Baked Feta Tomato Pasta
This cozy pasta dish takes the viral baked feta trend and gives it a little extra love. A whole block of feta is baked with juicy cherry tomatoes, garlic, and shallots until melty and golden. It all gets blended into a creamy, savory tomato sauce and tossed with pasta and fresh basil. Simple, satisfying, and totally crave-worthy.
Servings: 6
Ingredients
- 7-9 oz feta cheese one block, not crumbled
- 32 oz cherry tomatoes
- 2 garlic cloves peeled and whole or minced
- 4 shallots or one medium-sized yellow onion
- 1 package pasta penne, fusilli, or your favorite
- 4 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- A handful of fresh basil leaves
Instructions
- Preheat your oven to 400°F (200°C).
- Pop your block of feta right in the middle of a baking dish. Surround it with cherry tomatoes, sliced shallots, and a few garlic cloves. Drizzle the whole thing with olive oil, then season generously with salt, pepper, and dried oregano. Scatter over a few fresh basil leaves for good measure.
- Slide the dish into the oven and bake for 25–30 minutes. You’re looking for the tomatoes to burst and the feta to be soft and golden around the edges.
- While everything’s roasting, cook your pasta according to the package instructions. Before draining, scoop out about ½ cup of the pasta water and set it aside—just in case the sauce needs loosening later.
- Once the tomatoes and feta are done, scoop the roasted tomatoes, garlic, and shallots into a blender (or use a hand blender) and blitz until smooth. Pour the tomato sauce back into the baking dish and mash the baked feta right into it with a fork. Stir everything together—it’ll look creamy and smell amazing.
- Add your cooked pasta straight into the dish and stir until every piece is coated in that creamy, tangy sauce. If it feels a bit thick, just splash in some of that reserved pasta water until it’s the consistency you like.
- Top with a few more fresh basil leaves and serve while it’s still warm and cozy.