This baked feta pasta is creamy, tangy, and packed with flavour — the kind of dinner you throw together in minutes but keeps everyone coming back for more. A whole block of feta is roasted until golden and soft, nestled in a tray of bursting cherry tomatoes, olive oil, and garlic. The result? A rich, savoury sauce that practically makes itself while the pasta cooks.
Once stirred through hot pasta with a handful of fresh basil, it becomes the perfect combination of creamy, salty, sweet, and sharp — all without a single saucepan on the hob. It’s a viral classic for a reason.
If you love easy pasta dinners, you might also like my Creamy Cajun Chicken Pasta – it’s bold, comforting, and ready in about 30 minutes.
🍴 Tools You’ll Need
Ovenproof baking dish – Essential for roasting the feta and tomatoes together. A medium ceramic dish like this one works perfectly.
Saucepan – For boiling the pasta. A sturdy non-stick pan like this is a good go-to.
Colander – For draining the pasta. A heat-resistant colander like this one is ideal.
Wooden spoon or spatula – To mix everything together gently once baked. Go for one like this to avoid scratching your dish.
🍷 Wine Pairing
The creamy feta and sweet roasted tomatoes pair beautifully with a crisp, zesty Sauvignon Blanc – its acidity cuts through the richness and lifts the flavours. Prefer red? A light, fruity Grenache works well chilled, especially if you’ve added chilli flakes.
Browse wine options on Amazon:
Search for Sauvignon Blanc
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Baked Feta Pasta with Cherry Tomatoes & Garlic
Ingredients
- 200 g cherry tomatoes
- 1 block about 200g feta cheese
- 2 garlic cloves finely sliced
- 2 tbsp olive oil
- ½ tsp dried oregano
- 150 g pasta fusilli, penne, or similar
- A handful of fresh basil leaves
- Salt and black pepper to taste
- Chilli flakes optional
Instructions
- Preheat the oven to 200°C (180°C fan). In an ovenproof baking dish like this one, add the cherry tomatoes, sliced garlic, and a generous drizzle of olive oil. Toss everything together, then place the block of feta in the centre. Sprinkle with oregano, black pepper, and chilli flakes if using.
- Bake uncovered for 25–30 minutes until the tomatoes are soft and bursting and the feta is golden and melty.
- Remove the baking dish from the oven and use a spatula or wooden spoon such as this one to stir and mash everything together into a creamy sauce.
- Add the cooked pasta and a splash of the reserved water if needed to loosen the sauce. Tear in fresh basil and stir gently. Serve straight from the dish, topped with extra basil and a twist of black pepper.
Top Tips for Baked Feta Pasta
Use good quality feta – it melts into a creamy sauce with better flavour than the crumbly cheap stuff.
Don’t skip the garlic – slicing it thinly means it roasts gently and adds loads of depth.
Add a splash of pasta water if the sauce feels too thick — it helps everything coat the pasta beautifully.
Stir in the basil just before serving to keep it fresh and fragrant.