Pin it The first time I made baked feta, it was a Tuesday night when my fridge felt embarrassingly empty except for a block of feta, some cherry tomatoes, and pasta. I was scrolling through my phone looking for inspiration when I stumbled on the viral version—and thought, why not make it better? What started as a lazy dinner experiment became something I now crave every few weeks, especially on nights when I want something that feels fancy but takes almost no effort.
I made this for friends last summer on my tiny apartment balcony, and someone actually asked for the recipe before dessert even came out. That's when I knew this dish had staying power. We finished the whole bowl sitting outside as the sun set, passing around extra basil and extra chili flakes, debating whether it was better warm or room temperature (still haven't settled it).
Ingredients
- 200 g feta cheese block: A good quality block matters here because it's the star, not a supporting player. Crumbled feta will disappear into the sauce; you want one solid piece that softens and becomes creamy.
- 500 g cherry tomatoes: Their juices caramelize and mingle with the honey and chili to create the base of your sauce, so don't skip or replace with large tomatoes.
- 3 cloves garlic, finely chopped: Chop it small so it distributes evenly and softens completely into the sauce rather than lingering in harsh chunks.
- 350 g short pasta: Penne, fusilli, or rigatoni all work because they catch and hold onto that creamy feta sauce in their ridges and curves.
- 3 tbsp extra-virgin olive oil: Use something you actually like tasting because this isn't a background ingredient—it's doing real work here.
- 1 tsp dried oregano: This bridges the Mediterranean flavors and keeps things feeling cohesive without overpowering anything.
- 1 tsp red pepper flakes: Start with this amount; you can always add more chili heat, but you can't take it out once it's mixed in.
- Kosher salt and black pepper: Season generously at every stage; under-seasoned feta sauce tastes flat and disappointing.
- 2 tbsp honey: This sounds unusual in a savory dish, but it rounds out the spice and brings the whole thing into balance.
- Zest of 1 lemon: Fresh citrus cuts through the richness and makes everything taste bright and alive.
- Handful of fresh basil: Tear it by hand right before serving so it stays tender and aromatic.
Instructions
- Get your oven ready and prep the tomatoes:
- Heat your oven to 200°C (400°F) while you scatter the cherry tomatoes into a baking dish. Add the finely chopped garlic, drizzle with olive oil, and season with salt, pepper, oregano, and half your red pepper flakes. Toss everything together so the tomatoes are evenly coated.
- Nestle in the feta and roast:
- Place the whole feta block right in the center of the tomatoes like it's settling into a warm bath. Drizzle a little more olive oil over the top, sprinkle with the remaining red pepper flakes, and slide it into the oven for 25 to 30 minutes until the tomatoes burst and the edges of the feta turn golden.
- Cook the pasta at the same time:
- While the feta roasts, boil salted water in a large pot and cook your pasta until it's just shy of tender. Before draining, scoop out and reserve about half a cup of that starchy cooking water—you'll use it to loosen the sauce later.
- Finish with honey and lemon, then combine:
- Pull the baking dish from the oven and while everything is still hot, drizzle the honey over the feta and tomatoes and scatter the lemon zest across the top. Stir it all together gently until the feta softens and breaks down into a creamy sauce that mingles with the tomato juices.
- Toss pasta and serve:
- Add the drained pasta to the baking dish and toss gently until every strand is coated in that silky feta sauce. If it feels too thick, splash in some of that reserved pasta water a little at a time until you reach a sauce that clings to the pasta.
Pin it There's something almost meditative about watching a block of feta slowly soften in the oven, the tomatoes starting to collapse around it. It feels like you're creating something rather than just assembling ingredients. By the time you stir it all together and see that creamy sauce come together, the kitchen smells incredible, and you already know this meal is going to be memorable.
Why This Balance Works
The genius of this dish is how it plays with contrasts—creamy feta against bright acidity, sweet honey against sharp chili, tender pasta against the slight resistance of tomato skins. Every flavor has something to bounce off, so nothing gets boring or one-dimensional. It's the kind of dish that feels simple until you taste it and realize how deliberately everything was chosen to work together.
Swaps and Variations
If feta isn't calling to you, goat cheese creates a tangier, almost funky version that's equally compelling. Some nights I use half feta and half ricotta for a creamier sauce, or I add a splash of balsamic vinegar to deepen the tomato flavor. The framework stays the same, but there's room to play and make it your own based on what you have and what you're craving.
Serving and Pairing Ideas
Serve this hot or at room temperature—both versions have their charm, and it reheats beautifully the next day (though it never lasts that long in my house). A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, or just pour cold water and let the dish speak for itself.
- Tear fresh basil over the top just before eating so it stays tender and aromatic.
- Offer extra red pepper flakes and flaky sea salt on the side so everyone can adjust the heat to their preference.
- A squeeze of fresh lemon juice right before serving brightens everything one final time.
Pin it This dish proves that sometimes the simplest ideas are the most satisfying, especially when you treat each ingredient with respect and let them do what they're meant to do. It's become my go-to when I want to feel like I've made something special without spending the whole evening in the kitchen.
Recipe FAQs
- → What type of cheese is used in this dish?
A block of creamy feta cheese is used as the centerpiece, adding a tangy and rich flavor that softens beautifully when baked.
- → Can I use different pasta shapes?
Yes, penne, fusilli, or rigatoni work well to hold the creamy sauce and baked ingredients.
- → How can I adjust the spiciness?
Increase the amount of red pepper flakes or use hot honey to bring extra heat according to taste.
- → Is there a way to make it gluten-free?
Substitute regular pasta with a gluten-free variety to make the dish suitable for gluten-free diets.
- → What garnishes enhance the final dish?
Fresh basil leaves and additional chili flakes add vibrant color and fresh aromatic notes to finish the dish.
- → How long does it take to prepare and cook?
Preparation takes about 10 minutes, with approximately 30 minutes of baking and cooking time.