This delicious baked feta pasta is quick and easy to make. Roasted tomatoes, fresh herbs, lots of garlic, and feta cheese sauce deliver an unbeatable flavor with all the Mediterranean aromas we love.
If you love this Baked Feta Pasta, you will also love this cherry tomato and pesto pasta, tomato garlic spaghetti or fried halloumi burst tomato pasta!
Why this recipe sings
Here is what you need
- Feta cheese.
- Cherry tomatoes.
- Garlic.
- Pasta of your choice.
- Fresh herbs like basil, thyme, sage and oregano.
- Extra virgin olive oil, dried oregano, chili flakes, freshly ground pepper, and sea salt.
How to make our baked feta pasta
Place the block of feta in the center of the baking dish. Arrange the tomatoes and garlic cloves around the feta and tuck the fresh herbs between the 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, remove the herb sprigs and mix the tomatoes, garlic, and feta gently with lots of fresh basil.
Add the pasta to the sauce and mix gently.
Serve the pasta in bowls with a sprinkle of chili flakes and some roughly chopped fresh basil on top. Adding grated parmesan cheese is optional.
Tips
- Tomatoes. You can use all varieties of small tomatoes, including 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, but that does not mean spaghetti or tagliatelle would not work! The creamy feta and tomato sauce will be amazing on any pasta.
- Herbs and garlic. Our version of this recipe demands lots of fresh basil, thyme, rosemary, and sage. I like to tuck in a few sprigs of fresh herbs, like thyme and rosemary. I also sprinkle a tablespoon of dry oregano all over and freshly ground pepper and red pepper flakes. I tuck 4-5 garlic cloves between the tomatoes, cutting them in half or quarters. When the garlic roasts, it becomes very soft, like a paste, and is perfectly mixed with roasted tomatoes and feta.
Side dishes for baked feta pasta
This dish is an easy weeknight meal but can be transformed into a feast with some additional delicious side dishes. Try a large green salad like our maroulosalata-Greek lettuce salad. Marinated olives and/or some dipping olive oil and a loaf of warm crusty bread are great add-ons. Serve some protein with the pasta as a side dish instead, like pork skewers, turkey meatballs, or lemon-roasted chicken.
Your questions answered
It’s true, 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. For example, the feta from North Greece is not the same as the one found in Crete. Finding the best feta cheese in the United States is not as easy as in Greece. Unless you have a Greek or Mediterranean market nearby, you probably rely on your supermarket for feta cheese.
Based on that fact, please, I beg you, don’t get the fat-free French feta that is widely available. Real good-quality feta is never fat-free.
Get a block of feta in brine. There are two Greek brands available in the US and I like both—Mt Vikos feta and Dodoni feta are available at most grocery stores. 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 necessary. 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.
olive oil guide
Everything You Wanted To Know About Olive Oil
Olive oil is an essential ingredient in the Greek cuisine. Greece is one of the largest producers of olive oil in the world. Learn a bit of its history, harvest, production, and how to choose the right olive oil for your recipes.
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Baked Feta and Tomato Pasta
Equipment
- 11" x 8" baking pan
Ingredients
- 8 oz Greek feta cheese
- 2 lbs cherry tomatoes
- ⅓ cup extra virgin olive oil
- 1 garlic head Sliced or crushed cloves
- 2-3 fresh herbs basil, oregano or thyme
- 1 tablespoon dried oregano
- 1 tablespoon chili pepper flakes
- 8 oz cooked pasta of your choice. I used penne.
- freshly ground pepper
- sea salt
For serving
- fresh basil leaves
- parmesan cheese optional
Instructions
- Preheat the oven to 190°C / 375°F
- Place the block of feta in the center of your baking dish. Arrange the tomatoes and garlic cloves around the feta. Tuck the fresh herbs between tomatoes and garlic.Drizzle everything evenly with olive oil. Sprinkle with a tablespoon of oregano and 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(optional), chopped fresh basil leaves, and a pinch of chili 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.