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- 200g pasta (penne or fusilli) - 200g feta cheese - 500g cherry tomatoes, halved - 3 cloves garlic, minced - 4 tablespoons olive oil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving (optional) - Pasta: I like penne or fusilli for this dish. They hold sauce well. - Feta Cheese: This creamy cheese adds a rich flavor. It melts nicely when baked. - Cherry Tomatoes: I choose ripe cherry tomatoes for sweetness. They burst with flavor when cooked. - Garlic: Minced garlic gives a strong, savory taste. It pairs well with tomatoes. - Olive Oil: This oil adds richness and helps cook the ingredients evenly. - Dried Oregano: Oregano is fragrant and adds a classic Italian taste. - Red Pepper Flakes: These add a hint of heat. Use them if you like spicy food. - Salt and Pepper: I use these to enhance all the flavors in the dish. - Fresh Basil Leaves: Basil adds freshness and color to the plate. - Grated Parmesan Cheese: This cheese is optional, but it adds a nice salty touch. You can add more ingredients to make this dish your own. Here are a few ideas: - Spinach: Adding fresh spinach boosts nutrition and color. - Mushrooms: Sautéed mushrooms bring a nice earthy flavor. - Olives: Chopped olives can add a briny taste. - Chicken or Shrimp: Add cooked protein for a heartier meal. Feel free to mix and match these options for a unique dish! {{ingredient_image_1}} Start by preheating your oven to 200°C (400°F). This step is key for getting the perfect bake. A hot oven helps the feta cheese turn golden and the tomatoes to blister. Next, grab a baking dish. Add the halved cherry tomatoes and minced garlic. Drizzle in 2 tablespoons of olive oil. Now, sprinkle salt, pepper, oregano, and red pepper flakes over the top. Toss everything well so the tomatoes are coated in the flavors. Place the feta cheese in the middle of the dish. This cheese will get soft and creamy. Drizzle the remaining olive oil over the feta. This will add more flavor as it bakes. While your feta and tomatoes bake, cook the pasta. Boil a large pot of salted water. Add 200g of pasta, like penne or fusilli. Follow the package instructions for timing. Once cooked, drain the pasta and set it aside. After baking for 25-30 minutes, take the dish out of the oven. The feta should look golden, and the tomatoes should be blistered. Use a fork to mash the feta and mix it with the tomatoes. This creates a creamy sauce. Now, add the cooked pasta to the baking dish. Toss everything together so the pasta is well coated with the creamy mixture. Serve hot, topped with fresh basil leaves and grated Parmesan cheese if you like. Enjoy your delicious Baked Feta Tomato Pasta! To get the best bake, keep an eye on the feta. You want it golden, not burnt. The tomatoes should be blistered and juicy. Baking at 200°C (400°F) works great. This heat allows the flavors to blend. The garlic also adds a nice touch of sweetness. For this dish, penne or fusilli are my favorites. They hold the creamy sauce well. Other pasta shapes like rigatoni can work too. Just ensure you cook the pasta until al dente. This gives it a nice bite and helps it mix well with the sauce. Serve this pasta hot for the best taste. Fresh basil leaves add a pop of color and flavor. If you like cheese, sprinkle grated Parmesan on top. You can also pair it with a simple salad or garlic bread. This adds a nice crunch and balances the meal. Pro Tips Choose the Right Pasta: Opt for pasta shapes like penne or fusilli that can hold onto the creamy sauce effectively. Feta Cheese Quality Matters: Use high-quality feta cheese for a creamier texture and richer flavor in the dish. Customize Your Veggies: Feel free to add other vegetables like bell peppers or spinach for additional flavor and nutrition. Make Ahead for Easy Meals: This dish can be prepared ahead of time; just reheat and enjoy for a quick weeknight dinner. {{image_2}} You can make this dish even more veggie-friendly. Try adding spinach or kale. Both greens cook down well. You can also toss in bell peppers or zucchini. These veggies add color and nutrition. For a richer flavor, use sun-dried tomatoes. They give a sweet, tangy taste that complements the feta. Want to make your meal heartier? Add protein! Cooked chicken or shrimp works great. If you choose chicken, grill or roast it first. For shrimp, sauté them quickly in olive oil. Mix them in after baking the feta and tomatoes. This keeps them juicy and tasty. You can also use canned chickpeas for a plant-based protein boost. If you need a gluten-free option, swap the pasta. Use gluten-free penne or fusilli. Zoodles, or zucchini noodles, are another fun choice. They are low-carb and add a fresh twist. Just remember to sauté them lightly before mixing. This keeps them from getting too soggy. Enjoy your delicious twist on baked feta tomato pasta! After you enjoy your baked feta tomato pasta, store any leftovers in an airtight container. Make sure to let it cool down first. Keep it in the fridge. It will last for about 3 to 4 days. If you want to keep it longer, freezing is a good option. When you’re ready to eat the leftovers, reheating is simple. You can use the microwave or the oven. For the microwave, heat it in 30-second bursts. Stir in between to ensure it heats evenly. If using the oven, preheat it to 180°C (350°F). Place the pasta in an oven-safe dish. Cover it with foil to prevent drying out. Heat for about 15-20 minutes. Check if it’s hot enough before serving. If you want to freeze the pasta, do it right after cooking. Let it cool completely, then portion it into freezer-safe bags. Squeeze out as much air as possible before sealing. This helps prevent freezer burn. Your baked feta tomato pasta can last up to 3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight before reheating. You can use ricotta or goat cheese instead of feta. Both give a creamy texture. If you want a stronger flavor, try blue cheese. Each choice changes the taste a bit, so pick what you like best. Yes, you can use Roma or beefsteak tomatoes. Just chop them into small pieces. If you like a sweeter taste, use sun-dried tomatoes. They add a nice flavor boost too. Baked Feta Tomato Pasta lasts about three to five days in the fridge. Store it in an airtight container. Make sure it cools down before you put it in the fridge to keep it fresh. Yes, you can prep it a day ahead. Cook the pasta and bake the feta and tomatoes. Mix them together when you're ready to serve. This saves time on busy nights. This post covers everything you need for Baked Feta Tomato Pasta. We discussed the best ingredients and their roles. I walked you through each step to ensure a perfect bake. You learned tips for choosing pasta and serving ideas. Variations let you customize the dish to your taste. Plus, I shared how to store and reheat leftovers. Baked Feta Tomato Pasta is simple and delicious, perfect for any meal. Enjoy cooking this dish and share your results!

