Tomatoes: Cherry or grape tomatoes work great here. Cherry tomatoes are especially nice because they burst and turn jammy a bit faster than grape ones—and they look beautiful in the dish (too.)
Shallot: Mild and slightly sweet (shallots blend perfectly with tomatoes. No shallots? No problem! Just use about the same amount of finely chopped red onion.)
Olive Oil: Yes (1/2 cup might seem like a lot, but it’s the magic behind the sauce in this recipe. All the flavors come together in the oil.)
Feta: Go for a thick block of feta—it’s the star of the show. Make sure to drain it well and handle it gently so it holds its shape.
Thyme: Thyme adds a fresh (slightly minty, lemony note that brightens everything. You can also use oregano if that’s what you have.)
Pasta: Use short (tube-shaped pasta like macaroni or cavatappi. They’re easy to mix in the dish, and the sauce sneaks into every bite.)

Cook Mode Prevent your screen from going dark

Start by preheating your oven to 400°F (200°C). While that’s heating, prep your ingredients.

Quarter the shallot and smash the garlic cloves using the flat side of a chef’s knife. (For safety, press down with the heel of your hand.)

Place the cherry tomatoes, shallot, and garlic into a 2-quart baking dish (a 13×9″ dish works perfectly if you don’t have an oval one).
Measure out ½ cup olive oil. Set aside 1 tablespoon for later, then pour the rest over the tomato mixture. Season with salt and crushed red pepper flakes, and toss to coat everything evenly.

Place a thick block of feta cheese in the center of the dish. Drizzle it with the reserved olive oil and top with a few sprigs of fresh thyme.

Bake uncovered for 40–45 minutes, until the tomatoes burst and the juices are bubbling. The feta won’t melt like mozzarella but will become soft and creamy.

While the dish is baking, cook your short pasta (like macaroni or cavatappi) in salted boiling water until al dente. Right before draining, reserve ½ cup of pasta water and set aside.

Once the tomatoes are jammy and the feta is creamy, remove and discard the thyme sprigs. Add the cooked pasta and reserved pasta water to the baking dish.
Optional: Grate lemon zest over the top for brightness. Toss everything together until well coated.

Consistent Oven Temp: Keep the oven at 400°F throughout—no need to increase the heat.
Tomato Richness: Using more tomatoes gives you a saucier finish.
Don’t Skip Pasta Water: It helps the sauce cling to your pasta for a smoother texture.