This Baked Feta Pasta With Cherry Tomatoes is a creamy, savory, and incredibly simple dish that quickly became one of my favorite weeknight dinners. Roasting the feta cheese alongside juicy cherry tomatoes creates a velvety, flavorful sauce that coats every bite of pasta. I love how easily this recipe comes together with minimal ingredients and very little prep, all while tasting like something far more complex. It’s the kind of meal I can throw together when I’m short on time but still want something comforting and satisfying.

Why You’ll Love This Recipe

I like how straightforward this recipe is—everything bakes in one dish, and there’s no need to fuss with a separate sauce. The feta melts into the oil and the tomatoes burst into a naturally sweet, tangy base. With the fresh herbs and a touch of lemon zest, the flavor is bright and balanced. It’s perfect for a meatless meal, but hearty enough to satisfy everyone at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/3 cup extra virgin olive oil (plus a drizzle for the base of the baking dish)

• 200 grams creamy sheep’s milk feta or Danish-style feta (block form, not crumbled)

• Pinch of red chili flakes (adjust depending on heat preference)

• 600 grams cherry tomatoes (whole, stems removed)

• 1/2 shallot, finely diced

• 4 garlic cloves, finely diced

• Sea salt, to taste

• Cracked black pepper, to taste

• 3–4 sprigs fresh thyme (or substitute with fresh basil if preferred)

• 300 grams pasta (such as shells, penne, rigatoni, bowties, spaghetti, or orzo)

• 1/2 cup reserved pasta water (used to loosen the sauce, if needed)

For Garnish:

• 1/3 cup fresh basil leaves, torn

• Zest of 1 lemon (optional, for added brightness)

Directions

I begin by preheating my oven to 200°C and setting the rack to the center position. I lightly drizzle olive oil over the bottom of a 33 x 23 cm baking dish. Then, I place the block of feta in the center of the dish and sprinkle it with a pinch of red chili flakes.

Next, I surround the feta with the cherry tomatoes, followed by the diced shallots and garlic. I pour the remaining olive oil over everything, stir the tomatoes slightly to coat them well, and season the dish with sea salt and freshly cracked pepper. I add the sprigs of thyme on top and bake the dish for 20 minutes.

While the feta and tomatoes are roasting, I bring a large pot of salted water to a boil and cook my pasta until just al dente. I make sure to reserve about half a cup of the pasta water before draining it.

After the initial baking time, I switch the oven to grill (broil) mode and increase the heat to 230°C. I continue cooking the dish for another 10 to 20 minutes, keeping an eye on it until the tomatoes are blistered and slightly charred and the feta has turned golden brown.

Once out of the oven, I discard the thyme stalks, tear most of the basil leaves, and stir them into the hot dish. I mix the feta and tomatoes until they create a smooth, creamy sauce, lightly crushing the tomatoes as I go. Then I add the cooked pasta and fold everything together gently until well coated. If the mixture is too thick, I add a bit of the reserved pasta water to reach the desired consistency.

Finally, I garnish the dish with the remaining basil leaves and a sprinkle of fresh lemon zest, then serve it warm with crusty bread on the side.

Servings And Timing

This recipe yields 5 servings.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Additional Time: 15 minutes
Total Time: 1 hour and 10 minutes

Variations

• Add Protein: I like to mix in shredded rotisserie chicken or pan-seared shrimp when I want to boost the protein.

• Spice It Up: I add extra chili flakes or even a diced fresh chili if I’m craving more heat.

• Change The Cheese: If I don’t have feta, I sometimes use goat cheese or a soft ricotta for a milder version.

• More Vegetables: Roasted zucchini, mushrooms, or red peppers are great additions when I want to make it even heartier.

• Gluten-Free Version: I use my favorite gluten-free pasta to make this dish suitable for those avoiding gluten.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I either microwave it in short intervals or warm it gently on the stove. I usually add a splash of olive oil or a spoonful of water to loosen the sauce while reheating and prevent it from drying out.

FAQs

What Type Of Feta Works Best For This Recipe?

I always choose a creamy sheep’s milk feta or Danish-style feta in block form. It melts into a smoother, richer sauce. Crumblier feta can work too, but it won’t have the same creamy texture.

Can I Use Different Types Of Tomatoes?

Yes, I prefer cherry tomatoes because they roast beautifully and burst with sweetness. However, I’ve also used diced Roma tomatoes or even canned diced tomatoes in a pinch—just keep in mind the sauce texture will be slightly different.

What Kind Of Pasta Should I Use?

This dish works best with pasta that has ridges or pockets to catch the sauce. I usually go for shell pasta, rigatoni, penne, or bowties. Spaghetti and orzo also work well depending on what I have on hand.

How Do I Prevent The Dish From Drying Out When Reheating?

When I reheat leftovers, I add a small splash of olive oil or pasta water to bring the sauce back to life. I gently stir it while warming to keep the texture smooth and moist.

Can I Make This Dish Vegan?

Yes, to make it vegan I simply replace the feta with a plant-based cheese alternative. There are creamy vegan feta blocks available that melt well and work perfectly in this recipe. I also double-check that my pasta doesn’t contain eggs.

Conclusion

This Baked Feta Pasta With Cherry Tomatoes is a go-to dish in my kitchen for good reason—it’s quick, flavorful, and uses just a handful of ingredients. I love how the baked feta creates a creamy, tangy sauce that complements the roasted tomatoes so well. With fresh basil and lemon zest to finish it off, this dish is light yet comforting and always a crowd-pleaser. Whether I’m cooking for myself or feeding a table full of guests, this recipe never disappoints.