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Spicy Baked Feta Pasta With Chili Oil - A Cozy, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces (225 g) feta cheese, block style (not crumbled)
  • 1 pound (450 g) cherry or grape tomatoes
  • 10–12 ounces (285–340 g) short pasta (rigatoni, fusilli, or cavatappi)
  • 4–5 cloves garlic, thinly sliced
  • 1 small red onion, thinly sliced (optional but recommended)
  • 1/4 cup extra-virgin olive oil
  • 2–3 tablespoons chili oil, plus more for serving
  • 1 teaspoon crushed red pepper flakes (optional, for extra heat)
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon smoked paprika (optional for depth)
  • Kosher salt and freshly ground black pepper
  • Fresh basil or parsley, chopped
  • Lemon zest and juice (from 1 lemon)
  • Parmesan cheese, grated (for serving)
  • Reserved pasta water

Method
 

  1. Preheat the oven: Set to 400°F (200°C). Place a rack in the middle of the oven.
  2. Prep the baking dish: In a large baking dish, add tomatoes, red onion, and garlic. Drizzle with olive oil, 2 tablespoons chili oil, oregano, smoked paprika, and a generous pinch of salt and pepper. Toss to coat.
  3. Add the feta: Nestle the block of feta in the center. Drizzle the top with a little more olive oil. If you like things extra spicy, sprinkle on the red pepper flakes.
  4. Bake until blistered: Roast for 30–35 minutes, until the tomatoes burst and the feta is soft and lightly golden around the edges.
  5. Cook the pasta: While the dish bakes, boil the pasta in salted water until al dente. Reserve 1 cup of the pasta water, then drain.
  6. Smash and stir: Once the baking dish is done, use a spoon to smash the tomatoes and feta into a creamy sauce right in the dish. Add the lemon zest and a squeeze of lemon juice. Taste and adjust salt and pepper.
  7. Toss it together: Add the cooked pasta to the baking dish and toss well, adding splashes of reserved pasta water as needed to loosen and emulsify the sauce. If you want more heat or richness, stir in another spoonful of chili oil.
  8. Finish and serve: Fold in chopped basil or parsley. Top with grated Parmesan, a crack of black pepper, and another whisper of lemon if you like. Serve hot.