Baked Feta Cherry Tomatoes (Printable Version)

Warm baked feta and roasted cherry tomatoes blend with pasta for a creamy Mediterranean-inspired dish.

# What You Need:

→ Cheese & Dairy

01 - 7 oz block feta cheese

→ Vegetables

02 - 1 lb cherry tomatoes
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh basil leaves, chopped
05 - 2 tbsp extra virgin olive oil

→ Pasta

06 - 10 oz short pasta (penne, fusilli, or similar)

→ Spices & Seasonings

07 - ½ tsp dried oregano
08 - ¼ tsp crushed red pepper flakes (optional)
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

# How to Make It:

01 - Set the oven to 400°F (200°C) to preheat.
02 - In a large ovenproof baking dish, combine cherry tomatoes and minced garlic. Drizzle with olive oil, season with dried oregano, red pepper flakes if using, salt and black pepper, then toss to coat evenly.
03 - Nestle the block of feta cheese in the center of the baking dish among the tomatoes and drizzle additional olive oil over the cheese.
04 - Place the baking dish in the oven and bake for 30 minutes until the tomatoes are bursting and the feta is golden brown on top.
05 - While baking, cook the pasta in a large pot of salted boiling water until al dente following package instructions. Reserve half a cup of pasta cooking water before draining.
06 - Remove the baking dish from the oven and use a fork to mash the feta and roasted tomatoes together until creamy and well combined.
07 - Add the drained pasta and chopped basil to the baking dish. Toss thoroughly, adding reserved pasta water gradually to reach desired creaminess.
08 - Taste and adjust salt and pepper as needed. Serve immediately, garnished with extra fresh basil leaves.

# Expert Advice:

01 -
  • It uses just a handful of ingredients you probably already have, yet tastes like you spent hours in the kitchen.
  • The oven does most of the work while you sit back with a glass of wine, making it perfect for lazy evenings.
  • That creamy, salty feta melting into sweet roasted tomatoes creates a sauce so good you will want to lick the dish.
02 -
  • Do not skip the pasta water, its starch binds everything into a glossy sauce instead of a dry mess.
  • Make sure your feta is a firm block, not crumbled, or it will just melt away instead of creating that luscious creamy center.
  • Roast until the tomatoes actually burst and char a little, that caramelization is where the deep, sweet flavor hides.
03 -
  • Use a mix of red and yellow cherry tomatoes for a prettier dish that tastes just as good.
  • Let the baking dish rest for a minute before tossing, it makes mashing the feta easier and safer.
  • If you like it extra garlicky, add a few more cloves, roasted garlic is never a mistake here.

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