Name: Baked Feta Pasta with Cherry Tomatoes Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
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); ¼ cup basil pesto; 2 tablespoons olive oil + more for drizzling; ½ tsp dried oregano; ½ tsp dried parsley; ¼ tsp dried thyme; ¼ tsp red pepper flakes; Salt and pepper, ¼ tsp each or to taste; 1 7-8 oz. block feta in brine, preferably French feta made from 100% sheep’s milk; 2 cloves garlic, minced; 2-3 tablespoons chopped fresh basil

Jump to Recipe· 4.5 from 59 reviews

If you’re looking for a dish that’s as easy as it is delicious, I have to share this Baked Feta Pasta with Cherry Tomatoes Recipe with you. It’s one of those magical recipes where you dump ingredients into a pan, bake, and then stir everything up into a creamy, flavorful pasta that everyone raves about. Trust me, once you try it, you’ll want to make it over and over again.

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Why You’ll Love This Recipe

Super Simple Prep: Just toss ingredients and bake—no fancy techniques needed.
Rich, Creamy Flavor: The baked feta melts into a velvety sauce that coats every bite.
Bursting with Freshness: Roasted cherry tomatoes add a natural sweetness and a pop of juiciness.
Customizable and Crowd-Pleasing: Perfect for weeknights, dinner parties, or when you want to impress with minimal effort.

Baked Feta Pasta with Cherry Tomatoes Recipe - Recipe Step

Ingredients You’ll Need

The beauty of this Baked Feta Pasta with Cherry Tomatoes Recipe is how simple and fresh the ingredients are, yet they come together for an irresistible flavor combo. Pick ripe cherry tomatoes for the best burst of sweetness and try to find a good-quality feta—French or 100% sheep’s milk feta really makes a difference.

Baked Feta Pasta with Cherry Tomatoes Recipe - Ingredients

Medium pasta (like gemelli, rotini, fusilli): Choose shapes that best catch the sauce for a more satisfying bite.
Cherry tomatoes: Go for colorful and fresh ones—these roast beautifully and sweeten up the dish.
Sun-dried tomatoes in oil (optional): Adds an extra tangy punch, but don’t worry if you leave them out.
Basil pesto: This boosts the herbal notes—it’s like capturing summer in a spoon.
Olive oil: Use good quality for drizzling and mixing; it really lifts the flavors.
Dried oregano, parsley, thyme: These classic Italian herbs add depth and aroma.
Red pepper flakes, salt, pepper: Adjust for your spice preference; I love a little kick.
Feta cheese block: A whole block works best to bake and break down into a creamy sauce.
Garlic: Fresh and minced to add a gentle savory hit when stirred in after baking.
Fresh basil: Adds brightness and fresh herbaceousness once stirred through.

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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.

Variations

One of the things I love about this Baked Feta Pasta with Cherry Tomatoes Recipe is how easy it is to tweak to your own taste or pantry stash. Feel free to adapt it—you’ll discover new favorites along the way.

Add protein: I sometimes toss in cooked chicken, shrimp, or crispy chickpeas for a heartier meal.
Make it vegan: Swap regular feta for a plant-based version and use vegan pesto; it’s surprisingly tasty!
Play with herbs: Fresh thyme, oregano, or even a sprinkle of rosemary can shift the flavor beautifully.
Use different pasta shapes: Penne, farfalle, or even spaghetti can work depending on what you have available.

How to Make Baked Feta Pasta with Cherry Tomatoes Recipe

Step 1: Prep and Toss the Tomatoes and Herbs

Start by preheating your oven to 425°F. While it’s heating, get your cherry tomatoes into a baking dish along with any sun-dried tomatoes you’re using, the pesto, olive oil, and all those lovely dried herbs and spices. Give everything a good stir so every tomato is coated well. It smells ridiculously good right from the start—I swear, that blend of herbs and olive oil sets the stage for something amazing.

Step 2: Add the Feta and Bake

Make a little space in the center of your tomato mixture and nestle your block of feta right in. Drizzle a bit more olive oil on top for good measure. Pop the whole dish in the oven—uncovered—and bake for about 35 minutes. You’ll know it’s done when the feta is soft and creamy and the tomatoes have burst beautifully, releasing their juices. I sometimes watch for a slight browning on the feta edges for that extra flavor punch.

Step 3: Cook the Pasta While the Feta Bakes

About 10 minutes before the baking finishes, get your pasta going in salted boiling water. I prefer using gemelli or rotini because they hold onto the sauce so well. Don’t forget to save a cup of the pasta water before draining—that starchy water is pure gold for loosening up the sauce later.

