Baked Feta Pasta Cherry

I stumbled on this recipe during a week when grocery shopping felt impossible. I had a block of feta about to expire, a pint of cherry tomatoes going soft, and pasta in the pantry. What came out of the oven that night surprised me so much I stood at the counter eating straight from the dish.

The first time I made this for friends, someone asked if I had gone to culinary school. I laughed because I had forgotten to set a timer and almost burned the feta. The tomatoes had blistered perfectly anyway, bursting into this sweet, jammy sauce that clung to every piece of pasta. We sat outside with wine glasses and fought over the last servings.

Ingredients

• Block feta cheese: You need a whole block, not crumbled, so it softens into a luscious center while the edges get golden and crispy.
• Cherry tomatoes: They roast down into bursts of sweetness, and their skins add texture to the sauce.
• Garlic cloves: Minced garlic becomes mellow and almost sweet in the oven, nothing like the sharp bite of raw.
• Fresh basil leaves: Stir this in at the end so it stays bright and fragrant instead of turning dark and bitter.
• Extra virgin olive oil: Use something you would actually dip bread in, it makes a difference when the flavors are this simple.
• Short pasta: Penne or fusilli grab onto the sauce in their ridges and hollows.
• Dried oregano: Just a pinch brings out that Mediterranean warmth without overpowering the tomatoes.
• Crushed red pepper flakes: Optional, but a little heat wakes everything up.
• Salt and black pepper: Taste before serving because feta is already salty and you might need less than you think.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F). Toss the cherry tomatoes and minced garlic into a large baking dish with olive oil, oregano, red pepper flakes, salt, and pepper until everything glistens.

Nestle the feta:

Place the feta block right in the center of the tomatoes and drizzle a little more olive oil over the top. It will look odd at first, but trust the process.

Bake until golden:

Slide the dish into the oven for 30 minutes. The tomatoes should burst and collapse, and the feta will turn golden brown on top with soft, creamy insides.

Cook the pasta:

While the dish bakes, boil your pasta in salted water until al dente. Scoop out half a cup of the starchy pasta water before draining.

Mash and combine:

Pull the baking dish out and use a fork to mash the feta and tomatoes together into a creamy, chunky sauce. Add the drained pasta and chopped basil, tossing everything together with a splash of pasta water if it feels too thick.

Taste and serve:

Adjust the salt and pepper, then serve it hot with extra basil scattered on top.

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One night my neighbor smelled this through the window and knocked on my door with an empty bowl. I handed her a portion still warm from the oven and she came back the next day asking for the recipe. That is when I realized this dish had a way of turning strangers into friends.

How to Know When Its Done

You will know the dish is ready when the tomatoes have collapsed into themselves, their juices pooling around the feta, and the cheese has taken on a deep golden color on top. If you press the feta gently with a spoon, it should yield and feel creamy, not firm like it was when it went in.

What to Do with Leftovers

This reheats beautifully in a skillet over medium heat with a splash of water or olive oil to loosen it back up. I have also eaten it cold straight from the fridge for breakfast, though I would never admit that in polite company.

Ways to Make It Your Own

Once you have made this a few times, you will start seeing all the possibilities.

• Toss in baby spinach or arugula right at the end so it wilts into the hot pasta.
• Swap feta for goat cheese if you want something tangier and a little lighter.
• Add a handful of olives or capers for a briny, salty kick that plays well with the sweetness of the tomatoes.

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This is the kind of recipe that makes you look like you know what you are doing, even on nights when you barely have the energy to stand at the stove. Keep feta and cherry tomatoes on hand, and you will always have something that feels special.

Recipe FAQs

→ What type of pasta works best for this dish?

Short pasta shapes like penne, fusilli, or similar hold the creamy sauce well and blend perfectly with the baked feta and tomatoes.

→ Can I add greens to enhance the dish?

Yes, baby spinach or arugula can be stirred in for a fresh, leafy contrast to the creamy baked cheese and tomatoes.

→ How do I achieve a creamy sauce texture?

Mashing the baked feta and tomatoes together and adding reserved pasta water helps create a smooth, velvety sauce that coats the pasta.

→ What herbs and seasonings complement the flavors?

Fresh basil adds brightness, while oregano and optional red pepper flakes provide aromatic and subtle spicy notes.

→ Is it possible to make this dish gluten-free?

Absolutely, simply substitute regular pasta with certified gluten-free varieties to accommodate dietary needs without compromising flavor.