Name: Baked Feta Pasta with Roasted Tomatoes 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; 2 pints cherry tomatoes (20-25 ounces); ½ cup chopped sun dried tomatoes in oil (optional); 2 tablespoons olive oil + more for drizzling; ½ tsp dried oregano; ½ tsp dried parsley; ¼ tsp dried thyme; ¼ tsp red pepper flakes; ¼ tsp salt; ¼ tsp pepper; 1 block (7-8 ounces) feta in brine, preferably French feta/100% sheep's milk; 2 cloves garlic, minced; 2-3 tablespoons chopped fresh basil; ¼ cup basil pesto

There’s something utterly magical about the way bubbly, roasted feta melds with sweet, bursting tomatoes in this cozy pasta dish. The Baked Feta Pasta with Roasted Tomatoes Recipe isn’t just delicious—it’s an effortless midweek hero that feels like a warm hug on a plate.

The image shows a deep white dish filled with pasta mixed in a reddish-orange sauce, with small pieces of tomato and herbs evenly spread throughout. The pasta is twisted and short, covered well in the sauce that has a slightly creamy texture. Fresh green basil leaves are scattered on top, adding a contrast of bright green against the warmer colors. A metal spoon is scooping a portion from the right side of the dish, revealing more pasta packed below the surface. The dish sits on a white marbled surface with a few basil leaves nearby. 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 Pasta with Roasted Tomatoes Recipe
Top Tip
How to Serve Baked Feta Pasta with Roasted Tomatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Feta Pasta with Roasted Tomatoes Recipe

Why You'll Love This Recipe

I have to admit, this baked feta pasta quickly climbed its way to the top of my weeknight favorites. It’s unbelievably simple but packs so much punch—from the juicy roasted tomatoes to that dreamy, creamy cheese sauce. It’s proof that with a handful of ingredients, you can create something unforgettable.

Incredibly Easy: You basically toss ingredients together in one dish and let the oven work its magic.
Flavor Explosion: Roasting tomatoes concentrates their sweetness, perfectly balancing feta’s tang.
Versatile Pasta Base: You can use a variety of pasta shapes that soak up the sauce beautifully.
Customizable: Whether you want it spicy, herby, or extra creamy, it’s easily tailored to your taste buds.

A white rectangular baking dish filled with a baked pasta dish made of twisted pasta shapes mixed with a red sauce that has visible pieces of tomato and herbs. The pasta is coated evenly with the sauce and sprinkled with chopped green basil leaves scattered on top, adding a fresh green color contrast. A silver spoon is placed inside the dish on the right side, partially submerged in the pasta. The surface underneath the dish is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays its part to create that indulgent, comforting sauce. Choosing quality feta and sweet tomatoes is key—trust me, the difference is deliciously noticeable!

Flat lay of medium gemelli pasta, a cluster of ripe cherry tomatoes on the vine, a small pile of chopped sun-dried tomatoes glistening with oil, a rectangular block of creamy French sheep's milk feta cheese with visible brine, two uncracked brown eggs, fresh garlic cloves unpeeled, a handful of fresh basil leaves, a small white ceramic bowl of vibrant green basil pesto, a small white bowl of golden olive oil, and small white bowls holding dried oregano, dried parsley, dried thyme, red pepper flakes, salt, and black pepper—all arranged symmetrically with balanced spacing, 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

Medium pasta (gemelli, fusilli, rotini): The shape holds onto the sauce perfectly, giving you that satisfying bite every time.
Cherry tomatoes: Their natural sweetness intensifies when roasted, creating juicy bursts that contrast beautifully with salty feta.
Sun-dried tomatoes: An optional punch of rich, tangy depth that lifts this dish even higher (skip if you're not a fan).
Basil pesto: Adds an herby richness that ties the roasted flavors together seamlessly.
Olive oil: Helps everything roast evenly and gives the dish a luscious texture.
Dried oregano, parsley, thyme, red pepper flakes, salt, pepper: These pantry staples layer in warmth and subtle heat without overpowering the feta and tomatoes.
Feta cheese block: I recommend a creamy, brined French or Israeli feta for the best melt and flavor balance.
Garlic: Adds aromatic depth when stirred in just before mixing it all together.
Fresh basil: Just the right fresh kick to elevate the final dish.

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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 mixing things up based on what’s in my fridge or how much time I have. This is one of those recipes that welcomes your personal touch with open arms.

Variation: When I want a richer sauce, I swap half the feta for cream cheese—it’s just as simple but the texture is ultra creamy and less tangy.
Spice it up: Throw in a pinch more red pepper flakes or a touch of smoked paprika for a smoky kick.
Veggie boost: Sometimes I toss in zucchini ribbons or spinach before baking to sneak in some greens without complicating things.
Gluten-free: Got gluten intolerance? Use gluten-free pasta or spiralized veggies like zucchini noodles to keep it light and safe.

