My best friend sent me this viral baked feta pasta idea one busy weeknight, and I honestly can’t believe I didn’t try it sooner. Everything roasts together in one glass baking dish, the feta turns into the creamiest sauce, and the tomatoes burst into a tangy, sweet goodness that clings to every piece of pasta. It’s a true 5-ingredient wonder that feels special enough for company but simple enough for a Tuesday, and it has quickly become one of those “on repeat” dinners in our little Midwestern kitchen.
Serve this creamy baked feta pasta straight from the glass baking dish, family-style, with a simple green salad (mixed greens, cucumber, and a light vinaigrette) to balance the richness. Warm garlic bread or a crusty baguette is perfect for scooping up any extra sauce from the corners of the dish. A side of roasted or steamed veggies—like broccoli, green beans, or asparagus—rounds it out nicely. For adults, a chilled glass of white wine or sparkling water with lemon pairs well with the bright, tomato-y flavors.
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Oven Baked 5-Ingredient Feta Pasta
Ingredients
8 oz block feta cheese
2 pints (about 4 cups) cherry or grape tomatoes
12 oz short pasta (such as penne, rotini, or fusilli)
1/4 cup extra-virgin olive oil
1 cup fresh basil leaves, loosely packed, plus extra for serving
1/2 tsp kosher salt (or to taste, optional but recommended)
1/4 tsp freshly ground black pepper (optional, for serving)
2 pints (about 4 cups) cherry or grape tomatoes
12 oz short pasta (such as penne, rotini, or fusilli)
1/4 cup extra-virgin olive oil
1 cup fresh basil leaves, loosely packed, plus extra for serving
1/2 tsp kosher salt (or to taste, optional but recommended)
1/4 tsp freshly ground black pepper (optional, for serving)
Directions
Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil on the stove for the pasta, but don’t cook the pasta yet.
In a rectangular glass baking dish (about 9x13 inches), add the cherry tomatoes and drizzle them with the olive oil. Sprinkle with the kosher salt if using and toss gently so the tomatoes are well coated and spread out in an even layer.
Nestle the block of feta cheese right in the center of the tomatoes. Turn it once or twice so it gets coated in some of the olive oil. Make sure the feta is exposed on top so it can brown slightly in the oven.
Place the baking dish on the center rack of the preheated oven and bake for 30–35 minutes, until the tomatoes have burst and are soft and jammy, and the feta is lightly golden on top and very soft in the center.
While the feta and tomatoes are baking, cook the pasta in the boiling salted water according to package directions until al dente. Reserve about 1 cup of the starchy pasta cooking water, then drain the pasta.
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