Description

A creamy, tangy, and sweet weeknight dinner that requires minimal effort. Roasted cherry tomatoes and a block of feta cheese create a rich sauce tossed with pasta, perfect for busy nights.

Ingredients

Scale

1 pint (300g) cherry tomatoes
8 oz (225g) block of feta cheese (Greek-style)
12 oz (340g) pasta (penne, rigatoni, or spaghetti)
3–4 cloves garlic, minced
3–4 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1/2 cup fresh basil, torn
Salt and black pepper to taste

Instructions

Preheat oven to 400°F (200°C).
Pour cherry tomatoes into a 9×13 baking dish in a single layer.
Cut the feta block in half horizontally and place it in the center of the tomatoes.
Drizzle generously with olive oil. Sprinkle with minced garlic, dried oregano, salt, and pepper.
Bake for 30 minutes until tomatoes are bursting and feta is golden and soft.
About 10 minutes before baking is done, boil pasta in a large pot until al dente. Reserve 1/2 cup of pasta water before draining.
Remove baking dish from oven. Mash the feta and tomatoes together with a fork or potato masher to create a chunky sauce.
Stir in half of the fresh basil.
Add the cooked pasta directly to the baking dish and toss to coat. Add reserved pasta water if the sauce is too thick.
Serve immediately, topped with remaining fresh basil, a drizzle of olive oil, and red pepper flakes if desired.

Notes

Do not use crumbled feta; a solid block is required for the creamy sauce. Save starchy pasta water to help the sauce cling to the noodles. This dish does not freeze well. For dairy-free, use a feta alternative or cashew cream, though texture will differ. For gluten-free, use GF pasta.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1/4 of the recipe
Calories: 450
Sugar: 6
Sodium: 600
Fat: 16
Saturated Fat: 8
Carbohydrates: 55
Fiber: 4
Protein: 18

Keywords: baked feta pasta, weeknight dinner, easy pasta recipe, vegetarian dinner, one pan meal, cherry tomato pasta, feta cheese recipe