I still remember the first time I made baked feta pasta with cherry tomatoes. It was one of those evenings when I wanted something comforting but didn’t want to stand over the stove forever.

I had a block of feta in the fridge, a box of pasta in the pantry, and a bowl of sweet cherry tomatoes that were begging to be used. I tossed everything into a baking dish, crossed my fingers, and let the oven do its magic. What came out felt almost too good for how little effort it took. Creamy, tangy, bursting with tomato flavor, and deeply satisfying in that cozy, home-cooked way.

This baked feta pasta with cherry tomatoes quickly became one of those recipes I return to again and again. It’s the kind of dish that feels fancy enough to serve to guests but simple enough for a weeknight dinner when you’re tired and hungry.

As a female chef who loves honest, unfussy food, this recipe checks all my boxes. It’s comforting, flavorful, and built on simple ingredients that truly shine when treated right.

What Is Baked Feta Pasta with Cherry Tomatoes?

Baked feta pasta with cherry tomatoes is a pasta dish where a block of feta cheese is baked alongside cherry tomatoes, olive oil, and seasonings until everything is soft, jammy, and fragrant. Once baked, the feta turns creamy and spreadable, the tomatoes burst and release their juices, and the whole mixture becomes a rich, flavorful sauce when stirred together with hot pasta.

What makes this dish special is the balance of flavors. The salty tang of the feta meets the natural sweetness of roasted cherry tomatoes, while garlic and olive oil round everything out. It’s bold without being heavy, simple yet deeply satisfying. This is one of those classic recipes that proves you don’t need a long ingredient list to make something memorable.

Equipment List

You don’t need anything fancy for baked feta pasta with cherry tomatoes, which is part of its charm. Here’s what I usually grab:

A medium baking dish
A large pot for boiling pasta
A wooden spoon or silicone spatula
A sharp knife
A cutting board
A colander

Ingredients

This recipe relies on a few key ingredients, so quality matters. Here’s what you’ll need:

400 g (14 oz) cherry tomatoes
200 g (7 oz) block of feta cheese
3 tablespoons olive oil
3 cloves garlic, lightly crushed
250 g (9 oz) pasta (penne, fusilli, or rigatoni work well)
½ teaspoon chili flakes (optional)
Salt, to taste
Freshly ground black pepper
Fresh basil leaves, for finishing

Optional additions:

½ teaspoon dried oregano or thyme
A splash of pasta cooking water, if needed

Instructions

Step 1: Prep the Baking Dish

Preheat your oven to 200°C (400°F). Place the cherry tomatoes in the baking dish and drizzle them with olive oil. Add the garlic cloves, a pinch of salt, black pepper, and chili flakes if you’re using them. Toss everything gently so the tomatoes are well coated, then nestle the block of feta right in the center. I always give the feta a tiny drizzle of olive oil too.

Step 2: Bake Until Jammy and Soft

Slide the dish into the oven and bake for about 30 minutes. You’ll know it’s ready when the tomatoes have burst and look soft and glossy, and the feta has turned creamy and lightly golden on top. The smell at this stage is incredible, warm and savory with a hint of sweetness from the tomatoes.

Step 3: Cook the Pasta

While the feta and tomatoes are baking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve about half a cup of the pasta cooking water. This little step can make all the difference later.

Step 4: Create the Sauce

Remove the baking dish from the oven and use a spoon to gently mash the feta and tomatoes together. Everything should blend into a creamy, rustic sauce. If it looks a bit thick, add a splash of the reserved pasta water to loosen it up.

Step 5: Bring It All Together

Add the hot pasta directly to the baking dish and toss until every piece is coated in that creamy feta-tomato sauce. Taste and adjust seasoning with more salt or pepper if needed. Finish with fresh basil leaves, tearing them gently to release their aroma.

Savoring Every Bite

The first forkful of baked feta pasta with cherry tomatoes is always my favorite moment. The pasta is coated in a creamy sauce that’s tangy from the feta but balanced by the sweetness of the roasted tomatoes.

You get little pops of flavor from the garlic and basil, and if you added chili flakes, a gentle heat that lingers just enough to keep things interesting.

What I love most about this dish is its texture. The sauce clings beautifully to the pasta without feeling heavy, and the tomatoes add a soft, almost jam-like bite that makes every mouthful comforting.

Tips from My Kitchen

Over the years, I’ve made this dish more times than I can count, and I’ve picked up a few small tricks along the way:

Always use a block of feta, not crumbled. It melts better and creates a creamier sauce.
Don’t skip salting the pasta water. It’s your only chance to season the pasta itself.
If your tomatoes aren’t very sweet, a tiny pinch of sugar can help balance the flavors.
Stir gently when mixing the sauce so you keep some texture from the tomatoes.

Easy Variations to Try

Baked feta pasta with cherry tomatoes is wonderfully flexible. Once you’ve made it once, you’ll start dreaming up your own twists:

Add fresh spinach to the hot pasta for a pop of green.
Stir in olives or capers for a briny edge.
Use whole wheat or gluten-free pasta if you prefer.
Finish with a squeeze of lemon juice for extra brightness.

Each variation keeps the heart of the dish intact while letting you make it your own.

How I Like to Serve It

This pasta is perfect on its own, but it also pairs beautifully with a simple side. I often serve it with a crisp green salad dressed with lemon and olive oil, or some warm crusty bread to scoop up any extra sauce. For guests, I like to finish the dish with extra basil and a drizzle of good olive oil right before serving.

Keeping It Fresh

If you have leftovers, baked feta pasta with cherry tomatoes stores surprisingly well. Let it cool completely, then transfer it to an airtight container and refrigerate for up to three days. When reheating, add a splash of water or olive oil and warm gently on the stove or in the microwave, stirring halfway through.

Questions I Get Asked a Lot

Can I use a different cheese? You can, but feta really is the star here. Other cheeses won’t give you the same tangy, creamy result.

Can I make this ahead of time? It’s best fresh, but you can prep the baked feta and tomatoes ahead and cook the pasta just before serving.

Is this recipe spicy? Only if you want it to be. The chili flakes are optional and easy to adjust.

Why This Recipe Has My Heart

There’s something deeply comforting about baked feta pasta with cherry tomatoes. It reminds me that good food doesn’t have to be complicated to be special. This dish has saved many busy evenings in my kitchen, and it’s one I love sharing because it always brings people back to the table.

If you try this recipe, I hope it becomes one of those go-to meals you turn to when you want something easy, cozy, and full of flavor. And if you make it your own with a little twist, even better. That’s the beauty of home cooking.

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