Creamy Baked Feta Pasta with Roasted Tomatoes and Basil
A cozy and easy baked feta pasta recipe featuring roasted cherry tomatoes, creamy melted feta, and fresh basil. Perfect for quick weeknight dinners or casual entertaining.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups (300g) cherry tomatoes, halved
- 8 ounces (225g) block of full-fat feta cheese
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 12 ounces (340g) pasta (penne, fusilli, or rigatoni recommended)
- 1/4 cup fresh basil, torn or chopped
- Salt and freshly ground black pepper, to taste
- 1 tablespoon freshly squeezed lemon juice (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Drizzle 1 tablespoon of olive oil over the bottom of a 9×9 inch (23×23 cm) baking dish. Place the block of feta in the center and scatter the halved cherry tomatoes around it.
- Sprinkle minced garlic and red pepper flakes evenly over the tomatoes and feta. Drizzle the remaining 2 tablespoons of olive oil on top. Season generously with salt and freshly ground black pepper.
- Roast in the oven for 30 minutes until tomatoes soften, skins blister, and feta turns golden and bubbly. Check at 25 minutes if your oven runs hot to avoid burning.
- While roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (8-10 minutes). Reserve 1/2 cup (120 ml) of pasta water before draining.
- Remove the baking dish from the oven. Mash the feta and tomatoes together with a fork or spoon to create a creamy sauce.
- Add the cooked pasta directly into the baking dish and toss to coat evenly. Add reserved pasta water a little at a time if the sauce is too thick.
- Stir in fresh basil leaves and lemon juice. Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately while warm and comforting.
Notes
Use a firm block of feta rather than crumbled for better melting and creaminess. Reserve pasta water to loosen the sauce and achieve a glossy finish. Watch the oven carefully to avoid drying out the feta. Toss pasta directly in the baking dish for easier cleanup. Fresh basil should be added last to preserve its bright flavor.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 60
- Fiber: 4
- Protein: 18
Keywords: baked feta pasta, roasted tomatoes, creamy pasta, easy dinner, basil pasta, vegetarian pasta, quick pasta recipe