Save The first time I made this dish, I wasn't even trying to be trendy. I'd bought too much feta at the market and was standing in front of my pantry, staring at a jar of sun-dried tomatoes I'd been meaning to use for months. Something clicked—what if I just roasted everything together? That one afternoon of curiosity turned into a weeknight staple that somehow tastes like someone spent hours in the kitchen when you barely spent twenty minutes prepping.
I remember making this for my neighbor one evening when she texted asking if I wanted to grab dinner. Instead, I invited her over and threw this together while we caught up. Watching her eyes light up when she tasted it, realizing the whole thing took less time than waiting for a reservation—that's when I knew this recipe was keeper.
Ingredients
- Feta cheese (200 g block): Use a good quality feta in brine if you can—it stays creamier when baked. Don't crumble it; the block melts into something luxurious.
- Cherry tomatoes (500 g, whole): The smaller ones burst faster and create more sauce, which is exactly what you want here.
- Sun-dried tomatoes (100 g, drained and chopped): Buy them packed in oil and always drain well, or they'll make the sauce too heavy. They're concentrated flavor in every bite.
- Garlic (3 cloves, thinly sliced): Thin slices mean they'll soften and almost melt into the sauce rather than staying hard.
- Red onion (1 small, thinly sliced, optional): I almost always use it because it adds a subtle bite that balances the richness beautifully.
- Short pasta (350 g—penne, fusilli, or rigatoni): Shapes with texture or ridges catch the sauce better than smooth pasta.
- Extra-virgin olive oil (4 tbsp total): Good olive oil is non-negotiable here since there aren't many other ingredients competing for attention.
- Dried oregano and basil (1 tsp each): Dried herbs concentrate their flavor when roasted, so don't skip them thinking fresh is always better.
- Red pepper flakes (½ tsp, optional): A tiny amount adds warmth without heat—I use it every time.
- Fresh basil (½ cup, torn): Tear it by hand instead of chopping so it stays tender and releases its aroma at the last moment.
- Salt and fresh black pepper: Taste as you go; the feta is salty, so you'll need less than you think.
Instructions
- Heat your oven and prep the tomato bed:
- Start your oven at 200°C (400°F). In your baking dish, toss together the cherry tomatoes, chopped sun-dried tomatoes, thin slices of garlic, and red onion if you're using it. The garlic will smell amazing almost immediately when it hits the hot oil.
- Season everything generously:
- Drizzle 3 tablespoons of your best olive oil over the tomatoes, then scatter the oregano, basil, and red pepper flakes across the top. Season with salt and pepper—remember, the feta is already quite salty, so go easy. Toss it all together until every tomato glistens.
- Nestle the feta in like it owns the place:
- Place your block of feta right in the center of the tomato mixture, then drizzle the remaining tablespoon of oil over the top. It'll look modest now, but it's about to transform.
- Let the oven work its magic:
- Bake for 30 to 35 minutes until the tomatoes have split open and released all their juices, and the feta is golden and jiggly when you gently shake the dish. Your kitchen will smell like you've been cooking all day.
- Cook your pasta while the oven does the heavy lifting:
- About halfway through baking, get a large pot of well-salted water boiling and cook your pasta to just under al dente—it'll finish cooking when it meets the sauce. Save ½ cup of that starchy pasta water before you drain everything.
- Mash it into a sauce:
- When the feta comes out of the oven, use a fork or spoon to break it apart and stir it into the tomatoes, creating a chunky, creamy sauce that coats everything. Don't aim for smooth; the broken pieces of feta are part of the charm.
- Bring pasta and sauce together:
- Add your drained pasta straight into the baking dish and toss it gently, adding splashes of that reserved pasta water until everything is coated in a silky sauce. The starch in the water helps everything cling together beautifully.
- Finish with fresh basil and a taste test:
- Tear the fresh basil over everything, stir it through, then taste and adjust the salt and pepper. This is your moment to make it perfect.
Save There was a night when my family came over unexpectedly, and this dish turned into something more than dinner—it became the reason we all slowed down and actually talked for two hours. That's when I realized that sometimes the simplest food is the one that makes room for the best moments.
Why This Recipe Became My Go-To
Honestly, it's the perfect meal when you're tired but want to feel like you've created something special. There's something about watching feta melt into a creamy sauce right before your eyes that makes you feel like a real cook, even though you're mostly just letting the oven do the work. I've made this for weeknight dinners, weekend entertaining, and those moments when I needed to feed people without stress.
Small Changes That Make a Big Difference
The beauty of this dish is how forgiving it is, but a few tweaks can elevate it even further. I sometimes add a handful of pitted Kalamata olives because they add a briny depth that makes you taste the Mediterranean in every bite. Toasted pine nuts scattered over the top add a buttery crunch that contrasts beautifully with the creamy sauce. A light grating of lemon zest just before serving brightens everything without making it taste citrusy—just awake.
Bringing Everyone Together at the Table
What I love most about this recipe is that it's inclusive without trying hard. It's naturally vegetarian, and swapping in vegan feta makes it work for friends with dairy allergies. You can use gluten-free pasta and no one will know the difference. Even people who claim they don't like feta have asked for seconds because the roasted version tastes nothing like the crumbly blocks they remember.
- For extra richness, add a splash of balsamic vinegar when you mash the feta—it adds depth without overpowering.
- Make it in an oven-safe skillet instead of a baking dish and serve it directly at the table for a more casual, family-style moment.
- Leftovers are genuinely good cold the next day as a Mediterranean-style pasta salad, though they never last that long in my house.
Save This recipe taught me that sometimes the most memorable meals are the ones that require the least fussing. Serve it warm, family-style, and watch what happens when simplicity and good ingredients meet.
Recipe FAQs
- → What type of pasta works best?
Short pastas like penne, fusilli, or rigatoni allow the creamy sauce to cling well, enhancing each bite.
- → Can I make this dish vegan?
Yes, swapping feta for a vegan alternative provides similar creaminess while keeping it plant-based.
- → How do sun-dried tomatoes affect flavor?
Sun-dried tomatoes add a tangy, concentrated sweetness that balances the creamy feta and fresh cherry tomatoes.
- → Is it necessary to reserve pasta water?
Reserving pasta water helps loosen the sauce, ensuring it coats the pasta smoothly and adds a touch of silkiness.
- → What garnishes complement this dish?
Grated Parmesan cheese and lemon zest elevate the flavors with a savory touch and bright citrus aroma.
- → Can I add other ingredients?
Chopped Kalamata olives or toasted pine nuts bring extra texture and depth for a personalized twist.