Baked Feta Pasta

How to Make Baked Feta Pasta

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1. Heat the oven to 200°C / 400°F (180°C / 355°F fan). Put the tomatoes and garlic in a baking dish and set the block of feta in the middle. Pour over the olive oil and sprinkle with the oregano, chilli flakes and pepper.

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2. Bake for 35 to 40 minutes, until the tomatoes have burst and are lightly browned and the feta is soft and golden at the edges.

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3. While the dish bakes, cook the pasta in a large pan of well-salted boiling water according to the packet instructions. Scoop out a mugful of the cooking water, then drain the pasta.

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4. Remove the baking dish from the oven. Squash the garlic cloves into the sauce, then stir and mash the feta and tomatoes together until you have a creamy, chunky sauce.

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5. Add the hot pasta and stir well. Loosen with a splash of the pasta water if the sauce is too thick. Tear in the basil and serve at once.

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Tips for Making Baked Feta Pasta

• Use a block of feta in brine. Crumbled feta does not soften into the sauce and gives a grainy texture.
• Do not add salt until you have tasted. The feta and the pasta water already carry a lot of salt.
• Add a splash of the pasta cooking water to loosen the sauce. Its starch helps the sauce cling to the pasta.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Baked Feta Pasta

• Rocket salad
• Garlic bread
• Crisp white wine

Storing & Reheating Baked Feta Pasta

Keeps in the fridge for up to 3 days. Reheat in a pan with a splash of water, as the sauce thickens when cold. Not suitable for freezing.

Baked Feta Pasta FAQ: Common Questions

Baked Feta Pasta Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.