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Cherry Tomato and Feta Baked Pasta

Cherry Tomato and Feta Baked Pasta is a quick oven method where burst cherry tomatoes melt a block of feta into a creamy, bubbling sauce. After baking, you mash and toss everything with pasta water for an easy, spoon-coating finish in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Cherry tomatoes
  • 3 cup cherry tomatoes
Feta cheese
  • 8 oz feta cheese Use a block for the best melting texture.
Olive oil
  • 3 tbsp olive oil
Garlic
  • 3 garlic cloves, minced
Dried oregano
  • 1 tsp dried oregano
Pasta
  • 12 oz pasta of choice
Fresh basil
  • 0.25 cup fresh basil, torn Torn just before serving.
Salt and pepper
  • 1 salt and pepper, to taste

Equipment

  • 1 sheet pan

Method
 

Bake the feta and tomatoes
  1. Preheat the oven to 400°F.
  2. Place cherry tomatoes and the block of feta in a baking dish, drizzle with olive oil, and season with minced garlic, dried oregano, salt, and pepper.
  3. Bake for 25–30 minutes, until the tomatoes burst and the feta is soft and golden, with bubbling around the edges.
Cook the pasta and finish
  1. Meanwhile, cook the pasta according to package directions until al dente, then reserve 1/2 cup pasta water.
  2. Mash the feta and tomatoes together, then toss with the cooked pasta and a splash of pasta water until creamy and evenly coated.
  3. Top with fresh basil before serving, for bright green specks and a fresh aroma.

Notes

To keep the sauce creamy, reserve pasta water before draining and add it gradually until the mixture looks glossy. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or olive oil. Freezing isn’t recommended because feta can break when thawed. For a dairy-light option, use a firm dairy-free feta-style block that melts well (texture may be slightly less creamy).