Baked Feta Pasta

How to Make Baked Feta Pasta

1. 1

   Step 1: Arrange tomatoes and feta

   Preheat the oven to 400°F (200°C) or preheat your air fryer basket to 375°F (190°C). In a medium baking dish (or an oven-safe pan that fits your air fryer), toss the cherry tomatoes with olive oil, sliced garlic, red pepper flakes and 1 tsp of kosher salt; nestle the block of feta in the center and drizzle the feta with a little oil. (If using the dairy-free feta, substitute it here one-to-one; it roasts the same way.)

   For this step

   • 8 ozFeta cheese (block)
   • 3 cupsCherry or grape tomatoes
   • 3 clovesGarlic, thinly sliced
   • 1/2 tspRed pepper flakes
   • 1 1/2 tspKosher salt (plus more for pasta water)
   • 8 ozDairy-free feta (store-bought, optional 1:1 swap)
   
2. 2

   Step 2: Roast: oven or air fryer

   Oven: roast for 30–35 minutes until tomatoes are burst and syrupy and the feta is softened and just golden at the edges. Air fryer: roast at 375°F (190°C) for 18–22 minutes, checking at 15 minutes — aim for blistered tomatoes and softened, slightly browned feta. Remove when tomatoes are collapsing and garlic is fragrant.
   
3. 3

   Step 3: Cook the pasta

   While the tomatoes roast, cook the pasta in a large pot of vigorously boiling, generously salted water until al dente (follow package directions, usually 8–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water before draining — you’ll use this to loosen the sauce.

   For this step

   • 12 ozDry pasta (penne, rigatoni, or fusilli)
   
4. 4

   Step 4: Make the sauce and combine

   When the feta and tomatoes are done, use a fork or spoon to mash and stir them into a chunky sauce right in the baking dish, adding 1/3–1/2 cup (80–120 ml) reserved pasta water to reach a silky consistency. Add the lemon zest and most of the torn basil, then toss in the drained pasta until coated; add more pasta water as needed to make a glossy sauce. Taste and adjust with salt, pepper, or a splash more olive oil.

   For this step

   • 1/2 cupFresh basil, leaves torn
   • 1 tspLemon zest (optional, brightens the sauce)
   
5. 5

   Step 5: Finish and serve

   Divide between bowls and garnish with the remaining basil and an extra drizzle of olive oil. Leftovers refrigerate up to 3 days; reheat gently with a splash of water or olive oil to loosen the sauce. For the dairy-free version, the texture will be slightly different but still creamy and bright — a squeeze of lemon helps amplify that savory tang.
   

1. Preheat the oven to 400°F (200°C) or preheat your air fryer basket to 375°F (190°C). In a medium baking dish (or an oven-safe pan that fits your air fryer), toss the cherry tomatoes with olive oil, sliced garlic, red pepper flakes and 1 tsp of kosher salt; nestle the block of feta in the center and drizzle the feta with a little oil. (If using the dairy-free feta, substitute it here one-to-one; it roasts the same way.)
2. Oven: roast for 30–35 minutes until tomatoes are burst and syrupy and the feta is softened and just golden at the edges. Air fryer: roast at 375°F (190°C) for 18–22 minutes, checking at 15 minutes — aim for blistered tomatoes and softened, slightly browned feta. Remove when tomatoes are collapsing and garlic is fragrant.
3. While the tomatoes roast, cook the pasta in a large pot of vigorously boiling, generously salted water until al dente (follow package directions, usually 8–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water before draining — you’ll use this to loosen the sauce.
4. When the feta and tomatoes are done, use a fork or spoon to mash and stir them into a chunky sauce right in the baking dish, adding 1/3–1/2 cup (80–120 ml) reserved pasta water to reach a silky consistency. Add the lemon zest and most of the torn basil, then toss in the drained pasta until coated; add more pasta water as needed to make a glossy sauce. Taste and adjust with salt, pepper, or a splash more olive oil.
5. Divide between bowls and garnish with the remaining basil and an extra drizzle of olive oil. Leftovers refrigerate up to 3 days; reheat gently with a splash of water or olive oil to loosen the sauce. For the dairy-free version, the texture will be slightly different but still creamy and bright — a squeeze of lemon helps amplify that savory tang.