Creamy Baked Feta Tomato Penne, One-Pan Dinner

This baked feta tomato penne is the kind of dinner that feels both effortless and indulgent. Uncooked pasta, sweet cherry tomatoes, and a whole block of feta go into one dish, then bake together until the tomatoes burst and the cheese melts into a creamy, tangy sauce.

A quick stir brings everything together into a silky, satisfying pasta that’s perfect for busy weeknights. With just a handful of ingredients and almost no hands-on time, this one-pan meal delivers big flavor with minimal cleanup.

Baked feta pasta took the internet by storm for good reason: it’s simple, stunning, and incredibly delicious. This version adds penne and a garlicky broth to the classic formula, so the pasta cooks right in the dish, absorbing all the savory liquid as it bakes.

The feta softens and turns golden on top, while the cherry tomatoes blister and release their sweet juices. When you stir it all together, the feta forms a luscious, creamy sauce that clings to every piece of pasta. It’s a complete, satisfying dinner that comes together in one dish and needs almost no attention.

Ingredients

Why this recipe works

Baking the pasta directly in the broth means the penne absorbs the garlicky liquid as it cooks, infusing every bite with flavor from the inside out. The broth also creates steam in the covered dish, which helps the pasta cook evenly and keeps it tender without needing to boil a separate pot.

The whole block of feta melts slowly in the oven, turning soft and creamy without breaking. When stirred into the tomato juices and broth, it forms a smooth, tangy sauce that coats the pasta beautifully. The cherry tomatoes burst during baking, adding pockets of sweetness that balance the salty feta.

Notes and substitutions

Use a good-quality feta sold in a block, not crumbled, because the block melts into a creamier sauce. The brine-packed feta from the refrigerated section works best.

For the broth, choose a flavorful garlic broth from the store, or make your own by simmering garlic in chicken or vegetable broth. The dried oregano adds a subtle herbiness; feel free to adjust the amount to taste.

This recipe uses a 9x13-inch baking dish, which gives enough surface area for the pasta to cook evenly. If using a deeper dish, you may need to add a few extra minutes to the baking time.

Penne works well, but any short pasta shape — rigatoni, fusilli, or shells — will hold the creamy sauce nicely. The dish is forgiving, so don’t worry if the tomatoes are slightly different sizes.

• garlic broth: Chicken or vegetable broth with 2 minced garlic cloves stirred in
• penne: Rigatoni, fusilli, or another short pasta shape
• cherry tomatoes: Grape tomatoes or small diced Roma tomatoes
• dried oregano: 1 tbsp fresh oregano, chopped, or 1/2 tsp dried thyme

Equipment

• Large rectangular baking dish (about 9x13 inches)
• Small pitcher or measuring cup
• Large serving spoon
• Oven mitts