Name: Baked Feta Pasta Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 12 ounces medium pasta like gemelli, rotini, fusilli; 2 pints cherry tomatoes (20-25 ounces); ½ cup chopped sun dried tomatoes in oil (optional); 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; ¼ teaspoon salt; ¼ teaspoon pepper; 2 cloves garlic, minced; 2-3 tablespoons chopped basil; 1 block (7-8 ounces) feta in brine, preferably French feta/100% sheep's milk

There’s just something magical about this Baked Feta Pasta Recipe that turns simple ingredients into an irresistible, creamy, and comforting meal. The tangy baked feta blended perfectly with roasted tomatoes creates a sauce that’s bursting with flavor and perfect for cozy dinners or impressing friends with minimal fuss.

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

Why You'll Love This Recipe

Honestly, this baked feta pasta quickly became one of my absolute favorites because it’s just so easy and yet packed with rich, tangy flavor. I love how the feta melts into a creamy sauce with sweet, bursting tomatoes—that combo gets me every time!

Simple and minimal prep: Toss everything together in one dish and bake, making it perfect for busy nights.
Incredible flavor combo: The tangy, salty feta balanced with sweet cherry tomatoes creates a sauce that’s unforgettable.
Flexible for any pasta: Whether you have gemelli, rotini, or fusilli on hand, it all works beautifully.
Customizable to your liking: Easily add veggies, swap cheeses, or adjust spice levels to make it your own.

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 this Baked Feta Pasta Recipe plays a role in creating a balanced, flavorful dish. From the creamy feta to the sweet tomatoes, every element adds a lovely touch. Here’s why I choose these specific ingredients—and a few tips to get the best results.

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: I prefer gemelli or rotini because their twists and curves grab onto the sauce perfectly, making each bite saucy and satisfying.
Cherry Tomatoes: Choose the ripest, sweetest cherry tomatoes you can find. They burst beautifully in the oven, creating that luscious sauce.
Sun-Dried Tomatoes: Optional but a personal favorite—I love the concentrated flavor they add without overpowering the dish.
Basil Pesto: Adds an earthy, fresh herb note that deepens the tomato flavor and complements the feta wonderfully.
Olive Oil: Both for roasting and drizzling—good quality oil elevates the overall richness and mouthfeel of the sauce.
Herbs and Spices: Dried oregano, parsley, thyme, red pepper flakes, salt, and pepper layer in warmth, a bit of heat, and classic Mediterranean flair.
Feta Cheese: The star of the show—go for a creamy, brined feta (French or Israeli work best) to ensure it softens nicely without drying out.
Garlic: Added at the end to preserve that punchy aroma and flavor without burning.
Fresh Basil: Stirred in last minute, basil gives a bright freshness that elevates the whole dish.

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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 Recipe is how easy it is to tweak. I always encourage you to experiment and make it your own—add your favorite veggies, swap cheeses, or dial up the spice to suit your mood.

Variation: Whenever I want it extra creamy and less tangy, I swap half the feta with cream cheese—it makes the sauce unbelievably smooth and mellow.
Protein boost: Try adding grilled chicken or sautéed mushrooms for a heartier meal that still packs the signature tangy punch.
Gluten-free twist: I love using gluten-free pasta or even spiralized zucchini for a light summer version.
Extra veggies: Roasted bell peppers, spinach, or olives add beautiful color and flavor layers if you want to make it a one-dish meal.

Step-by-Step: How I Make Baked Feta Pasta Recipe

Step 1: Prep and toss your tomatoes

Preheat your oven to 425°F and start by mixing together the cherry tomatoes, sun-dried tomatoes, pesto, olive oil, and all your herbs and spices in a baking dish. Give everything a good stir so the tomatoes are nicely coated. This step really builds the flavor base. Make a little space in the center and set your block of feta right there, drizzling it with a bit more olive oil on top.

Step 2: Bake until melty and bubbling

Pop the dish in the oven uncovered for about 35 minutes. You’ll know it’s ready when the tomatoes have softened and started bursting, releasing their sweet juices, and your feta has softened into a melty, creamy center. The aroma at this stage is incredible and totally worth the wait!

Step 3: Cook pasta and prep fresh herbs

While the tomatoes and feta bake, chop your garlic and basil. Cook your pasta in salted boiling water, timing it so it’s done just as your baked feta dish finishes. Don’t forget to scoop out a cup of pasta water before draining—this starchy water is pure gold for creating a silky sauce.

