Baked Feta Pasta
A creamy, tangy one-pan pasta where feta melts into a silky sauce with cherry tomatoes and garlic. Fresh and rich without any cream.
- Total time
- 28 min
- Servings
- 2
- Calories
- 618
- Protein
- 22g
Ingredients
- 8 oz penne or rigatoni pasta
- 8 oz feta cheese, crumbled
- 1.5 cups cherry tomatoes, halved
- 3 count garlic cloves, sliced thin
- 3 tbsp olive oil
- ¼ tsp red pepper flakes
- 2 tbsp fresh basil or oregano, chopped
Instructions
- 1
Preheat oven to 400°F. Boil pasta in salted water until 1 minute shy of al dente, ~7 minutes.
- 2
Drain pasta, reserving 0.5 cup pasta water. Return pasta to pot off heat.
- 3
Toss pasta with feta, cherry tomatoes, garlic, olive oil, and red pepper flakes. Add 0.25 cup pasta water; stir to combine.
- 4
Transfer to a 9x13 baking dish. Bake uncovered until feta softens and tomatoes collapse, ~12 minutes.
- 5
Stir gently; add more pasta water if the sauce looks dry. Taste and season with salt and pepper.
- 6
Divide between bowls. Top with fresh basil. Serve hot.
Tools you’ll need
- large pot
- colander
- 9x13 baking dish
- wooden spoon
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