This feta tomato pasta is one of the easiest dinners you’ll ever make! Sweet roasted cherry tomatoes and a block of creamy baked feta create a rich, flavorful sauce that’s tossed with pasta for a simple meal that’s ready in about 40 minutes with very little hands-on work.
More Easy Pasta Recipes:
Before You Get Started
These simple tips will help you get the creamiest, most flavorful tomato feta pasta every time:
- Use a whole block of feta rather than crumbled feta so it melts into a rich, creamy sauce.
- Cherry or grape tomatoes work best because they become extra sweet and burst naturally as they roast.
- Reserve some of the pasta cooking water before draining. It’s the secret to a silky sauce that coats every bite.
How to Make Feta Tomato Pasta
This recipe comes together with just a handful of ingredients and very little prep. While the tomatoes and feta bake in the oven, you can cook the pasta, making this an easy dinner with hardly any hands-on time.
Step 1: Season the Tomatoes
Place the cherry tomatoes and minced garlic in a 9 x 13-inch baking dish. Drizzle with the olive oil and season with the oregano, red pepper flakes, kosher salt, and black pepper. Toss everything together until the tomatoes are evenly coated.
Nestle the block of feta in the center of the baking dish.
⇢ Leave the feta whole rather than crumbling it. The block softens beautifully in the oven and creates a much creamier sauce.
Step 2: Bake
Bake uncovered in a 400°F oven until the tomatoes burst and become jammy and the feta is soft and creamy, about 30 to 35 minutes.
By the time the dish comes out of the oven, the tomatoes should have released plenty of their juices, which become the base of the sauce.
Step 3: Cook the Pasta
While the tomatoes roast, cook the pasta in a large pot of generously salted water until al dente.
Before draining, reserve about ½ cup of the pasta cooking water.
⇢ Don’t skip the pasta water. The starch helps bind the sauce, making it silky and smooth instead of thick or clumpy.
Step 4: Stir Everything Together
Use a spoon or fork to stir the roasted tomatoes and softened feta together until smooth and creamy.
Add the cooked pasta and toss until every piece is coated. Add splashes of the reserved pasta water as needed until the sauce reaches your desired consistency.
Finish with fresh basil, parsley, or thyme and serve immediately.
⇢ Fresh basil is my favorite finishing herb, but parsley, oregano, or thyme are all delicious with the roasted tomatoes and feta.
Try it another way
It’s easy to customize this feta and tomato pasta. Stir in grilled chicken, grilled shrimp, sautéed spinach, roasted zucchini, or chickpeas to turn it into a heartier meal.
The Pasta Pairs Perfectly With:
Preparation and Storage Tips
Prep Ahead: You can mince the garlic and measure the seasonings ahead of time to make dinner even easier. Since the recipe comes together so quickly, though, there’s very little prep required.
How to Store: Keep leftover feta tomato pasta in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it chills, so add a splash of water or chicken broth when reheating gently on the stovetop or in the microwave to loosen it back up.
Frequently Asked Questions
Can I use crumbled feta instead of a block?
A block of feta is the best choice because it melts into a much smoother, creamier sauce. Crumbled feta won’t create the same texture.
What pasta works best?
Short pasta shapes like penne, rotini, fusilli, and rigatoni hold the sauce especially well, but spaghetti, linguine, and fettuccine are all fine choices too.
Can I make feta tomato pasta ahead of time?
This dish is best served fresh while the sauce is silky and creamy. Leftovers reheat well for lunch the next day, but the sauce will thicken after refrigeration.
Can I use regular tomatoes instead of cherry tomatoes?
Yes. Roma tomatoes or chopped garden tomatoes can work, but cherry and grape tomatoes tend to be sweeter and release just the right amount of juice for the sauce.
Can I add chicken or shrimp?
Absolutely! Grilled chicken, sautéed shrimp, Italian sausage, or even chickpeas are excellent additions if you’d like a heartier meal.
More Easy Pasta Dinners
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Baked Feta Pasta
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 2 pints cherry tomatoes or grape tomatoes
- 3 garlic cloves, minced (about 3 teaspoons)
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon dried oregano (or 1 teaspoon minced fresh oregano)
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and ground black pepper, to taste
- 1 (8-ounce) block feta cheese
- 8 ounces uncooked pasta (such as penne, rotini, or spaghetti)
- ¼ cup chopped fresh basil, thyme, or parsley, for garnish
Instructions
- Preheat the oven to 400°F. Place the tomatoes and garlic in a 9 x 13-inch baking dish. Drizzle with olive oil, and season with oregano, red pepper flakes, salt, and pepper. Toss to coat.
- Nestle the block of feta in the center of the dish.
- Bake uncovered until the tomatoes burst and the cheese is soft, about 30 to 35 minutes.
- Meanwhile, boil the pasta in a large pot of salted water according to the package directions for al dente. Reserve about ½ cup of the starchy pasta cooking water, then drain the pasta.
- Remove the baking dish from the oven and stir the tomatoes and feta with a spoon or fork until creamy.
- Add the cooked pasta and a splash of pasta water as needed to loosen the sauce. Toss until well coated. Taste and season with additional salt and pepper, if desired. Stir in the fresh herbs and serve immediately.
Notes
- Use a block of feta for the creamiest sauce.
- Cherry or grape tomatoes work best.
- Reserve pasta water before draining.
- Fresh basil gives the brightest flavor.
- Adjust red pepper flakes to taste.
- Add grilled chicken, shrimp, spinach, or zucchini for a heartier meal.
- Serve immediately for the creamiest texture.
- Leftovers reheat well with a splash of water.
Nutrition
Originally published in August, 2025, this post was updated in August, 2026.
Delicious and easy as promised. Another winner! I doubled the garlic and kept everything else the same.
Thank you, Kathleen! We’re so glad you enjoyed it.