Name: Baked Feta Tomato Pasta Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 8-12 ounces medium pasta like gemelli, rotini, fusilli; 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; 2 pints cherry tomatoes (20-25 ounces); ½ tsp dried oregano; ½ tsp dried parsley; ¼ tsp dried thyme; ¼ tsp red pepper flakes; Salt to taste; Pepper to taste

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.

The image shows a white rectangular baking dish filled with a creamy pasta bake. The pasta is twisted, lightly golden in color, and mixed with pieces of sun-dried tomatoes and green herbs, mainly fresh basil leaves scattered on top. The texture looks soft and creamy with small bits of herbs and tomato adding color contrast. A silver serving spoon is slightly dipped into the dish from the right side. The dish sits on a white marbled surface with a few fresh basil leaves scattered around. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Feta Tomato Pasta Recipe
Top Tip
How to Serve Baked Feta Tomato Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Feta Tomato Pasta Recipe

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.

The image shows a white rectangular baking dish filled with cooked short twisted pasta mixed with a red sauce and small pieces of tomato. The pasta is coated well in the sauce and sprinkled with green chopped fresh basil leaves scattered on top. A silver spoon is partially dipped into the pasta on the right side of the dish. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of medium-sized twisted fusilli pasta, a cluster of ripe red cherry tomatoes on the vine, a small white ceramic bowl filled with glossy chopped sun-dried tomatoes in oil, a small white ceramic bowl holding vibrant green basil pesto, a smooth block of creamy white feta cheese, two whole uncracked brown eggs, two peeled garlic cloves, fresh basil sprigs with bright green leaves, a small white ceramic bowl of golden olive oil, and small white ceramic bowls containing dried oregano, dried parsley, dried thyme, red pepper flakes, salt, and black pepper, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use any type of pasta for the Baked Feta Tomato Pasta Recipe?

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.

What type of feta cheese is best for this recipe?

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.

Can I make this Baked Feta Tomato Pasta Recipe gluten-free?

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.

How do I store and reheat leftovers without losing creaminess?

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.