Print

Creamy Baked Feta Pasta Recipe with Sun-Dried Tomatoes and Basil

creamy baked feta pasta - featured image
Print Recipe

A quick and easy creamy baked feta pasta featuring sun-dried tomatoes and fresh basil, perfect for cozy dinners and crowd-pleasing meals with a Mediterranean twist.

Ingredients

Scale
  • 12 ounces (340 grams) penne or any short pasta shape (rigatoni or fusilli work well)
  • 1 block (8 ounces / 225 grams) high-quality block-style feta cheese
  • ½ cup (75 grams) sun-dried tomatoes, preferably packed in oil
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 cup loosely packed fresh basil leaves, torn or chopped
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the block of feta in the center of an 8×8-inch baking dish. Scatter the sun-dried tomatoes and minced garlic evenly around the feta.
  3. Drizzle 2 tablespoons of extra virgin olive oil over the feta and tomatoes. Sprinkle lightly with red pepper flakes, salt, and black pepper.
  4. Bake for 25-30 minutes until the feta is golden and puffed in spots and the tomatoes are softened and caramelized. Check at 25 minutes to avoid burning.
  5. While the feta bakes, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (usually 9-11 minutes). Drain, reserving about ½ cup (120 ml) of pasta water.
  6. Remove the baked feta dish from the oven. Mash the feta and combine it with the roasted tomatoes and garlic.
  7. Add the drained pasta directly into the baking dish and stir everything together, adding reserved pasta water a little at a time to create a silky, creamy sauce.
  8. Toss in the fresh basil leaves last, folding gently to keep their bright flavor intact.
  9. Serve immediately, optionally drizzling with extra olive oil or sprinkling additional red pepper flakes.

Notes

If the sauce is too thick, add more reserved pasta water or olive oil to loosen it without watering down the flavor. Avoid poking the feta too early while baking to ensure a creamy sauce. Use sun-dried tomatoes packed in oil for extra richness; if using dry-packed, rehydrate in warm water for 10 minutes. Add fresh basil just before serving to preserve its bright flavor.

Nutrition

Keywords: baked feta pasta, creamy pasta, sun-dried tomatoes, basil, easy pasta recipe, vegetarian pasta, Mediterranean pasta

Find it online: https://magnetmeal.com/creamy-baked-feta-pasta-recipe-with-sun-dried-tomatoes-and-basil-easy-and-delicious/