Creamy Baked Feta Tomato Penne, One-Pan Dinner Step-by-step instructions

Before you start

Before starting, heat the oven to 400°F (200°C) and set out a large rectangular baking dish, about 9 by 13 inches. Measure the pasta, tomatoes, broth, oregano, and feta so everything is ready to assemble. No need to cook the pasta ahead — it will cook in the oven.

If using a block of feta, unwrap it and set it aside. Have a small pitcher or measuring cup ready for the broth, and a large serving spoon for stirring after baking. The dish comes together in minutes, so having the ingredients prepped makes the process smooth.

Instructions

Assemble and Start Baking

1. 1Assemble the dish
   Heat the oven to 400°F (200°C). Spread the uncooked penne and cherry tomatoes in an even layer in a large rectangular baking dish. Tuck any stray tomatoes between the pasta so they are nestled in.
   Look for The pasta and tomatoes fill the dish in a single, even layer.
   Tip Choose a dish large enough that the pasta and tomatoes sit about 2 inches deep.
2. 2Pour the broth
   In a small pitcher or measuring cup, stir the garlic broth and dried oregano together. Pour the broth evenly over the penne and tomatoes, making sure the liquid spreads throughout the dish.
   Look for The broth pools around the pasta and tomatoes, flecked with oregano.
   Tip Use a broth you enjoy drinking; its flavor concentrates as it bakes.
3. 3Add the feta
   Unwrap the block of feta and place it whole in the center of the dish, pressing it gently into the liquid so the top stays above the surface.
   Look for The feta block sits in the middle, surrounded by pasta and tomatoes.
   Tip Keep the feta in one piece so it softens and melts slowly, creating a creamy sauce.

At this point, the dish holds raw penne, cherry tomatoes, and a block of feta in the center, all surrounded by garlic broth. The oregano flecks give the liquid a golden, herby look. The pasta is dry and the tomatoes are bright and firm.

Before placing in the oven, check that the broth has spread evenly and the feta is sitting upright in the middle. This is the moment to adjust anything — add a little more broth if the pasta isn’t fully submerged, or nudge the tomatoes into an even layer.

Bake Until Bubbling

4. 4Bake until bubbling
   Transfer the dish to the oven and bake, uncovered, for 30 to 35 minutes, until the pasta is tender and the tomatoes have burst and released their juices. The feta will look golden and soft around the edges.
   Look for The sauce is bubbling around the edges, the tomatoes are wrinkled and burst, and the feta is lightly browned.
   Tip If the pasta still looks firm at 30 minutes, bake 5 minutes more; ovens vary.

After about 30 minutes, the dish should be bubbling around the edges and the tomatoes will look wrinkled and burst open. The feta will appear soft, pale golden on top, and slightly puffed. The kitchen will smell of garlic and oregano. To check doneness, carefully pull the dish out and taste a piece of pasta; it should be tender but not mushy. If the pasta is still firm, return to the oven for 5 more minutes. The broth should be mostly absorbed, leaving a saucy, juicy mixture.

Stir and Serve

5. 5Stir into sauce
   Remove the dish from the oven. Using a large serving spoon, stir everything together, breaking the feta into the tomato broth and mixing until the sauce is creamy and the pasta is fully coated.
   Look for The feta has melted into a creamy, pale sauce with red tomato streaks.
   Tip Stir gently but thoroughly, scraping the bottom to incorporate any browned bits.
6. 6Serve warm
   Scoop the creamy baked feta tomato penne into bowls and serve immediately, while the sauce is still warm and silky.
   Look for Each serving has pasta, burst tomatoes, and creamy sauce.
   Tip A final crack of black pepper or a few fresh basil leaves would be lovely, if you like.

Once baked, the dish looks rustic and inviting, with burst tomatoes and a golden feta block. When stirred, the feta breaks into creamy ribbons that turn the broth into a pale, silky sauce. The pasta is fully coated, and the tomatoes are scattered throughout. The sauce should be thick enough to cling to the spoon but still loose enough to coat the pasta nicely. Serve immediately, while the sauce is warm and the pasta is at its most tender.

Common mistakes

One common mistake is using a dish that’s too small, which can cause the broth to overflow or the pasta to cook unevenly. A 9x13-inch dish is ideal. Another pitfall is over-stirring before baking, which can break the feta too early; keep it whole until the end.

Avoid opening the oven too often, as that lets out heat and slows cooking. Finally, don’t skip the resting time after baking — letting the dish sit for a minute or two allows the sauce to settle and thicken slightly, making it easier to serve.

How to tell it’s done

The baked feta tomato penne is done when the pasta is tender but still has a slight bite, and the tomatoes have burst and released their juices. The feta should look soft and lightly golden around the edges, and the broth should be bubbling around the sides of the dish.

To check, carefully lift a piece of pasta with a spoon and taste it; it should be cooked through with no raw center. If the pasta is still firm, return the dish to the oven for 5 more minutes. The sauce will thicken slightly as it sits, so serve promptly for the creamiest texture.