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

There’s something wonderfully simple yet indulgent about this one-dish wonder. The Baked Feta Pasta with Cherry Tomatoes Recipe manages to strike the perfect balance between creamy, tangy feta and sweet, bursting cherry tomatoes. Trust me, it’s a meal you’ll want to make again and again.

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 with Cherry Tomatoes Recipe
Top Tip
How to Serve Baked Feta Pasta with Cherry Tomatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Feta Pasta with Cherry Tomatoes Recipe

Why You'll Love This Recipe

This baked feta pasta quickly became one of my go-to comfort foods because it’s such a clever twist on classic pasta dishes. The combination of baking the feta whole with cherry tomatoes until everything is perfectly soft and melty creates a sauce that's rich without extra work.

Effortless elegance: You just toss everything into a baking dish and the oven does the magic, no painstaking stirring.
Flavor explosion: The roasting intensifies the sweetness of the tomatoes and makes the feta luxuriously creamy and tangy.
Customizable: Whether you like it spicy, extra garlicky, or loaded with herbs, you can tweak this dish easily to suit your mood.
Perfect for company: It impresses guests while being simple enough for a weeknight dinner.

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 the Baked Feta Pasta with Cherry Tomatoes Recipe has a role in building layers of flavor and texture, from the sweetness of the tomatoes to the creaminess of the feta. Here’s why these ingredients are stars in this dish.

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 like gemelli or fusilli: These shapes have lots of nooks to trap the sauce, so every bite is coated perfectly.
Cherry tomatoes: Their natural sweetness intensifies with roasting, and they burst open to create a fresh, vibrant sauce.
Sun-dried tomatoes in oil (optional): Adds depth and complexity with a slightly smoky tang; don’t rinse the oil off—you want that flavor in the sauce.
Basil pesto: A punch of herbaceous richness that brightens the overall flavor.
Olive oil: Essential for roasting and flavor—drizzling some over the feta ensures it crisps slightly and stays creamy.
Feta cheese block in brine: The centerpiece that melts into a luscious, tangy sauce; I recommend French feta made from sheep’s milk for the creamiest result.
Garlic and fresh basil: Added right at the end to keep their bright flavors vibrant and fresh.
Herbs and spices: Oregano, parsley, thyme, and red pepper flakes bring complexity and a little kick.

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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

One of my favorite things about this Baked Feta Pasta with Cherry Tomatoes Recipe is its flexibility. I like to mix it up based on what’s in my fridge and my mood, and you should too! It’s all about making the dish your own and having fun with it.

Variation: Sometimes I swap half the feta for cream cheese to mellow out the tanginess — it turns ultra creamy and less sharp, perfect for kids or those who prefer a softer cheese flavor.
Add-ins: Toss in spinach or kale just before baking for some greens, or add cooked chicken or sausage to turn it into a hearty meal.
Spice it up: I like adding an extra pinch of red pepper flakes or a splash of hot sauce if I’m craving heat.
Make it gluten-free: Use gluten-free pasta, or try the sauce over rice noodles, spaghetti squash, or even creamy mashed potatoes for something fun and different.

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

Step 1: Assemble the Roasting Dish

I start by preheating the oven to 425°F. In a roomy baking dish, I toss the cherry tomatoes, sun-dried tomatoes, basil pesto, olive oil, and all the dried herbs plus red pepper flakes. Stir everything together until the tomatoes are evenly coated—this creates that beautiful, roasted sauce base. I then push a little “nest” in the middle of the tomatoes, place the whole block of feta right there, and drizzle a bit more olive oil on top. This is the magic moment where the feta will bake into creamy goodness.

Step 2: Bake Until Melty and Burst

Pop the dish into the oven, uncovered, and bake for 35 minutes. You’ll see the feta soften beautifully and the tomatoes start to burst and caramelize. That aroma is one of my favorite parts—watching (and smelling) this simple combination transform into something so rich and flavorful is a joy.

Step 3: Cook the Pasta

While the feta and tomatoes roast, I cook the pasta in salted boiling water according to the package instructions. I time it so the pasta finishes about 10 minutes before the baked feta pasta is done, so everything comes together quickly. Just before draining, I reserve a cup of that pasta water — trust me, it’s a secret weapon for loosening and enriching the sauce.

