Baked Feta Pasta with Tomatoes

The first time I saw baked feta pasta trending online, I rolled my eyes at yet another viral recipe. Then my sister made it during a chaotic Tuesday night dinner, and the smell of roasting tomatoes and garlic had me completely converted before I even took a bite.

Last summer I made this for my book club, and everyone stood around the baking dish with forks, eating straight from the pan while discussing the novel. Sometimes the best meals happen when you skip the formalities and embrace the mess.

Ingredients

• 12 oz dried pasta: Penne or fusilli catch the sauce beautifully, but whatever twists and turns in your drawer works perfectly
• 7 oz block feta cheese: Buy the good stuff wrapped in brine, not the crumbles in a tub, because you need that creamy integrity to hold its shape
• 2 pints cherry tomatoes: Mixed colors look gorgeous, and the sweetness intensens as they burst open in the oven
• 3 cloves garlic: Slice these thin instead of mincing so they roast alongside everything else instead of burning
• 1/4 cup extra virgin olive oil: Do not skimp here, this fat carries all the flavors and helps transform the cheese into sauce
• 1/2 tsp crushed red pepper flakes: Leave these out if you are sensitive to heat, but that tiny kick wakes everything up beautifully
• 1/2 cup fresh basil: Tear this by hand at the very end, right before serving, so the oils release into the warm pasta

Instructions

Preheat and prep:

Crank your oven to 400°F and grab a 9x13 baking dish, anything oven safe with some depth will work perfectly

Season the tomatoes:

Pile in those cherry tomatoes, drizzle with most of the olive oil, then toss with sliced garlic, red pepper flakes, salt, and black pepper until everything is glistening

Nestle the feta:

Press that block of feta right into the center of the tomatoes like you are tucking it into bed, then drizzle the remaining olive oil over the top

Bake until golden:

Slide it into the oven for 30 to 35 minutes, checking occasionally, until the tomatoes have burst and released their juices and the feta is turning golden brown on top

Cook the pasta:

While everything roasts, boil your pasta in salted water until al dente, then reserve that precious half cup of pasta water before draining

Create the sauce:

Use a fork to mash the feta into the tomatoes, stirring until you have this incredible creamy, tangy, orange tinged sauce that coats the back of your spoon

Combine everything:

Add the cooked pasta and that reserved pasta water to the baking dish, tossing until every piece is coated in that glorious sauce

Finish and serve:

Stir in the torn basil and lemon zest if you are using it, then serve immediately while the cheese is still molten and irresistible

Pin it

This recipe became my go to when I moved into my first apartment and realized I could make something that tasted restaurant quality with almost zero effort. My roommate still requests it every time she visits.

Choosing Your Feta

I have learned through many disappointing batches that the crumbled feta in plastic tubs will not give you that creamy sauce consistency you want. Look for blocks stored in brine, preferably Greek imported, and let it come to room temperature while the oven preheats for easier melting.

Tomato Variations

Cherry tomatoes are ideal because their size means they burst evenly, but I have used grape tomatoes in a pinch and they work just as well. In late summer when heirloom cherry tomatoes appear at the farmers market, the flavor difference is absolutely worth seeking them out.

Make Ahead Tips

You can assemble the tomatoes and feta in the baking dish up to a day in advance, cover it tightly, and keep it refrigerated. Let it come to room temperature before baking, or add about five minutes to your cooking time. The pasta should always be cooked fresh though, as leftovers reheat but never quite recapture that perfect texture.

• Reserve extra pasta water just in case your sauce needs loosening after sitting
• The flavors actually improve if you let it rest for ten minutes before serving
• This reheats surprisingly well for lunch the next day, though the sauce thickens considerably

Pin it

Serve this with a simple green salad and some crusty bread to soak up every last drop of that incredible sauce.

Recipe FAQs

→ Can I use different pasta shapes?

Absolutely. Penne, fusilli, rotini, and rigatoni all work beautifully. Short pasta with ridges or tubes holds the creamy sauce exceptionally well.

→ What if I can't find a block of feta?

Pre-crumbled feta works in a pinch, though blocks melt more evenly. If using crumbles, reduce baking time slightly as they'll soften faster than a solid block.

→ Can I make this dish in advance?

You can roast the feta and tomatoes up to a day ahead. Reheat gently on the stovetop while cooking fresh pasta, then combine everything just before serving for best texture.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits—add a splash of water or olive oil when reheating to restore creaminess.

→ What protein pairs well with this?

Grilled chicken, shrimp, or white fish complement the Mediterranean flavors beautifully. For a vegetarian protein boost, serve alongside chickpeas or white beans dressed with lemon.

→ Can I make this spicy?

Increase red pepper flakes to 1 teaspoon or add fresh sliced chilies before roasting. The heat balances beautifully with the creamy feta and sweet tomatoes.