This Baked Feta Pasta combines creamy, oven-roasted feta cheese with juicy cherry tomatoes, garlic, olive oil, and fresh basil for an incredibly flavorful pasta dinner. Made with just a handful of ingredients, this easy recipe transforms simple pantry staples into a rich, tangy tomato and feta sauce with very little hands-on preparation. It’s an excellent choice for busy weeknights when you want something comforting without spending hours in the kitchen.
The magic happens in the oven. A whole block of Greek feta cheese is placed in the center of a baking dish, surrounded by cherry or grape tomatoes, and drizzled with extra-virgin olive oil. Garlic, crushed red pepper flakes, salt, and black pepper add savory depth and a gentle kick. As everything bakes at 400°F, the tomatoes soften and burst while the feta becomes warm and creamy.
Once the cheese and tomatoes are roasted, they’re mashed together to create a flavorful sauce that coats the pasta beautifully. A sturdy ceramic baking dish is especially useful for roasting the feta and tomatoes and mixing everything together afterward.
Short pasta shapes such as rigatoni, penne, fusilli, or campanelle work particularly well because their ridges and curves catch the creamy tomato sauce. Reserve a little pasta cooking water before draining; its starch helps loosen the sauce and gives it a silky consistency.
Finish your homemade baked feta pasta with fresh basil for a burst of herbal freshness. The combination of sweet roasted tomatoes, salty feta, tender pasta, and aromatic garlic creates a satisfying balance of flavors.
Serve this easy feta pasta with crusty bread or a fresh green salad for a complete meal. With approximately 10 minutes of preparation and 35 minutes of cooking, it’s a convenient, flavorful dinner that feels special without requiring complicated techniques.
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Baked Feta Pasta
- Total Time: :45
- Yield: 4 1x
Ingredients
- 2 pints (17 1/2 ounces / 500 grams) cherry or grape tomatoes
- 4 cloves garlic, minced
- 1/2 cup extra-virgin olive oil, divided
- Kosher salt
- 1 block (7 ounces / 200 grams) Greek feta cheese
- 1/2 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 12 ounces medium-length dried pasta, such as campanelle, rigatoni, penne or fusilli
- Fresh basil leaves and Lemon Zest, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Place the block of feta cheese in the center of a baking dish and surround it with cherry tomatoes.
- Drizzle olive oil over the feta and tomatoes, then sprinkle minced garlic, red pepper flakes, salt, and pepper.
- Bake in the oven for 30 minutes or until the tomatoes burst and the feta is soft and golden.
- Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Remove the baking dish from the oven. Using a fork, mash the feta and burst the tomatoes, stirring to combine.
- Add the cooked pasta to the baking dish, tossing everything together. If needed, add reserved pasta water to reach the desired consistency.
- Stir in the fresh basil and lemon zest, then serve warm.
Notes
Tips for Creamy Baked Feta Pasta: Use a block of Greek feta rather than pre-crumbled feta for the best creamy texture. If the sauce seems too thick after mixing in the pasta, add reserved warm pasta water a tablespoon at a time until it coats the noodles evenly. Short pasta shapes such as rigatoni, penne, or fusilli work especially well because they hold the sauce.
Storage and Reheating: Refrigerate leftover baked feta pasta in an airtight container for up to 3–4 days. Reheat gently in a skillet or microwave with a splash of water to loosen the sauce. Stir occasionally until heated throughout. For the best texture, enjoy this dish fresh or refrigerated rather than frozen.
- Prep Time: :10
- Cook Time: :35
- Category: Entree
- Method: Baked