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This baked feta and tomato pasta recipe is so easy to make, so creamy, and finger-licking good. A weeknight dinner staple, and everyone on your dinner table will love it.
This baked Feta pasta recipe has been viral on TikTok for years now and has been remade by millions all over the world, with many variations that add protein or vegetables. Everyone loves how simple it is to make with just a handful of ingredients, resulting in a delicious, creamy, full-of-flavor dish. You bake the tomatoes, feta, and herbs in the oven for about 30 minutes, then toss them with the cooked pasta! How easy is that?
You may also like this other baked feta pasta with shrimp that my kids loved, with the added protein.
Recipe Overview
Ingredients and substitutes
- Tomatoes: You can technically use any tomatoes, but the best kind of tomatoes to use are cherry or grape tomatoes. They are juicy, sweet, and perfect when baked.
- Garlic: Garlic adds a delicious, aromatic flavor to the pasta. Highly recommend using fresh garlic cloves instead of garlic powder.
- Oil: Olive oil is used in making this baked tomato feta pasta. Other oils like avocado oil will do just fine.
- Seasonings: You will need salt, pepper, and any other seasoning of your choice, such as Italian seasoning or dried oregano.
- Feta Cheese: The whole block of feta is preferred. Do not use crumbled feta. It simply won’t come out creamy and the same. Other cheeses can be used instead of feta if you aren’t a fan. Try using goat cheese, cream cheese, burrata, and Boursin creamy cheese blocks.
- Pasta: Any pasta you choose will work. Go for lentil or chickpea pasta for a healthier option.
- To garnish: I prefer fresh basil. Gives it a nice kick and flavor. Parsley is our next option for garnishing.
How to make baked feta pasta
- Preheat the oven to 400 F.
- Combine the tomato, feta, and seasonings and bake: To a baking dish, add the tomatoes, garlic, and drizzle with ⅔ of the olive oil. Sprinkle it with salt, pepper, and Italian seasonings. Toss well to combine. Add the Feta cheese to the middle of the baking dish and drizzle with the remaining ⅓ of oil; Bake for 30 minutes.
- Cook the pasta: Over the last 10 minutes, bring a pot of salted water to a boil and cook the pasta according to the package instructions; Reserve ½ cup of pasta water, then drain.
- Remove dish from oven: Once the tomatoes and feta are done cooking, remove them from the oven.
- Mash the tomatoes and feta: Move the dish while still hot and using a fork, mash the Feta cheese together with tomatoes. Mix well to obtain a creamy-thick sauce.
- Add the pasta: Next, add the cooked pasta together with the pasta water and toss well to coat.
- Garnish and serve: Garnish with fresh minced parsley or basil and enjoy!
Hot Tip: You can add a bit more pasta water as it sits because the pasta will absorb all the sauce as it cools.
Common questions
This baked feta pasta is rich and creamy enough and won’t require any additions to make it “creamier”. In general, to keep your pasta creamy or make it creamier, you can add some milk.
Absolutely. Make sure you properly store your creamy pasta in a sealed dish in the fridge. Once ready to eat, you can reheat it in the microwave for 60-90 seconds or in a preheated oven for 10-15 minutes.
You can store this baked feta pasta or any creamy pasta in the fridge for up to 5 days. It is best to store it in a glass or plastic container rather than a metal one.
Yes! You can add any protein you like to your baked feta tomato pasta recipe. Either add the protein already cooked when you add in the pasta, or cook it in with the tomatoes and feta. You can get very creative with this dish when it comes to the protein you add. Chicken and Shrimp make for a perfect addition. We have a baked feta pasta with shrimp recipe that you can check out.
More pasta recipes
- Cajun Shrimp Pasta
- Chicken Parmesan Pasta
- Creamy Cajun Chicken Pasta
- Mexican Chipotle Chicken Pasta
- Chicken Pasta Salad
- Asparagus Chicken Pasta
- Southwest Pasta Salad
You may also like
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Baked Tomato Feta Pasta
Video
Ingredients
- 4 cups cherry or grape tomatoes
- 4 garlic cloves, finely minced
- 1/4 cup olive oil
- Kosher salt and ground pepper, to taste
- 1 teaspoon Italian seasoning
- 8 ounces block Feta cheese
- 10 ounces pasta
- 1/4 cup fresh parsley or basil, finely minced
Instructions
- Preheat the oven to 400 F.
- To a baking dish, add the 4 cups cherry or grape tomatoes and 4 garlic cloves, then drizzle with ⅔ of the 1/4 cup olive oil. Sprinkle it with Kosher salt and ground pepper, and 1 teaspoon Italian seasoning. Toss well to combine.
- Add the 8 ounces block Feta cheese to the middle of the baking dish and drizzle with the remaining ⅓ of oil; Bake for 30 minutes.
- Over the last 10 minutes, bring a pot of salted water to a boil and cook the 10 ounces pasta according to the package instructions; Reserve ½ cup of pasta water, then drain.
- Once the tomatoes and feta are done cooking, remove them from the oven.
- Move while still hot and, using a fork, mash the Feta cheese together with tomatoes. Mix well to obtain a creamy-thick sauce.
- Add the cooked pasta together with the pasta water and toss well to coat.
- Garnish with 1/4 cup fresh parsley or basil and enjoy!
Notes
Variations:
- Instead of Feta cheese, use cream cheese, or a packet of Boursin cheese.
- Add in more veggies like zucchini, artichokes, and any other veggies. In the video, I added sundried tomatoes and artichokes.
- Add in protein like chicken chunks or shrimp.
Tips:
- Use cherry tomatoes
- Any pasta of choice will work
- Use fresh garlic if you can, as opposed to garlic powder
- Do try to use fresh basil to garnish
- Any oil will work in place of olive oil
- Do not overcook the pasta, and don’t forget to reserve some pasta water before draining.
- Do not use crumbled feta in place of a whole block of feta. If you don’t like feta cheese, you can use other creamy cheeses, such as goat cheese, burrata, or Boursin.
- store leftovers in a tightly sealed container in the fridge for up to 7 days
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I prefer the goat cheese. It’s mild and not overbearing.
I have to still try goat cheese. I heard its yummy too
I’ve made feta pasta quite a few times using different recipes over the past year or so. As a matter of fact, I have the tomatoes & feta in the oven as we speak! This recipe is basically what the others have been and it’s delicious. One thing I’ve seen on some recipes, and I will be doing this time as well, is an additional few minutes under the broiler to brown the top of the feta and tomatoes. I also add a little red pepper flakes for additional flavor.
My only comment is that it is often not wise to cook garlic in the oven that long with oil like that because it has a tendency to burn. Someone wanting to add fresh garlic to this dish could reserve it for the last few minutes of cooking (along with most of the herbs and spices) if they don’t want burnt spices. Other than that, it sounds like a great recipe and I am making it now.
So nice
This is the BEST EVER!!! And so easy