Description
This Baked Feta Pasta recipe combines creamy baked feta cheese with bursting cherry tomatoes and sun-dried tomatoes, tossed with perfectly cooked pasta and fresh basil for an incredibly flavorful and easy Mediterranean-inspired dish. The sauce is rich and tangy with a hint of spice from red pepper flakes, balanced by garlic and herbs, making it a perfect weeknight dinner that comes together effortlessly in the oven.
Ingredients
Scale
Pasta and Sauce
- 12 ounces gemelli pasta
- 2 pints cherry tomatoes (20-25 ounces)
- ½ cup chopped sun dried tomatoes in oil (optional)
- ¼ cup basil pesto
- 2 tablespoons olive oil, plus more for drizzling
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic, minced
- 2-3 tablespoons chopped fresh basil
Cheese
- 1 block (7-8 ounces) feta cheese in brine, preferably French feta or 100% sheep's milk
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the feta and tomatoes.
- Combine Ingredients: In a baking dish, add the cherry tomatoes, sun-dried tomatoes, basil pesto, olive oil, dried oregano, dried parsley, dried thyme, red pepper flakes, salt, and black pepper. Stir everything together gently until all ingredients are evenly coated.
- Add Feta Cheese: Create a space in the center of the baking dish and place the block of feta cheese there. Drizzle a little olive oil over the top of the feta to help it soften and brown.
- Bake: Place the dish uncovered in the oven and bake for 35 minutes, or until the feta is soft and the tomatoes have burst, releasing their juices.
- Cook Pasta: About 10 minutes before the feta and tomatoes finish baking, cook the gemelli pasta in salted boiling water according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water for use in the sauce.
- Add Fresh Aromatics: After removing the baking dish from the oven, immediately add the minced garlic and chopped fresh basil to the hot tomatoes and feta. Stir quickly for about 30 seconds, using the residual heat to gently cook the garlic.
- Create Sauce: Using a spatula, press down on the baked feta to break it apart and make it creamy. Stir the mixture thoroughly to combine the creamy feta with the tomato juices, forming a flavorful sauce.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce and toss well to evenly coat. For a creamier texture, add reserved pasta water ¼ cup at a time, up to ½ cup, until desired consistency is reached.
- Season to Taste: Taste the pasta and add more salt, pepper, or red pepper flakes if desired. For a less tangy dish, stir in 1-2 teaspoons of sugar or honey to balance the acidity.
Notes
- Use a young, brined feta cheese made from sheep's milk for the creamiest texture and best flavor. French or Israeli feta are ideal.
- If feta is too strong, substitute half feta and half cream cheese or try goat cheese, ricotta, brie, or burrata for variation.
- Medium-shaped pastas like gemelli, rotini, fusilli, casarecce, or farfalle work best for this sauce to pasta ratio.
- Choose the sweetest and ripest cherry tomatoes for the best flavor; grape tomatoes are an alternative but tend to be less sweet.
- Sun-dried tomatoes are optional—if omitted, add an extra tablespoon of olive oil to the mix.
- For gluten-free options, serve the sauce over gluten-free pasta, zoodles, spaghetti squash, or grains like rice or farro.
- Leftovers store well in an airtight container in the refrigerator for up to 5 days.
- To reheat, add a splash of milk or olive oil to prevent drying out. Microwave in short bursts or reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 25 mg
