Classic, simple, fast, delicious! All the stars will line up tonight when you make this gorgeous baked feta pasta.
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Why you will love this recipe!
All you have to do is focus on quality ingredients and the rest will practically make itself. Here I've chosen fresh feta, Cucina and Amore evoo, and fresh produce. Simply throw it in a bake dish and kick your feet up.
Ingredients:

- 2 pt. cherry or grape tomatoes
- 1 shallot minced
- 3 cloves garlic whole (flavor mellows as it bakes)
- ½ cup extra-virgin olive oil divided
- Kosher salt, sea salt, or mined salt from Redmond Real Salt
- ¼-1/2 teaspoon crushed red pepper flakes or chili de arbol
- 1 8-oz feta buy a block instead of pre-crumbled cheese
- 3 sprigs fresh thyme
- 10 oz. pasta garganelli or cavatappi
- 1 small lemon zest gives it a nice punch
- Fresh basil for garnish

How to make baked feta pasta:
- Preheat oven to 400°. In a medium ovenproof baking dish, give a light olive oil drizzle on bottom, place feta in center of dish, arrange tomatoes around the feta, then start tucking your garlic, thyme, and sprinkling in your minced shallots. Drizzle the top with more olive oil. Grind some fresh salt and pepper on top, heavy on the pepper.
- Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
- Next, in a large pot of boiling salted & oiled water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. Don’t skip this step, you need the pasta water.
- Add cooked pasta to your baked Feta and tomato dish, along with reserved pasta water, and your freshly zested lemon…Nom! Stir until combined.
- Plate and garnish with more fresh basil.
Notes:
- Salt: Why I choose to be so specific about salt. No one enjoys and overly salted dish, or salt that leaves behind a "metalic-like" sting to the tongue. The salts I listed do not have iodine and have a nice clean taste that will enhance a dish.
- Olive Oil: It's always important to pick a quality olive oil. I have tested dozens of the worlds best olive oils and I always seem to come back to Cucina and Amore for beautiful flavor delivery. Keep in mind freshness, never use an olive oil that has sat in the cupboard for ages to avoid a rancid, old taste.
- Feta: Again, pick quality and fresh! Good ingredients deliver great flavor.
- Pasta: Find your brand that makes you happy. My brands in pasta are rustichella d'abruzzo, and Cucina and Amore
EQUIPMENT

HISTORY FUN FACT
Baked Feta Pasta
It’s a trend for a reason because Baked Feta Pasta is simple, glamorous, and rewarding to your palate. So maybe tonight is the night, eh! Spring is still chilly enough to want a warm dish in your belly.
Servings 4
Calories 661kcal
Ingredients
- 2 pt. cherry or grape tomatoes
- 1 shallot minced (optional)
- 3 cloves garlic whole (flavor mellows as it bakes)
- ½ cups extra-virgin olive oil divided
- Kosher salt sea salt, or mined salt from @realsalt
- ¼-1/2 teaspoon crushed red pepper flakes or chili de arbol
- 1 8-oz feta buy a block instead of pre-crumbled cheese
- 3 sprigs fresh thyme
- 10 oz. pasta garganelli or cavatappi
- 1 small lemon zest gives it a nice punch
- Fresh basil for garnish
Instructions
- Preheat oven to 400°. In a medium ovenproof baking dish, give a light olive oil drizzle on bottom, place feta in center of dish, arrange tomatoes around the feta, then start tucking your garlic, thyme, and sprinkling in your minced shallots. Drizzle the top with more olive oil. Grind some fresh salt and pepper on top, heavy on the pepper.
- Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
- Next, in a large pot of boiling salted & oiled water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. Don’t skip this step, you need the pasta water.
- Add cooked pasta to your baked Feta and tomato dish, along with reserved pasta water, and your freshly zested lemon…Nom! Stir until combined.
- Plate and garnish with more fresh basil.
Notes
- Here’s the thing about garlic, it’s personal. When you bake garlic it mellows out, which means garlic lovers are trying to hog all those yummy bulbs of slowly roasted garlic, so if you want to throw in more, do it! If you want, you can smash your garlic bulbs, but baby they're so good whole. Don’t be shy, get into the garlic groove.
- My favorite brand of pasta is always fresh, or rustichella di’abruzzo available at @harmonsgrocery
- #baked #feta #pasta #garganelli #garlic #tomatos #thyme #lemon #basil

Nutrition
Serving: 1serving | Calories: 661kcal | Carbohydrates: 93g | Protein: 12g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 0.2mg | Sodium: 11mg | Potassium: 723mg | Fiber: 8g | Sugar: 33g | Vitamin A: 226IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 2mg
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