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Mediterranean Baked Feta Pasta with Olives

This Mediterranean Baked Feta Pasta with Olives is a creamy, tangy, and effortless one-pan dish bursting with vibrant Mediterranean flavors.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Baked, Easy, Pasta, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 12 oz pasta penne, fusilli, or any short pasta works beautifully
  • 8 oz feta cheese block form is best for baking
  • 1 cup cherry tomatoes halved
  • 1/2 cup kalamata olives pitted and sliced
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes optional, for a little heat
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves for garnish

Instructions

  • Preheat your oven to 400°F (200°C). In your baking dish, place the block of feta cheese in the center. Surround it with the halved cherry tomatoes and sliced kalamata olives. Sprinkle the minced garlic, dried oregano, red pepper flakes (if using), salt, and pepper evenly over the top. Drizzle everything generously with the extra virgin olive oil.
  • Pop the baking dish into the oven and bake for about 30 minutes. During this time, the tomatoes will soften and burst, releasing their juices, while the feta will become creamy and slightly golden on top.
  • While the feta and tomatoes bake, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta, reserving about ½ cup of the pasta water for later use.
  • Once the baked feta and tomatoes are done, remove the dish from the oven. Using a fork or spoon, mash and stir the cheese and tomatoes together to create a creamy sauce. Add the drained pasta directly into the baking dish and toss everything together. If the sauce feels too thick, stir in a splash of the reserved pasta water until you reach your desired consistency.
  • Finish off your Mediterranean Baked Feta Pasta with Olives with a handful of fresh basil leaves for a pop of color and freshness. Serve immediately while warm and enjoy.

Equipment

  • Baking Dish
  • Large Pot
  • Colander
  • Wooden spoon or spatula
  • Knife and cutting board

Notes

  • Use block feta cheese for a creamier, better sauce texture instead of pre-crumbled feta.
  • Reserve some pasta water to adjust the sauce consistency as needed.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
  • Substitute ingredients like olives, tomatoes, or cheese as needed for availability or dietary preferences.
  • Do not overcook pasta; it should be al dente to avoid becoming mushy when mixed with the sauce.