Can I use different types of cheese if I don't have feta?

While feta gives this dish its signature flavor, you can experiment with goat cheese for a similar tangy result. Brie or camembert will give you creaminess but with a milder flavor profile. The texture and taste will be different, but still delicious!

My sauce seems too dry after mixing with pasta. What should I do?

This is exactly why we save that pasta water! Add a splash (start with 2-3 tablespoons) and toss everything together. The starchy water helps create a silky sauce that clings to the pasta. If you didn't save pasta water, a little warm water or broth will work in a pinch.

Can I prepare this dish in advance for a dinner party?

You can roast the tomatoes and feta ahead of time, but I'd recommend reheating them gently before mixing with freshly cooked pasta. For best results, cook the pasta just before serving and combine everything while hot for that creamy texture.

My family doesn't like chunks of tomato. Can I make this smoother?

Absolutely! After the tomatoes and feta have baked, you can use an immersion blender to create a smoother sauce before adding the pasta. Just be careful not to over-blend – a little texture adds character to the dish.

Baked Feta Pasta Recipe

Description

This Baked Feta Pasta is a simple yet flavor-packed dish that combines creamy baked feta with roasted cherry tomatoes, fresh basil, and perfectly cooked pasta. It’s an effortless recipe perfect for weeknight dinners or entertaining guests.

Ingredients

Units Scale

Pasta and Sauce

8 ounces cavatappi pasta (or pasta of choice)
2 pints cherry tomatoes
8-ounce block feta cheese
1/2 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1/4 cup fresh basil, packed and chopped (plus extra for garnish)

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Instructions

Preheat the Oven
Preheat your oven to 400°F. In an oven-safe baking dish, add the cherry tomatoes and coat them evenly with olive oil, salt, and black pepper by tossing well.
Prepare the Feta
Place the block of feta cheese in the center of the baking dish, surrounded by the cherry tomatoes. Flip the feta a couple of times to coat it in the oil and seasonings.
Bake
Bake the dish for 35 minutes, or until the cherry tomatoes have burst and the feta block is softened and melted.
Cook the Pasta
While the feta and tomatoes are baking, boil the pasta in a pot of salted water following package instructions until al dente. Reserve ½ cup of pasta water, then drain and set the pasta aside.
Combine Ingredients
Once the baking is done, immediately add the minced garlic and chopped fresh basil to the hot baking dish. Toss everything until the roasted tomatoes and melted feta create a creamy sauce.
Add Pasta
Transfer the cooked pasta to the baking dish and toss until evenly coated with the feta tomato sauce. Add reserved pasta water, one tablespoon at a time, if needed to loosen the sauce.
Serve
Garnish with more fresh basil and serve warm. Enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop for best results.
Substitutions:
Use any pasta or gluten-free alternative if you don’t have cavatappi.
While cherry tomatoes are ideal for their sweetness, regular tomatoes or canned diced tomatoes can work in a pinch.
Tip: For an extra kick, sprinkle crushed red chili flakes when serving.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 450 mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 12g
Cholesterol: 35mg