Baked Feta Pasta Recipe – Cherry Tomato & Herb Delight

Last Updated on 2 months by Neha Deshmukh

Baked Feta Pasta Recipe – Cherry Tomato & Herb Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a recipe that’s ridiculously easy, bursting with flavour, and comes together in under an hour. Well, look no further! This Baked Feta Pasta is exactly that. I first stumbled upon this recipe online a while back, and it’s become a total weeknight staple in my house. It’s just…comfort food perfection.

Why You’ll Love This Recipe

Seriously, what’s not to love? It’s a one-tray wonder, meaning minimal cleanup (huge win!). The feta gets all melty and creamy, the tomatoes burst with sweetness, and the herbs infuse everything with such a lovely aroma. Plus, it’s incredibly versatile – you can easily adjust the spice level or swap out ingredients to suit your taste. It’s a guaranteed crowd-pleaser, and honestly, it feels a little bit fancy for how simple it is!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 200gm Feta cheese
• 350gm Cherry tomatoes
• 2 tbsp Olive oil
• 1 tsp Red chili flakes (or more, to taste!)
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 tsp Dried parsley
• 1 tsp Crushed black pepper
• 3 cloves Garlic, minced
• Salt, to taste
• 200gm Pasta (any shape you like!)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Feta: Quality matters here! Look for a block of feta packed in brine – it’ll have a creamier texture and a more authentic flavour. Greek feta is classic, but you can experiment with Bulgarian or French feta too.
• Pasta: I love using penne, fusilli, or rotini because the ridges really grab onto the sauce. But honestly, anything works! Even spaghetti or linguine will be delicious.
• Herbs: We’re using dried herbs for convenience, but feel free to use fresh if you have them! In India, we often use a mix of kasuri methi (dried fenugreek leaves) alongside oregano and basil for a unique flavour twist – a little goes a long way! You could also add a pinch of hing (asafoetida) for a savoury depth.
• Tomatoes: Cherry tomatoes are ideal because they burst beautifully in the oven, but grape tomatoes work well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 200°C (390°F).
2. Grab a baking tray and place the feta block right in the center. Surround it with all those gorgeous cherry tomatoes.
3. Drizzle everything generously with olive oil. Then, sprinkle on the chili flakes, oregano, basil, parsley, and black pepper. Don’t be shy!
4. Pop the tray into the preheated oven and bake for about 40 minutes. You’ll know it’s ready when the tomatoes have burst and are looking beautifully blistered, and the feta has softened and is starting to get golden around the edges.
5. While the feta and tomatoes are baking, cook your pasta in salted boiling water with a splash of olive oil until it’s al dente – meaning it still has a little bite. Remember to reserve about ½ cup of that pasta water before draining! It’s liquid gold, trust me.
6. Once the baking tray comes out of the oven, it’s time for the magic to happen. Using a fork, mash the feta and tomatoes together until you have a creamy, dreamy sauce. Give it a taste and adjust the salt if needed.
7. Now, toss the cooked pasta into the sauce, adding a little of that reserved pasta water at a time until you reach your desired consistency. You want everything nicely coated and saucy!
8. Serve immediately, garnished with a sprinkle of fresh herbs. A little extra chili flake never hurt anyone either!

Expert Tips

• Don’t overcrowd the baking tray! Give the tomatoes space to roast properly.
• Keep a close eye on the feta in the oven. You want it softened, not melted into a puddle.
• That pasta water is key! It helps create a silky smooth sauce that clings to the pasta.

Variations

This recipe is super adaptable. Here are a few ideas to get you started:

• Vegan Adaptation: Use a plant-based feta alternative! There are some really good ones available now.
• Gluten-Free Pasta: Simply swap out the regular pasta for a gluten-free variety.
• Spice Level Adjustments: If you like things really spicy, add a pinch of cayenne pepper or a finely chopped green chili to the baking tray. My friend, Priya, loves adding a whole chopped Serrano pepper!
• Festival Adaptations: This is a fantastic quick meal for celebrations like Ganesh Chaturthi or Diwali when you want something delicious but don’t have hours to spend in the kitchen.

Serving Suggestions

This Baked Feta Pasta is delicious on its own, but it also pairs well with:

• A simple green salad
• Garlic bread (because, why not?)
• Grilled chicken or fish for extra protein

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, adding a splash of water if needed to loosen the sauce.

FAQs

Let’s answer some common questions:

• Can I use different types of tomatoes? Yes, grape tomatoes work well! You could even use a mix of different coloured cherry tomatoes for a prettier presentation.
• What kind of pasta works best with this recipe? Penne, fusilli, and rotini are great choices, but really, any shape you like will work.
• Can this be made ahead of time? You can prep the ingredients (chop the garlic, measure out the herbs) ahead of time, but it’s best to bake and assemble the pasta just before serving.
• How can I adjust the saltiness of the dish? Feta can be quite salty, so taste the sauce before adding any extra salt.
• What if I don’t have dried herbs – can I use fresh? Absolutely! Use about 3 times the amount of fresh herbs as you would dried.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!