There’s something incredibly irresistible about the creamy, tangy magic of this Baked Feta Tomato Pasta Recipe. Roasting the feta alongside bursting cherry tomatoes creates a luscious sauce that’s both simple and spectacular – trust me, it’s a total game-changer for busy weeknights or casual dinner parties.
Jump to:
Why You'll Love This Recipe
I first stumbled on this style of baked feta pasta not too long ago, and it quickly became one of those “go-to” dishes for its comfort and ease. Here’s why I can’t get enough of it and why you’re going to feel the same way.
- Effortless flavor explosion: The slow roast melds creamy feta and sweet tomatoes into a sauce that tastes way fancier than the effort it takes.
- Super versatile: You can swap pastas, add proteins, or toss in your favorite herbs to keep it fresh every time.
- Perfect for weeknights: Minimal hands-on time means you can have a wholesome, comforting meal without the stress.
- Incredibly crowd-pleasing: Whether it’s a family dinner or casual gathering, everyone loves that creamy, tangy finish.
Ingredients & Why They Work
Each ingredient here plays a starring role in creating that irresistible sauce and flavor profile. Choosing good-quality ingredients really makes the difference, and a few tips will help you pick the best.
- Cherry Tomatoes: Look for the sweetest, ripest ones – they burst in the oven to create an amazing natural sauce.
- Feta Cheese: Go for a creamy, brined feta made mostly from sheep’s milk for the best melt and tang balance.
- Sun-Dried Tomatoes: Optional but adds an earthy, rich depth; keep the oil for extra flavor in the sauce.
- Basil Pesto: Brings a fresh, herbal note that complements the tomatoes and cheese beautifully.
- Olive Oil & Dried Herbs: Essential for roasting; the oil keeps everything moist and the herbs bump up that Italian vibe.
- Garlic & Fresh Basil: Added after baking, these fresh aromatics brighten the sauce and add layers of flavor.
- Pasta: Medium-shaped pastas like gemelli or fusilli hold the sauce well, giving you every bite coated in creamy goodness.
Make It Your Way
I love to customize this recipe depending on the occasion. Sometimes I add a sprinkle of chili flakes if I’m craving a bit more heat, or toss in some roasted veggies to stretch it out. Don’t hesitate to make it yours!
- Variation: Once, I swapped half the feta for cream cheese to mellow out the tang – it made the sauce ultra creamy and less sharp, perfect if you’re new to feta’s boldness.
Step-by-Step: How I Make Baked Feta Tomato Pasta Recipe
Step 1: Prep and roast the tomatoes and feta
Preheat your oven to 425°F. Toss cherry tomatoes, sun-dried tomatoes, pesto, olive oil, and herbs right in your baking dish. Nestle that beautiful block of feta in the center, drizzle it with a bit more olive oil, and roast uncovered for about 35 minutes. You want the feta soft and the tomatoes bursting – that'll smell incredible and hints it’s ready.
Step 2: Cook pasta and prep fresh aromatics
While that’s baking away, cook your pasta in salted water according to the package instructions. I like to add the pasta about 10 minutes before the feta is done so everything finishes just in time. Don’t forget to reserve about a cup of that pasta water before draining—it’s gold for loosening the sauce later. Then chop your garlic and basil – these get stirred in immediately after baking.
Step 3: Combine and create the creamy sauce
When the dish comes out of the oven, stir in the garlic and basil immediately to gently cook them in the residual heat. Then press down on the feta with a spatula to break it up and stir everything together to form a creamy sauce. Toss in your cooked pasta, adding reserved pasta water little by little to get the sauce just as creamy as you like. Taste and adjust salt, pepper, or red pepper flakes. If you want to cut the tang, a touch of sugar or honey works wonders.
Top Tip
Over time, I've learned that a few small tweaks really elevate this Baked Feta Tomato Pasta Recipe from great to unforgettable.
- Choosing the Right Feta: Always go for a creamy, brined feta with a high sheep’s milk content. It melts beautifully and won’t dry out in the oven.
- Don’t Skip the Pasta Water: Adding that starchy water to the sauce helps it cling lovingly to the pasta and keeps the dish creamy without adding extra oil or cheese.
- Roast Until Tomatoes Burst: Don’t underbake! Those bursting tomatoes release their juices, creating the luscious sauce you want.
- Add Fresh Herbs Last: Stirring garlic and basil in right after baking preserves their flavor and avoids bitterness from overcooking.
How to Serve Baked Feta Tomato Pasta Recipe
Garnishes
I’m all about fresh torn basil on top—it amps the brightness and makes the dish look inviting. Sometimes I sprinkle a little extra chili flakes or drizzle with quality extra virgin olive oil right before serving for that final pop.
Side Dishes
A simple green salad with lemon vinaigrette pairs beautifully, or serve alongside some garlicky roasted broccoli. If you want more protein, grilled chicken or shrimp work perfectly to round out the meal.
