Why You’ll Love This Recipe

Requires very few ingredients, yet delivers big flavor.
Little hands‑on time—mostly baking.
The roasted tomatoes impart sweetness and depth; the feta adds creaminess and tang.
Versatile—easy to adapt to what you have on hand (vegetables, herbs, type of pasta).
Feels fancy but is totally doable even on a weeknight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Feta cheese (a block)
Cherry or grape tomatoes
Olive oil
Garlic (fresh)
Fresh basil (or other fresh herbs)
Pasta of your choice
Salt and black pepper
Optional: red pepper flakes or chili for heat; lemon zest or juice; more vegetables (spinach, bell pepper, onion)

Directions

Preheat your oven to ~ 200°C (≈ 400°F).
Place cherry tomatoes in an oven‑safe dish. Drizzle with olive oil, season with salt and pepper (and optional red pepper flakes), toss.
Make a space in the centre, and place the block of feta cheese. Drizzle more olive oil over the feta.
Bake until tomatoes are bursting and feta is soft and lightly golden—usually ~ 30‑40 minutes.
Meanwhile, cook pasta in well‑salted boiling water until al dente. Reserve some pasta cooking water before draining.
Once the baked tomatoes and feta are ready, mash them together gently—tomatoes will burst and combine with feta to form a sauce.
Toss the cooked pasta into the dish with the sauce. If needed, use some of the reserved pasta water to loosen sauce to desired consistency. Stir in fresh herbs (basil etc.).
Serve warm.

Servings and timing

Servings: Approximately 4‑6 people (depends on portion size and how many extras you add)
Prep time: ~ 10‑15 minutes
Cook (oven + pasta): ~ 35‑45 minutes
Total time: ~ 50‑60 minutes

Storage/Reheating

Storage: Let leftovers cool, then store in an airtight container. Keeps about 3‑4 days in the fridge.
Reheating: Warm gently on stove over low heat, adding a splash of water or milk/cream to revive creaminess. Alternatively, microwave in small portions, stirring halfway.

FAQs

What kind of feta cheese should I use?

Use a block‑style feta rather than crumbled; richer, creamier feta (e.g. made with sheep or goat milk) melts more smoothly and gives a better sauce.

Can I use crumbled feta if that’s all I have?

Yes, though texture may differ. Crumbled feta tends to be drier and less cohesive when baked and mashed. It will still work in a pinch.

What pasta shape works best?

Any shape works. Short pasta like penne, rigatoni, fusilli or something with ridges or curves is ideal because the sauce clings well.

Can I add vegetables or protein?

Absolutely. Spinach, bell pepper, onion, or zucchini go well. Cooked chicken, sausage, or chickpeas are also good additions. Add these toward the end or bake them if they can take time.

How spicy is this by default?

In its basic form, it’s not very spicy—just tangy, savory, creamy, slightly sweet (from tomatoes). If you like heat, add chili flakes or a dash of hot sauce.

Can I use canned tomatoes instead of fresh cherry tomatoes?

You can, but taste and texture will differ. Canned tomatoes are more watery and won’t burst in the same way. Roasting fresh gives more flavour.

What if my cheese or sauce is too dry?

Use reserved pasta water (a few tablespoons) to loosen the sauce. Olive oil also helps.

Is this dish suitable for vegetarians?

Yes, as long as the feta (and any optional additions) are vegetarian‑friendly.

Can I make this gluten‑free?

Yes—use gluten‑free pasta. For best results, follow package cooking times.

Can I freeze leftovers?

It’s not ideal to freeze pasta with tomato & cheese sauce, as texture may degrade (cheese can become grainy, pasta can become mushy). If you do, freeze in an airtight container; when reheating, add moisture to restore texture.

Conclusion

Baked Feta Pasta is a modern classic for a reason: the way simple ingredients come together produces something greater than the sum of its parts. With bright roasted tomatoes, melty tangy feta, and pasta that soaks up the flavour, it satisfies both comfort food cravings and flavour lovers. Give it a try—you’ll likely find it becomes a go‑to recipe in your kitchen.

Baked Feta Pasta

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Baked Feta Pasta is a viral one-dish meal where a block of feta cheese and cherry tomatoes roast together to form a creamy, savory sauce that’s tossed with your favorite pasta. It’s simple, flavorful, and ready with minimal effort.

Author: Laura
Prep Time: 10–15 minutes
Cook Time: 35–45 minutes
Total Time: 50–60 minutes
Yield: 4 to 6 servings
Category: Main Course
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Preheat oven to 200°C (400°F).
Place cherry tomatoes in an oven-safe baking dish. Drizzle with olive oil, season with salt, pepper, and optional chili flakes, then toss to coat.
Make a space in the center of the tomatoes and place the block of feta cheese. Drizzle a little more olive oil on top of the feta.
Bake for 30–40 minutes, until tomatoes have burst and feta is soft and lightly golden.
While baking, cook pasta in salted boiling water until al dente. Reserve about 1/2 cup of the pasta water before draining.
Once baked, mash the feta and tomatoes together gently to create a creamy sauce.
Add cooked pasta to the dish and toss to combine, using reserved pasta water as needed to loosen the sauce.
Stir in fresh basil or other herbs, and serve warm.

Notes

Use block-style feta for best texture; crumbled feta is drier and less creamy.
Add in extras like spinach or cooked chicken for variety.
Reserve pasta water to adjust sauce consistency if needed.
Can be made vegetarian with vegetarian-friendly feta.

Nutrition

Serving Size: 1.5 cups
Calories: 520
Sugar: 5g
Sodium: 780mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 15g
Cholesterol: 40mg