Baked Feta Pasta

A simple oven-based pasta dish centered on baked feta cheese and tomatoes, suitable for everyday home cooking.

Suitable For

• People who want a straightforward pasta dish using common supermarket ingredients
• Home cooks who prefer oven-based recipes with minimal active cooking time
• Situations where a single baking dish preparation is convenient

Not Suitable For

• People who avoid dairy-based ingredients such as feta cheese
• People who do not wish to use an oven or have no access to one
• Situations where very precise portion control or special dietary tailoring is required

Instructions

1. Preheat the oven to 200°C (390°F). Place a block of feta cheese (about 200 g) in the center of an oven-safe baking dish. Surround it with 300–400 g of cherry tomatoes, left whole and rinsed, and 2–3 peeled garlic cloves.
2. Drizzle 3–4 tablespoons of olive oil evenly over the feta and tomatoes. Sprinkle 1–2 teaspoons of dried herbs such as oregano or Italian seasoning, plus a pinch of salt and black pepper. Gently toss the tomatoes so they are lightly coated, keeping the feta block in the center.
3. Place the baking dish on the middle rack of the preheated oven and bake for 25–30 minutes, until the tomatoes are soft and blistered and the feta looks lightly browned on top. If a more roasted surface is desired, bake an additional 5 minutes while monitoring the top.
4. While the feta and tomatoes are baking, cook 250–300 g of short pasta (such as penne or fusilli) in a large pot of boiling salted water according to the package time until tender. Reserve about 120 ml (1/2 cup) of the pasta cooking water, then drain the pasta.
5. Remove the baking dish from the oven. Using a spoon, mash and stir the feta, tomatoes, and garlic directly in the dish until they form a creamy sauce. Add the cooked pasta and a small amount of the reserved pasta water, then toss until the pasta is evenly coated. Adjust the consistency by adding more pasta water as needed.
6. Taste and adjust salt and pepper if desired. Optionally, stir in a handful of roughly chopped fresh basil leaves just before serving. Serve the pasta warm from the baking dish or portion onto plates.

FAQ

• Can I make this without cherry tomatoes?
  You can replace cherry tomatoes with similar amounts of other small tomatoes or chopped regular tomatoes; keep the baking time similar and watch for softness and light blistering.
• What type of feta works best?
  A firm block-style feta made from cow, sheep, or goat milk can be used; choose a variety that keeps its shape but softens when baked.
• Can I use a different cheese instead of feta?
  If feta is not available, you can try a crumbly, salty white cheese with similar texture, understanding that flavor and consistency may differ from the original version.
• Is it possible to prepare this without fresh herbs?
  Yes, you can omit fresh herbs and rely only on dried herbs or skip herbs entirely; the basic baking and mixing steps remain the same.
• Can I prepare this dish in advance?
  You can bake the feta and tomatoes ahead of time and cook the pasta later; reheat the sauce gently and combine with freshly cooked pasta just before serving.