Baked Feta Tomato Pasta Delight

A delicious baked pasta dish featuring creamy feta cheese and juicy cherry tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 200 g pasta (penne or fusilli)
  • 200 g feta cheese
  • 500 g cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 4 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste Salt and pepper
  • for garnish Fresh basil leaves
  • for serving Grated Parmesan cheese (optional)

Instructions
 

  • Preheat your oven to 200°C (400°F).
  • In a baking dish, add the halved cherry tomatoes and minced garlic. Drizzle with 2 tablespoons of olive oil and sprinkle with salt, pepper, oregano, and red pepper flakes if you like a bit of heat. Toss everything together.
  • Place the feta cheese in the center of the baking dish, surrounded by the seasoned tomatoes. Drizzle the remaining olive oil over the feta.
  • Bake in the oven for 25-30 minutes or until the feta is golden and the tomatoes are blistered and juicy.
  • While the feta and tomatoes are baking, cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
  • Once the feta and tomatoes are done baking, remove from the oven and use a fork to mash the feta and mix it with the tomatoes until creamy.
  • Add the cooked pasta to the baking dish and toss everything together until the pasta is well coated with the creamy feta and tomato mixture.
  • Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan if desired.

Notes

Feel free to adjust the spice level with red pepper flakes.
Keyword baked feta, easy recipe, pasta, tomatoes