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

There’s something about the cozy, creamy warmth of this Baked Feta Pasta with Cherry Tomatoes Recipe that always feels like a little celebration on a plate. The way the cherry tomatoes burst and mingle with that luscious baked feta sauce? It’s a game changer for a weeknight dinner or anytime you want comfort with a twist.

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 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

I still remember the first time I baked feta with cherry tomatoes and threw in some pasta—it was like discovering a secret shortcut to dinner bliss. This recipe is special because it’s hands-off yet delivers big on flavor, perfect for when you want a comforting meal without fuss.

Simplicity: One baking dish creates a creamy, flavorful sauce while you relax or prep the pasta.
Flavor Explosion: The combination of juicy roasted cherry tomatoes and tangy baked feta is irresistibly delicious.
Customizable: You can easily tailor it with your favorite herbs, add-ins, or different pasta shapes to suit your mood.
Great for Any Skill Level: Even if you’re a kitchen newbie, this recipe helps you get dinner on the table that impresses every time.

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

The magic of this dish lies in its fresh, high-quality ingredients working together effortlessly to create that silky, savory sauce. Each element has a purpose—here’s why I stick to these specifics and some tips on picking the best.

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): These shapes hold onto the creamy sauce perfectly, giving you flavor in every bite.
Cherry tomatoes: Sweet, juicy, and perfect for roasting—they caramelize beautifully, adding depth.
Sun-dried tomatoes in oil: Optional but a flavor booster; if you add them, don’t rinse off the oil—it adds richness.
Basil pesto: Adds herbal freshness and complexity with minimal effort.
Olive oil: Essential for roasting and drizzling, it enhances all other flavors.
Dried oregano, parsley, thyme, and red pepper flakes: These herbs bring Mediterranean flavor and a subtle kick.
Block of feta in brine (sheep’s milk preferred): The creamy, tangy feta melts into a heavenly sauce—using brined feta keeps it moist while baking.
Garlic: Fresh minced garlic stirred in at the end gives vibrant aroma without burning.
Fresh basil: Adds brightness and freshness, lifted right before mixing everything.

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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 is how flexible it is. I often swap in different pastas or toss in extra veggies and proteins to keep things fresh and exciting. It’s your kitchen—make it your own!

Variation: I sometimes add sautéed mushrooms or spinach for a green boost, and once tossed in some grilled chicken for a hearty version—it worked so well!
Dairy tweak: If feta’s too strong, I do half feta and half cream cheese—it’s insanely creamy and a little milder.
Gluten-free option: Swap your pasta for zoodles or gluten-free pasta for a lighter or allergy-friendly dish.
Spice it up: Add more red pepper flakes if you like some heat, or a squeeze of lemon for brightness.

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

Step 1: Prep and toss your tomatoes

Start by preheating your oven to 425°F. In a baking dish, toss the cherry tomatoes, sun-dried tomatoes (if using), pesto, olive oil, and your dried herbs and spices until everything is evenly coated. This step locks in flavors and ensures the tomatoes roast up beautifully. Make a little well in the middle for the feta block.

Step 2: Add the feta and bake

Pop your feta block right into the center well and drizzle it with a bit more olive oil—that helps it bake up silky and golden on top. Bake uncovered for about 35 minutes until the tomatoes burst and the feta softens. You’ll start smelling the incredible aroma—you know it’s almost time to eat!

Step 3: Cook pasta and prep fresh herbs

While the bake is working its magic, cook your pasta in salted boiling water according to package directions. About 10 minutes before the feta and tomatoes are done, start your pasta so everything finishes around the same time. Before draining, save a cup of pasta water—it’s liquid gold for adjusting your sauce texture later. Chop your garlic and basil so they’re ready to go.

Step 4: Bring it all together

Out of the oven, immediately stir in the garlic and basil so the residual heat slightly cooks the garlic without browning it. Use a spatula to press and break down the feta, creating a creamy sauce that blends with the juicy tomatoes. Toss in your pasta and gradually add reserved pasta water to reach your dream sauce consistency—about ½ cup works great for me. Adjust seasoning with salt, pepper, or a pinch of sugar if the sauce feels too tangy.

Top Tip

Having cooked this a dozen times, I’ve learned a few tricks that truly elevate the Baked Feta Pasta with Cherry Tomatoes Recipe. These tips will help you nail that perfect creamy sauce and explode those tomato flavors every time.

Choose the right feta: Go for a young, brined sheep’s milk feta—it melts like a dream and avoids dryness.
Don’t skip saving pasta water: The reserved starchy water loosens the sauce beautifully without watering it down.
Add garlic at the end: Stirring fresh garlic in just after baking keeps it vibrant but not bitter or burnt.
Sweetness balances acidity: If your tomatoes are extra tangy, a pinch of sugar or honey calms the flavor perfectly.

How to Serve Baked Feta Pasta with Cherry Tomatoes Recipe

Garnishes

I love sprinkling fresh chopped basil and a little cracked black pepper right on top before serving—it adds that fresh pop and beautiful color. Sometimes I shave a bit of Parmesan for extra richness, but it’s totally good to go as is.

Side Dishes

For side dishes, simple is best: a crisp green salad with lemon vinaigrette or some garlic bread dipped in the sauce pairs effortlessly. I've also served it alongside roasted vegetables like asparagus or zucchini for a complete meal.

Creative Ways to Present

On special nights, I like to serve this pasta in shallow bowls with a drizzle of good-quality olive oil and a few extra fresh basil leaves. Pair it with a glass of chilled white wine and soft candlelight—it’s always a crowd-pleaser that looks and tastes like you put in twice the effort.

Make Ahead and Storage

Storing Leftovers

Let your pasta cool completely before transferring to an airtight container. It keeps beautifully in the fridge for up to 5 days, making it a great option for packed lunches or next-day dinners.

Freezing

I’ve frozen leftovers successfully, though the pasta’s texture softens a bit on thawing. If you’re planning to freeze, slightly undercook your pasta initially and add a splash of olive oil before freezing to help maintain texture and flavor.

Reheating

Reheat in the microwave with a splash of milk or olive oil to restore creaminess—stir halfway through heating. For larger batches, gently warm it on the stovetop, stirring often, and add liquid as needed to keep that luscious sauce texture.

Frequently Asked Questions:

Can I use other types of cheese instead of feta?

Absolutely! While feta is classic here, you can swap in cream cheese, goat cheese, ricotta, or even burrata for a different texture and mildness. Just adjust baking time based on the cheese’s firmness.

What pasta shapes work best for this recipe?

Medium-shaped pastas like gemelli, rotini, fusilli, casarecce, or orecchiette are my favorites because they catch the sauce beautifully. You can use any pasta you like, but bigger tubes or thin spaghetti might not coat as well.

How do I prevent the feta from drying out in the oven?

Using a feta packed in brine, especially young sheep's milk feta, helps it stay creamy during baking. Drizzling olive oil over the block before baking also keeps it moist and creates a nice texture.

Can this dish be made gluten-free?

Yes, the sauce itself is gluten-free. To keep the dish gluten-free, just swap the pasta for a gluten-free variety like brown rice pasta, or try alternatives like zucchini noodles, spaghetti squash, or even serve over rice or mashed potatoes.

Final Thoughts

This Baked Feta Pasta with Cherry Tomatoes Recipe holds a special place in my dinner rotation because it’s so easy yet feels luxurious. It’s the recipe I turn to when I want to impress myself or guests without sweating over the stove. I hope you find as much joy and comfort in making and eating it as I do—it’s a little slice of Mediterranean sunshine in your kitchen!