There is a reason this dish took the internet by storm. With just one baking dish and 30 minutes, you create a luxuriously creamy, tomato-basil sauce that feels like it came from a high-end Italian bistro.
35 Minutes
One Pan Sauce
Vegetarian
Why You’ll Love This Recipe
- Effortless Creaminess: No flour, no roux, and no heavy cream—the feta block melts into a perfectly emulsified sauce.
- Hands-Off Cooking: Most of the work happens in the oven while you relax or prep the pasta.
- Highly Adaptable: Add spinach, red pepper flakes, or protein like grilled chicken for a custom meal.
What You’ll Need
- 8 oz Block of Greek Feta Cheese
- 2 pints (approx. 4 cups) Cherry Tomatoes
- 1/2 cup Extra Virgin Olive Oil
- 3 cloves Garlic (minced or whole)
- 10-12 oz Pasta (Cavatappi, Fusilli, or Penne)
- 1/4 cup Fresh Basil (chopped)
- Salt & Black Pepper to taste
Step-by-Step Instructions
- The Base: Preheat oven to 400°F (200°C). In a 9×13 baking dish, add the cherry tomatoes. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- The Feta: Place the whole block of feta in the center of the tomatoes. Drizzle the top of the cheese with a little more olive oil.
- Bake: Place the dish in the oven and bake for 30–35 minutes. The tomatoes should be bursting and the feta should look soft and golden.
- The Pasta: While the feta is baking, cook your pasta in a large pot of salted water according to package directions. **Reserve 1/2 cup of pasta water** before draining.
- The Magic: Remove the dish from the oven. Immediately add the fresh garlic and basil. Use a fork or spoon to mash the feta and tomatoes together until they form a creamy sauce.
- Toss: Add the cooked pasta to the baking dish. Toss well, adding splashes of reserved pasta water as needed to reach your desired creaminess.
Pro Tip: Use a block of feta in brine for the best melting results. Pre-crumbled feta is often coated in starch and won’t melt nearly as smoothly!
