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    Home » Eat Like A Greek » Baked Feta and Tomato Pasta

    Baked Feta and Tomato Pasta

    Last updated November 2, 2021. Originally posted February 9, 2021 By Jenny Skrapaliori-Graves. 6 Comments.

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    This delicious baked feta pasta is quick and easy to make. The lovely tomato, fresh basil, and feta cheese sauce has all the Mediterranean flavors and aromas we love.

    A plate with pasta with tomatoes and feta and fresh basil. A fork and spoon and a cloth napkin.

    This baked feta recipe is a spin on the famous TikTok baked feta pasta. When I saw it, I realized it was just like the pasta dish we make at home all the time. My version has fresh herbs and I always add garlic to roasted tomatoes. Check this roasted tomato & olives appetizer, we make it often just for us to enjoy and it is our go-to whenever we have people over.

    How to make this baked feta pasta

    This is a super easy and delicious pasta dish.

    I firmly believe the key to making simple food taste good is always the quality of ingredients.

    You need:

    • Greek feta cheese
    • Tomatoes
    • Extra virgin olive oil
    • Garlic cloves
    • Fresh herbs
    • Dry oregano
    • Red pepper flakes
    • Freshly ground pepper
    • Sea salt
    A plate with pasta with tomatoes and feta and fresh basil.

    What is the best feta cheese?

    There is a block of feta cheese in every Greek fridge. At the store, there are many different kinds to pick from. There is hard and soft feta, with salty and non-salty versions. In this list, we also have the different varieties per region. Feta from Northen Greece is not the same as the one you find in Crete, for example. In the United States, it is not as easy to find the best feta cheese as it is in Greece -obviously. Unless you have a greek or Mediterranean market close to you, you probably rely on your supermarket for feta cheese.

    Please, I beg you, don't get the fat-free french feta that is widely available. Real good quality feta is never fat-free.

    Try to get a block of feta in brine. There are a couple of Greek brands that are available in the US. I like both of them. Mt Vikos feta and Dodoni feta are available at most grocery stores, and they are both great. Trader Joe's also has good quality feta in brine.

    The prepackaged feta crumbles are not ideal for this recipe, but you can use them if you need to. Gather the crumbles together in the middle of your pan to resemble a block of cheese. Follow the rest of the recipe as-is, and all will be well.

    A plate with pasta with tomatoes and feta and fresh basil. A fork and spoon and a cloth napkin.

    What tomatoes should I use for baked feta pasta?

    You can use all varieties of small tomatoes. Cherry, mini heirloom (I am using them in this recipe), Sugar bombs, Campari, and Cocktail tomatoes.
    If you use Campari or Cocktail tomatoes, cut them in half.

    Pasta choices

    Feel free to use your favorite pasta. I love short pasta for this recipe. Penne, fusilli, orecchiette, rigatoni, etc. That does not mean spaghetti or tagliatelle would not work! The creamy feta and tomato sauce will be amazing on any pasta you chose to make.

    Herbs and garlic

    This recipe calls for lots of fresh basil, fresh thyme, rosemary, and sage. I like to tuck in a few sprigs of fresh herbs in there, like thyme and rosemary. I also sprinkle a tablespoon of dry oregano all over and freshly ground pepper and red pepper flakes.

    I also tuck 4-5 garlic cloves between the tomatoes. I cut them in half or in quarters. When the garlic roasts, it becomes very soft, like a paste. It is perfect, mixed with roasted tomatoes and feta.

    A baking pan with cherry tomatoes and a block of feta cheese in the middle.

    Place the block of feta in the center of the baking dish.  Arrange the tomatoes and garlic cloves around the feta and tuck the sprigs of thyme, sage, and rosemary between tomatoes and garlic. Drizzle with olive oil.  Add some dry oregano and season with freshly ground pepper.

    Bake for 30 to 35 minutes at 400°F.

    Once everything is baked, I remove the herb sprigs and mix the tomatoes, garlic, and feta gently with lots of fresh basil.

    Roasted cherry tomatoes, melted baked feta cheese get stirred by a wooden spatula..
    A baking pan with pasta, roasted cherry tomatoes, melted baked feta cheese.

    I add the pasta to the sauce and toss it all together gently.

    I serve the pasta in bowls with a sprinkle of red pepper flakes and some roughly chopped fresh basil on top. Finally, grated parmesan cheese adds another layer of flavor.

    A plate with pasta with tomatoes and feta and fresh basil. A fork and spoon and a cloth napkin.

    You may also try:

    • Pastitsio - Greek lasagna is delicious classic comfort food.
    • This Greek tomato soup has a Mediterranean feel and makes the house smell like summer.
    • The Greek tomato salad is the best representative of all the authentic Greek flavors and aromas loved around the world. 

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

    WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all of the latest updates.

    A plate with pasta with tomatoes and feta and fresh basil. A fork and spoon and a cloth napkin.

    Baked Feta and Tomato Pasta

    by Jenny | The Greek Foodie
    This delicious baked feta pasta has a lovely tomato and fresh basil sauce with all the Mediterranean flavors we love.
    5 from 4 votes
    Print Recipe
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    Prep Time 10 mins
    Cook Time 30 mins
    Course Dinner
    Cuisine Greek
    Servings 4
    Calories 370 kcal

    Equipment

    • 11" x 8" baking pan

    Ingredients
      

    • 8 oz Greek feta cheese
    • 2 lbs gourmet medley tomatoes
    • ⅓ cup extra virgin olive oil
    • 4-5 garlic cloves halved or quartered if too big
    • 2-3 fresh sage leaves
    • 2-3 fresh thyme sprigs
    • 1-2 rosemary sprigs
    • 1 tablespoon dry oregano
    • 1 tablespoon red pepper flakes
    • freshly ground pepper
    • sea salt

    For serving

    • fresh basil leaves
    • parmesan cheese
    • 8 oz pasta of your choice. I used penne.

    Instructions
     

    • Place the block of feta in the center of your baking dish.  Arrange the tomatoes and garlic cloves around the feta. Tuck the sprigs of thyme, sage, and rosemary in between tomatoes and garlic.
      Drizzle everything evenly with olive oil.  Add a tablespoon of oregano all over—season with freshly ground pepper.
      Bake for 30 to 35 minutes.
    • Cook the pasta al dente. Usually 1 minute less than recommended boiling time.
      Make sure to reserve 1 cup of the pasta water, you might need it later.
    • Remove the baking dish from the oven.  Immediately add ⅔ of the basil leaves. Stir the mixture together until the feta has melted into a creamy sauce. 
    • Add in the pasta. 
      Gently toss until the pasta is evenly coated.  
      If you need to, add a little of the reserved pasta water, about ⅕ cup, to loosen it up a little and make it creamier. 
    • Serve in bowls with grated parmesan cheese, chopped fresh basil leaves, and a pinch of red pepper flakes.

    Notes

    • This baked feta dish reheats nicely. I usually transfer the leftovers to a pot and reheat them on the stove. I add a little water (¼ cup) to the pasta to loosen it up and stir on medium heat. 
     
    Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

    Nutrition

    Calories: 370kcalCarbohydrates: 16gProtein: 11gFat: 30gSaturated Fat: 11gCholesterol: 50mgSodium: 956mgPotassium: 735mgFiber: 3gSugar: 10gVitamin A: 1594IUVitamin C: 57mgCalcium: 320mgIron: 3mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Baked Feta and Tomato PastaBaked Feta and Tomato Pasta
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    « Stifado - Greek Red Wine Beef Stew
    Greek Bread With Oregano and Olive Oil »

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    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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