Name: Baked Feta Pasta Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 12 ounces gemelli pasta; 2 pints cherry tomatoes (20-25 ounces); ½ cup chopped sun dried tomatoes in oil (optional); ¼ cup basil pesto; 2 tablespoons olive oil, plus more for drizzling; ½ teaspoon dried oregano; ½ teaspoon dried parsley; ¼ teaspoon dried thyme; ¼ teaspoon red pepper flakes; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 cloves garlic, minced; 2-3 tablespoons chopped fresh basil; 1 block (7-8 ounces) feta cheese in brine, preferably French feta or 100% sheep's milk

There’s just something magical about the way a warm, creamy sauce clings to your favorite pasta shapes—and that’s exactly what makes this Baked Feta Pasta Recipe a total game-changer for busy nights. It’s simple, comforting, and bursting with flavor from sweet roasted tomatoes and tangy feta that melts into a luscious sauce you’ll want to dive right into.

The image shows a white rectangular baking dish filled with a creamy pasta bake. The pasta is twisted, lightly golden in color, and mixed with pieces of sun-dried tomatoes and green herbs, mainly fresh basil leaves scattered on top. The texture looks soft and creamy with small bits of herbs and tomato adding color contrast. A silver serving spoon is slightly dipped into the dish from the right side. The dish sits on a white marbled surface with a few fresh basil leaves scattered around. 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 Recipe
Top Tip
How to Serve Baked Feta Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Feta Pasta Recipe

Why You'll Love This Recipe

I stumbled upon this Baked Feta Pasta Recipe during a weeknight scramble, and let me tell you—it quickly became one of my go-to dinners. What’s not to love? It’s fuss-free, irresistibly creamy, and has a fresh, bright flavor that feels special despite being ridiculously easy to pull together.

Effortless Flavor: Roasting the feta and tomatoes together brings out a natural sweetness and creaminess that’s pure comfort food magic.
One-Dish Wonder: Your oven does most of the work, so you can relax and prep pasta while it’s baking—minimal cleanup and maximum taste.
Customizable: Whether you’re a sun-dried tomato fan or prefer it pure and simple, you can tweak this recipe to exactly how you like it.
Perfect Weeknight Meal: Ready in under an hour, this pasta is a winning combo of speedy and satisfying, great for feeding family or friends without stress.

The image shows a white rectangular baking dish filled with cooked short twisted pasta mixed with a red sauce and small pieces of tomato. The pasta is coated well in the sauce and sprinkled with green chopped fresh basil leaves scattered on top. A silver spoon is partially dipped into the pasta on the right side of the dish. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Baked Feta Pasta Recipe pulls its weight, creating layers of taste and texture that come together seamlessly. Picking the right feta and pasta shapes will really elevate your dish, so here’s a quick rundown of what to look for.

Flat lay of medium-sized twisted fusilli pasta, a cluster of ripe red cherry tomatoes on the vine, a small white ceramic bowl filled with glossy chopped sun-dried tomatoes in oil, a small white ceramic bowl holding vibrant green basil pesto, a smooth block of creamy white feta cheese, two whole uncracked brown eggs, two peeled garlic cloves, fresh basil sprigs with bright green leaves, a small white ceramic bowl of golden olive oil, and small white ceramic bowls containing dried oregano, dried parsley, dried thyme, red pepper flakes, salt, and black pepper, all arranged in perfect symmetry, 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, rotini, or fusilli are my favorites because their twists and curves catch the sauce beautifully, giving you that perfect bite every time.
Cherry Tomatoes: I always choose the ripest, sweetest ones I can find—they roast down to juicy little bursts of flavor.
Sun-Dried Tomatoes: Optional but adds a lovely depth if you’re a fan; just don’t rinse off that oil—it’s packed with flavor!
Basil Pesto: Adds herbaceous richness and a subtle nuttiness that complements the tangy feta.
Feta Cheese Block: This is the star, so I recommend a young, creamy feta in brine—French or Israeli types from sheep’s milk are my top pick for that luscious melt.
Garlic and Basil: Freshness in every bite! Garlic wakes up the sauce, and basil adds a sweet, aromatic finish.
Olive Oil & Herbs/Spices: A drizzle of good olive oil plus oregano, parsley, thyme, red pepper flakes, salt, and pepper build layers of flavor and a faint hint of heat.

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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 adding a handful of extra chopped sun-dried tomatoes for a headline-worthy punch of savoriness, but you could easily go classic with just fresh tomatoes and feta. Play with adding cooked chicken or roasted veggies if you want to stretch this into a heartier meal—it’s a great canvas for whatever you have on hand.

Variation: One time, I swapped half the feta for cream cheese to mellow out the tang and got the creamiest sauce—it’s a great tip if you’re not a big feta fan but want that rich vibe.
Make it Gluten-Free: Just swap the pasta for zucchini noodles or a gluten-free brand like Tinkyada. The sauce is naturally gluten-free and will hold up beautifully.
Add Protein: Grilled chicken, sautéed shrimp, or even chickpeas mix perfectly if you want to amp up the meal without losing that tasty sauce.

Step-by-Step: How I Make Baked Feta Pasta Recipe

Step 1: Gather and Prep Your Ingredients

Start by preheating your oven to 425°F (220°C). While it warms up, gather your cherry tomatoes, sun-dried tomatoes (if using), herbs, garlic, pesto, olive oil, and of course, the key player—the block of feta. Make sure your feta is still in brine to keep it nice and moist during baking.

