Baked Feta Pasta Sun-Dried Tomatoes

The first time I made baked feta pasta, I wasn't trying to chase a viral trend—I was simply desperate to use up a block of feta before it went bad and some sun-dried tomatoes I'd been hoarding. What emerged from my oven was this impossibly creamy, deeply flavored sauce that made me wonder why I'd spent years making pasta the traditional way. Now, whenever I need to impress without fuss, this is my go-to.

I made this for my sister who'd just moved to the city and was living on takeout. She watched the feta transform in the oven with this stunned expression, then tasted it and asked if she could move in just for meals. That's when I realized this wasn't just convenient—it was genuinely something special.

Ingredients

• Feta cheese (200 g block): The star that becomes creamy sauce—choose a good quality block, not crumbled, because it needs to hold together long enough to roast.
• Cherry tomatoes (500 g whole): They burst in the heat and release their juice into the oil, creating the base of everything delicious.
• Sun-dried tomatoes (100 g, drained and chopped): These add a concentrated, slightly tangy sweetness that regular tomatoes alone can't match.
• Garlic (3 cloves, thinly sliced): Sliced rather than minced means you get soft, sweet garlic pieces threaded throughout instead of disappearing into powder.
• Red onion (1 small, thinly sliced, optional): Adds a gentle bite and texture if you want extra complexity.
• Short pasta (350 g penne, fusilli, or rigatoni): The shapes matter—choose something with ridges or spirals to catch the creamy sauce.
• Extra-virgin olive oil (4 tbsp total): Don't skimp here; this becomes part of your sauce.
• Dried oregano and basil (1 tsp each): The dried herbs actually hold up better to roasting than fresh would.
• Crushed red pepper flakes (½ tsp, optional): Just enough heat to balance the richness.
• Fresh basil (½ cup torn leaves): Add this at the end so it stays bright and doesn't lose its perfume to the heat.
• Salt and black pepper: Taste as you go—the feta is already salty, so be gentle at first.
• Parmesan and lemon zest (for garnish, optional): A final brightness that cuts through the richness.

Instructions

Set your oven and prep your stage:

Get your oven to 200°C (400°F) and gather everything within arm's reach—you want to move quickly once things start roasting. Have your baking dish ready and your knife sharp for clean slices.

Build the tomato bed:

Tumble cherry tomatoes, sun-dried tomatoes, sliced garlic, and red onion into your baking dish. Drizzle 3 tablespoons of oil over everything, then scatter oregano, basil, and red pepper flakes across the top. Toss gently until the oil coats everything, then season with salt and pepper to taste.

Crown it with feta:

Place the feta block right in the center of all those tomatoes like you're presenting it. Drizzle the remaining tablespoon of oil over the top—this helps it develop that golden, slightly crispy exterior while staying creamy inside.

Let the oven work its magic:

Roast for 30 to 35 minutes until the tomatoes have split open and started to collapse into themselves, and the feta edges are lightly golden. Your kitchen will smell almost overwhelmingly good at this point.

Cook your pasta in parallel:

While everything roasts, get a large pot of salted water boiling and cook your pasta to just shy of tender—it'll finish cooking in the residual heat of the sauce. Before draining, scoop out about ½ cup of that starchy pasta water and set it aside.

Mash it into sauce:

Take the hot baking dish straight from the oven and use a fork or the back of a spoon to break up the feta and crush the soft tomatoes right there in the dish. Don't worry about it being perfectly smooth—some texture is wonderful.

Bring it together:

Add your drained pasta and a splash of that reserved pasta water to the baking dish. Toss everything until the pasta is coated in the creamy tomato-feta sauce, adding a bit more water if it seems too thick.

Finish with fresh herbs:

Tear fresh basil leaves and stir them through, then taste and adjust salt and pepper. Fresh basil added at the end keeps its brightness instead of fading into the heat.

Plate and garnish:

Divide into bowls or plates while it's still steaming. A scatter of Parmesan and a fine zest of lemon makes it look intentional and adds a sharp brightness that plays beautifully against the richness.

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There's this moment when you pull the dish from the oven and the feta has softened into something almost unrecognizable—it's not cheese anymore, it's become a creamy vehicle for all that tomato flavor. That transformation never gets old, even after making it dozens of times.

Why This Became My Trusted Recipe

The genius of this dish is that most of the work happens hands-off in the oven, and by the time you need to pay attention, the hard part is done. There's something deeply satisfying about having a restaurant-quality dinner that didn't demand hours of your attention or a long list of obscure ingredients. On nights when I'm tired or want to cook something that feels special without the stress, I reach for this.

Flexibility and Swaps That Actually Work

This recipe takes kindly to adjustments based on what's in your fridge or what you're craving. I've made it with canned whole tomatoes when fresh ones were mealy, substituted white beans for some of the pasta to add protein, and even thrown in handfuls of spinach or arugula at the end for greenery. The roasted feta and sun-dried tomatoes are sturdy enough that they don't fall apart under reasonable changes.

• Kalamata olives or toasted pine nuts sprinkled on top add richness and a textural shift that feels intentional.
• If dairy isn't an option, cashew cream or coconut cream can stand in, though you'll miss the tanginess that feta brings.
• A handful of fresh mint or parsley mixed with the basil at the end gives it a different herbal direction if you want to pivot the flavor.

Scaling This for Crowds or Solo Nights

I've made this for two people and for eight, and the proportions hold steady—just double or halve everything to match your needs. If you're cooking for a group, the beauty is that everything comes out of one baking dish, so serving is as simple as scooping it into bowls. Solo? Make the full recipe anyway and eat well for the next few days; it reheats gently in a low oven.

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This dish taught me that the best recipes are often the simplest ones, where good ingredients do most of the talking and you're just there to help them shine. It's become my answer to almost any dinner dilemma.

Ask About This Recipe

→ Can I use different pasta shapes?

Yes, short pasta such as penne, fusilli, or rigatoni works best to hold the creamy sauce.

→ How can I make this dish vegan?

Replace the feta cheese with a plant-based vegan feta alternative or a nut-based cheese substitute.

→ What can I add for extra flavor?

Chopped Kalamata olives or toasted pine nuts added before serving enhance the Mediterranean flavors.

→ Is it possible to use gluten-free pasta?

Absolutely, gluten-free pasta can be used without sacrificing the dish's texture and taste.

→ How do I know when the feta is ready?

The feta should be golden on top and soft enough to mash easily with the roasted tomatoes after baking.