Baked feta pasta

4 servings


45 minutes

total time


500g cherry tomatoes

3 tbsp extra virgin olive oil

pinch of chilli flakes

3 garlic cloves, lightly bashed

200g block of feta

350g pasta (penne, rigatoni or your favourite shape)

small bunch of basil, leaves picked


Heat the oven to 200C/180C fan/gas 6. Toss the tomatoes, oil, chilli flakes and garlic together in a medium baking dish. Roast for 15 mins, then nestle the block of feta into the middle of the dish. Season everything well and bake for a further 20-25 mins, or until the feta is turning golden and the tomatoes have softened and turned jammy.

Cook the pasta following pack instructions, then drain, reserving a mugful of the cooking water. Remove and discard the garlic cloves from the baked feta, then break up the cheese using a fork. Tip the pasta into the dish along with a splash of the reserved cooking water, and gently toss to combine with the cheese and tomatoes – the pasta should be well-coated in a creamy, cheesy sauce. Add another splash of the cooking water to loosen, if needed. Season well with black pepper, then scatter over the basil to serve.


Serving Size




Total Fat

21 g

Saturated Fat

8 g

Unsaturated Fat


Trans Fat





1.27 mg

Total Carbohydrate

69 g

Dietary Fiber

6 g

Total Sugars

7 g


20 g

4 servings


45 minutes

total time
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