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A white baking dish filled with creamy Baked Feta Pasta, tossed with roasted cherry tomatoes and fresh spinach.

Creamy Sun-Dried Tomato Baked Feta Pasta

This viral sensation gets an upgrade with sun-dried tomatoes, creating an even richer and more complex flavor profile for a surprisingly easy weeknight meal. Simply bake feta and tomatoes until jammy, then toss with pasta for a creamy, comforting dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Mediterranean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Baked Feta Base
  • 1 block Feta cheese 7-8 oz (200-225g), preferably in brine
  • 2 pints Cherry or grape tomatoes approx 4 cups
  • 1/2 cup Sun-dried tomatoes oil-packed, drained and roughly chopped
  • 4-5 cloves Garlic minced
  • 1/2 small Red onion thinly sliced (optional, but recommended)
  • 1/4 cup Olive oil plus more for drizzling
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes adjust to taste for heat
  • Salt to taste
  • Black pepper freshly ground, to taste
For the Pasta
  • 12 oz Pasta of choice (e.g., penne, rotini, farfalle)
  • 1/2 cup Pasta water reserved from cooking
  • 1/4 cup Fresh basil leaves chopped, plus more for garnish

Equipment

  • 9x13 inch baking dish
  • Large Pot
  • Colander
  • Measuring cups and spoons

Method
 

Prepare for Baking
  1. Preheat your oven to 400°F (200°C).
  2. In a 9x13 inch baking dish, add the cherry tomatoes, sun-dried tomatoes, minced garlic, and thinly sliced red onion (if using). Drizzle with 1/4 cup of olive oil, then sprinkle with dried oregano, red pepper flakes, salt, and black pepper. Toss everything gently to ensure the vegetables are evenly coated.
  3. Create a clear space in the center of the seasoned vegetables and carefully place the block of feta cheese. Drizzle a small amount of additional olive oil directly over the feta block.
Bake and Cook Pasta
  1. Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the feta is visibly soft and lightly golden on top, and the cherry tomatoes have burst and become wonderfully jammy and slightly caramelized.
  2. While the feta and vegetables are baking, bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package directions until it is perfectly al dente. Before draining the pasta, scoop out and reserve about 1/2 cup of the starchy pasta water. Drain the remaining pasta.
Combine and Serve
  1. Carefully remove the hot baking dish from the oven. Using a fork or a sturdy spoon, gently mash the roasted feta cheese and burst tomatoes together directly in the baking dish. Stir well until a creamy, flavorful sauce has formed.
  2. Add the cooked and drained pasta to the baking dish. Pour in about 1/4 cup of the reserved pasta water; add more, a tablespoon at a time, if needed, to achieve your desired sauce consistency. Stir in the chopped fresh basil leaves.
  3. Toss everything together thoroughly until the pasta is completely coated in the rich, creamy feta-tomato sauce.
  4. Serve the Creamy Sun-Dried Tomato Baked Feta Pasta immediately, garnished with extra fresh basil if desired. Enjoy!

Notes

For added protein, consider stirring in cooked chicken, shrimp, or chickpeas during the last 5 minutes of baking, or directly into the finished pasta. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the pasta is best enjoyed fresh.