Baked Tomato and Feta Pasta

Baked Tomato and Feta Pasta is a viral, flavor-packed dish that comes together with minimal effort. Juicy cherry tomatoes, creamy feta cheese, and aromatic garlic are baked until bubbly and caramelized, then mixed with cooked pasta for a rich, tangy, and satisfying meal. It’s a perfect weeknight dinner that’s both simple and elegant.

ingredients

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

cherry tomatoblock of feta cheesegarlic clovesolive oildried oreganochili flakes (optional)salt and pepperfresh basil (for garnish)pasta of your choice (penne, fusilli, or spaghetti)

directions

Preheat your oven to 400°F (200°C).

Place the cherry tomatoes and whole garlic cloves in a baking dish. Nestle the block of feta cheese in the center.

Drizzle everything generously with olive oil and sprinkle with oregano, chili flakes (if using), salt, and pepper.

Bake for 30-35 minutes, or until the tomatoes burst and the feta is golden and soft.

Meanwhile, cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain.

Remove the baking dish from the oven. Use a fork to mash and mix the roasted tomatoes, garlic, and feta into a creamy sauce.

Add the cooked pasta to the dish and stir well, adding some reserved pasta water if needed to loosen the sauce.

Garnish with fresh basil before serving.

Servings and timing

This recipe serves 4.Preparation time: 5 minutesBaking time: 30-35 minutesPasta cooking time: 10 minutesTotal time: 45 minutes

Variations

Add spinach or kale during mixing for extra greens.

Top with grilled chicken or shrimp for added protein.

Use goat cheese or ricotta instead of feta for a different flavor profile.

Swap cherry tomatoes with grape or sun-dried tomatoes for a twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat with a splash of water or milk to loosen the sauce.Avoid microwaving for too long as it may dry out the pasta.

FAQs

Can I use crumbled feta instead of a block?

Yes, but the block melts better and creates a creamier texture.

What type of pasta works best?

Short pasta like penne or fusilli holds the sauce well, but any pasta works.

Can I make it vegan?

Yes, use a vegan feta substitute and skip the dairy.

Is this recipe spicy?

Only if you add chili flakes. It’s optional and can be adjusted to taste.

Can I add other vegetables?

Absolutely—zucchini, bell peppers, or mushrooms roast well alongside the tomatoes.

Do I need to peel the garlic?

No, you can leave the skins on during baking and pop them out before mixing.

Why is my sauce too dry?

Make sure to use enough olive oil and reserve some pasta water to adjust consistency.

Can I make this gluten-free?

Yes, just use gluten-free pasta.

Can I double the recipe?

Yes, use a larger baking dish and double all ingredients accordingly.

Does this taste good cold?

It’s best served warm, but leftovers can be eaten cold as a pasta salad.

Conclusion

Baked Tomato and Feta Pasta is a crave-worthy, fuss-free recipe that’s ideal for busy nights or casual entertaining. With just a handful of ingredients and a single baking dish, you get a creamy, savory pasta dish bursting with Mediterranean flavor. Give it a try—you might find it becomes a staple in your kitchen.

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