With just a handful of ingredients, this feta tomato pasta is an easy dinner that delivers bold, fresh flavor with minimal fuss. A viral sensation that’s perfect for busy weeknights!
Summer’s Best Pasta with Feta Cheese and Cherry Tomatoes
This baked feta tomato pasta is one of those rare recipes that’s both TikTok trendy and truly worth the hype. It’s incredibly simple — just toss everything in a dish, bake, stir, and enjoy! During the summer, it’s especially delicious with sweet cherry tomatoes and fresh herbs straight from the garden. But don’t worry; this dish works just as well with grocery store ingredients, so you can enjoy the bold, creamy flavor year-round.
If you’re savoring the best of summer produce, don’t miss my Southern tomato pie, cucumber tomato salad, and zucchini casserole, too. They’re all perfect for using up your garden haul!
Ingredient Notes and Tips for Success
- Use cherry tomatoes or grape tomatoes for the best burst of sweetness and acidity.
- A whole block of feta cheese melts into a rich, creamy sauce — crumbled feta won’t melt as smoothly or yield the same result.
- Mince the garlic finely so that it blends nicely into the sauce.
- Use any pasta shape you like. Short pasta like penne, fusilli, and rotini work well to catch the sauce, but spaghetti or linguine are great too.
- Finish the baked feta pasta recipe with fresh basil, parsley, dill, or thyme to brighten the flavors.
How to Make Baked Feta and Tomato Pasta
- Toss together the tomatoes, garlic, olive oil, oregano, red pepper flakes, salt, and pepper. You can omit the red pepper if you don’t want that little bit of heat, but don’t worry — they really won’t make it too spicy. The dish is kid-approved in my house!
- Add the block of feta cheese.
- Bake until the cheese softens and the tomatoes burst, about 30 minutes.
- Meanwhile, boil the pasta on the stovetop and reserve some of the cooking water.
- Stir the tomatoes and feta until the mixture is nice and creamy.
- Add the cooked, drained pasta and a splash of cooking water. We add the cooking water because it helps loosen and bind the sauce. The salty, starchy water thins the sauce slightly so it coats the pasta evenly without being too thick or clumpy, helps emulsify the sauce so that it’s smooth and creamy, and enhances the flavor of the other ingredients since the water is already seasoned with salt. Finally, stir in the fresh basil leaves.
Serving Suggestions
Serve the feta tomato pasta bake with a simple side salad dressed in balsamic vinaigrette, marinated cucumbers, garlic bread, or this 3-ingredient biscuit recipe. It’s also great alongside roasted yellow squash, sauteed zucchini, or grilled Italian dressing chicken.
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
Nutrition
Recipe Variations
- Add Protein: Stir in cooked chicken, shrimp, or chickpeas for extra protein.
- Roasted Veggies: Toss in roasted zucchini, bell peppers, or fresh spinach leaves for more veggies.
- Spice it Up: Increase the red pepper flakes or add a pinch of cayenne for more heat.
- Vegan Option: for a dairy-free, meatless summer pasta dish, try this pomodoro sauce.
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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.