Baked Feta Pasta Basil (Printable)

Creamy pasta with roasted cherry tomatoes, tangy baked feta, and fresh basil, ideal for a quick weeknight dinner.

# What You Need:

→ Vegetables

01 - 2 pints cherry tomatoes
02 - 3 cloves garlic, minced
03 - 1 small red onion, thinly sliced

→ Dairy

04 - 1 block feta cheese (approximately 7 oz)

→ Herbs & Seasonings

05 - 1/4 cup extra-virgin olive oil
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon crushed red pepper flakes
09 - 1 cup fresh basil leaves, torn

→ Pasta

10 - 12 oz dried pasta (penne, fusilli, or similar)

# Steps:

01 - Preheat the oven to 400°F.
02 - In a baking dish, combine cherry tomatoes, garlic, and red onion. Drizzle with olive oil, season with salt, black pepper, and red pepper flakes. Toss to coat evenly.
03 - Place the block of feta cheese in the center of the baking dish, nestling it among the tomatoes. Drizzle a bit more olive oil over the cheese.
04 - Bake for 30 minutes, until the tomatoes burst and the feta is golden and soft.
05 - Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
06 - Remove the baking dish from the oven. Mash the feta and tomatoes gently with a fork, mixing them into a creamy sauce.
07 - Add the cooked pasta to the dish, tossing to coat evenly. If the sauce is too thick, add a little reserved pasta water to loosen.
08 - Stir in the fresh basil just before serving.
09 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.

# Expert Hints:

01 -
  • The roasted garlic melts into the tomatoes creating a sauce that tastes like it simmered for hours
  • It is one of those rare dishes that looks impressive but actually requires almost no prep work
  • The leftovers heat up beautifully for lunch the next day if there are any
02 -
  • I learned the hard way that pre crumbled feta just does not melt the same way so spring for the block
  • That reserved pasta water is absolute magic if your sauce looks too thick
  • The dish keeps cooking in the hot pan so serve it while that cheese is still incredibly creamy
03 -
  • Use a baking dish that fits everything snugly so the tomatoes roast in their own juices
  • Let the dish rest for five minutes before serving so that sauce thickens up perfectly

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