Sun-Dried Tomato and Feta Baked Pasta Recipe

Introduction

Baked Feta Pasta with sun-dried tomatoes is a vibrant and creamy dish that’s both simple and bursting with flavor. This one-pan recipe blends roasted cherry tomatoes, tangy feta, and aromatic herbs for an irresistible meal perfect for any night of the week.

Ingredients

• 7 oz feta cheese block
• 18 oz whole cherry tomatoes
• 3.5 oz sun-dried tomatoes in oil, drained and chopped
• 3 garlic cloves, thinly sliced
• 1 small red onion, thinly sliced (optional)
• 12 oz short pasta (penne, fusilli, or rigatoni)
• 4 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• ½ cup fresh basil leaves, torn
• Grated Parmesan cheese (for serving)
• Lemon zest (for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large baking dish, combine the cherry tomatoes, sun-dried tomatoes, sliced garlic, and red onion if using. Drizzle with 3 tablespoons of olive oil and season with dried oregano, dried basil, crushed red pepper flakes, salt, and freshly ground black pepper. Toss everything gently to mix evenly.
3. Step 3: Place the block of feta cheese in the center of the baking dish and drizzle the remaining 1 tablespoon of olive oil over it.
4. Step 4: Bake for 30 to 35 minutes, until the tomatoes burst and the feta is golden and softened.
5. Step 5: While the feta and tomatoes are baking, cook the pasta in a large pot of salted boiling water according to the package instructions. Reserve ½ cup of pasta cooking water before draining.
6. Step 6: Remove the baking dish from the oven and use a fork or spoon to mash the feta and roasted tomatoes together, creating a creamy sauce.
7. Step 7: Add the drained pasta and reserved pasta water to the baking dish. Toss thoroughly to coat the pasta evenly with the sauce.
8. Step 8: Stir in the torn fresh basil leaves and adjust seasoning with salt and pepper if needed.
9. Step 9: Serve immediately, garnished with grated Parmesan cheese and a sprinkle of lemon zest if desired.

Tips & Variations

• For a spicy kick, increase the crushed red pepper flakes or add a pinch of chili powder.
• If you prefer a creamier texture, stir in a splash of pasta water gradually until you reach the desired consistency.
• Use gluten-free pasta if you want a gluten-free version of this dish.
• Fresh cherry tomatoes can be substituted with grape tomatoes if needed.
• Adding a handful of spinach or arugula after mixing the pasta adds a fresh green element.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or olive oil to restore creaminess. This dish is best enjoyed fresh but still delicious when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of feta?

Feta provides a unique salty and tangy flavor, but you can substitute with goat cheese for a similar creaminess. However, other cheeses may alter the flavor and texture significantly.

Is it necessary to use sun-dried tomatoes?

Sun-dried tomatoes add depth and a concentrated tomato flavor, but if you don’t have any on hand, you can increase the amount of fresh cherry tomatoes slightly or add roasted red peppers as an alternative.

Sun-Dried Tomato and Feta Baked Pasta Recipe

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★★★★★

4.8 from 67 reviews

• Author: Sophie
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This delightful Baked Feta Pasta with Sun-Dried Tomatoes is a creamy, flavorful dish that combines oven-roasted cherry tomatoes, tangy baked feta cheese, and savory sun-dried tomatoes tossed with your favorite short pasta. Enhanced with garlic, herbs, and a hint of crushed red pepper flakes, it’s an easy yet impressive one-dish meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Cheese and Dairy

• 7 oz feta cheese block
• Grated Parmesan cheese, for garnish (optional)

Vegetables and Herbs

• 18 oz whole cherry tomatoes
• 3.5 oz sun-dried tomatoes in oil, drained and chopped
• 3 garlic cloves, thinly sliced
• 1 small red onion, thinly sliced (optional)
• ½ cup fresh basil leaves, torn
• Lemon zest, for garnish (optional)

Pasta

• 12 oz short pasta (penne, fusilli, or rigatoni)

Oils and Seasonings

• 4 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp crushed red pepper flakes (optional)
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Preheat oven: Set your oven to 400°F (200°C) to prepare for roasting the tomatoes and baking the feta cheese.
2. Combine vegetables and seasonings: In a large baking dish, mix the cherry tomatoes, chopped sun-dried tomatoes, sliced garlic, and red onion if using. Drizzle 3 tablespoons of olive oil evenly over the vegetables and season with dried oregano, dried basil, crushed red pepper flakes, salt, and freshly ground black pepper. Toss gently to combine and ensure all ingredients are coated with oil and seasonings.
3. Prepare feta: Place the whole block of feta cheese in the center of the baking dish and drizzle the remaining 1 tablespoon of olive oil over the top of the cheese.
4. Bake ingredients: Transfer the baking dish to the preheated oven and bake for 30 to 35 minutes, or until the cherry tomatoes burst, the feta becomes golden and soft, and the mixture is bubbly.
5. Cook pasta: While the feta and tomatoes bake, cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Before draining, reserve half a cup of the pasta cooking water, then drain the pasta.
6. Combine feta and tomatoes: Remove the baking dish from the oven and use a fork or spoon to mash the roasted feta and burst tomatoes together. This will create a creamy, flavorful sauce.
7. Mix pasta and sauce: Add the drained pasta and the reserved pasta cooking water to the baking dish. Toss everything thoroughly to combine and coat the pasta evenly with the sauce.
8. Add fresh basil: Stir in the torn fresh basil leaves and taste the sauce. Adjust seasoning with additional salt and pepper if necessary.
9. Serve immediately: Serve the baked feta pasta hot, optionally garnished with grated Parmesan cheese and a sprinkle of lemon zest for a fresh, bright finish.

Notes

• You can omit the red onion if you prefer a milder flavor or are serving to picky eaters.
• If you want to make it vegan, substitute feta cheese with a vegan cheese alternative.
• Reserve some pasta water to help loosen the sauce and help it adhere better to the pasta.
• This recipe is best served immediately but can be stored in the refrigerator for up to 2 days; reheat gently with a splash of water or olive oil.
• Use high-quality sun-dried tomatoes packed in oil for richer flavor and better texture.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Keywords: baked feta pasta, sun-dried tomatoes, creamy pasta, Mediterranean pasta recipe, easy pasta dinner, vegetarian pasta