Creamy Tomato Feta Pasta

This baked feta pasta has taken social media by storm for good reason – it transforms humble ingredients into a creamy, flavor-packed meal with minimal effort. The magic happens when the cheese melts into the roasted tomatoes, creating a luscious sauce that coats every strand of pasta.

I first made this during a hectic weeknight when I needed something quick yet impressive. My family gathered around the table and fell silent – that rare, beautiful kind of silence that only happens when everyone is completely captivated by what they're eating.

Ingredients

• Cherry or grape tomatoes: burst in the oven releasing their sweet juices that blend perfectly with the feta
• Shallot: adds a delicate onion flavor that mellows beautifully when roasted
• Garlic cloves: become sweet and tender when baked offering rich depth without harshness
• Extra virgin olive oil: use a good quality one as it forms the foundation of the sauce
• Kosher salt: enhances all the flavors without being too harsh
• Red pepper flakes: provide a gentle warmth that balances the creaminess
• Block feta: traditional Greek feta works best with its perfect balance of creaminess and tang
• Fresh thyme: brings an earthy aromatic quality that perfumes the entire dish
• Pasta: choose shapes that catch sauce well like orecchiette or fusilli
• Lemon zest: optional but adds a bright freshness that cuts through the richness
• Fresh basil leaves: bring a pop of color and summery flavor right at the end

Step-by-Step Instructions

Prepare the baking dish:

Preheat your oven to 400°F. In a large ovenproof skillet or medium baking dish, combine the tomatoes, quartered shallot, and smashed garlic with most of the olive oil. Season generously with kosher salt and a pinch of red pepper flakes, then toss everything until well coated. The oil will prevent sticking and help conduct heat evenly around all ingredients.

Position the feta:

Place the block of feta cheese right in the center of the tomato mixture, nestling it down slightly so it sits comfortably. Drizzle the remaining tablespoon of olive oil over the top of the feta which helps prevent it from drying out. Scatter the fresh thyme sprigs around the dish, focusing on the tomatoes rather than on top of the cheese.

Bake to perfection:

Slide the dish into your preheated oven and bake until the tomatoes are bursting with their juices and the feta develops a beautiful golden hue on top, approximately 40 to 45 minutes. You'll know it's ready when the kitchen fills with an irresistible aroma and the tomatoes have collapsed and released their juices.

Cook the pasta:

While everything bakes, bring a large pot of generously salted water to a rolling boil. Add your pasta of choice and cook according to package directions until perfectly al dente. Before draining, reserve half a cup of the starchy pasta water which will help create a silky smooth sauce.

Create the magic:

Return the drained pasta to the skillet with the baked feta and tomatoes. Add a splash of the reserved pasta water and the lemon zest if using. Gently stir everything together, breaking up the feta as you mix to create a creamy sauce that coats every piece of pasta. The heat of the pasta will wilt any fresh herbs beautifully.

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The block feta is truly the star of this dish. It transforms from a crumbly cheese into a velvety sauce that reminds me of summers in Greece. I once served this at a dinner party and watched as guests discretely ran their fingers around their empty plates to capture every last bit of sauce.

Make Ahead Options

This dish shines even brighter when prepared in advance. You can assemble the tomatoes, feta, and aromatics in your baking dish up to 24 hours before cooking. Simply cover and refrigerate, then bring to room temperature before baking. Alternatively, the entire dish can be fully prepared and refrigerated for up to three days. Reheat gently in a 350°F oven until warmed through, adding a splash of water if the pasta seems dry.

Perfect Pairings

This baked feta pasta calls for simple accompaniments that won't overshadow its vibrant flavors. A crisp green salad dressed lightly with lemon and olive oil provides refreshing contrast. For protein, consider serving alongside grilled chicken or sautéed shrimp. A glass of chilled dry rosé or light Pinot Grigio complements the tangy notes of the feta beautifully. For a complete Mediterranean experience, serve with warm pita bread for scooping up any remaining sauce.

Clever Variations

The beauty of this recipe lies in its adaptability. For a protein boost, add a can of drained white beans or chickpeas to the tomato mixture before baking. Vegetable lovers can incorporate zucchini chunks, bell pepper slices, or asparagus spears alongside the tomatoes. For a deeper flavor profile, try swapping regular feta for sheep milk feta or even goat cheese. In summer, replace the thyme with fresh oregano or rosemary from the garden. The possibilities are endless while maintaining the simple cooking method.

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Commonly Asked Questions

→ What type of pasta works best for this dish?

While any pasta shape works well, medium shapes like penne, fusilli, or bow ties are ideal as they catch the creamy sauce in their crevices. Short pasta generally works better than long strands for this particular sauce consistency.

→ Can I substitute the feta cheese with something else?

Yes, you can substitute the feta with goat cheese for a milder tangy flavor, or even brie for a creamier (though less tangy) result. Each cheese will create a slightly different flavor profile but will still produce a delicious creamy sauce.

→ How do I know when the tomatoes and feta are done baking?

The dish is ready when the tomatoes are bursting with their skins wrinkled and slightly charred, and the feta has softened and turned golden brown on top, typically after 40-45 minutes at 400°F.

→ Can I add other vegetables to this dish?

Absolutely! Consider adding bell peppers, zucchini, or eggplant to the baking dish alongside the tomatoes. Just cut them into similar-sized pieces so they cook evenly with the tomatoes.

→ Why is it important to reserve some pasta water?

The starchy pasta water helps bind the sauce to the pasta and creates a silky texture. If your final dish seems too thick or dry, adding a splash of reserved pasta water will help achieve the perfect consistency.

→ Can this dish be made ahead of time?

The tomato-feta mixture can be baked ahead of time and refrigerated for up to 2 days. When ready to serve, reheat the mixture gently while cooking fresh pasta, then combine. The texture is best when freshly made, but it does reheat well.