Name: Baked Feta Pasta with Cherry Tomatoes Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 8-12 ounces medium pasta like gemelli, rotini, or 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; Salt and black pepper to taste; 1 block (7-8 ounces) feta cheese in brine, preferably French feta or 100% sheep’s milk; 2 cloves garlic, minced; 2-3 tablespoons chopped fresh basil

If you’ve caught the TikTok cooking craze, you’ve probably stumbled on a viral sensation: the Baked Feta Pasta with Cherry Tomatoes Recipe. I absolutely love how this simple, no-fuss dish turns out every time—the creamy feta melts into a luscious sauce that coats those juicy, roasted tomatoes and perfectly al dente pasta. If you’re looking for a recipe that’s both impressive and incredibly easy, keep reading because this one’s a total game-changer!

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Why You’ll Love This Recipe

Effortless Flavor: Roasting tomatoes and feta together melts into an unexpectedly creamy, tangy sauce that tastes like you spent hours in the kitchen.
Minimal Ingredients: You only need a handful of pantry staples, plus simple fresh ingredients, to whip up something delicious.
Perfect for Weeknights: This pasta comes together quickly, perfect for those busy nights when you want comfort food but don’t want to slave away.
Fan Favorite: Everyone I’ve served this to goes crazy for it—I promise it’ll be a new family favorite in your house too.

A beige bowl filled with a three-layer mix of twisted pasta that is coated in a chunky red sauce with bits of sun-dried tomatoes and some small red cherry tomatoes, topped with thin strips of fresh green basil leaves that add freshness and color contrast. A silver fork rests inside the bowl on the left side, partially submerged in the pasta, and the bowl sits on a white marbled surface with a few basil leaves scattered around. The overall look is warm and inviting, with the creamy pasta and sauce slightly glossy under natural light. Photo taken with an iphone --ar 2:3 --v 7 - Baked Feta Pasta with Cherry Tomatoes, easy feta pasta recipe, baked pasta with feta and cherry tomatoes, quick tomato feta pasta, simple baked pasta dish

Ingredients You’ll Need

What I love about the ingredients in this Baked Feta Pasta with Cherry Tomatoes Recipe is that they come together so naturally—the sweetness of cherry tomatoes balances the tangy feta and fragrant basil pesto, making a sauce that’s fresh and satisfying. Look for the best quality feta you can find, and don’t skip the pesto, as it really elevates the flavor.

Flat lay of fresh cherry tomatoes still on the vine, a small handful of glossy sun-dried tomatoes, a white ceramic bowl filled with creamy block of French feta cheese, a few whole uncracked brown eggs, a small white bowl of vibrant green basil pesto, two plump garlic cloves with papery skin intact, a small white bowl of golden olive oil, a small white bowl containing mixed dried herbs (oregano, parsley, thyme, and red pepper flakes), several fresh basil leaves grouped elegantly, a small white bowl of uncooked medium fusilli pasta, 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 - Baked Feta Pasta with Cherry Tomatoes, easy feta pasta recipe, baked pasta with feta and cherry tomatoes, quick tomato feta pasta, simple baked pasta dish

Medium pasta: Think gemelli, rotini, or fusilli—these shapes hold the sauce beautifully.
Cherry tomatoes: Choose ripe, juicy ones—they burst in the oven to create a sweet sauce.
Sun-dried tomatoes in oil (optional): Adds an extra depth of umami and richness if you have them on hand.
Basil pesto: Adds freshness and a savory herbaceous kick.
Olive oil: For roasting and drizzling, use good quality since it impacts flavor.
Dried herbs and spices: Oregano, parsley, thyme, and red pepper flakes give a subtle complexity and a little heat.
Feta cheese block: Look for brined French feta or 100% sheep’s milk feta for best texture and flavor.
Garlic: Fresh minced garlic adds savoriness and works magic when warmed by residual heat.
Fresh basil: Stirred in at the end for that fresh, fragrant finish.

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.

Variations

I love how versatile this baked feta pasta with cherry tomatoes recipe is—you can easily tweak it to fit your mood, pantry, or dietary preferences. Experimenting with variations has kept this recipe fresh for me over and over again.

Make it vegan: Use a plant-based “feta” or firm tofu marinated in lemon and herbs, and swap pesto for a vegan version—I’ve tried it and it’s surprisingly good!
Spice it up: Double the red pepper flakes or toss in some sliced jalapeño for heat if you’re feeling adventurous.
Add protein: Grilled chicken or sautéed shrimp thrown in at the end keep this meal hearty and protein-packed.
Seasonal tweaks: Swap cherry tomatoes for blistered grape tomatoes or even roasted bell peppers when tomatoes aren’t in season.

How to Make Baked Feta Pasta with Cherry Tomatoes Recipe

Step 1: Prep and Roast the Tomatoes & Feta

Start by preheating your oven to 425°F. I like to toss the cherry tomatoes, optional sun-dried tomatoes, pesto, olive oil, and all the herbs and spices right into a baking dish. Give it a good stir so everything gets nicely coated. Then, make a little space right in the center and nestle in the block of feta, drizzling a bit more olive oil on top of it. Pop this into the oven, uncovered, for about 35 minutes. You’re looking for the tomatoes to burst and release their juices, and the feta to get soft and slightly golden on top. This roasting step is magic—it melds all those flavors beautifully.