Step 4: Combine and Finish the Sauce

Right after pulling the dish from the oven, I add the minced garlic and chopped fresh basil—then stir quickly for about 30 seconds to let the residual heat release their vibrant flavors without cooking off the freshness. Then, with a spatula, I press down on the baked feta to break it apart, mixing everything to create that silky, creamy sauce.

Step 5: Toss and Taste

The final step is folding in the drained pasta, tossing to coat every piece. If you want extra creamy sauce (and who doesn’t?), stir in some of the reserved pasta water bit by bit until it reaches your perfect consistency — I usually use about half a cup. Taste and adjust the seasoning with salt, pepper, and red pepper flakes. Sometimes I add a tiny spoonful of honey if the tomatoes feel a little too tangy, and it rounds out the flavors beautifully.

Top Tip

Over the time I’ve made this dish, I’ve learned a few tricks that really elevate the experience. The key? Choosing the right feta and handling the pasta water carefully. These tips will help you nail it every time.

Use a high-quality feta: I always look for a French or Israeli feta made from sheep’s milk packed in brine. It melts creamier and less dry than other types. Avoid crumbled feta—you want a block to bake.
Reserve your pasta water: This starchy water is gold for loosening the sauce and making it silkier—it’s my go-to hack.
Don’t overbake: Keep an eye on the dish once the feta looks soft and the tomatoes are bursting. You want that perfect balance where tomatoes release juices but the feta still holds creaminess.
Fresh herbs last: Add garlic and basil after baking to keep their bright, fresh flavors vivid in the sauce.

How to Serve Baked Feta Pasta with Cherry Tomatoes Recipe

Garnishes

I love topping this pasta with an extra sprinkle of fresh basil and a drizzle of good olive oil. Sometimes a handful of toasted pine nuts or a few red pepper flakes adds a lovely finishing touch. For a little extra brightness, a squeeze of fresh lemon over the top makes it sing.

Side Dishes

This baked feta pasta is pretty filling on its own, but I like to serve it alongside a crisp green salad with a tangy vinaigrette or some roasted vegetables like asparagus or zucchini for a full meal. Garlic bread is a guilty pleasure companion that’s hard to resist for dipping in any leftover sauce.

Creative Ways to Present

For a casual dinner party, I sometimes serve the pasta family-style straight from the baking dish, letting everyone dig in. When I want to dress it up, I plate individual servings garnished with microgreens and a crumble of feta, adding a pop of color with thinly sliced radishes or edible flowers.

Make Ahead and Storage

Storing Leftovers

Let the pasta cool fully before transferring to an airtight container. In my experience, it keeps well in the fridge for up to five days. The flavors actually deepen after a day or two, making leftovers even tastier.

Freezing

I haven’t frozen this dish much because it’s so quick to make fresh. However, if you do, freeze it without the fresh basil and garlic added at the end. Thaw in the fridge overnight and add fresh herbs after reheating.

Reheating

The sauce can thicken and dry out a bit when chilled. When I reheat leftovers, I add a splash of milk or olive oil and heat gently on the stovetop or in the microwave, stirring often until the creamy texture is restored.

Frequently Asked Questions:

Can I use other types of cheese instead of feta?

Absolutely! While feta is traditional for this recipe, cream cheese, goat cheese, ricotta, or burrata can be delicious substitutes that create a rich, creamy sauce with a different flavor profile.

What pasta shape works best for Baked Feta Pasta with Cherry Tomatoes Recipe?

Medium-shaped pasta like gemelli, rotini, fusilli, or casarecce are ideal because they hold onto the sauce well, giving you that perfect bite every time.

How do I avoid the feta drying out during baking?

Choosing a young feta packed in brine and made primarily from sheep’s milk helps maintain creaminess. Also, drizzling olive oil over the feta before baking keeps it moist and prevents drying.

Can I make this recipe gluten-free?

Yes! The sauce is naturally gluten-free. Just swap in your favorite gluten-free pasta or serve it over vegetables like spaghetti squash or zoodles for a grain-free option.

Final Thoughts

Honestly, the Baked Feta Pasta with Cherry Tomatoes Recipe feels like a hug on a plate. It’s so simple yet feels fancy enough to serve to friends or family without much fuss. Every time I make it, I’m reminded how great food can emerge from just a few quality ingredients and basic kitchen steps. Give this recipe a try—you might just find your new favorite pasta dish.