Step-by-Step: How I Make Baked Feta Pasta with Roasted Tomatoes Recipe

Step 1: Prep & Roast the Feta and Tomatoes

I start by preheating the oven to 425°F—it needs to be nice and hot to get those tomatoes bursting and the feta melting just right. Into a baking dish, toss the cherry tomatoes, sun-dried tomatoes, pesto, olive oil, and all the herbs and spices. Give everything a good stir so the flavors mingle. Then, make a cozy little nest in the center for the block of feta. Pop it in, drizzle some olive oil over the cheese, and bake uncovered for about 35 minutes. You’ll know it’s perfect when the feta is soft and the tomatoes are juicy and bursting.

Step 2: Cook the Pasta

About 10 minutes before your feta and tomatoes are done roasting, get your pasta cooking in salted boiling water. I like using gemelli or fusilli because they catch all that creamy goodness in their twists and curves. Remember to scoop out a cup of pasta water before draining—that starchy liquid will help you loosen the sauce if it feels too thick.

Step 3: Mix Garlic, Basil, and Combine

Once the baking dish is out of the oven, toss in the fresh garlic and basil leaves right away. Stir them quickly so the residual heat gently cooks the garlic without turning it sharp or bitter. Then, use a spatula to press down on the feta, breaking it up and letting it melt into a luscious sauce. Add your cooked pasta and toss until it’s fully coated. If you like it creamier (and who doesn’t?), slowly mix in reserved pasta water, a splash at a time, until it feels just right.

Top Tip

After making this baked feta pasta dozens of times, I’ve found a few things that really make or break the dish. These tips saved me from watery sauce or overly tangy feta, and I want you to have the best final dish possible!

Choose the Right Feta: The best success comes from using a young, brined feta made mostly from sheep’s milk. Its creaminess melts beautifully, while aged or dry feta can become crumbly and overpower the sauce.
Roasting Temperature: Make sure your oven is fully preheated to 425°F before popping the dish in—that intense heat caramelizes the tomatoes perfectly.
Don’t Skip Pasta Water: That magical starchy water loosens the sauce without watering it down, giving you silky, clingy sauce that tastes homemade.
Garlic Timing: Add fresh minced garlic immediately after roasting so the heat softens the sharpness but doesn’t turn it bitter or raw.

How to Serve Baked Feta Pasta with Roasted Tomatoes Recipe

Garnishes

Fresh basil is my go-to garnish—it adds a vibrant, herbal kick that brightens the rich sauce beautifully. Sometimes I sprinkle toasted pine nuts on top for a subtle crunch and extra nuttiness. A little drizzle of good quality olive oil before serving can also elevate the flavors even more.

Side Dishes

I often pair this pasta with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Garlic bread or crusty artisan bread is perfect for mopping up the leftover sauce. When I'm feeling fancy, I throw together a charred vegetable platter or some roasted asparagus to round out the meal.

Creative Ways to Present

For special dinners, I’ve served the baked feta pasta in individual shallow bowls, topped with fresh microgreens and edible flowers for an elegant touch. Another favorite is layering it in a glass baking dish and serving family style so everyone can help themselves — it’s casual, welcoming, and gorgeous.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I transfer leftovers to an airtight container and stash them in the fridge. This pasta keeps beautifully for up to five days—making it one of those comforting meals you can enjoy multiple times.

Freezing

I’ve frozen this dish a few times, but fair warning: the texture of roasted tomatoes can change a bit once thawed. If you plan to freeze it, I recommend undercooking the pasta slightly before freezing, then reheating gently to keep everything from getting mushy.

Reheating

My favorite way to reheat is gently on the stove over low heat with a splash of milk or olive oil to bring back that creamy texture. If I’m in a rush, the microwave works too—I just heat in short bursts, stirring between to avoid drying out.

Frequently Asked Questions:

Can I make Baked Feta Pasta with Roasted Tomatoes Recipe vegan?

You can definitely make a vegan version by swapping the feta for a plant-based cheese that melts well, like a vegan cream cheese or tofu-based ricotta. Roasted tomatoes and herbs stay the same to keep that flavor richness.

What’s the best pasta type for Baked Feta Pasta with Roasted Tomatoes Recipe?

Medium-shaped pastas like gemelli, fusilli, or rotini are ideal because their grooves trap the sauce perfectly. But honestly, you can use almost any shape you like!

Can I prepare parts of this recipe ahead of time?

Yes! You can assemble the tomato and feta mixture in the baking dish the night before, cover tightly, and refrigerate. Just bake fresh when you’re ready. The pasta is best cooked fresh for texture reasons.

How do I prevent the sauce from getting too watery?

Make sure to roast at the high temperature of 425°F to help evaporate excess moisture. Also, don’t add extra water to the pasta cooking—use reserved pasta water sparingly to loosen the sauce if needed.

Final Thoughts

This Baked Feta Pasta with Roasted Tomatoes Recipe really became a staple in my kitchen because it’s the perfect balance of comfort and simplicity. Every time I make it, I’m reminded how just a few fresh ingredients and thoughtful steps bring out such vibrant, cozy flavors. I hope you enjoy it as much as I do—it’s truly one of those dishes you’ll find yourself craving again and again.