This baked feta pasta went viral for good reason — a whole block of feta and a pile of cherry tomatoes roast together into a creamy, tangy sauce with almost no effort. The magic is letting the feta melt slowly into the bursting tomatoes; that’s what creates the silky sauce without a single drop of cream.
The first time we made it, we almost reached for crumbled feta — don’t. The whole block is the whole point.
Why This Works
Roasting a whole block of feta lets it soften and melt into a creamy base, while the cherry tomatoes burst and release their sweet, jammy juices. Mixed together and loosened with a little starchy pasta water, they emulsify into a glossy sauce that coats every noodle. A squeeze of lemon and fresh herbs at the end cut the richness and keep it bright.
Ingredient Notes & Substitutions
- Feta: Use a solid block (ideally packed in brine), not crumbles — the block is what melts into a creamy sauce.
- Tomatoes: Cherry or grape tomatoes burst and sweeten beautifully as they roast.
- Pasta: Any short shape works well. Don’t forget to reserve some pasta water for the sauce.
- Lemon & herbs: A squeeze of lemon and fresh basil and parsley at the end brighten the whole dish.
Tools You’ll Need
Baked Feta and Tomato Pasta
Ingredients
- 8 oz pasta of choice 225 g
- 1 block (7 oz) feta cheese 200 g
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp red pepper flakes optional
- Salt and pepper, to taste
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- 1/2 lemon, juiced
Instructions
- Preheat oven to 400°F (200°C).
- In a baking dish, place the cherry tomatoes and feta block. Drizzle with olive oil and sprinkle the minced garlic, red pepper flakes, salt, and pepper over the top.
- Bake for 30 minutes, until the tomatoes burst and the feta is golden and soft.
- Meanwhile, cook the pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Remove the baked feta and tomatoes from the oven. Mix together, smashing the tomatoes slightly. Add the cooked pasta and stir, using reserved pasta water as needed to create a creamy sauce.
- Stir in the fresh basil, parsley, and lemon juice before serving.
Notes
Common Mistakes to Avoid
- Using crumbled feta: Crumbles dry out instead of melting. A solid block is what gives you the creamy sauce.
- A watery sauce: Smash the roasted tomatoes well and add pasta water gradually until it’s silky, not thin.
- Dumping the pasta water: That starchy water is what brings the sauce together. Reserve some before draining.
Variations
- Add vegetables: Stir in sauteed spinach, zucchini, or olives for extra flavor and texture.
- Add protein: Top with grilled chicken, shrimp, or chickpeas to make it a heartier meal.
- Spice it up: Increase the red pepper flakes for a pleasant kick.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water to loosen the sauce back up. You can also assemble the feta and tomatoes in the dish and refrigerate up to a day before baking.
Frequently Asked Questions
Why use a block of feta instead of crumbles?
A block melts into a smooth, creamy sauce, while crumbles tend to stay dry and grainy.
Can I prep it ahead?
Yes — assemble the tomatoes and feta in the baking dish, cover, and refrigerate up to a day before baking.
What pasta works best?
Short shapes like rigatoni, penne, or fusilli hold the sauce well, but any pasta you have will work.
Can I add protein?
Absolutely — grilled chicken, shrimp, or chickpeas all turn it into a more filling main.
If you enjoyed this, you might also love our Crisp Cucumber Salad with Fresh Herbs and Feta for a light side, or try our Miso Salmon Bowl for another quick and satisfying weeknight meal.
See the full kitchen lineup on our Tools & Equipment page.
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