Feta Pasta Bake
This baked feta pasta is creamy, flavorful, and incredibly easy to make. Roasted tomatoes and garlic mix with feta to create a rich sauce that coats every bite of pasta. A viral favorite for a reason!
Equipment
- 9x13-inch Baking Dish
- Large Pot
Ingredients
- 4 cloves garlic smashed and peeled
- 2 pints cherry or grape tomatoes (about 4 cups or 20 ounces)
- 1/3 cup olive oil
- 1 tablespoon olive oil reserved for drizzling
- 1/2 teaspoon kosher salt plus more for pasta water
- 1/4 teaspoon red pepper flakes plus more for serving
- 8 ounces feta cheese block, not crumbled
- 1 teaspoon honey
- 1 small lemon zested
- 1/4 cup fresh basil leaves packed, torn if large
- 12 ounces dried short pasta such as cavatappi or fusilli
Instructions
- Preheat oven to 425°F (220°C).
- Place garlic and tomatoes in a 9x13-inch baking dish. Drizzle with 1/3 cup olive oil, sprinkle with kosher salt and red pepper flakes. Toss gently to coat.
- Place block of feta cheese in the center of the dish. Drizzle remaining 1 tablespoon of olive oil on top and add honey over the feta.
- Bake for 35–40 minutes, until tomatoes burst and feta is golden and softened.
- Meanwhile, cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
- Remove baking dish from oven. Add cooked pasta and lemon zest. Stir to combine, mashing garlic and feta to create a creamy sauce. Add reserved pasta water as needed to loosen the sauce.
- Top with fresh basil leaves and extra red pepper flakes if desired. Serve immediately.
Notes
Use high-quality feta and olive oil for the best flavor. Add extra vegetables like spinach, mushrooms, or zucchini for variety. Leftovers reheat well with a splash of water or oil.