Baked Feta Pasta at The Little Shop of Olive Oils

Baked Pasta with Feta


  • 12 ounces (340g) pasta (such as penne or rigatoni)
  • 1 pint (about 2 cups) cherry tomatoes
  • 8 ounces (about 1 cup) feta cheese, block or crumbled
  • 4 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and black pepper, to taste
  • Fresh basil leaves, for garnish (optional)


  • Preheat your oven to 400°F (200°C).
  • Choose an oven-safe baking dish that can accommodate the pasta. A 9x13-inch baking dish works well.
  • Cut the cherry tomatoes in half.
  • If using a block of feta cheese, cut it into smaller chunks.
  • In the baking dish, combine the cherry tomato halves, minced garlic, and feta cheese chunks.
  • Drizzle the extra-virgin olive oil over the tomato and feta mixture.
  • Sprinkle dried oregano, dried basil, dried thyme, salt, and black pepper evenly over the ingredients.
  • Gently toss everything together in the baking dish to combine. Ensure the ingredients are evenly distributed.
  • Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cherry tomatoes have softened and released their juices, and the feta cheese has become creamy and slightly golden on top.
  • While the tomato and feta mixture is baking, cook the pasta according to the package instructions until al dente. Drain and set aside.
  • Once the tomato and feta mixture is done baking, remove it from the oven.
  • Use a fork to gently mash the roasted cherry tomatoes and feta cheese together until they form a creamy sauce.
  • Add the cooked pasta to the baking dish with the tomato-feta sauce.
  • Gently toss to coat the pasta with the sauce or place to the side of your dish (I like this method).
  • Sprinkle more feta (optional)
  • Garnish with fresh basil leaves, if desired.
  • Serve your Feta Bake Pasta immediately while it's hot.
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