This crispy baked feta pasta with sun-dried tomatoes is the viral dish that took over the internet for good reason — it’s almost absurdly easy and tastes like you spent an hour in the kitchen. A block of feta cheese bakes alongside cherry tomatoes, garlic, and sun-dried tomatoes until everything is bubbling and caramelized. Toss it with pasta and basil, and you have a creamy, tangy, umami-packed dinner with about 10 minutes of hands-on work.

Why You’ll Love This Baked Feta Pasta

• 10 minutes of prep — everything goes into one baking dish.
• Creamy without cream — the feta melts into a rich, tangy sauce.
• Sun-dried tomato depth — concentrated umami that makes the sauce taste complex.
• One dish to wash — the baking dish and a pasta pot. That’s it.
• Vegetarian — satisfying enough that nobody misses the meat.

Ingredients

Use a full block (8 oz) of feta — not crumbled, not reduced-fat. A whole block melts into a creamier sauce than crumbles. Greek or Bulgarian feta (sheep or goat milk) has the best flavor and texture for baking.

• 8 oz block feta cheese (whole block, not crumbled)
• 2 pints (30 oz) cherry tomatoes (mixed colors if available)
• ½ cup sun-dried tomatoes (oil-packed, drained and roughly chopped)
• 6 cloves garlic (whole, unpeeled)
• ½ cup extra-virgin olive oil
• ½ tsp red pepper flakes
• 1 tsp dried oregano
• 12 oz rigatoni or penne (a short, sturdy pasta)
• ½ cup fresh basil leaves (torn)
• ¼ cup reserved pasta water (essential for the sauce)
• Salt and pepper to taste
• Parmesan for serving (optional)

Equipment

• 9×13-inch baking dish or large oven-safe skillet
• Large pot for pasta
• Tongs for tossing
• A large baking dish — gives the tomatoes room to roast instead of steam

How to Make Baked Feta Pasta

Step 1 — Build the baking dish (5 minutes)

Preheat oven to 400°F. Place the block of feta in the center of a 9×13-inch baking dish. Scatter the cherry tomatoes and sun-dried tomatoes around it. Tuck the whole garlic cloves in between the tomatoes. Drizzle everything generously with olive oil — be liberal here, about ½ cup total. Sprinkle with red pepper flakes, oregano, salt, and pepper.

Step 2 — Bake until bubbling (30 minutes)

Bake at 400°F for 30-35 minutes. The tomatoes will burst and release their juices, the feta will turn golden on top, and the garlic will become soft and sweet. The oil should be bubbling vigorously. If the feta isn’t golden yet, broil for 2-3 minutes at the end — watch it closely.

Step 3 — Cook the pasta (12 minutes)

While the feta bakes, bring a large pot of heavily salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve 1 cup of pasta water before draining. The starchy water is essential for creating a silky sauce.

Step 4 — Mash and combine (5 minutes)

Remove the baking dish from the oven. Squeeze the roasted garlic cloves out of their skins and into the dish — they’ll pop right out. Using a fork or potato masher, mash the feta into the tomato juices and oil. Stir everything together into a creamy, chunky sauce. It won’t look smooth — that’s exactly right.

Step 5 — Toss with pasta (3 minutes)

Add the drained pasta to the baking dish (or transfer the sauce to the pasta pot — easier to toss). Add ¼ cup of pasta water and toss vigorously. The starchy water emulsifies with the oil and feta to create a glossy, creamy sauce that coats every piece of pasta. Add more pasta water if it seems dry. Tear the basil leaves and fold them in. Taste and adjust salt and pepper.

Step 6 — Serve (2 minutes)

Divide among bowls. Top with extra basil, a drizzle of olive oil, and grated Parmesan if you like. Serve immediately — this dish is best hot and fresh.

Pro Tips

Reserve pasta water. This is the single most important step. The starchy water transforms the oil and feta into a creamy, emulsified sauce. Without it, the sauce is oily and separated.

Don’t skip the sun-dried tomatoes. They add concentrated umami and a chewy texture that fresh tomatoes can’t provide. Oil-packed are easier to chop and have better flavor than dry-packed.

Use a whole block of feta. Crumbled feta dries out in the oven. A block stays creamy inside while the top gets golden.

Toss vigorously. The pasta and sauce need aggressive stirring to emulsify. A quick toss won’t cut it — really work it for 30 seconds.

Variations & Substitutions

Add protein

Grilled chicken slices, Italian sausage crumbles, or shrimp all work. Add them to the baking dish for the last 10 minutes of cooking, or cook separately and toss in with the pasta.

Spicy arrabbiata version

Increase the red pepper flakes to 1 tsp and add a can of drained crushed tomatoes to the baking dish. The extra liquid creates a saucier result.

Creamy version

Stir in ¼ cup of heavy cream when you mash the feta. It makes the sauce even richer and more velvety — less tangy, more indulgent.

Storage & Reheating

Refrigerator: Up to 3 days in an airtight container. The pasta absorbs the sauce as it sits — add a splash of water when reheating.

Freezer: Freeze without the basil for up to 2 months. Thaw in the fridge overnight.

Reheating: Reheat in a skillet with 2-3 tbsp of water over medium heat, stirring frequently. The microwave works but can make the feta rubbery.

What to Serve With Baked Feta Pasta

This baked feta pasta is rich and tangy — pair it with a crisp green salad to cut through the richness. Our classic Caesar salad is a natural match.

Garlic bread or crusty Italian bread is essential for soaking up the extra sauce at the bottom of the bowl.

For a vegetable side, our grilled corn on the cob adds a sweet, smoky contrast in summer.

A glass of crisp white wine — Pinot Grigio or Sauvignon Blanc — pairs beautifully with the tangy feta and sweet tomatoes.

Nutrition Information

Per serving (1/6 of recipe): approximately 480 calories, 16 g protein, 58 g carbohydrates, 22 g fat, 3 g fiber. Values are estimates.

Frequently Asked Questions

Can I use crumbled feta instead of a block?

You can, but the result won’t be as creamy. Crumbled feta tends to dry out in the oven. If that’s all you have, drizzle extra oil over it and cover the dish with foil for the first 20 minutes to keep it moist.

What pasta shape works best?

Short, sturdy shapes with nooks and crannies — rigatoni, penne, fusilli, or farfalle. They catch the chunky sauce better than long, thin pasta like spaghetti.

Can I make this ahead of time?

Bake the feta and tomato mixture up to 2 days ahead and refrigerate. When ready to serve, reheat it in the oven for 10 minutes, then toss with freshly cooked pasta and pasta water.

Is this dish spicy?

Mildly. The ½ tsp of red pepper flakes adds warmth but not heat. For more spice, increase to 1 tsp or add a diced fresh chili to the baking dish.

If you make this crispy baked feta pasta with sun-dried tomatoes, join the millions of home cooks who’ve made it a weeknight staple. It’s proof that the best recipes are often the simplest. Save this one — you’ll be making it again.