This 4-ingredient baked feta pasta is the kind of low-effort dinner that still feels special enough for a late-summer get-together, which is probably why it disappears so fast every time it hits the table. It became wildly popular for good reason: a block of feta bakes down into a creamy sauce with burst cherry tomatoes, then gets tossed with hot pasta for a rich, tangy dish that tastes like you worked much harder than you actually did.
Serve this pasta with a simple green salad, garlic bread, or roasted vegetables to round things out without adding much extra work. It also pairs really well with grilled chicken, shrimp, or Italian sausage if you want to make it a little heartier, and a cold sparkling water or crisp white wine fits the bright, summery flavor nicely.
4-Ingredient Baked Feta Pasta
Servings: 4 to 6
Ingredients
8 ounces pasta, such as cavatappi, penne, or rotini
1 block feta cheese, about 8 ounces
2 pints cherry or grape tomatoes
1/2 cup olive oil
Directions
1. Preheat the oven to 400°F. Place the block of feta in the center of a white baking dish, surround it with the cherry tomatoes, and drizzle the olive oil over everything.
2. Bake for 30 to 35 minutes, until the tomatoes have burst and the feta is very soft and lightly golden on top.
3. While the feta and tomatoes bake, cook the pasta in salted water according to package directions. Reserve about 1/2 cup of the pasta water, then drain the pasta.
4. Stir the baked feta and tomatoes together until creamy and saucy. Add the hot pasta and toss well, adding a splash of reserved pasta water if needed to loosen the sauce.
5. Serve warm straight from the baking dish or spoon into bowls and enjoy.
Variations & Tips
Add basil: If you have fresh basil on hand, stir in a handful right before serving for extra freshness. It gives the finished pasta a bright pop that works especially well in late summer.
Make it heartier: Add cooked chicken, Italian sausage, or shrimp after tossing the pasta with the sauce if you want to stretch it into a fuller meal. This is a great trick for feeding a bigger group without making a second main dish.
Use the right pasta shape: Short pasta with twists or ridges works best because it catches the creamy feta-tomato sauce in every bite. Cavatappi, rotini, and penne are all reliable choices for busy weeknight cooking.
Save some pasta water: Don’t skip reserving a little pasta water, because it helps the sauce go from thick to silky in seconds. If the pasta sits for a few minutes before serving, another small splash will bring it right back together.
Roast a little longer if needed: If your tomatoes are not bursting much by the 30-minute mark, give the dish another 5 to 10 minutes in the oven. The extra roasting helps create the juicy sauce that makes this recipe work with so few ingredients.