Baked Feta Pasta with Cherry Tomatoes is a simple, creamy, and flavor-packed dish that comes together in the oven with minimal effort. I roast a block of feta with cherry tomatoes until it’s melty and caramelized, then stir everything together with cooked pasta for a rich, tangy, and totally satisfying meal.
Why You’ll Love This Recipe
I love this recipe because it’s so hands-off and delivers big flavor with just a few ingredients. The oven does most of the work, and the creamy feta-tomato sauce that forms is perfectly balanced—savory, salty, and slightly sweet. It’s one of those meals I turn to when I want something comforting but still fresh and vibrant. Plus, it’s endlessly customizable with herbs, proteins, or extra veggies.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Block of feta cheese
- Cherry tomatoes
- Olive oil
- Garlic cloves
- Dried oregano or Italian seasoning
- Red pepper flakes (optional for heat)
- Salt and black pepper
- Pasta (penne, rotini, or your favorite shape)
- Fresh basil (for garnish)
directions
- I preheat the oven to 400°F.
- In a baking dish, I add the cherry tomatoes, garlic, olive oil, herbs, red pepper flakes, salt, and pepper. I place the block of feta in the center and drizzle it with a bit more olive oil.
- I roast everything for about 30–35 minutes, until the tomatoes are bursting and the feta is golden and soft.
- While that bakes, I cook the pasta according to the package instructions and reserve a bit of pasta water.
- Once the feta and tomatoes are ready, I mash them together in the baking dish to create a creamy sauce.
- I add the drained pasta to the dish and toss everything together, adding a splash of pasta water if needed to loosen the sauce.
- I finish it off with fresh basil and serve warm.
Servings and timing
This recipe serves about 4 people and takes roughly 40 minutes total—10 minutes to prep and 30 minutes to bake. It’s perfect for a weeknight dinner or casual weekend meal.
Variations
Sometimes I add spinach or kale to the pasta for extra greens, or I toss in cooked chicken, shrimp, or white beans for protein. I’ve also used roasted red peppers or sun-dried tomatoes to mix things up. For a spicy twist, I add more red pepper flakes or a spoonful of chili oil before serving. And if I want a lighter version, I swap in whole wheat or chickpea pasta.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or broth and warm it on the stovetop or in the microwave until creamy again. The flavors actually deepen after a day, so it’s great for next-day lunches.
FAQs
Can I use crumbled feta instead of a block?
Yes, but a block of feta melts more evenly and gives a creamier texture. If I only have crumbled, I still use it—it just might be slightly less smooth.
What type of pasta works best?
I usually go with short pasta like penne, rotini, or rigatoni because they hold the sauce well, but any shape works.
Can I make this dish dairy-free?
I haven’t found a dairy-free feta that melts quite the same, but I’ve tried it with vegan feta alternatives and it still turns out tasty—just with a different texture.
Should I peel the tomatoes?
Nope—I leave them whole. They roast beautifully and burst to release their juices, adding depth to the sauce.
How do I make the sauce creamier?
If I want it extra creamy, I sometimes stir in a little cream or a dollop of Greek yogurt when mixing everything together.
Conclusion
Baked Feta Pasta with Cherry Tomatoes is one of those brilliant recipes that looks fancy but couldn’t be easier to make. The creamy, tangy feta and roasted tomato combo is always a hit, and I love how customizable it is. Whether I’m making it for myself or feeding a crowd, it’s a reliable go-to that never disappoints.
Print
Baked Feta Pasta with Cherry Tomatoes
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: Mediterranean-Inspired / Italian-Inspired
- Diet: Vegetarian
Description
This Baked Feta Pasta with Cherry Tomatoes is a creamy, tangy, and ultra-satisfying dish that practically cooks itself. A block of feta cheese is roasted with juicy cherry tomatoes, garlic, and herbs until caramelized, then mashed into a velvety sauce and tossed with pasta. Perfect for busy weeknights, this viral-inspired pasta is easy, customizable, and packed with flavor.
Ingredients
- 1 block feta cheese (about 8 oz)
- 2 pints cherry tomatoes
- 3–4 garlic cloves, peeled and left whole
- 1/4 cup olive oil
- 1 tsp dried oregano or Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 10–12 oz pasta (penne, rotini, or preferred shape)
- Fresh basil, chopped (for garnish)
- Optional: reserved pasta water (to loosen sauce)
Instructions
- Preheat oven to 400°F (200°C).
- In a baking dish, add cherry tomatoes, garlic, olive oil, herbs, red pepper flakes, salt, and pepper. Mix to coat.
- Place the block of feta in the center and drizzle with a bit more olive oil.
- Bake for 30–35 minutes, until the tomatoes burst and feta is golden and softened.
- Meanwhile, cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
- Mash the roasted feta and tomatoes into a creamy sauce in the baking dish.
- Add pasta and toss to coat, adding reserved pasta water a splash at a time if needed.
- Top with fresh basil and serve warm.
Notes
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Crumbled feta can be used in place of a block, but the texture may be slightly less creamy.
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Add spinach, kale, or arugula for extra greens.
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Stir in cooked chicken, shrimp, or white beans for added protein.
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Store leftovers in the fridge for up to 3 days and reheat with a splash of broth or water.
