I love recipes with just a few ingredients that are also pretty hands-off. This baked feta pasta is just that. It became incredibly popular a few years ago, and although I never got around to making it, my daughter has made it several times since then. I absolutely love it. Just so you know, I’m not into TikTok or Instagram reels—I prefer spending my screen time reading food blogs or watching well-structured videos with minimal talking. With an abundance of homegrown cherry tomatoes on the counter that were starting to wither, I thought it was the perfect time to make this pasta. I even made a video of the process, though it’s not in the TikTok style😎
The baked feta pasta is made by baking a block of feta with cherry tomatoes to create an irresistible, creamy, tangy tomato sauce. What I love about this recipe is how easy it is to prepare. Although it’s not a one-pan meal, it requires minimal effort and dishes, making it perfect for busy weeknights. The cherry tomatoes soften and caramelize in the oven, developing a sweeter, deeper flavor and tender texture. Combined with olive oil, feta, Italiano blend, and basil, the result is a deliciously creamy, tangy, and salty sauce for the pasta.
To enhance the protein content and balance the acidity of the feta, I’ve added chicken to the recipe. When selecting feta cheese, look for a block that is soaked in brine. Not all feta cheeses are created equal; they vary in milk type, flavor, and creaminess. Feta made from sheep’s milk or a blend of sheep and goat milk melts more smoothly than feta made from cow’s milk, which will not have the same creamy consistency in the sauce.
The chicken I added in the pasta was tossed in a simple seasoning that I used in my Chicken Kathi Roll recipe. While eating we also added salad leaves in the pasta. It was filling, hearty, and so easy to make. Everybody loved it. The recipe serves at least 6. I hope you love it. Be sure to watch the video to see how simple it really is.
Ingredients
- 1 1/2 lb Cherry tomatoes ( If using big tomatoes, dice them)
- 4-5 cloves garlic
- 1/3 cup. extra-virgin olive oil
- Salt to taste
- 1/2 tsp crushed red pepper
- 1/2 tsp black pepper
- 1 tsp Club house Italiano blend (its gluten free )
- 1- 6 oz block feta
- 1 box (8.30 oz ) lentil penne pasta
- Fresh basil leaves, for serving
- 350 g chicken (boneless skinless breasts or thighs or tenders)
Instructions
- Preheat oven to 400°F.
- Add tomatoes, oil, crushed red pepper, garlic, black pepper, Italiano blend, and salt together in a 9-by-13-inch baking dish.
- Place feta in the center and toss everything.
- Bake in a preheated oven until the tomatoes are broken down and feta is golden, about 45 minutes.
- While the feta and tomatoes are baking, cook chicken. Follow this recipe. Instead of cutting into small pieces in the beginning I marinated the chicken tenders, cooked and then chopped them into bite size pieces.
- While the chicken is cooking, Boil Lentil Pasta
- In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1/2 c. pasta water before draining.
- When the feta and the tomatoes are done, remove from the oven and mash up feta and tomatoes, stirring everything together into a creamy sauce.
- Stir in the drained pasta until well coated, adding in a bit of pasta water to loosen if too thick ( the cherry tomatoes produced so much juice that I did not need to add pasta water).
- Stir chicken and some chopped basil. Taste and season if needed more salt or pepper. Enjoy!
Bringing this pasta to Angie’s Linky party @ Fiesta Friday and also to Sweet Tea and Friends Link up.
Pattie
I have been meaning to try this pasta dish all summer. Wouldn’t you know I harvested the last of my cherry tomatoes and used them to make a pasta salad. Oh well, next year
angiesrecipes
We are not fan of pasta…last X’mas I bought a kilo…it still sits in the cupboard LOL..but I totally adore baked feta!
Tandy | Lavender and Lime
I need to try this!
2pots2cook
Oh man, I could eat baked Feta and tomatoes alone! Really great dish!
Marcela
What a great dish!!….baked feta is absolutely delicious!!….I can imagine the taste of the pasta when all the flavors are combined together!….great idea!!!……Abrazotes, Marcela
Marcela
Hi Balvinder! the main difference between an ice cream and a gelato maker is that the last one use a compressor. Thus, there is no need to pre-freeze the bowl. The making time is about the same, but with less or same fat, you end up with a smooth and silky texture that has no ice crystals. My ice cream machine is over 10 years old. The gelato maker is more expensive, but for us it was a good investment because I make a lot of ice cream. I hope that explanation helps!
Paula
This sounds fantastic!
Thank you so much for sharing with Sweet tea & Friend’s this month. I’m so happy you’re here.