Ingredients

For the Pasta

• 12 ounces (340g) penne, rigatoni, fusilli, or cavatappi pasta
• Water, for boiling
• 1 tablespoon salt (for pasta water)

For the Baked Feta Sauce

• 2 pints (about 4 cups / 600g) cherry or grape tomatoes
• 8 ounces (225g) block feta cheese
• ⅓ cup (80ml) extra virgin olive oil
• 5 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon sea salt (optional, feta is naturally salty)

For Finishing

• ¼ cup freshly grated Parmesan cheese
• ¼ cup chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon zest (optional)
• Freshly cracked black pepper
• Extra drizzle of olive oil

Optional Add-Ins

• Grilled chicken
• Shrimp
• Baby spinach
• Mushrooms
• Kalamata olives
• Roasted red peppers
• Sun-dried tomatoes
• Fresh mozzarella
• Pine nuts

Equipment

• 9×13-inch baking dish or oven-safe casserole
• Large pot
• Colander
• Wooden spoon
• Measuring cups and spoons
• Cheese grater

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).

Lightly grease a 9×13-inch baking dish or drizzle it with a small amount of olive oil.

Step 2: Prepare the Tomatoes

Wash and dry the cherry tomatoes.

Place them evenly in the baking dish.

Add:

• Minced garlic
• Italian seasoning
• Dried oregano
• Crushed red pepper flakes
• Black pepper

Drizzle with the olive oil and toss until the tomatoes are evenly coated.

Spread them into an even layer.

Step 3: Add the Feta

Place the block of feta cheese in the center of the tomatoes.

Drizzle a little extra olive oil over the feta.

Sprinkle lightly with black pepper and a pinch of oregano.

The feta will soften and become creamy as it bakes.

Step 4: Bake

Transfer the baking dish to the preheated oven.

Bake for 30–35 minutes, until the tomatoes have burst and released their juices and the feta is soft and lightly golden.

For extra caramelization, switch the oven to broil for the final 2–3 minutes, watching carefully to prevent burning.

Step 5: Cook the Pasta

While the feta and tomatoes are baking, bring a large pot of generously salted water to a boil.

Cook the pasta according to the package directions until al dente.

Before draining, reserve 1 cup of the pasta cooking water.

Drain the pasta and set aside.

Step 6: Create the Sauce

Carefully remove the baking dish from the oven.

Using a wooden spoon or fork, mash the softened feta into the roasted tomatoes.

Stir everything together until a creamy, silky sauce forms.

If the sauce seems too thick, gradually add a little reserved pasta water until it reaches your desired consistency.

Step 7: Combine the Pasta

Add the cooked pasta directly to the baking dish.

Toss well until every piece of pasta is coated in the creamy feta tomato sauce.

If adding spinach, stir it in while the pasta is still hot so it wilts naturally.

For grilled chicken or shrimp, gently fold them into the pasta at this stage.

Step 8: Finish the Dish

Sprinkle over:

• Freshly grated Parmesan cheese
• Chopped basil
• Fresh parsley
• Lemon zest (optional)

Finish with freshly cracked black pepper and a light drizzle of extra virgin olive oil for added richness.

Step 9: Serve

Serve immediately while hot.

Pair with:

• Garlic bread
• Caesar salad
• Greek salad
• Roasted vegetables
• Crusty artisan bread

Garnish with additional basil leaves and Parmesan cheese if desired.

Chef’s Tips

• Use block feta cheese rather than crumbled feta for the creamiest sauce.
• Choose ripe cherry or grape tomatoes for the sweetest flavor.
• Reserve pasta water to help emulsify the sauce and create a silky texture.
• Don’t overcook the pasta—it should remain slightly firm to absorb the sauce.
• Fresh herbs added at the end provide the brightest flavor.

Delicious Variations

Chicken Baked Feta Pasta

Add sliced grilled chicken breast for a hearty meal.

Shrimp Feta Pasta

Fold in sautéed shrimp just before serving.

Spinach Feta Pasta

Stir in fresh baby spinach until wilted.

Mediterranean Pasta

Add Kalamata olives, roasted red peppers, and artichoke hearts.

Spicy Baked Feta Pasta

Increase the crushed red pepper flakes and add sliced fresh chili peppers.

Mushroom Feta Pasta

Roast sliced mushrooms with the tomatoes for an earthy, savory flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze cooled pasta in freezer-safe containers for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Reheating

• Stovetop: Warm over medium-low heat with a splash of milk, cream, or reserved pasta water.
• Microwave: Heat in 30-second intervals, stirring between each interval.
• Oven: Cover with foil and bake at 350°F (175°C) for 15–20 minutes until heated through.

Approximate Nutrition (Per Serving)

• Calories: 520
• Protein: 17g
• Carbohydrates: 48g
• Fat: 30g
• Saturated Fat: 11g
• Cholesterol: 35mg
• Sodium: 690mg
• Fiber: 4g
• Sugar: 7g