Baked Feta Pasta Sun-Dried

I discovered this dish by accident on a quiet Tuesday evening when I had a block of feta, some cherry tomatoes on the counter getting softer by the hour, and the kind of hunger that demands something more than just pasta. I threw everything into a baking dish without much of a plan, hoping the oven would work some magic. What emerged was nothing short of miraculous—a creamy, tangy sauce that tasted like someone had been stirring a Mediterranean dream into existence while I wasn't looking. Now I make it constantly, and friends text asking if I'll bring it to dinners.

I made this for my sister on a sticky summer afternoon when she was moving into her first apartment. She stood in my kitchen in her moving clothes, skeptical about feta being the star of anything, and then took one bite and went quiet. That silence said everything. She's made it at least twice a week since then.

Ingredients

• Feta cheese (1 block, 200g): The whole magic trick. Make sure it's a quality block because the cheaper crumbled stuff won't meld into that silky, creamy sauce.
• Cherry tomatoes (500g, whole): Don't halve them. They'll burst in the oven and collapse into the oil, creating pockets of concentrated sweetness.
• Sun-dried tomatoes (100g, drained and chopped): These add a deeper, almost wine-like richness that fresh tomatoes alone can't provide.
• Garlic (3 cloves, thinly sliced): Sliced, not minced, so you get little golden pockets of flavor rather than bits that disappear.
• Red onion (1 small, thinly sliced, optional): I almost always include it for a subtle sharpness that keeps things interesting.
• Short pasta (350g, penne or fusilli): Shapes with ridges or hollows catch the sauce better than smooth pasta.
• Extra-virgin olive oil (4 tbsp total): This is where quality actually matters. Use something you'd eat on its own.
• Dried oregano and basil (1 tsp each): They taste almost floral when they've been baking in tomato juice and oil.
• Red pepper flakes (½ tsp, optional): A whisper of heat that doesn't announce itself loudly.
• Fresh basil (½ cup, torn): Stir it in at the very end so it stays bright and doesn't taste like old salad.
• Salt, black pepper, Parmesan, and lemon zest for finishing: These last-minute touches are what take it from good to 'why doesn't every meal taste like this'.

Instructions

Heat your oven and prep the base:

Get the oven to 200°C (400°F). Scatter the cherry tomatoes, sun-dried tomatoes, sliced garlic, and red onion across a large baking dish like you're arranging something precious. Drizzle with 3 tablespoons of olive oil, sprinkle the dried oregano, basil, and red pepper flakes over everything, then season generously with salt and pepper.

Nestle the feta and let it begin:

Place the feta block in the center of all those tomatoes—it'll look lonely at first, surrounded by red. Drizzle the remaining tablespoon of oil over the top and slide the whole thing into the oven.

Let time and heat do their work:

Bake for 30 to 35 minutes. You'll smell something incredible after about 15 minutes. When you pull it out, the tomatoes should be burst and blistered, and the feta should be golden and collapsing into softness.

Cook pasta with intention:

While the oven works, bring a large pot of salted water to a rolling boil and add your pasta. Cook it just until al dente—you'll finish it in the oven dish, so it'll soften slightly more. Before draining, reserve about ½ cup of that starchy pasta water.

Create the sauce by mashing:

Remove the baking dish from the oven and, using a fork or spoon, gently mash the softened feta right there in the dish. The goal isn't a smooth purée—leave some texture. Watch as the cheese, tomato juices, and oil come together into something that looks like warm silk.

Bring it all together:

Add the drained pasta and a splash of reserved pasta water to the baking dish. Toss everything until the pasta is evenly coated. The pasta water's starch helps the sauce cling, making every bite silky.

Finish with freshness and flavor:

Tear in the fresh basil, stir once, and taste. Adjust the salt and pepper if needed. Some people add a squeeze of lemon juice here, which brightens everything.

Serve while it still steams:

Divide among bowls or plates while it's hot. A light grating of Parmesan and a scatter of lemon zest finish things off with a flourish.

Save

This dish taught me that sometimes the best meals come from working with what you have rather than following a recipe to the letter. It's become the thing I make when someone's had a rough week, when I want to feel accomplished without much effort, and when I need to believe that good food can still surprise me.

Why This Recipe Went Viral (and Why You'll Get Why)

There's something almost theatrical about pulling a baking dish out of the oven and watching golden cheese collapse into tomato juice and oil. It looks restaurant-quality, tastes indulgent, and takes less time than most people spend scrolling on their phones. That combination—easy plus impressive—is irresistible, and it's why this dish spread across the internet so fast. But what makes it truly special is how adaptable it is without losing its soul.

How to Make It Your Own

This recipe is a canvas. I've made it with crumbled goat cheese instead of feta on a night when that's what I had, and it was equally wonderful. Some people add Kalamata olives or capers, which bring a briny punch. Others scatter toasted pine nuts on top for texture. I once added a handful of spinach at the last moment, and it wilted into the warm pasta like it was always meant to be there. The core—cheese, tomatoes, heat—stays consistent, but everything else adapts to what's in your pantry and what your mood demands.

Kitchen Moments Worth Remembering

This is the kind of recipe that becomes part of a home's personality. Someone always asks you to bring it to gatherings. You start keeping extra feta on hand because you've learned that craving it means making it. You notice which friends prefer it when it's still steaming and which ones like it when it's cooled slightly. You get comfortable with the smell of hot tomatoes and cheese because you're making this weekly now.

• Don't rush the baking time—those 30 to 35 minutes are when all the flavor development happens, and shaving off even 5 minutes changes everything.
• If your feta block is cold from the fridge, let it sit out for 10 minutes so it softens more evenly in the oven.
• Leftovers reheat beautifully in the oven at low heat, and they're honestly just as good the next day, maybe even better when flavors have melded overnight.

Save

This recipe reminds me that some of life's most satisfying moments come from simple ingredients treated with care and respect. Make it when you need something warm, when you want to impress someone, or just because Wednesday calls for pasta and golden cheese.

Recipe Help & Answers

→ Can I use different types of pasta for this dish?

Yes, short pasta varieties like penne, fusilli, or rigatoni work best to catch the creamy sauce.

→ How do I make this dish vegan-friendly?

Replace feta with a vegan cheese alternative and ensure pasta contains no eggs.

→ What herbs enhance the flavor here?

Dried oregano and basil are used during baking, with fresh basil stirred in at the end for brightness.

→ Is it possible to add extra crunch?

Yes, sprinkling toasted pine nuts or chopped Kalamata olives just before serving adds texture and depth.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.