Name: Baked Feta Pasta with Cherry Tomatoes and Basil Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 8 ounces cavatappi pasta (or pasta of choice); 2 pints cherry tomatoes; 8 ounce block feta cheese; ½ cup extra virgin olive oil; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 garlic cloves (minced); ¼ cup fresh basil (packed and chopped, plus more for serving)

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Introduction

Baked Feta Pasta is a simple, flavorful dish that has taken home kitchens by storm. This recipe combines roasted cherry tomatoes and creamy feta cheese with pasta for an irresistible, comforting meal ready in under an hour.

The image shows a white bowl filled with creamy macaroni pasta mixed with roasted cherry tomatoes. The pasta is coated in a light, creamy sauce that slightly clings to each piece, giving a soft yellow color with specks of black pepper and herbs. The roasted cherry tomatoes are bright red with a slightly wrinkled texture, scattered evenly throughout the pasta. On top, fresh green basil leaves add a pop of vibrant color and freshness, sitting centrally on the dish. The bowl is placed on a white marbled surface with a soft white cloth nearby, creating a clean and simple setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cavatappi pasta (or pasta of choice)
2 pints cherry tomatoes
8 ounce block feta cheese
½ cup extra virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
2 garlic cloves (minced)
¼ cup fresh basil (packed and chopped, plus more for serving)

Instructions

Step 1: Preheat the oven to 400°F. In an oven-safe baking dish, place the cherry tomatoes and pour the olive oil on top. Season with salt and pepper, then toss until the tomatoes are well coated.
Step 2: Nestle the block of feta cheese in the center of the baking dish among the tomatoes. Flip the feta a couple of times to coat it with olive oil and seasoning.
Step 3: Bake for 35 minutes, until the tomatoes burst and the feta becomes soft and slightly melted.
Step 4: While baking, cook the pasta in salted boiling water according to package instructions until al dente. Drain, reserving ½ cup of the pasta cooking water.
Step 5: When the tomatoes and feta are done, immediately add the minced garlic and chopped basil to the baking dish. Toss gently to combine and allow the residual heat to soften the garlic slightly.
Step 6: Add the cooked pasta to the baking dish and toss everything together, adding reserved pasta water if needed to loosen the sauce. Garnish with extra fresh basil and serve warm.

Tips & Variations

Use a sturdy pasta shape like cavatappi, penne, or rigatoni to hold the sauce well.
For extra flavor, add a pinch of red pepper flakes before baking.
You can swap fresh basil with fresh oregano or parsley depending on your preference.
Try adding roasted garlic or caramelized onions for a sweeter, deeper flavor.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a microwave or on the stovetop with a splash of water or olive oil to loosen the sauce.

How to Serve

A white rectangular baking dish filled with creamy macaroni pasta, mixed with roasted cherry tomato halves that are soft and bright red, scattered throughout the pasta. The macaroni is coated in a light cream sauce with visible specks of black pepper, adding texture. Fresh green basil leaves are placed on top, providing a fresh contrast to the creamy macaroni. There is a silver fork placed inside the dish on the right side, resting on the pasta. The dish sits on a white marbled surface with a few basil leaves beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of feta?

Feta’s tangy, briny flavor and crumbly texture are key to this dish, but you can substitute with goat cheese or halloumi for a different twist. However, the texture and taste will vary.

Is this recipe suitable for freezing?

Baked Feta Pasta is best enjoyed fresh, as freezing can affect the texture of the tomatoes and cheese. If you must freeze, store the pasta and sauce separately and thaw slowly before reheating.