Step 2: Cook the Pasta and Prepare Your Fresh Ingredients

While your tomatoes and feta are bursting in the oven, get a pot of salted water boiling and cook your pasta just shy of al dente according to package directions (about 1-2 minutes less than recommended). About 10 minutes into the baking time, start the noodles so they finish cooking right as your sauce does. Don’t forget to save about a cup of the pasta water before draining—that starchy water is key to helping the sauce cling perfectly to your noodles. Meanwhile, chop up your garlic and basil so they’re ready to stir in once the feta mixture is out of the oven.

Step 3: Combine and Finish Your Sauce

The moment your baking dish comes out of the oven, immediately stir in the minced garlic and fresh basil. The residual heat is enough to mellow the garlic’s bite without cooking it to mush. Next, press down on the feta block with a spatula to break it apart. Stir everything until it transforms into a creamy, luscious sauce. Add your warmed pasta right into the baking dish and toss gently. For creamy perfection, slowly stir in reserved pasta water, about a quarter cup at a time, until your sauce hits the consistency you love (I usually use about half a cup). Taste and adjust with extra salt, pepper, or red pepper flakes as you like—sometimes I even add a teaspoon of honey to tame the acidity of the tomatoes if it feels too tangy.

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Pro Tips for Making Baked Feta Pasta with Cherry Tomatoes Recipe

Choose the right pasta shape: I always pick medium shapes like gemelli or fusilli since they trap the creamy sauce perfectly.
Don’t skip reserving pasta water: That starchy water is the secret weapon for silky sauce—it helps everything bind beautifully.
Use quality feta: I learned the hard way that the best flavor comes from a block of brined feta—not the crumbled kind.
Add garlic last: Stirring the garlic in right after baking keeps its flavor bright without overpowering the dish.

How to Serve Baked Feta Pasta with Cherry Tomatoes Recipe

This image shows a white rectangular baking dish filled with baked pasta. The pasta is twisted and covered in a rich, creamy, orange-red sauce mixed with small bits of red tomato and green herbs. Bright green fresh basil leaves and chopped basil pieces are scattered on top, adding vibrant color contrast. A silver spoon is partially buried on the right side, ready to serve. The dish sits on a white marbled surface with a few extra basil leaves around. The pasta looks soft and well baked, with a few golden-brown spots. photo taken with an iphone --ar 2:3 --v 7 - Baked Feta Pasta with Cherry Tomatoes, easy feta pasta recipe, baked pasta with feta and cherry tomatoes, quick tomato feta pasta, simple baked pasta dish

Garnishes

I love topping this baked feta pasta with an extra sprinkle of fresh basil, a crack of black pepper, and sometimes a shower of toasted pine nuts for crunch. A drizzle of good-quality olive oil right before serving adds that extra touch of richness and sheen. If you like it spicy, a quick dash of chili flakes on top always brightens things up.

Side Dishes

For sides, my go-to pairing is a crisp green salad with lemon vinaigrette or some roasted asparagus to keep things light. Garlic bread or a crusty baguette is also lovely for mopping up every last bit of that creamy sauce—trust me, you won’t want to waste a drop!

Creative Ways to Present

I’ve surprised guests by serving this pasta in individual ramekins straight from the oven—it makes the whole experience feel cozy and special. For a fancy twist, topping with shaved Parmesan and a few edible flowers looks stunning for dinner parties or date nights.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well when stored in an airtight container in the fridge for up to 3 days. I find the sauce thickens a bit as it sits, but it reheats beautifully with a splash of water or extra olive oil to loosen it back up.

Freezing

I usually don’t freeze this recipe because the fresh basil and texture of the pasta don’t fare as well after thawing. If you must, freeze the sauce separately before mixing with fresh pasta cooked after thawing—it helps maintain better flavor and texture.

Reheating

Reheat gently on the stovetop over low heat, stirring in a splash of reserved pasta water or olive oil to revive the creaminess. Microwaving works too, but I recommend stirring every 30 seconds to prevent the sauce from drying out.

FAQs

Can I use other types of cheese instead of feta?

Feta is key here because it melts into a creamy, tangy sauce that balances the tomatoes perfectly. You might try goat cheese for a similar tang, but it won’t melt quite the same. Avoid harder cheeses like Parmesan or mozzarella as they won’t create the same sauce consistency.
What pasta works best for baked feta pasta with cherry tomatoes recipe?

Medium pasta shapes like gemelli, fusilli, or rotini are best because their curves and twists hold onto the sauce beautifully. Avoid overly thin pastas like angel hair since they don’t hold the chunky sauce as well.
Can I make this recipe ahead of time?

You can prep the tomato and feta mixture in advance and refrigerate it overnight, then bake it fresh when you’re ready to eat. Assembling and mixing the pasta last ensures it tastes freshest and best.
How spicy is the red pepper flakes in this recipe?

The recipe includes just a small amount for a mild kick, but you can adjust up or down depending on your heat preference. I usually add a little more when serving to spice it up without overwhelming the flavors.

Final Thoughts

This Baked Feta Pasta with Cherry Tomatoes Recipe holds a special place in my kitchen because it’s both a comfort food and a crowd pleaser with minimal stress. Every time I make it, I’m reminded how simple ingredients and a little oven magic can come together to create something spectacular. Whether you’re cooking for a busy weeknight or a casual dinner with friends, I promise this recipe will become one you turn to again and again—give it a try, and let me know how it becomes your new favorite!