My sister-in-law made this 4 ingredient dish for Sunday dinner and my husband has been asking for it ever since

My sister-in-law brought this simple baked feta tomato pasta to Sunday dinner one winter evening, and my husband has been asking for it ever since. It’s one of those humble, four-ingredient dishes that feels like it took all afternoon, but really just minds its own business in the oven while you set the table. The idea is simple: a block of feta bakes with sweet cherry tomatoes until everything is blistered and melty, then you stir in hot pasta and dinner is done. It’s not a traditional Midwestern casserole in the old church-supper sense, but it has that same comforting spirit—warm, creamy, and meant to be passed around the table family-style.

Serve this feta tomato pasta straight from the casserole dish with a big serving spoon, while it’s still hot and creamy. It pairs nicely with a simple green salad—leaf lettuce or romaine with a light vinaigrette—to balance the richness. Warm garlic bread or buttered dinner rolls make it feel like a proper Sunday meal, and a side of steamed green beans or roasted broccoli keeps things familiar for those who like a meat-and-two-veg plate. If you enjoy wine, a light red or a crisp white sits well beside this, but around here, a tall glass of iced tea does the job just fine.

Servings: 4

8 ounces cavatappi pasta (or other short, curly pasta)

Preheat your oven to 400°F (200°C). Place an oven rack in the center position. Lightly grease a medium casserole dish (about 2 to 3 quarts) with a little of the olive oil so the cheese and tomatoes don’t stick.

Place the block of feta cheese in the center of the casserole dish. Pour the cherry tomatoes all around the feta, filling the dish in an even layer.

Drizzle the olive oil evenly over the feta and tomatoes. Sprinkle lightly with salt and a good pinch of black pepper. (Go easy on the salt at this point—the feta is already salty.) Toss the tomatoes gently with your hands or a spoon so they’re coated in oil, keeping the feta block in the middle.

Slide the casserole dish into the preheated oven and bake, uncovered, for 30 to 35 minutes. The tomatoes should be blistered and starting to burst, and the feta will look soft and slightly golden around the edges.

While the feta and tomatoes are baking, bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to the package directions until just al dente. Reserve about 1/2 cup of the starchy pasta cooking water, then drain the pasta well.

When the feta and tomatoes are done, carefully remove the hot casserole dish from the oven and set it on a heatproof surface. Use a large spoon to mash and stir the softened feta and burst tomatoes together right in the dish until you have a creamy, chunky sauce.

Add the hot, drained cavatappi pasta directly into the casserole dish. Toss everything together gently, folding the pasta through the feta-tomato mixture until each curl of pasta is coated. If the sauce seems too thick or dry, splash in a little of the reserved pasta water, a tablespoon at a time, until it loosens up and turns silky.

Taste and adjust the seasoning with a bit more salt and pepper if needed. Let the dish sit for 3 to 5 minutes so the pasta can drink in some of the sauce. Serve warm right from the casserole dish, scooping up big, creamy spoonfuls of pasta, feta, and tomatoes.

For a little extra color and flavor, you can sprinkle in a pinch of dried oregano or dried basil when you season the feta and tomatoes, though the recipe was written to stand on just four main ingredients. If you like a bit of heat, add a small pinch of red pepper flakes before baking. Any short pasta works here—penne, rotini, or shells will all hold the sauce nicely if you don’t have cavatappi on hand. To make it heartier, stir in cooked shredded chicken or browned Italian sausage when you combine the pasta with the feta and tomatoes. If you prefer a lighter dish, use whole-wheat pasta and add a handful of fresh spinach or chopped kale to the hot pasta before mixing; the greens will wilt in the heat. For food safety, always refrigerate leftovers within 2 hours of baking, storing them in a shallow, covered container. Reheat leftovers thoroughly until steaming hot before eating, and use within 3 to 4 days. When working with hot casserole dishes, use thick oven mitts and place the dish on a stable, heatproof surface to avoid burns or spills.