Step 2: Mix the Tomato Mixture and Nestle the Feta

Toss the fresh cherry tomatoes, sun-dried tomatoes, basil pesto, olive oil, oregano, parsley, thyme, red pepper flakes, salt, and pepper all together in a baking dish until everything is evenly coated. Then, push the tomatoes aside in the middle and nestle your block of feta right in there. Drizzle a little extra olive oil on top—the oil helps the feta turn silky and rich.

Step 3: Bake Until Feta is Soft and Tomatoes Burst

Pop your dish in the oven uncovered for about 35 minutes. You’ll see the tomatoes start to burst and the feta will soften to a perfect, spreadable consistency. This is when the magic happens—everything melds together into such a dreamy sauce.

Step 4: Cook Pasta While Feta is Baking

About 10 minutes before the timer goes off, get your pasta boiling in salted water according to package instructions. Remember to save about a cup of pasta water before draining—this little trick lets you loosen up your sauce later for ultimate creaminess.

Step 5: Garlic and Basil Finish and Combine

As soon as you take the feta and tomatoes out of the oven, sprinkle in the minced garlic and chopped basil. Stir for about 30 seconds so the residual heat gently cooks the garlic without it getting too harsh. Then, mash the feta down with a spatula, blending everything into a velvety sauce. Toss in your drained pasta and splash in reserved pasta water a little at a time until you hit your perfect saucy texture.

Top Tip

From my many kitchen tries, here’s what really makes this Baked Feta Pasta Recipe shine. It’s all about ingredient quality and timing—especially the feta type and when you add the garlic and basil.

Choose the Right Feta: Use a young, brined feta made primarily from sheep’s milk for that creamy melt. It’s a total game-changer compared to crumbly, aged feta.
Add Garlic Last Minute: Stir garlic in after baking to keep it fresh and aromatic but avoid the bitter burnt taste that comes from baking it too long.
Reserve Pasta Water: Adding this starchy water to your sauce helps it cling beautifully to pasta, creating that silky, restaurant-quality finish.
Don’t Overbake: Keep an eye on the feta and tomatoes—35 minutes in a hot oven softens everything just right without drying out the cheese.

How to Serve Baked Feta Pasta Recipe

Garnishes

I like to finish this pasta with a sprinkle of freshly chopped basil and an extra crack of black pepper. Sometimes, I’ll grate a little Parmigiano-Reggiano on top for a sharp contrast to the creamy feta. A drizzle of good-quality olive oil at the end boosts that fresh, Mediterranean vibe.

Side Dishes

This dish stands beautifully on its own, but if you want sides, I usually toss together a quick green salad with lemon vinaigrette or roast some garlic bread to soak up every last bit of sauce. A side of steamed or grilled veggies like asparagus or broccoli rounds it out nicely without overpowering.

Creative Ways to Present

For special dinners, I’ve served this pasta right in the baking dish on the table for a rustic, casual feel—guests love helping themselves. Another fun idea is plating individual portions in shallow bowls topped with fresh herbs and edible flowers for a pretty touch that wows.

Make Ahead and Storage

Storing Leftovers

After your pasta cools completely, transfer it to an airtight container and stash it in the fridge. It keeps nicely for up to 5 days. I find the sauce thickens as it chills, so a quick reheat with a splash of water or olive oil brings it back to life perfectly.

Freezing

I’ve frozen leftovers before, but the texture changes a bit—the sauce can separate slightly. If you plan to freeze, freeze the pasta and sauce separately for best results, then thaw and reheat slowly on the stove, stirring gently to recombine.

Reheating

Microwaving works for smaller portions; just add a splash of milk or olive oil before warming to keep the sauce creamy. For bigger batches, reheating gently on the stove feels like a fresher experience, letting you adjust the sauce with pasta water or olive oil as needed.

Frequently Asked Questions:

Can I use crumbled feta instead of a block for this recipe?

Using a block of feta is best because it holds together while baking and melts into a creamy sauce. Crumbled feta can dry out and won’t create the same luscious texture. If using crumbled, you might want to add cream cheese or another soft cheese to maintain creaminess.

What pasta shape is ideal for the Baked Feta Pasta Recipe?

Medium-shaped pastas like gemelli, fusilli, rotini, or casarecce are ideal because their twists and grooves catch the sauce beautifully, giving you a perfect bite coated with creamy tomato and feta goodness.

Can I make this recipe vegan or dairy-free?

You can try swapping the feta with dairy-free cheese alternatives or a mixture of vegan cream cheese and nutritional yeast for a similar tangy creaminess. Just keep in mind the texture and flavor will differ from traditional feta.

How spicy is this pasta, and can I adjust the heat?

The recipe includes red pepper flakes for a subtle kick, but you control the heat by adjusting the amount. Feel free to omit them completely for a mild dish or add more if you want extra spice.

Final Thoughts

Honestly, this Baked Feta Pasta Recipe feels like a little slice of Mediterranean sunshine on a plate. It’s one of those recipes I come back to when I want something joyful, flavorful, and utterly satisfying without complicated steps. I truly hope you give it a whirl and find it as delightful and comforting as I do—there’s just something about that roasted feta and tomato combo that feels like a warm, tasty hug after a long day.