Creative Ways to Present
For a dinner party, I’ve served this pasta layered in pretty bowls with edible flowers and microgreens on top—it looks stunning and adds a fresh bite. You can also bake the feta in a cast-iron skillet for a rustic vibe.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to an airtight container and keep them in the fridge for up to five days. The sauce thickens a bit but stays just as delightful.
Freezing
I personally find freezing this pasta can change the texture of the feta sauce slightly, so I prefer to enjoy it fresh or refrigerated. If you do freeze, use airtight containers and thaw overnight in the fridge.
Reheating
Reheat gently on the stove with a splash of milk or olive oil to revive the creamy texture. Microwave works too but stir every 30 seconds to avoid drying it out.
Frequently Asked Questions:
Absolutely! While medium-shaped pastas like gemelli, fusilli, or rotini hold the sauce especially well, you can use most types depending on your preference. Just keep in mind that denser pastas might require a bit more volume by weight.
The key is a creamy, brined feta made primarily from sheep’s milk, such as French or Israeli feta. This type melts into the sauce without drying out. Greek feta is also fine but tends to be tangier and less creamy.
Yes! The sauce itself is naturally gluten-free. Just swap the pasta for your favorite gluten-free option like Tinkyada, or even serve the sauce over gluten-free noodles, zoodles, or grains like rice or farro.
Store leftovers in an airtight container in the fridge for up to five days. When reheating, add a splash of milk or olive oil and reheat gently on the stove or in short intervals in the microwave, stirring often to maintain creaminess.
Final Thoughts
This Baked Feta Tomato Pasta Recipe is one of my favorite discoveries because it’s so comforting yet effortlessly elegant. It’s the kind of dish that’s great on a busy night but can easily shine on a special occasion too. I encourage you to try it out and then play around with what you love. Once you do, I bet it’ll be making frequent appearances on your table just like it does on mine.
Print
Baked Feta Tomato Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Baked Feta Pasta is a creamy, tangy, and flavorful pasta dish featuring oven-roasted feta cheese, burst cherry tomatoes, and a mix of herbs and pesto. Perfect for a comforting yet easy-to-make meal that combines Mediterranean influences with rich textures and vibrant flavors.
Ingredients
Pasta
- 8-12 ounces medium pasta like gemelli, rotini, fusilli
Cheese and Sauce
- 1 7-8 oz. block feta in brine, preferably French feta/100% sheep's milk
- ½ cup chopped sun dried tomatoes in oil (optional)
- ¼ cup basil pesto
- 2 tablespoons olive oil + more for drizzling
- 2 cloves garlic, minced
- 2-3 tablespoons chopped basil
Vegetables and Herbs
- 2 pints cherry tomatoes (20-25 ounces)
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- Salt to taste
- Pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F to prepare for baking the feta and tomatoes mixture.
- Combine Ingredients: In a baking dish, add the cherry tomatoes, sun-dried tomatoes, basil pesto, olive oil, dried oregano, dried parsley, dried thyme, red pepper flakes, salt, and pepper. Stir everything together until the tomatoes are fully coated and the mixture is well combined.
- Add Feta: Make a space in the center of the tomato mixture and place the block of feta cheese there. Drizzle the top of the feta with a little olive oil to ensure richness while baking.
- Bake: Bake the dish uncovered in the preheated oven for 35 minutes, or until the feta cheese becomes soft and the tomatoes burst, releasing their juices.
- Cook Pasta: While the feta and tomatoes bake, bring a large pot of salted water to a boil. Add the pasta 10 minutes before the baking is complete and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
- Add Garlic and Basil: Remove the baked feta and tomatoes from the oven, immediately add the minced garlic and chopped basil to the hot dish, and stir for about 30 seconds to gently cook the garlic with the residual heat.
- Make Sauce: Using a spatula, press down on the softened feta to break it apart and create a creamy sauce. Stir all the ingredients together until fully combined.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce and toss to coat evenly. Stir in reserved pasta water ¼ cup at a time until the sauce reaches your desired creamy consistency (usually about ½ cup).
- Adjust Seasoning: Taste the pasta and season with extra salt, pepper, or red pepper flakes if needed. For a less tangy flavor, optionally add a couple teaspoons of sugar or honey and stir well.
Notes
- Use a young feta packed in brine, preferably 100% sheep's milk for creaminess and best texture.
- If you prefer less tangy cheese, substitute half of the feta with cream cheese or use goat cheese, ricotta, brie, or burrata.
- Medium-shaped pastas like gemelli or fusilli work best for sauce adhesion, but almost any pasta will work.
- Adjust pasta weight depending on the density; use 12 ounces for dense pasta types and 8 ounces for less dense types.
- Choose the sweetest ripe cherry tomatoes for optimal flavor.
- If not using sun-dried tomatoes, increase olive oil by 1 tablespoon.
- For a gluten-free version, serve with gluten-free pasta or vegetable noodles like zucchini noodles.
- The sauce can also be served over rice, risotto, lentils, or vegetables for versatility.
- Leftovers store well in an airtight container in the refrigerator for up to 5 days.
- Reheat leftovers with a splash of milk or olive oil to restore creaminess, either in the microwave or on the stove.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 25 mg
Leave a Reply