Step 4: Stir in Garlic and Basil, Then Mix Everything Up

Take the dish out of the oven and immediately add your minced garlic and fresh basil. Stir this together for about 30 seconds so the residual heat gently cooks the garlic without becoming bitter. Then, with a spatula, press down on the feta to break it up and coax it into a creamy sauce. Now, stir everything together, coating the tomatoes and feta in a luscious blend. Add the cooked pasta and toss to combine fully. For the creamiest, most luscious texture, stir in some of that reserved pasta water a little at a time—about ½ cup usually does the trick for me.

Step 5: Taste and Adjust

Give your pasta a taste and don’t be shy with the seasoning. I usually add a pinch more salt, pepper, and red pepper flakes if I want extra kick. If you find the tomatoes a bit too tangy, a teaspoon or two of sugar or honey balances things nicely, just like with any tomato sauce. This final tweak makes sure the pasta is perfectly tailored to your palate.

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Pro Tips for Making Baked Feta Pasta with Cherry Tomatoes Recipe

Choose a good quality feta: I found that French or sheep’s milk feta melts better and has a creamier texture, which makes the sauce irresistible.
Don’t skip reserving pasta water: It’s perfect for adjusting your sauce consistency, making it silky without watering it down.
Use a heavy baking dish: A thick ceramic or glass dish helps the heat distribute evenly and cooks the tomatoes just right.
Timing is key: Start cooking the pasta 10 minutes before the feta finish baking so everything is ready together and piping hot.

How to Serve Baked Feta Pasta with Cherry Tomatoes Recipe

Baked Feta Pasta with Cherry Tomatoes Recipe - Serving

Garnishes

I love topping this pasta with some extra fresh basil leaves and a drizzle of good olive oil right before serving. Sometimes I sprinkle a little freshly cracked black pepper or even some toasted pine nuts for a bit of crunch. If you’re feeling fancy, a scatter of lemon zest brightens everything up wonderfully.

Side Dishes

My go-to sides with this Baked Feta Pasta are simple—garlicky green beans, a crisp arugula salad with lemon vinaigrette, or crusty bread to soak up every last bit of that cheesy, tomato sauce. My family also loves it alongside roasted vegetables or a light cucumber salad for some contrasting freshness.

Creative Ways to Present

For a dinner party, I’ve served this pasta right in the baking dish for a rustic feel—everyone loves digging in. Another fun idea is to plate individual portions in shallow bowls, garnished with fresh basil and a squeeze of lemon, which makes it feel a little more elegant without extra fuss.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge. The pasta soaks up the sauce and the flavors meld beautifully overnight, but I recommend eating it within 2 days for the best texture and freshness.

Freezing

I’ve tried freezing this dish and while it’s possible, the texture of fresh tomatoes does change after thawing. If you do freeze it, use it within a month and expect the pasta to be softer once reheated. For best quality, though, I usually only make what we’ll eat fresh.

Reheating

When reheating leftovers, I add a splash of water or broth to loosen the sauce and warm everything gently on the stovetop over low heat. Microwaving works too—just cover lightly and stir halfway through to keep that creamy texture intact.

FAQs

Can I use any type of pasta for this Baked Feta Pasta with Cherry Tomatoes Recipe?

Absolutely! Medium pasta shapes like gemelli, rotini, fusilli, or even penne work really well because they catch the sauce nicely. Just make sure to cook the pasta al dente according to package instructions for the best texture.
Is there a substitute for fresh basil if I don’t have any?

If you don’t have fresh basil on hand, you can try adding dried basil or even fresh parsley to maintain an herby note. Just add dried herbs sparingly, as they can be more potent when dried compared to fresh.
Can I make this recipe vegan?

Yes! Swap the traditional feta for a vegan feta-style cheese and use a dairy-free pesto. While flavor will shift a bit, it still makes a creamy and satisfying pasta dish.
How do I prevent the garlic from burning?

In this recipe, garlic is added after baking while the dish is still hot but off the oven, so the residual heat gently cooks it without burning. Avoid adding raw garlic before baking to prevent harsh, burnt flavors.
Can I prepare parts of this Baked Feta Pasta with Cherry Tomatoes Recipe ahead of time?

You can prep the tomatoes and herbs mixture ahead of time and store it in the fridge until ready to bake, but I recommend baking and combining with pasta fresh for the best texture and flavor.

Final Thoughts

When I first tried this Baked Feta Pasta with Cherry Tomatoes Recipe, I couldn’t believe how effortlessly dinner came together—and how utterly delicious it was. It’s now a staple in my kitchen for busy nights and impromptu guests because it feels like a special treat without the fuss. I hope you enjoy making and eating it as much as I do—once you try it, you’ll be hooked too!