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Fork mashing baked feta cheese and roasted tomatoes together into a creamy pasta sauce

Baked Feta Pasta

A viral one pot pasta recipe featuring a block of feta cheese baked with burst cherry tomatoes, garlic, and herbs, mashed into a creamy sauce and tossed with pasta for an easy, comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Baked Tomatoes and Feta
  • 2 pints Cherry Tomatoes
  • 8 oz Block Feta Cheese not pre crumbled
  • 1/3 cup Olive Oil divided
  • 4 Garlic Cloves minced
  • 1 tsp Red Pepper Flakes or to taste
  • 1 tsp Dried Oregano
  • Salt and Pepper to taste
Pasta
  • 12 oz Short Pasta penne, fusilli, or rigatoni
  • 1 cup Reserved Pasta Water
For Finishing
  • Fresh Basil Leaves torn, for garnish
  • 2 cups Baby Spinach optional

Equipment

  • 1 Large Baking Dish For roasting tomatoes and feta
  • 1 Large Pot For boiling pasta
  • 1 Fork For mashing feta and tomatoes

Method
 

  1. Preheat and Prep – Preheat the oven to 400 degrees Fahrenheit. Add the cherry tomatoes to a large baking dish, drizzle with half the olive oil, and season with salt, pepper, oregano, and red pepper flakes. Toss to coat.
  2. Add the Feta and Bake – Nestle the block of feta into the center of the tomatoes and drizzle with the remaining olive oil. Bake for 30 to 35 minutes, until the tomatoes have burst and the feta looks soft and lightly golden.
  3. Cook the Pasta – While the tomatoes and feta bake, cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
  4. Mash and Combine – Remove the baking dish from the oven and add the minced garlic. Mash the tomatoes and feta together with a fork until a creamy sauce forms.
  5. Toss with Pasta – Add the cooked pasta to the baking dish and toss with the sauce, adding reserved pasta water as needed to reach a smooth, glossy consistency. Stir in spinach if using, until wilted.
  6. Garnish and Serve – Top with torn fresh basil and a crack of black pepper. Serve immediately.

Notes

Use a block of feta rather than pre crumbled feta for the creamiest sauce. Do not skip the reserved pasta water, since it helps bind the sauce to the pasta and keeps the dish from turning dry. This recipe can be prepped a day ahead by assembling the tomatoes, feta, and seasonings in the baking dish, covering, and refrigerating until ready to bake. Leftovers keep in an airtight container in the refrigerator for up to 3 days, and reheat best with a small splash of water or broth to loosen the sauce.