Baked Feta Pasta with Roasted Garlic and Cherry Tomatoes
Bursting roasted tomatoes blister and collapse into a syrupy, slightly caramelized sauce that coats al dente pasta, while a soft block of oven-roasted cheese melts into a silky, tangy finish. Bright lemon and fresh herbs lift the richness and red pepper flakes add a warm, subtle heat for a well-rounded, satisfying meal.
Swap ingredients easily to fit what you have on hand: use a block of queso fresco or ricotta salata if feta is unavailable, swap spaghetti for penne or rigatoni for more sauce catch, or stir in a splash of pasta cooking water for extra creaminess. For a dairy-free option, substitute a vegan feta-style block and finish with toasted pine nuts for texture.
Serve this for busy weeknights, casual dinner parties, or for a make-ahead lunch (reheat gently). Pair with a crisp green salad and crusty bread to mop up sauce, or add a simple grilled protein for heartier appetites. Tip: reserve some pasta water before draining — it’s the easiest way to bring the sauce together silky and glossy.
How to Make It
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1
Preheat the oven to 200°C (400°F). Place the cherry tomatoes in a medium baking dish and tuck whole garlic cloves among them.
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2
Drizzle tomatoes and garlic with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt, dried oregano, red pepper flakes, and 1/4 teaspoon black pepper. Toss to coat.
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3
Nestle the block of feta in the center of the baking dish, drizzle the remaining 1 tablespoon olive oil over the cheese, and lightly season the top with a pinch of salt and pepper.
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4
Roast in the oven until the tomatoes have burst and the feta is soft and lightly golden at the edges, about 20–25 minutes.
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5
Meanwhile, bring a large pot of salted water to a boil and cook the pasta to 1–2 minutes before package al dente. Reserve 1 cup (240 ml) pasta cooking water, then drain the pasta.
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6
When the feta and tomatoes are done, remove the dish from the oven. Squeeze the roasted garlic cloves out of their skins and mash them into the tomatoes and cheese; add lemon zest and about half the lemon juice.
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7
Use a fork or spoon to break up the feta and stir until the roasted tomatoes and cheese form a saucy mixture. If the sauce seems thick, stir in 1/4 cup (60 ml) reserved pasta water at a time until it loosens to your liking.
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8
Add the drained pasta to the baking dish (or return the sauce to the pot) and toss vigorously to coat, adding more reserved pasta water to create a glossy emulsion.
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9
Stir in chopped basil and parsley, adjust seasoning with remaining lemon juice, salt, and black pepper. Serve portions topped with grated Parmesan if using and an extra drizzle of olive oil.