Sun-Dried Tomato Baked Feta Pasta
A richer baked feta pasta variant using cherry tomatoes plus oil-packed sun-dried tomatoes for deeper umami. Same viral roast-and-mash method, bigger Mediterranean flavor—perfect when you want the TikTok classic with a spin.
đź›’Ingredients
- 1 (8-ounce) block feta cheese
- 1 1/2 pints cherry tomatoes
- 1/2 cup oil-packed sun-dried tomatoes, roughly chopped (reserve 2 tablespoons of their oil)
- 1/4 cup olive oil (plus reserved sun-dried tomato oil)
- 4 garlic cloves, smashed
- 1 teaspoon Italian seasoning
- 12 ounces penne or fusilli
- 2 cups fresh baby spinach
- Salt, black pepper, fresh basil
- Optional: 1/4 cup grated Parmesan
🔧Kitchen Tools Needed
- Baking dish
- Large pot
- Colander
- Fork
- Mixing spoon
đź“ťInstructions
- 1
Preheat oven to 400°F. In a baking dish, combine cherry tomatoes, sun-dried tomatoes, olive oil, reserved oil, garlic, Italian seasoning, salt, and pepper. Place feta in the center.
- 2
Bake 30–35 minutes until tomatoes collapse and feta softens.
- 3
Cook pasta in salted boiling water to al dente; reserve 1/2 cup pasta water and drain.
- 4
Mash the hot feta-tomato mixture into a sauce. Stir in spinach until wilted, then toss with pasta and pasta water as needed.
- 5
Finish with basil and Parmesan. Serve immediately.
- 6
Store leftovers refrigerated up to 3 days; reheat with a splash of water or broth.
🥗Nutrition Information
⚡Calories per serving: 590
🏷️Recipe Tags
âť“Frequently Asked Questions
Dry or oil-packed sun-dried tomatoes?
Oil-packed blend better into the sauce. If using dry, soak in hot water 10 minutes and add extra olive oil.
Can I skip spinach?
Yes—or swap kale (stir in for 1–2 minutes so it softens).
Make it high-protein?
Add cooked chicken breast or white beans when tossing the pasta.
Gluten-free option?
Use gluten-free short pasta and check feta labels.
Oven temperature?
400°F is the sweet spot for bursting tomatoes without burning the feta.
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