Step 4: Mix garlic and basil into the hot tomatoes

As soon as you pull the baked feta dish from the oven, stir in the fresh garlic and basil for about 30 seconds. The residual heat gently cooks the garlic, giving a fragrant boost without harshness.

Step 5: Create your creamy sauce and combine

Press down on the feta with a spatula, breaking it up until it melts into the tomatoes, transforming into a rich, creamy sauce. Toss in your cooked pasta and stir until every noodle is generously coated. If you want it extra creamy, add reserved pasta water little by little until you hit the perfect consistency—my personal go-to is about half a cup.

Step 6: Taste and adjust

This is the moment to taste and make it your own—add salt, pepper, red pepper flakes, or even a dash of sugar or honey to balance out that classic tomato tang. I usually add a quarter teaspoon more of salt and pepper, but it’s all about what you prefer.

Top Tip

From my experience making this baked feta pasta multiple times, the choice of feta and timing are what make or break the sauce’s creaminess. These tips have saved me from dry or overly tangy results.

Choose the right feta: Using a younger, brined feta made from mostly sheep’s milk gives you that ideal creamy texture that melts perfectly in the oven.
Don’t overbake: Keeping an eye on the cheese and tomatoes so they soften but don’t dry out ensures your sauce stays luscious.
Reserve pasta water: Adding starchy water gradually is a game changer for silky smooth sauce consistency—don’t skip this step.
Add fresh ingredients last: Stirring in fresh garlic and basil right at the end preserves their vibrant flavors.

How to Serve Baked Feta Pasta Recipe

Garnishes

I like topping this baked feta pasta with extra fresh basil for brightness and a drizzle of good-quality olive oil to finish. Sometimes I sprinkle on a little red pepper flakes for heat or cracked black pepper. If I’m feeling fancy, a handful of toasted pine nuts adds a lovely crunch and nutty contrast.

Side Dishes

To round out the meal, I love pairing this pasta with a crisp green salad dressed in lemon vinaigrette or a simple garlic bread to soak up every last bit of that creamy sauce. Roasted vegetables like asparagus or Brussels sprouts also go beautifully alongside.

Creative Ways to Present

For a casual dinner party, I’ve served this right in the baking dish with an herb garnish and plenty of crusty bread on the side—it’s a warm, inviting presentation. Another idea is plating individual servings with a sprinkle of microgreens or edible flowers for a pop of color and elegance.

Make Ahead and Storage

Storing Leftovers

Once the pasta has completely cooled, I transfer any leftovers into an airtight container and store it in the fridge. It keeps well for up to 5 days, making it a great option for easy lunches or quick dinners later in the week.

Freezing

I’ve frozen this baked feta pasta successfully a couple of times, though I recommend freezing in individual portions to make thawing and reheating easier. The texture of the pasta stays good, but the sauce might separate a little, so stirring well after reheating helps.

Reheating

Microwaving is quick, but I always add a splash of milk or olive oil before heating to bring back creaminess and prevent the pasta from drying out. For larger servings, reheating gently on the stove with a splash of liquid and stirring frequently works wonders.

Frequently Asked Questions:

Can I use a different type of cheese instead of feta?

Absolutely! If feta is too tangy for you, try mixing half feta with cream cheese for a milder, creamier sauce. Other cheeses like goat cheese, ricotta, or even burrata work well too—just keep in mind the flavor will vary slightly.

What type of pasta is best for baked feta pasta recipe?

Medium-shaped pastas like gemelli, rotini, fusilli, casarecce, or orecchiette work best because their shapes hold onto the creamy sauce nicely. You can also use larger tubes or even spaghetti, but you might want to adjust the pasta amount accordingly.

Can I make this recipe gluten-free?

Yes! The sauce itself is naturally gluten-free, so just swap in your favorite gluten-free pasta. I’ve also enjoyed it on spiralized veggie noodles like zucchini or even over rice or mashed potatoes for a grain-free option.

How do I prevent the feta from drying out when baking?

The key is selecting a young feta packed in brine, preferably with a high sheep’s milk content like French or Israeli feta. Also, drizzling olive oil on top before baking helps keep it moist and creamy. Avoid overbaking by checking around 30-35 minutes depending on your oven.

Final Thoughts

This baked feta pasta recipe holds a special spot in my kitchen rotation because it’s effortlessly impressive. Whether it’s a busy weeknight or a laid-back weekend dinner, I know I can count on it to deliver comforting, vibrant flavor with very little stress. Give it a try—you might find it becomes your new go-to for creamy pasta cravings, just like it did for me!