Save The first time I made this, I underestimated how much those sun-dried tomatoes would transform the already magical baked feta trend. I had friends coming over on a rainy Tuesday, and I threw everything into one baking dish while we caught up. When I pulled it from the oven, the kitchen smelled like a Mediterranean restaurant, and that first creamy bite had everyone asking for seconds immediately.
Last summer my sister visited and requested this three nights in a row. We ate it on the balcony with cheap wine and talked until midnight. Something about this pasta turns a regular Tuesday dinner into a small occasion.
Ingredients
- 200 g feta cheese: Get the block not crumbles because it needs to hold its shape while baking then collapse into creamy goodness
- 500 g cherry tomatoes: They literally explode in the oven creating the most incredible sauce base so dont skip them
- 100 g sun-dried tomatoes: These are the secret weapon that adds depth and umami you cannot get from fresh tomatoes alone
- 3 cloves garlic: Thinly sliced they roast alongside everything becoming sweet and mellow not sharp
- 350 g short pasta: Penne fusilli or rigatoni all work because the sauce needs little crevices to hide in
- 4 tbsp olive oil: Dont be shy here because this oil becomes part of your sauce
- Dried oregano and basil: They bloom in the hot oven releasing oils that perfume the whole dish
- Fresh basil: Tear it by hand at the end so the oils release right before serving
Instructions
- Preheat and prep your baking canvas:
- Crank your oven to 200°C 400°F and grab your largest baking dish because everything happens in one pan
- Build the flavor foundation:
- Toss those cherry tomatoes chopped sun-dried tomatoes sliced garlic and onion with three tablespoons olive oil and all your dried herbs and spices until everythings coated
- Nestle in the feta:
- Place that beautiful block right in the center and give it a final drizzle with the remaining olive oil like youre tucking it in
- Let the oven do the work:
- Bake for 30 to 35 minutes until tomatoes burst and feta turns golden brown and soft on top
- Get your pasta ready:
- While everything bakes cook pasta in salted boiling water then save that starchy pasta water before draining
- Create the sauce:
- Mash the feta and tomatoes together right in the dish watching it transform into the creamiest most luscious sauce
- Bring it all together:
- Toss the pasta and some pasta water into the baking dish and stir until every piece is coated in that gorgeous sauce
- Finish with fresh basil:
- Stir in torn fresh basil leaves and taste for seasoning before serving
Save This dish turned me into someone who actually eats leftovers for lunch. The flavors somehow get better overnight and the sauce thickens beautifully.
Making It Your Own
Once you master the base this recipe forgives all kinds of experiments. I have added Kalamata olives artichoke hearts and even spinach when I needed to use up whatever was in the fridge.
Serving Suggestions
A crisp green salad with a sharp vinaigrette cuts through the richness perfectly. Some crusty bread to mop up that sauce is absolutely mandatory.
Wine Pairing
A dry Assyrtiko from Greece or a Pinot Grigio both complement the salty tangy flavors without overwhelming them. Something bright and acidic works best here.
- Chill your wine glasses first because temperature matters more than price
- A squeeze of fresh lemon right before serving brightens everything
- Keep extra Parmesan on the table because everyone will want more
Save This pasta reminds me that sometimes the simplest ingredients treated with a little patience create the most memorable meals.
Recipe FAQs
- → What type of pasta works best with this dish?
Short pastas like penne, fusilli, or rigatoni hold the creamy sauce well and are ideal choices.
- → Can I substitute feta cheese with a dairy-free option?
Yes, vegan feta alternatives can be used to accommodate dairy-free preferences, keeping the baked technique similar.
- → How do sun-dried tomatoes enhance the flavor?
Sun-dried tomatoes add a tangy, concentrated sweetness that deepens the overall taste and balances the creaminess of the baked cheese.
- → Is it necessary to use fresh basil in the final step?
Fresh basil adds a bright, aromatic finish that complements the roasted flavors, though it can be omitted if unavailable.
- → Can additional toppings be added?
Yes, toppings like Kalamata olives or toasted pine nuts enhance texture and introduce complementary Mediterranean notes.