If you were anywhere near the internet a few years ago, you’ll probably remember the viral baked feta pasta. A block of feta, a tray of tomatoes, a glug of olive oil and suddenly the whole world was making pasta.
It’s easy to see why it took off. When the feta melts into the roasted tomatoes it creates a creamy, salty sauce with almost no effort.
This version keeps that same clever idea but gives it a very welcome upgrade: chorizo.
As the chorizo roasts it releases all those smoky paprika oils into the tray, which mix with the softened feta and bursting tomatoes to create a sauce that’s deeper, smokier and much more savoury than the original.
If you’ve tried my fennel and feta linguine, that recipe is all about fresh, light flavours (plus it’s vegetarian). This one goes in the opposite direction — rich, smoky and deeply comforting.
Five ingredients. About 25 minutes. Exactly the sort of dinner that saves the day on a busy weeknight. And if you love easy pasta recipes, check out my full collection here.
Why You’ll Love This Baked Feta Pasta
There are lots of reasons this recipe earns a place in the regular dinner rotation.
- It’s incredibly easy – Everything cooks together in one tray while the pasta boils.
- Only five ingredients – Which means it’s perfect for those evenings when the fridge is looking a bit bare.
- Big flavour with minimal effort – Chorizo and feta are both very bold ingredients, so the sauce practically makes itself.
- Weeknight-friendly – Dinner on the table in about 25 minutes.
Ingredients
One of the nicest things about this recipe is how short the ingredient list is.
- Feta – Use a block of feta rather than pre-crumbled. When it bakes it softens and melts into the sauce.
- Chorizo – Cooking chorizo works best here. As it roasts it releases all those smoky paprika oils which flavour the entire dish.
- Cherry or plum tomatoes – The tomatoes burst in the oven and mix with the feta to form the base of the sauce.
- Olive oil – Just enough to help everything roast nicely. You could use vegetable oil.
- Pasta – Penne or spirali work particularly well because the sauce clings to the ridges, but any short pasta shape will do.
How to Make Baked Feta Pasta with Chorizo
This is one of those recipes where the oven does most of the work.
1. Prepare the tray
Place the feta, sliced chorizo and tomatoes on a baking tray. Drizzle with the olive oil.
Bake in the oven at 180°C for about 20–25 minutes, until the feta is soft and the tomatoes have started to burst.
2. Cook the pasta
While the feta is baking, cook the pasta according to the packet instructions.
Before draining, reserve about a cup of the pasta cooking water.
3. Bring everything together
Return the drained pasta to the pan with the reserved cooking water.
Add the baked feta, chorizo and tomatoes, then stir everything together until the feta melts into a creamy sauce.
Serve immediately.
Tips for the Best Baked Feta Pasta
A couple of small tips make a big difference here.
- Use good quality feta – The better the feta, the creamier and more flavourful the sauce will be.
- Don’t skip the pasta water – The starchy pasta water helps loosen the sauce and makes everything silky rather than dry.
- Slice the chorizo fairly thickly – Around 1cm is ideal so it stays juicy after roasting and doesn’t burn while the other ingredients are cooking.
Baked Feta Pasta with Chorizo
Equipment
- Large baking tray or roasting dish
- Large saucepan (for the pasta)
- Colander
- Sharp knife
- Chopping board
- Wooden spoon or spatula
Ingredients
- 200 g feta block
- 225 g chorizo ring sliced into ~1 cm pieces
- 200 g cherry or plum tomatoes
- 1 tbsp olive oil
- 400 g pasta such as penne
Instructions
- Preheat the oven to 180°C.
- Place the feta in the centre of a large baking tray. Scatter the sliced chorizo and tomatoes around it, then drizzle everything with the olive oil.
- Bake for 20–25 minutes until the feta is soft and the tomatoes have burst.
- Meanwhile, cook the pasta according to the packet instructions. Before draining, reserve about 1 cup of the pasta cooking water.
- Drain the pasta and return it to the pan with the reserved cooking water.
- Add the baked feta, chorizo and tomatoes to the pasta and stir everything together until the feta melts into a creamy sauce.
- Serve immediately.
Notes
Taste before adding salt. Both feta and chorizo are naturally salty.
Slice the chorizo fairly thickly (around 1 cm) so it stays juicy after roasting.
Leftovers can be reheated gently with a splash of water to loosen the sauce.
More easy pasta dinner recipes
If you enjoy easy pasta dinners like this one, you might also like to browse my collection of easy pasta recipes, where you’ll find plenty of simple meals perfect for busy weeknights.
Here are a few reader favourites to try next:
- Garlic Chilli Prawn Tagliatelle – a quick and flavourful pasta dish ready in just 15 minutes.
- Chorizo and Halloumi Pasta – bold flavours and golden fried halloumi make this a real weeknight winner.
- Mozzarella, Tomato and Basil Pasta Bake – a cosy baked pasta packed with classic Italian flavours.
- Ham and Leek Pasta – a creamy, comforting pasta that’s perfect for using up leftover ham.
Or explore all of my easy pasta dinner recipes here.