Viral Baked Feta Pasta with Jammy Cherry Tomatoes

Why You’ll Love This Recipe

• Big flavor for minimal effort: the oven does most of the work.
• The tomatoes turn sweet and jammy, creating an instant sauce when mashed with feta.
• Easy to customize with spinach, chicken, or extra herbs.
• Perfect for weeknights, but still feels special and dinner-party worthy.

Grocery List

• Produce: 2 pints cherry tomatoes, 4 garlic cloves, fresh basil (optional), baby spinach (optional)
• Dairy: 1 (8 oz / 225 g) block feta cheese
• Pantry: 12 oz pasta, extra-virgin olive oil, dried oregano, crushed red pepper flakes (optional), kosher salt, black pepper

Full Ingredients

For the baked feta and tomato sauce

• 2 pints (about 4 cups / 600 g) cherry tomatoes
• 1 (8 oz / 225 g) block feta cheese
• 1/2 cup (120 ml) extra-virgin olive oil, divided
• 4 garlic cloves, peeled and lightly smashed
• 1 1/2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the pasta

• 12 oz (340 g) pasta (penne, rigatoni, fusilli, or shells)
• 1 tbsp kosher salt (for salting the pasta water)
• 1 cup (240 ml) reserved pasta water, as needed

Optional add-ins and finishing touches

• 2 packed cups (60 g) baby spinach (stir in to wilt)
• 2 cups (about 280 g) cooked chicken, shredded or diced (stir in to warm through)
• 1/2 cup (15 g) fresh basil leaves, torn

Step-by-Step Instructions

Step 1: Preheat the oven and set up your baking dish

Arrange a rack in the middle of the oven and preheat to 400°F (205°C). Choose a baking dish that comfortably holds the tomatoes in a single layer (a 9×13-inch dish works well), which helps them roast and burst instead of steaming.

Step 2: Season the tomatoes and garlic

Add the 2 pints cherry tomatoes and 4 smashed garlic cloves to the baking dish. Sprinkle over the 1 1/2 tsp dried oregano, 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes (if using).

Drizzle with 1/4 cup (60 ml) olive oil and toss well so the tomatoes are glossy and evenly coated.

Step 3: Add the feta and roast until jammy

Place the block of feta in the center of the dish, nudging tomatoes around it. Drizzle the feta with the remaining 1/4 cup (60 ml) olive oil.

Roast for 30–35 minutes, until the tomatoes have burst and look wrinkly and jammy at the edges, and the feta is soft and slightly golden.

Step 4: Boil the pasta and reserve pasta water

When the feta has about 10 minutes left, bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt, then cook 12 oz pasta according to the package directions until al dente (typically 9–11 minutes, depending on shape).

Before draining, carefully scoop out and reserve 1 cup (240 ml) pasta water. Drain the pasta.

Step 5: Mash the feta and tomatoes into a sauce

Remove the baking dish from the oven. Use a fork or spoon to mash the feta, burst tomatoes, and softened garlic together right in the dish. Keep mashing and stirring until you have a creamy, rustic sauce with juicy tomato pieces throughout.

Step 6: Toss the hot pasta into the sauce and loosen to your liking

Add the drained pasta directly into the baking dish and toss until everything is coated. Add reserved pasta water a little at a time (start with 1/4 cup) to help the sauce cling and become silky.

Keep tossing until the pasta is glossy and saucy. Taste and adjust seasoning if needed (feta is salty, so you may not need extra).

Step 7: Add spinach or chicken (optional) and serve

If using baby spinach, stir in 2 packed cups (60 g) and toss for 30–60 seconds until just wilted from the heat of the pasta.

If using cooked chicken, stir in 2 cups (about 280 g) and toss until warmed through, about 1–2 minutes.

Finish with torn basil (if using) and serve immediately.

Pro Tips

• Choose a block of feta, not crumbles: A solid block melts into a much creamier sauce.
• Don’t skimp on pasta water: That starchy water is the key to a silky sauce that coats every piece of pasta. Add it gradually until it looks glossy and fluid.
• Roast until truly jammy: If your tomatoes still look firm at 30 minutes, give them the full 35 minutes. The deeper roast flavor makes the sauce taste richer.
• Use a baking dish with room: Overcrowding can make the tomatoes steam. A wider dish helps them blister and concentrate.
• Want more browning? After roasting, you can broil for 1–2 minutes (watch closely) for extra caramelized edges on the feta and tomatoes.

Variations

• Lemony herb version: Add 1 tsp lemon zest and a squeeze of 1/2 lemon at the end, plus extra basil or parsley.
• Mediterranean add-ins: Stir in 1/2 cup sliced Kalamata olives and 2 tbsp capers after tossing with pasta.
• Spicy sausage version: Replace chicken with 8 oz (225 g) cooked crumbled Italian sausage and increase red pepper flakes to 1 tsp.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water (or broth) to loosen the sauce. For best texture, keep any basil garnish separate and add after reheating. You can prep ahead by measuring ingredients and peeling/smashing the garlic up to 24 hours in advance; keep garlic covered in the refrigerator.

Nutrition (per serving)

Approximate, based on 4 servings and without optional chicken: 650 calories, 21 g protein, 74 g carbohydrates, 31 g fat, 10 g saturated fat, 1,050 mg sodium, 4 g fiber, 8 g sugar.