Pin It I stumbled across this version on a Tuesday night when I had leftover feta and a pint of cherry tomatoes begging to be used. The original baked feta pasta had its moment, but I wanted something with more edge. I drizzled honey over the hot dish on a whim, and the way it melted into the tomatoes and feta changed everything. Now it's the version I crave when I need comfort with a little heat.
The first time I made this for friends, someone said it tasted like summer and winter at the same time. The tomatoes were bright and juicy, but the honey and pepper flakes gave it warmth. We ate it straight from the baking dish with crusty bread on the side. Nobody wanted to stop until it was gone.
Ingredients
- Block feta cheese: Use a whole block, not crumbled, so it softens and becomes creamy in the center while the edges get golden.
- Cherry tomatoes: They burst in the oven and release their juices, which mix with the olive oil to form the base of the sauce.
- Garlic: Chop it finely so it roasts evenly and sweetens without burning.
- Short pasta: Penne, fusilli, or rigatoni work best because their shapes catch the creamy sauce in every bite.
- Extra-virgin olive oil: This adds richness and helps the tomatoes caramelize beautifully.
- Dried oregano: It brings a Mediterranean warmth that complements the feta without overpowering it.
- Red pepper flakes: They add gentle heat that balances the sweetness of the honey.
- Honey: Drizzle it over the hot feta and tomatoes so it melts into the sauce and adds a subtle floral sweetness.
- Lemon zest: A little brightness at the end lifts the whole dish and cuts through the richness.
- Fresh basil: Tear it roughly and scatter it on top for a burst of freshness and color.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F). Gather your tomatoes, garlic, and feta so everything's ready to go into the dish at once.
- Arrange the tomatoes:
- Toss the cherry tomatoes in a baking dish with garlic, olive oil, salt, pepper, oregano, and half the red pepper flakes. Spread them out so they roast evenly.
- Nestle the feta:
- Place the feta block right in the center of the tomatoes. Drizzle it with olive oil and sprinkle the remaining pepper flakes on top.
- Bake until golden:
- Roast for 25 to 30 minutes until the tomatoes have burst and the feta is soft with golden edges. The smell will fill your kitchen.
- Cook the pasta:
- While everything bakes, cook your pasta in well-salted water according to the package directions. Reserve half a cup of pasta water before draining.
- Add honey and zest:
- Pull the dish from the oven and immediately drizzle honey over the feta and tomatoes, then scatter lemon zest across the top. The heat will melt the honey into the sauce.
- Stir and toss:
- Use a spoon to mash and stir everything together until it becomes a creamy sauce. Add the cooked pasta and toss, adding reserved pasta water a little at a time until the sauce coats every piece.
- Serve hot:
- Transfer to bowls and garnish with torn basil and extra chili flakes. Serve right away while it's still hot and creamy.
Pin It There's something about pulling this dish out of the oven and watching everyone lean in when you drizzle the honey. It's the moment the kitchen smells like roasted garlic and caramelized tomatoes, and you know dinner is about to be good. It's become the meal I make when I want something easy but special.
Adjusting the Heat
If you like things spicy, use hot honey or double the red pepper flakes. If you're cooking for kids or anyone sensitive to heat, cut the chili in half and let people add their own at the table. I've learned that a little dish of extra flakes on the side keeps everyone happy.
Swaps and Substitutions
Goat cheese works beautifully in place of feta if you want something tangier and creamier. Gluten-free pasta holds up well here, just cook it al dente so it doesn't get mushy when you toss it with the sauce. I've also used whole wheat pasta when I wanted something heartier, and it worked perfectly.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of water or olive oil to bring back the creaminess. The sauce thickens as it sits, so don't be afraid to loosen it up.
- Store in a sealed container to keep the pasta from drying out.
- Reheat on low heat and add a little pasta water or olive oil to refresh the sauce.
- This dish is best enjoyed fresh, but leftovers still taste great the next day.
Pin It This is the kind of recipe that makes weeknight cooking feel effortless and exciting at the same time. I hope it becomes a favorite in your kitchen the way it has in mine.
Questions & Answers
- → How do I prevent the feta from drying out when baking?
Place feta in the center of juicy cherry tomatoes and drizzle with olive oil before baking. This helps keep it creamy and moist.
- → Can I make this dish spicier?
Yes, use hot honey or add extra red pepper flakes to increase the heat according to your taste.
- → What pasta types work best with this dish?
Short pasta shapes like penne, fusilli, or rigatoni hold the creamy sauce well and complement the baked ingredients nicely.
- → Is it possible to substitute the feta cheese?
Goat cheese can be used as a tangier alternative, adding a slightly different creamy texture and flavor profile.
- → How can I make this dish gluten-free?
Simply swap regular pasta for gluten-free varieties while following the same cooking instructions.