Baked Feta Pasta relies on heat, timing, and natural fat to build its sauce. Tomatoes roast until their skins blister and sugars concentrate, while feta softens without melting completely. When mashed together, the two form a tangy, creamy base that clings to penne once loosened with pasta water. The result is structured, rich, and balanced.
Preheat the oven to 200°C. Spread cherry tomatoes in a baking dish large enough to hold pasta later. Add crushed garlic, oregano, chilli flakes, black pepper, salt, and 3 tablespoons of olive oil. Toss gently so the tomatoes are coated but not crushed.
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Feta Placement
Place the feta block directly in the centre of the tomatoes. Drizzle the remaining olive oil over the top. Keeping the cheese whole at this stage prevents it from drying out during baking.
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Oven Roasting
Bake uncovered until tomatoes burst and release juices, and the feta softens with light golden spots. The dish should look saucy, not dry. Remove once the tomatoes slump and the skins wrinkle easily.
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Pasta Cooking
While the dish bakes, boil penne in well-salted water until al dente. Reserve ½ cup of pasta water before draining. This starchy liquid is essential for loosening the feta sauce later.
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Sauce Formation
Remove the baking dish from the oven. Use a fork to mash feta into the roasted tomatoes, folding until a thick, creamy sauce forms. Work while hot for smooth integration.
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Pasta Finish
Add drained penne directly to the baking dish. Pour in reserved pasta water gradually, mixing until the sauce coats each piece evenly. The texture should be creamy and cohesive, not runny.
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Final Touch
Tear basil leaves over the pasta and fold once. Heat from the pasta releases aroma without dulling the herb’s freshness. Serve immediately while glossy and warm.