This oven baked 4-ingredient feta tomato pasta is the kind of weeknight dinner my sister swears by—and after making it all spring, I understand why. Everything bakes together in one dish: a block of salty feta, a tumble of sweet cherry tomatoes, olive oil, and dried pasta. The heat from the oven softens the cheese into a creamy sauce while the tomatoes blister and burst, coating the penne. Versions of this dish became wildly popular online a few years ago, but this stripped-down, no-fuss take is what actually fits into a busy evening in a Midwestern city kitchen: pantry-friendly, hands-off, and on the table with almost no effort.
Serve this pasta straight from the white casserole dish with a big wooden spoon for scooping. A simple green salad with a sharp vinaigrette is a nice counterpoint to the richness, and warm crusty bread or garlic toast helps swipe up the creamy feta-tomato sauce. A crisp white wine such as Sauvignon Blanc or a light, chilled red pairs well, but iced tea or sparkling water with lemon keeps it weeknight-friendly.
Oven-Baked 4-Ingredient Feta Tomato PastaServings: 4
Ingredients
10 ounces dry penne pasta
8 ounces feta cheese, block-style
1 1/2 pounds cherry or grape tomatoes
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt (optional, to taste)
1/2 teaspoon freshly ground black pepper (optional, to taste)
Directions
Preheat your oven to 400°F (200°C). Place a rack in the center of the oven so the pasta bakes evenly.
In a medium (about 9x13-inch) white ceramic casserole dish, add the cherry or grape tomatoes. Drizzle with the olive oil and toss gently to coat the tomatoes in the oil.
Nestle the block of feta cheese right in the center of the tomatoes. Spoon some of the oil over the top of the cheese. Sprinkle the tomatoes and feta lightly with salt and black pepper if using, keeping in mind the feta is already salty.
Transfer the casserole dish to the oven and bake, uncovered, for 30 to 35 minutes, until the tomatoes are blistered and bursting and the feta is very soft and lightly golden on top.
While the feta and tomatoes bake, bring a large pot of well-salted water to a boil. Cook the penne according to package directions until just al dente. Reserve about 1/2 cup of the starchy pasta cooking water, then drain the penne.
Remove the casserole dish from the oven. Using a wooden spoon, mash and stir the softened feta and burst tomatoes together right in the dish until you have a creamy, saucy mixture. If it looks very thick, add a splash of the reserved pasta water to loosen it.
Add the hot drained penne directly to the casserole dish. Toss well with the wooden spoon, folding the pasta through the feta-tomato mixture until every piece of penne is coated in the creamy sauce. If needed, add more reserved pasta water a tablespoon at a time until the sauce clings silkily to the pasta.
Taste and adjust seasoning with a bit more salt and pepper if needed. Serve the pasta hot from the casserole dish, making sure each portion gets plenty of creamy feta and blistered tomatoes.
Variations & Tips
Because this recipe leans on just four core ingredients—pasta, feta, tomatoes, and olive oil—it’s very forgiving and easy to adapt. For extra protein, stir in a can of well-drained chickpeas or shredded rotisserie chicken with the hot pasta. If you enjoy more brightness, finish the dish with a squeeze of fresh lemon juice or a handful of chopped fresh herbs like basil or parsley (these are optional and not part of the base four). You can swap penne for any short, sturdy shape such as rigatoni, fusilli, or rotini; just cook to al dente so it holds up in the sauce. For a slightly lighter version, reserve some pasta water and thin the sauce more generously so it coats without feeling too rich. If you prefer a bit of heat, a pinch of red pepper flakes can be added when you mash the feta and tomatoes. Food safety tips: Use pasteurized feta and check the date on the package. Keep feta refrigerated until you are ready to bake, and promptly refrigerate leftovers within 2 hours in a shallow container so they cool quickly. Reheat leftovers thoroughly until steaming hot before eating, and use within 3 to 4 days. Always handle hot casserole dishes carefully and place them on a heat-safe surface to avoid burns or cracks in the dish.
