Creamy Baked Feta Pasta Recipe with Cherry Tomatoes

One taste of this rich, tangy pasta and it’s easy to see why baked feta pasta went viral on TikTok. Made with just seven simple ingredients, this extra‑cheesy version of Baked Feta Pasta is an easy, family‑friendly weeknight winner that highlights blistered cherry tomatoes, toasty feta, and fresh basil.

I first tried the classic baked feta pasta after seeing it shared widely online, and it quickly became a staple in our house. Over more than a year of making this dish I’ve tested swaps and small tweaks; this is my favorite extra‑cheesy take that keeps the recipe simple and focused on whole foods.

This recipe is flavorful, quick to assemble, and perfect for busy evenings. It’s a comforting meatless meal that still feels substantial, and it’s easy to adapt if you want to add protein or vegetables.

Why You’ll Love This Recipe

1. Meatless but satisfying — a hearty dish that stands in for a classic meat‑and‑potatoes dinner.
2. Built from fresh ingredients like cherry tomatoes, salty feta, and basil for clean, bright flavor.
3. Picky‑eater friendly — roasting softens cherry tomatoes into a creamy, less recognizable form.
4. Perfect last‑minute dinner — no thawing and simple pantry ingredients make it fast to pull together.

Ingredients

• Feta cheese: One 8–10 oz (227–285 g) block of feta. Using a bit more feta gives a richer, creamier sauce.
• Cherry tomatoes: About 2 pints (roughly 4 1/3 cups) of fresh cherry tomatoes.
• Extra virgin olive oil: 1/2 cup to coat and roast the tomatoes.
• Pasta: 8 oz (225 g) of dried pasta. Medium to large shapes with ridges (rigatoni, fusilli, penne, etc.) are ideal.
• Fresh basil: 1/3 cup chopped; dried basil can be used in a pinch but fresh brightens the dish.
• Garlic: 2 cloves, minced and added after baking to preserve flavor without sharp raw heat.
• Salt and pepper: To taste — remember feta is salty, so season lightly.

How to Make Baked Feta Pasta

This recipe is simple but delivers layered, well‑developed flavors. Once you try it you’ll likely make it again and again.

Preheat your oven to 425ºF (218ºC). Add the cherry tomatoes to a 9×13″ (or similar) broiler‑safe baking dish and spread them in a single layer. Pour the olive oil over the tomatoes and toss so they’re evenly coated. Season lightly with salt and pepper.

Make a well in the center of the tomatoes and place the block of feta in the middle. Bake for 30–35 minutes, until tomatoes begin to blister and the edges of the feta start to brown.

While the tomatoes bake, cook the pasta in salted boiling water according to package directions until al dente. Drain and keep warm.

If your dish is broiler‑safe, switch the oven to broil and broil 2–3 minutes to add color to the tomatoes and feta—watch closely to avoid burning. If not broiler‑safe, you can raise the oven temp to 450ºF (232ºC) for an extra 5–10 minutes to encourage browning.

Carefully remove the baking dish from the oven when the tomatoes are bubbling and blistered.

Bringing it all together

• Add 2 minced garlic cloves and the chopped fresh basil to the hot tomatoes and feta.
• Use the back of a wooden spoon to break up and mash the feta and tomatoes into a rustic, creamy sauce.
• Stir the cooked pasta into the sauce until well coated.
• Garnish with extra basil if you like, then serve immediately and enjoy.

Storing and Reheating

Leftovers keep well in an airtight container in the refrigerator for up to 5 days. Reheat in 30‑second intervals in the microwave, stirring between intervals. To reheat in the oven, add a few tablespoons of water to the dish, cover with foil, and warm at 350ºF (177ºC) until heated through, stirring occasionally. You can also reheat on the stovetop in a skillet with a splash of water to loosen the sauce.

Expert Tips

• Broil for color: A quick broil adds toasty flavor and attractive browning. If your pan isn’t broiler‑safe, increase oven heat to 450ºF for a few extra minutes instead.
• Fresh is best: Fresh cherry tomatoes, basil, and garlic yield the brightest flavor.
• Add garlic after baking: Stirring in minced garlic off the heat uses residual warmth to mellow raw bite while keeping garlic flavor fresh.

Variations

With spinach: Stir in 2 generous handfuls of baby spinach with the basil; the hot sauce will wilt it.

With gnocchi: Swap in 1½ lb (750 g) packaged gnocchi; cook according to package directions.

With chickpea pasta: Use a 1:1 substitution for a gluten‑free, higher‑protein option.

With crumbled feta: Pack crumbled feta tightly into the center of the dish to mimic a block if you don’t have one.

With chicken or shrimp: For chicken, cook seasoned boneless breasts separately, slice, and toss into the finished pasta. For shrimp, sauté briefly and add after the sauce and pasta are combined to avoid excess liquid from frozen shrimp.

Using canned tomatoes: In a pinch, use two 15 oz cans of quality canned cherry tomatoes (drained). Fresh cherry tomatoes produce the best flavor.

What Type of Pasta Works Best?

Most pastas work well, but medium or large shapes with ridges hold the sauce best. Good options include rigatoni, cavatappi, rotini, fusilli, farfalle, penne, or mafalda. If you prefer elbow macaroni, you can use it, but the pasta‑to‑sauce ratio may be different; start with the recommended 8 oz (225 g) and adjust to taste.

More Quick & Easy Dinner Ideas

• One Pan Creamy Garlic Chicken
• Instant Pot Unstuffed Cabbage Rolls
• Sheet Pan Sausage and Peppers
• Air Fryer Salmon Patties
• Creamy Roasted Red Pepper Chicken

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