Baked Feta Pasta Sun-Dried Tomatoes (Printable)

A creamy Mediterranean pasta with baked feta, tangy sun-dried tomatoes, and fresh herbs for rich, vibrant flavors.

# What You Need:

→ Dairy

01 - 7 oz block feta cheese

→ Vegetables

02 - 1.1 lb whole cherry tomatoes
03 - 3.5 oz sun-dried tomatoes in oil, drained and chopped
04 - 3 cloves garlic, thinly sliced
05 - 1 small red onion, thinly sliced (optional)

→ Pasta

06 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Herbs & Seasoning

07 - 4 tbsp extra-virgin olive oil
08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - ½ tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - ½ cup fresh basil leaves, torn

→ Garnish (optional)

13 - Grated Parmesan cheese
14 - Lemon zest

# Directions:

01 - Set oven temperature to 400°F.
02 - Combine cherry tomatoes, sun-dried tomatoes, garlic, and red onion in a large baking dish. Drizzle with 3 tablespoons olive oil and season with oregano, basil, red pepper flakes, salt, and pepper. Toss to mix thoroughly.
03 - Place the block of feta cheese in the center of the baking dish and drizzle remaining 1 tablespoon of olive oil over it.
04 - Bake uncovered for 30 to 35 minutes until the tomatoes have burst and the feta is golden and softened.
05 - While baking, cook pasta in boiling salted water according to package directions. Reserve ½ cup of pasta cooking water, then drain the pasta.
06 - Remove the baking dish from the oven and mash the baked feta and tomatoes together with a fork or spoon until creamy.
07 - Add the cooked pasta and reserved pasta water to the baking dish and toss to coat evenly in the sauce.
08 - Stir in the torn fresh basil leaves and adjust seasoning to taste.
09 - Serve hot, garnished optionally with grated Parmesan cheese and lemon zest.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen, but the actual work takes maybe fifteen minutes of hands-on time.
  • The feta melts into a silky sauce that coats every piece of pasta without any cream—just pure Mediterranean magic.
  • One pan does almost all the work, which means fewer dishes and more time enjoying dinner.
02 -
  • The pasta water is not optional—it's what transforms this from a broken, oily mess into something with an actual silky sauce, so don't skip it or drain it all away.
  • Mashing the feta gently rather than aggressively keeps it from becoming grainy; you want creamy, textured sauce, not a smooth purée.
  • Toss the pasta in the baking dish itself rather than mixing it separately; the residual heat helps everything emulsify together beautifully.
03 -
  • Use the oil from the sun-dried tomato jar instead of draining it completely—stir it in with the fresh basil at the end for extra depth and richness.
  • Room-temperature feta will soften more evenly in the oven than cold feta straight from the refrigerator, so pull it out a few minutes before baking.
  • This dish is best served immediately while everything is still steaming, but leftovers actually taste wonderful cold the next day as a pasta salad.
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