Why You’ll Love This Recipe

This Baked Feta Pasta with Roasted Tomatoes is a deliciously creamy and savory pasta dish that’s simple yet packed with flavor. The feta cheese melts into a luscious sauce when baked, infusing the roasted tomatoes and garlic with a rich, tangy depth. The roasted vegetables add sweetness and the olive oil makes everything come together in a smooth, silky sauce. It’s the kind of dish that you’ll want to make over and over again—perfect for any night of the week, whether it’s a quick dinner for one or a meal for a group. The addition of fresh herbs like basil or parsley, and even arugula or spinach, make this meal even more vibrant and nutritious.

Ingredients

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

8 oz feta cheese (full-fat is best)
16 oz cherry tomatoes (the sweeter, the better)
1/2 yellow onion, chopped
5-6 garlic cloves, minced
1/2 cup olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp red pepper flakes (for heat)
1/2 tsp coarsely ground black pepper
8 – 16 oz pasta of choice (use less pasta for more creamy sauce)
1/4 cup chopped basil or chopped parsley
Optional: Arugula or spinach for added flavor

Directions

Bake the Feta & Tomatoes:

Preheat the oven to 465°F (240°C), placing the baking rack in the middle.
In a 7″x10″ baking dish (or similar size), toss together the cherry tomatoes, chopped onion, minced garlic, dried basil, oregano, red pepper flakes, and black pepper with most of the olive oil (reserve about 1-2 tablespoons for later).
Place the block of feta cheese in the center of the dish and drizzle the remaining olive oil over the cheese.
Bake uncovered for 25-35 minutes, or until the tomatoes are golden brown and soft, and the feta cheese is melted and bubbly. If the tomatoes start to brown too quickly, reduce the oven temperature slightly.

Cook the Pasta:

While the feta and tomatoes are baking, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente.
Reserve about 1 cup of pasta water before draining the pasta.

Combine Baked Feta with Pasta:

Once the feta and tomatoes are roasted, use a fork or spoon to mash the feta and tomatoes together until smooth and creamy.
Add the drained pasta to the baking dish and toss everything together until the pasta is well coated in the sauce. If the sauce seems too thick, add some reserved pasta water to achieve the desired consistency.
Stir in the chopped parsley or basil for a fresh, herbaceous finish.

Optional Additions:

For extra flavor and nutrition, toss in some arugula or spinach with the pasta just before serving.

Servings and Timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Variations

Spicy: Add more red pepper flakes or a dash of hot sauce for an extra kick.
Vegetarian Protein: Add some grilled chicken or roasted chickpeas for extra protein.
Different Pasta: Use any pasta shape you prefer, from spaghetti to penne, or even gluten-free pasta.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, place the pasta in the microwave or on the stovetop. If the sauce has thickened, add a splash of water or more olive oil to loosen it up.

FAQs

Can I use a different type of cheese instead of feta?

Yes, you can try goat cheese or ricotta, though the flavor profile will be slightly different. Feta provides a tangy, creamy base that works best with this recipe.

Can I use a different type of pasta?

Absolutely! You can use any pasta you like, such as penne, farfalle, or fusilli. The type of pasta is flexible as long as it’s your favorite.

Can I make this recipe dairy-free?

To make this dish dairy-free, you can substitute the feta with a dairy-free cheese alternative, like cashew cheese, or simply omit the cheese for a tomato-based pasta with a flavorful, herby sauce.

How can I make this recipe spicier?

If you like spice, add extra red pepper flakes, or mix in some finely chopped fresh chili peppers or a drizzle of hot sauce when serving.

Can I prepare the tomatoes and feta ahead of time?

Yes, you can prep the tomatoes, onion, and garlic, and store them in the fridge. Just add the feta and olive oil when you’re ready to bake.

Can I add vegetables to this pasta?

Absolutely! Roasted zucchini, bell peppers, or mushrooms would work beautifully. Just add them to the baking dish with the tomatoes for extra flavor and nutrition.

How do I know when the feta and tomatoes are done?

The feta should be melted and creamy, and the tomatoes should be golden and softened. If you like a bit of crisp on the tomatoes, let them roast a little longer.

Can I freeze the leftovers?

Yes, you can freeze leftovers for up to 3 months. To reheat, let them thaw in the fridge overnight and reheat gently on the stovetop.

What pasta shapes work best with this recipe?

Any pasta shape works, but long pasta like spaghetti or linguine tends to absorb the sauce well. Short pasta like penne or rigatoni also works great and holds the sauce in its tubes.

Can I skip the onion?

Yes, if you’re not a fan of onions, you can skip them or substitute with shallots or leeks for a milder flavor.

Conclusion

Baked Feta Pasta with Roasted Tomatoes is a quick, easy, and utterly delicious dish that’s perfect for a weeknight meal. The creamy feta sauce, roasted tomatoes, and aromatic garlic create a rich, satisfying pasta that everyone will love. With just a few simple ingredients and minimal effort, you can have a flavorful, comforting dinner on the table in under 40 minutes. This recipe is sure to become a regular part of your dinner rotation!

Baked Feta Pasta with Roasted Tomatoes

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Baked Feta Pasta with Roasted Tomatoes is a creamy, flavorful dish made by roasting feta cheese with tomatoes and garlic, then mixing it with pasta. It’s easy to make and perfect for a weeknight meal.

Author: Amy
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Dinner
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Preheat the oven to 465°F (240°C), placing the baking rack in the middle.
In a 7″x10″ baking dish, toss together the cherry tomatoes, chopped onion, minced garlic, dried basil, oregano, red pepper flakes, and black pepper with most of the olive oil (reserve 1-2 tablespoons for later). Place the block of feta cheese in the center of the dish and drizzle the remaining olive oil over the cheese.
Bake uncovered for 25-35 minutes, or until the tomatoes are golden brown and soft, and the feta cheese is melted and bubbly. Reduce oven temperature slightly if tomatoes brown too quickly.
While the feta and tomatoes are baking, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
Once the feta and tomatoes are roasted, mash them together with a fork or spoon until smooth and creamy.
Add the drained pasta to the baking dish and toss everything together until well coated. If the sauce is too thick, add some reserved pasta water to adjust the consistency.
Stir in the chopped basil or parsley for a fresh finish. Optional: Toss in arugula or spinach before serving for extra flavor.

Notes

For a spicier version, increase the red pepper flakes or add hot sauce to taste.

Add grilled chicken or roasted chickpeas for extra protein.

Feel free to use any pasta shape you prefer, such as spaghetti, penne, or gluten-free pasta.

This dish can be made dairy-free by substituting feta with a dairy-free cheese alternative or omitting it entirely.

You can prepare the tomatoes, onion, and garlic ahead of time and store them in the fridge until you’re ready to bake.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 500mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 12g
Cholesterol: 30mg