Creamy Baked Feta Tomato Penne, One-Pan Dinner Tips, FAQ & printable recipe

Tips for success

For the creamiest sauce, use a high-quality feta that’s been stored in brine. The brine helps it melt into a smooth, creamy texture rather than turning grainy.

If your feta is very salty, consider using a lower-sodium broth to balance the flavors. You can also add a splash of pasta water if the sauce seems too thick after stirring — though this recipe usually doesn’t need it.

To make this dish even more flavorful, try roasting the garlic cloves along with the feta, or adding a pinch of red pepper flakes for heat. The pasta will absorb the broth as it bakes, so don’t be tempted to add too much liquid; the sauce should be creamy but not soupy.

If you prefer a more pronounced tomato flavor, use a mix of cherry and grape tomatoes, or add a spoonful of tomato paste to the broth before pouring.

Variations

• Spicy Baked Feta Penne: Add 1/2 teaspoon of red pepper flakes to the garlic broth before pouring over the pasta. The heat balances the creamy feta and sweet tomatoes, giving the dish a gentle kick. For extra spice, serve with additional chili flakes on the side.
• Vegetable-Packed Version: Toss 1 cup of chopped zucchini or bell peppers with the cherry tomatoes before baking. The vegetables roast alongside the pasta, adding color and nutrients. You may need to add a few extra minutes of baking time to ensure the vegetables are tender.
• Herb-Infused Broth: Replace the dried oregano with 1 tablespoon of fresh chopped basil, thyme, or rosemary. Stir the fresh herbs into the broth just before pouring. The fresh herbs will perfume the entire dish as it bakes, creating a more aromatic sauce.
• Chicken and Feta Penne: Add 1 cup of shredded rotisserie chicken to the dish after baking, stirring it in with the feta. The chicken warms through in the hot sauce, adding protein and making the dish even more substantial. This is a great way to use up leftover chicken.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of broth when reheating to restore the creamy sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.

Reheat

Reheat in a saucepan over medium-low heat, adding a splash of broth or water to loosen the sauce. Stir frequently until hot and creamy.

Leftover baked feta tomato penne can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, so when reheating, add a splash of broth or water to loosen it to the desired consistency.

Reheat gently in the microwave or on the stovetop until warmed through. The pasta may absorb some liquid overnight, but it will still be delicious and creamy.

This dish is best assembled just before baking, but you can prep the ingredients ahead: measure the penne, wash and dry the cherry tomatoes, and mix the broth with oregano. Store the prepared ingredients separately in the refrigerator for up to 2 days.

When ready to bake, assemble the dish as directed and add a few extra minutes to the baking time if the ingredients are cold. The feta can also be unwrapped and kept in the fridge until needed.

Serving ideas

Serve the baked feta tomato penne hot, straight from the baking dish, with a large spoon for scooping up the creamy sauce. A simple green salad with a lemon vinaigrette makes a bright, refreshing side that balances the richness of the feta. Crusty bread or garlic toast is also wonderful for sopping up any extra sauce left in the dish.

For a more substantial meal, pair the penne with grilled chicken, shrimp, or a simple roasted vegetable medley. The pasta is hearty enough to stand alone, but it also welcomes additions like sautéed spinach, roasted zucchini, or a sprinkle of fresh basil just before serving. Keep the toppings simple so the creamy feta and tomato flavors remain the stars.

Frequently asked questions

Recipe card

Creamy Baked Feta Tomato Penne, One-Pan Dinner

Prep 10 minCook 35 minTotal 45 minServes 6

Ingredients

• 12 oz uncooked penne pasta
• 2 cups cherry tomatoes
• 2 cups garlic broth
• 1 tsp dried oregano
• 8 oz block feta cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Scoop the creamy baked feta tomato penne into bowls and serve immediately, while the sauce is still warm and silky.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

15 g

Carbohydrates

55 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.