Description
A simple, one-pan vegetarian pasta dish where a block of feta melts with cherry tomatoes and olive oil to create a rich, creamy sauce. Perfect for busy weeknights with minimal cleanup.
Ingredients
Scale
- 1 pound penne or rigatoni
- 8 ounces block of feta cheese
- 1 pint cherry or grape tomatoes
- 1/4 cup extra virgin olive oil
- 4–6 cloves garlic, smashed
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 tablespoon salt (for pasta water)
- 1/4 cup fresh basil, chopped
- Reserved pasta water (as needed)
Instructions
- Preheat oven to 400°F (200°C).
- Place the block of feta cheese in the center of a 9×13 inch baking dish.
- Pour cherry tomatoes around the feta, filling in gaps. Scatter smashed garlic cloves around the tomatoes.
- Drizzle olive oil generously over everything. Sprinkle with dried oregano and red pepper flakes.
- Bake for 20-25 minutes until tomatoes are blistered and feta is golden brown.
- While baking, bring a large pot of salted water to a boil. Cook pasta until al dente.
- Reserve 1 cup of pasta water before draining the pasta.
- Remove baking dish from oven. Mash feta and tomatoes together with a large spoon until creamy. Add a splash of reserved pasta water if too thick.
- Add drained pasta to the baking dish and toss to coat evenly. Adjust consistency with more pasta water if needed.
- Top with fresh basil and serve immediately.
Notes
Use a solid block of feta, not crumbled, for the best creamy texture. Save the starchy pasta water to help emulsify the sauce. If the feta is too salty, rinse the block under cold water for 30 seconds before baking. This dish does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3
- Sodium: 380
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 2
- Protein: 15
Keywords: baked feta pasta, weeknight dinner, vegetarian pasta, one pan meal, easy dinner, creamy pasta, feta and tomatoes