Baked Feta Pasta Sun-Dried (Printable)

Creamy baked feta and tomatoes combine with pasta and herbs for a flavorful Mediterranean dish.

# What You Need:

→ Dairy

01 - 7 oz block feta cheese

→ Vegetables

02 - 1.1 lb cherry tomatoes, whole
03 - 3.5 oz sun-dried tomatoes in oil, drained and chopped
04 - 3 cloves garlic, thinly sliced
05 - 1 small red onion, thinly sliced (optional)

→ Pasta

06 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Herbs & Seasoning

07 - 4 tbsp extra-virgin olive oil
08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - ½ tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - ½ cup fresh basil leaves, torn

→ Garnish (optional)

13 - Grated Parmesan cheese
14 - Lemon zest

# How to Make It:

01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - In a large baking dish, combine whole cherry tomatoes, chopped sun-dried tomatoes, sliced garlic, and red onion if using. Drizzle 3 tablespoons of olive oil over the vegetables and season with dried oregano, dried basil, crushed red pepper flakes, salt, and pepper. Toss thoroughly to coat evenly.
03 - Place the feta block in the center of the vegetable mixture and drizzle the remaining 1 tablespoon of olive oil over it.
04 - Bake in the preheated oven for 30 to 35 minutes until the tomatoes burst and the feta is golden and softened.
05 - While the baking is in progress, cook the pasta in a large pot of salted boiling water according to the package directions. Reserve ½ cup of pasta cooking water, then drain the pasta.
06 - Remove the baking dish from the oven. Using a fork or spoon, mash the baked feta and tomatoes together in the dish to create a creamy sauce.
07 - Add the cooked pasta and reserved pasta water to the baking dish. Toss all ingredients together to ensure the pasta is evenly coated with the sauce.
08 - Stir in the torn fresh basil leaves and adjust seasoning to preference if necessary.
09 - Serve immediately. Garnish with grated Parmesan cheese and lemon zest if desired.

# Expert Advice:

01 -
  • The feta melts into the most luxurious sauce without any cream, and that feels like cheating in the best way.
  • It comes together in under 45 minutes, but tastes like you've been simmering something thoughtful all afternoon.
  • One pan does almost all the work, leaving you free to pour a glass of wine and pretend you're more organized than you actually are.
02 -
  • The pasta water is not optional—that starch is what transforms baked tomatoes and cheese into an actual sauce instead of just oily chunks.
  • Don't skip draining the sun-dried tomatoes properly, or the dish becomes a greasy puddle instead of something balanced and elegant.
  • Fresh basil must go in last, stirred in right before serving, or it'll turn dark and taste like bitter regret.
03 -
  • Use a ceramic or glass baking dish instead of metal—it distributes heat more gently and won't react with the acidity of the tomatoes.
  • If you want the pasta to taste truly creamy, undercook it slightly because it'll continue softening in the hot baking dish.
  • A squeeze of fresh lemon juice added right before serving brightens everything and cuts through the richness in the most elegant way.
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