Baked Feta Pasta Recipe – Cherry Tomato & Chili Flake Bake

Last Updated on 2 months by Neha Deshmukh

Baked Feta Pasta Recipe – Cherry Tomato & Chili Flake Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for a recipe that’s ridiculously easy, bursting with flavor, and guaranteed to become a weeknight staple. Well, look no further! This Baked Feta Pasta is exactly that. I first stumbled upon this recipe online a while back, and honestly, it’s been a game-changer. It’s the kind of dish that feels a little fancy, but requires minimal effort – perfect for when you want to impress without spending hours in the kitchen.

Why You’ll Love This Recipe

This baked feta pasta is seriously addictive. The combination of sweet roasted cherry tomatoes, creamy feta, a hint of spice from chili flakes, and perfectly cooked pasta is just… chef’s kiss. It’s a one-pan wonder (well, almost – you do need a pot for the pasta!), which means fewer dishes to wash. Plus, it’s incredibly versatile – you can easily adjust the spice level or swap out ingredients to suit your taste. It’s comfort food at its finest!

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 pints cherry or grape tomatoes
• 1 large red pepper, sliced
• 1 medium red onion, sliced
• 4-5 large garlic cloves, sliced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red chili flakes (adjust to your spice preference!)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup extra virgin olive oil
• 8 oz block feta cheese
• 8 oz pasta (elbow macaroni is classic, but feel free to experiment!) – about 225g
• 1/3 cup fresh basil, chopped

Ingredient Notes

Let’s talk ingredients for a sec!

• Feta: Don’t skimp on the feta! A good quality block of feta really makes a difference. I prefer the kind packed in brine, as it’s extra creamy.
• Cherry Tomatoes: These get beautifully blistered and sweet in the oven. Grape tomatoes work well too!
• Chili Flakes: This is where you can control the heat. Start with 1/2 teaspoon and add more if you like things spicy. My husband loves a good kick, so I usually add a little extra for him.
• Italian Seasoning: This blend of herbs adds so much flavor. You can also use a mix of dried basil, oregano, rosemary, and thyme if you prefer.
• Pasta: Traditionally, elbow macaroni is used, but honestly, any short pasta shape will work. Penne, rotini, or even farfalle (bow-tie pasta) are all great options. In India, we often use small shell pasta (itali) in similar baked dishes, and it works beautifully here too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 400°F (200°C).
2. Grab a 3-quart baking dish. Toss in those gorgeous cherry tomatoes, sliced red pepper, red onion, and garlic.
3. Drizzle everything with 1/4 cup of olive oil. Sprinkle with Italian seasoning, oregano, chili flakes, salt, and pepper. Give it a good mix – get your hands in there if you like!
4. Now, create a little space in the center of the veggies. Gently place the block of feta right in the middle. Drizzle the remaining 1/4 cup of olive oil all over the feta.
5. Pop the baking dish into the preheated oven for about 35 minutes. You’ll know it’s ready when the tomatoes have burst and are beautifully softened, and the feta is starting to get all melty and golden.
6. While the veggies and feta are baking, cook your pasta according to the package directions. Drain it well.
7. Once the baking dish comes out of the oven, it’s time for the best part! Using a spatula, mash the feta and roasted garlic into the tomatoes. It’s going to be wonderfully messy and fragrant.
8. Add the cooked pasta to the baking dish and toss everything together until the pasta is completely coated in that luscious feta-tomato sauce.
9. Finally, stir in the fresh basil. Serve immediately, garnished with extra basil.

Expert Tips

• Don’t overcrowd the baking dish. If you’re doubling the recipe, use a larger dish or split it between two.
• For extra flavor, roast the garlic cloves with the tomatoes. They’ll become incredibly sweet and mellow.
• If the feta seems a little dry after baking, add a splash of pasta water to help create a creamier sauce.

Variations

• Vegan Adaptation: Use a vegan feta alternative! There are some really good ones available now.
• Gluten-Free Adaptation: Simply use your favorite gluten-free pasta.
• Spice Level Adjustment: If you’re sensitive to spice, start with just a pinch of chili flakes. Or, if you like it really hot, add a dash of cayenne pepper.
• Weeknight/Quick Version: Use pre-cut veggies to save time. You can even use jarred roasted red peppers! My friend, Priya, swears by this when she’s short on time.

Serving Suggestions

This baked feta pasta is fantastic on its own, but it also pairs well with:

• A simple green salad
• Garlic bread (for soaking up all that delicious sauce!)
• Grilled chicken or fish

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. It might lose a little of its creaminess, but it will still be delicious!

FAQs

1. Can I use different types of tomatoes for this recipe?

Yes, you can! While cherry or grape tomatoes are ideal, you can also use Roma tomatoes, cut into smaller pieces.

2. What kind of pasta works best in baked feta pasta?

Elbow macaroni is classic, but any short pasta shape will work. Penne, rotini, and farfalle are all great options.

3. How can I adjust the spice level of this dish?

Start with a small amount of chili flakes and add more to taste. You can also use a pinch of cayenne pepper for extra heat.

4. Can this be made ahead of time?

You can prep the veggies and feta ahead of time and store them in the baking dish in the refrigerator. Just add the olive oil right before baking.

5. Is it possible to make this recipe without a baking dish?

Yes, you can use a large oven-safe skillet instead.

6. What is the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.