. When the feta/tomato mix is done, remove from oven and use a fork or spatula to mash the feta and burst tomatoes together with the roasted garlic into a creamy sauce. Taste and add a pinch more pepper or red pepper flakes if needed.

7. Add the hot pasta to the baking dish (or transfer the feta-tomato sauce to the pasta pot), pour in the reserved 1/2 cup pasta water a little at a time while tossing, until the sauce coats the pasta and reaches the texture you like.

8. Fold in the 4 cups fresh baby spinach; the residual heat will wilt it. Add the 1/4 cup chopped basil or parsley if using, and toss until everything is well combined.

9. Serve right away with an extra drizzle of olive oil if you want, and crush more red pepper flakes on top for a kick. Enjoy, it’s quick and rustic and kinda messy in the best way.

Equipment Needed

1. Oven (preheat to 400°F)
2. Medium baking dish (about 9×13 or similar)
3. Large pot for boiling pasta
4. Colander or pasta strainer
5. Measuring cup and measuring spoons (for 1/4 cup, 1/2 tsp etc)
6. Chef’s knife and cutting board (for garlic and herbs)
7. Fork or spatula to mash the feta and burst the tomatoes
8. Tongs or wooden spoon for tossing the pasta with the sauce
9. Oven mitts or kitchen towels for handling the hot dish

FAQ

Easy Baked Feta Pasta Recipe Substitutions and Variations

• Feta: swap for 8 oz goat cheese or ricotta salata. Goat cheese is creamier and tangy, ricotta salata is firmer and saltier so cut back on added salt a bit.
• Tomatoes: use one 14 oz can diced tomatoes or about 2 cups chopped plum tomatoes if fresh arent available. Canned will make it saucier, drain a little if you want it drier.
• Pasta: switch to 12 oz gluten free or whole wheat pasta. Cook per package and maybe reserve an extra 1/4 cup pasta water if it looks dry.
• Spinach: replace the baby spinach with 4 cups arugula for a peppery kick or 3 cups chopped kale thats been massaged with a little oil and salt, add kale earlier so it softens.

Pro Tips

1) Pat and tame the feta. Drain the package, press the block with paper towels so it isnt dripping, and if it tastes way too salty, rinse it quick or soak in milk for 10 minutes. A drier block makes a creamier sauce and keeps the tomatoes from getting watery.

2) Roast smart. Use a shallow dish so the tomatoes roast not steam, pop bigger tomatoes in half and poke a couple so they burst easy, and slide the dish into the middle of the oven. Keep an eye near 18 minutes and give it a quick stir if some look like theyll char.

3) Emulsify with pasta water, not a ton of oil. Add the reserved starchy water slowly while you mash and toss, that starchy liquid is the secret to a silky sauce. If you want extra richness, a spoon of butter or a splash of cream helps, but add it after the pasta water so it binds better.

4) Finish last minute. Fold in the spinach and herbs off the heat so they just wilt not go limp, squeeze a little lemon or grate zest for brightness, and taste for salt after the greens since they can hide saltiness. Use tongs to toss everything well and serve right away, it gets soggy if it sits.