Sun-Dried Tomato Baked Feta Pasta Recipe
This Baked Feta Pasta with Sun-Dried Tomatoes is a vibrant, creamy dish combining juicy cherry tomatoes, tangy sun-dried tomatoes, and a whole block of baked feta cheese. Baked until the tomatoes burst and the feta softens, the ingredients are then mashed together to create a rich sauce that coats every piece of pasta. Fresh basil and a hint of lemon zest add a fresh finish to this easy, crowd-pleasing Mediterranean-inspired recipe.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Cheese and Dairy
- 7 oz feta cheese block
- Grated Parmesan cheese (for garnish, quantity to taste)
Vegetables and Herbs
- 18 oz whole cherry tomatoes
- 3.5 oz sun-dried tomatoes in oil, drained and chopped
- 3 garlic cloves, thinly sliced
- 1 small red onion, thinly sliced (optional)
- ½ cup fresh basil leaves, torn
- Lemon zest (from 1 lemon)
Pasta
- 12 oz short pasta (penne, fusilli, or rigatoni)
Oils and Spices
- 4 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to prepare for baking the tomatoes and feta.
- Combine vegetables and seasonings: In a large baking dish, mix the whole cherry tomatoes, chopped sun-dried tomatoes, sliced garlic, and red onion if using. Drizzle with 3 tablespoons of extra-virgin olive oil. Season with dried oregano, dried basil, crushed red pepper flakes, salt, and freshly ground black pepper. Toss well to ensure everything is evenly coated.
- Prepare feta: Place the block of feta cheese in the center of the baking dish atop the vegetables. Drizzle the remaining 1 tablespoon of olive oil over the feta.
- Bake ingredients: Bake the dish in the preheated oven for 30 to 35 minutes. The tomatoes should burst and release their juices, and the feta should be softened and golden on top.
- Cook pasta: While the feta and tomatoes bake, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta.
- Combine feta and tomatoes: Remove the baking dish from the oven. Using a fork or spoon, mash the feta and burst tomatoes together, blending their flavors to create a creamy, rich sauce.
- Mix pasta and sauce: Add the drained pasta to the baking dish along with the reserved pasta cooking water. Toss everything thoroughly so the pasta is well coated with the creamy feta and tomato sauce.
- Add fresh basil: Stir in the torn fresh basil leaves to add a fragrant, fresh element to the dish. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve immediately: Serve the pasta hot, optionally garnished with grated Parmesan cheese and a sprinkle of lemon zest for brightness.
Notes
- You can omit the red onion if you prefer a milder version.
- Crushed red pepper flakes add a subtle heat and can be left out if you prefer a milder dish.
- Reserve some pasta water to help loosen the sauce and make it silky when mixing with pasta.
- Use high-quality extra-virgin olive oil for the best flavor.
- Leftovers store well refrigerated for up to 2 days but are best enjoyed fresh.
- Try using gluten-free pasta if you want a gluten-free version.
Keywords: baked feta pasta, sun-dried tomatoes, Mediterranean pasta, easy pasta recipe, baked feta cheese, cherry tomato pasta, vegetarian pasta dish
