Print

Baked Feta Pasta With Cherry Tomatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, savory pasta dish made by baking feta cheese with cherry tomatoes, garlic, and shallots to create a simple yet flavorful sauce. Tossed with pasta and fresh basil, it’s a quick and comforting meatless meal perfect for weeknights.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 5 servings
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mediterranean-Inspired
  • Diet: Vegetarian

Ingredients

  • 1/3 cup extra virgin olive oil (plus more for greasing dish)
  • 200g block creamy sheep’s milk or Danish feta
  • 600g cherry tomatoes, whole
  • 1/2 shallot, finely diced
  • 4 garlic cloves, finely diced
  • Pinch of red chili flakes (adjust to taste)
  • 3–4 sprigs fresh thyme (or basil)
  • Sea salt and cracked black pepper, to taste
  • 300g pasta (shells, penne, rigatoni, bowties, spaghetti, or orzo)
  • 1/2 cup reserved pasta water
  • 1/3 cup fresh basil leaves, torn
  • Zest of 1 lemon (optional)

Instructions

  1. Preheat oven to 200°C (390°F). Lightly drizzle olive oil on the base of a 33 x 23 cm baking dish.
  2. Place the block of feta in the center, sprinkle with chili flakes, and surround with cherry tomatoes, shallots, and garlic. Pour remaining olive oil over everything, season with salt and pepper, and add thyme sprigs.
  3. Bake for 20 minutes. Meanwhile, cook pasta until al dente, reserving 1/2 cup pasta water before draining.
  4. Switch oven to grill (broil) at 230°C (450°F) and bake for another 10–20 minutes until tomatoes are blistered and feta is golden.
  5. Remove thyme stalks and add torn basil. Stir and mash tomatoes and feta into a creamy sauce.
  6. Fold in cooked pasta. Add reserved pasta water a little at a time to loosen the sauce if needed.
  7. Garnish with more basil and lemon zest. Serve warm with crusty bread if desired.

Notes

  • Use block-style feta for a creamier sauce; crumbled feta won’t melt as well.
  • Add protein like grilled shrimp or rotisserie chicken for a heartier version.
  • Spice it up with more chili flakes or fresh chopped chili.
  • Store leftovers in an airtight container for up to 3 days; reheat with a splash of water or olive oil.
  • Make vegan by using plant-based feta and egg-free pasta.

Nutrition

Find it online: https://savorymomskitchen.com/baked-feta-pasta-with-cherry-tomatoes/