This Baked Feta Pasta surged in popularity a few years ago, and while I can’t take credit for inventing this luxuriously creamy dish — that honor goes to Jenni Hayrinen — we were thrilled to make our version. We kept the heart of the recipe intact and layered in a few aromatic spices to sharpen the flavor. Below you’ll find tips for picking the best pasta shape and feta, plus the full recipe and simple variations to try at home.
Baked Feta Pasta — Choosing your noodle
There are countless pasta shapes, and each one has a purpose. For baked feta pasta, short shapes that trap sauce in their curves and tubes work best. We used fusilli — those little spirals — because the sauce clings to every ridge, delivering flavor with every bite. Rigatoni or penne are also excellent choices if you prefer larger tubes.
Practical tip: boil your pasta while the tomatoes and feta roast to save time. Cook the pasta until just al dente, drain, and toss with a splash of olive oil to keep the noodles from sticking while you finish the sauce. Reserve about 1/2 cup of the starchy cooking water — it helps loosen and emulsify the sauce.
Baked Feta Pasta — All about the feta
Choosing a good-quality feta makes a big difference. A high-quality feta is tangy, briny and creamy rather than overwhelmingly salty. Cheeses packed in brine often have a lively, balanced flavor and melt into a silky texture when roasted. Generic supermarket feta can sometimes be overly salty and dry, which will dominate the dish instead of enriching it.
If you have a cheese counter nearby, ask the person behind it for a block-style feta or a higher-grade sheep’s or sheep-and-goat blend. A dense, block-shaped feta yields the richest creaminess when roasted with the tomatoes.
The finished product
When the feta and tomatoes come out of the oven, look for two key signs that everything is ready:
- The tomatoes should be soft, collapsing slightly and developing a bit of caramelized color and char. That concentrated roast flavor is what makes the sauce sing.
- The feta should be softened and starting to break down into a creamy mass. Feta is firm at room temperature; roasting should transform it into an indulgent, spreadable base for the sauce. If it still feels too firm, give it a few more minutes in the oven.
Recipe
Servings: 4
Ingredients
- 8 oz fusilli (or rigatoni/penne)
- 2 pints cherry tomatoes
- 400 g block feta
- 1/2 cup olive oil
- 3 garlic cloves, minced
- 1 yellow onion, diced
- 1 cup fresh basil, torn
- 1 tsp dried oregano
- 1 tsp chili flakes (adjust to taste)
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a deep baking dish, combine the cherry tomatoes, diced onion, minced garlic, chili flakes, dried oregano, black pepper and kosher salt. Pour in the olive oil and toss everything together until coated.
- Make a small well in the center of the tomatoes and place the block of feta there. Roast for about 35 minutes, until the tomatoes are soft and beginning to caramelize and the feta is soft and slightly collapsed at the edges.
- While the dish roasts, bring a pot of salted water to a boil and cook the fusilli until just al dente. Reserve about 1/2 cup of the pasta cooking water, then drain and toss the pasta with a little olive oil so it doesn’t stick.
- When the tomatoes and feta are done, remove the baking dish from the oven. Use a rubber spatula or wooden spoon to break the feta into the tomatoes and stir until the tomatoes break down and combine with the cheese into a creamy sauce.
- Stir in about 3/4 cup of the torn basil, then add the cooked pasta to the dish. Toss to coat. If the sauce is too thick, add a splash of the reserved pasta water and stir until you reach the desired creaminess.
- Serve immediately with additional basil, cracked black pepper and a sprinkle of chili flakes if you like extra heat.
Tips, variations and storage
Serving suggestions: finish with a drizzle of good olive oil and a scattering of fresh basil leaves for brightness. A squeeze of lemon can lift the dish, or add toasted pine nuts for texture.
Variations: fold in wilted spinach or arugula for a leafy boost, or stir in roasted red peppers or olives for a saltier, more Mediterranean profile. Add sautéed mushrooms or a splash of cream for extra richness.
Storage: leftovers keep well in the refrigerator for 2–3 days. Reheat gently on the stovetop with a splash of water or olive oil to restore creaminess. The sauce will thicken when chilled; reserved pasta water or a little extra olive oil helps revive the texture.
Other recipes to check out
Baked Chickpeas with Tomato and Feta (One-Pan Weeknight Win)
Spicy Carbone Pasta
French Onion Soup Pasta
