Tomato Feta Pasta
This baked feta pasta, also known as tomato feta pasta, became super popular on social media. You’ll only need a few simple ingredients like fresh tomatoes, a block of feta, and pasta to make this great dinner. It’s affordable, easy, and with just 10 minutes of prep, perfect for busy nights.
Why You’ll Love My Recipe
- Easy weeknight meal with just a handful of simple ingredients.
- Budget-friendly meatless meal (find more pasta recipes).
- Flavorful way to use fresh tomatoes.
There’s a reason this recipe went viral on social media, so trust me when I say add this yummy pasta recipe to your meal plan!
Fresh tomatoes, creamy feta, and pasta are always a winning combination, but the fact that this sauce pretty much makes itself is what makes this dish a winner in my book. This meatless meal is simple enough for busy weeknights but still feels impressive for guests. The ingredients are budget-friendly and easy to find. It’s also a great way to use up sweet garden tomatoes before the season ends.
Ingredients
For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Pasta: Any short pasta works well. Penne and rigatoni are great because their ridges hold the creamy tomato sauce. Rotini, cavatappi, bowties, or shells are also good options.
- Tomatoes: Grape or cherry tomatoes are both good choices. They become sweet, juicy, and a little bit caramelized as they bake in the oven. My sister loves to make this with mini yellow tomatoes alongside the red ones.
- Feta Cheese: If possible, pick a block of feta packed in brine. It melts into a rich, creamy sauce but still keeps some texture. Pre-crumbled feta is drier and won’t give you the same creamy result.
- Olive Oil: Olive oil helps roast the tomatoes and garlic, which will be the base of the sauce. For the best flavor, use a good extra-virgin olive oil.
- Fresh Garlic: Garlic adds a bold flavor that perfectly complements the tomatoes’ sweetness. If you really like garlic, you can add an extra clove or two.
- Fresh Basil: Basil adds color and a fresh finish. If you have basil in your garden, this is a great way to use it.
- Seasonings: Simple seasonings tie the dish together. You’ll need dried oregano for that classic Italian taste, plus black pepper and salt. If you like a bit of spice, add some crushed red pepper flakes.
- Variations: You can also add minced shallot, a handful of spinach, or chopped mushrooms to this recipe.
Out of something you need? Check our free printable ingredient substitutions to see if you have something else on hand you can use instead!
Frequently Asked Questions
Yes, you can add protein. Grilled chicken, shredded rotisserie chicken, chopped Italian sausage, shrimp, or even chickpeas all work well. I like to mix in pulled chicken for extra protein.
Yes, you can use larger tomatoes. Cut Roma or vine tomatoes into chunks before roasting. You’ll most likely need o adjust the cooking time. Cherry and grape tomatoes are still the sweetest and need the least prep.
Serving Suggestions
Keep your sides simple. Caesar Salad or garlic cheese bombs make great additions.
I hope this tomato feta pasta becomes a favorite at your table!
If you try it, save the recipe for later, share it with someone who loves easy dinners, and come back to leave a comment and a 5-star rating. I’d love to hear how it turned out and any fun twists you tried.
Tomato Feta Pasta
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Ingredients
- 16 ounces pasta penne or rigatoni
- 2 pints cherry tomatoes or grape tomatoes
- 1 8- ounce block of feta cheese
- 3 1/2 tablespoons olive oil
- 4 large garlic cloves minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- cup reserved pasta water to help thin the sauce, you may not need it all.
- 1/4 cup fresh basil chopped (optional)
Instructions
- Cook the pasta according to the instructions on the package until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.16 ounces pasta
- Preheat the oven to 400F.
- In a large baking dish, add the olive oil, tomatoes, garlic and seasonings. Toss to the tomatoes are coated evenly.2 pints cherry tomatoes, 1 8- ounce block of feta cheese, 3 1/2 tablespoons olive oil, 4 large garlic cloves, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes
- Push the tomatoes toward the edges and place the block of feta cheese into the center of the baking pan.
- Bake for 30-35 minutes until the tomatoes are bursting and the feta cheese is slightly golden brown.
- Remove the dish from the oven. Mash the tomatoes and mix the feta cheese to make the 'sauce' – use some of the reserved pasta water, a little at a time, to loosen up the sauce if needed.cup reserved pasta water
- Add the cooked pasta to the baking dish and toss to coat.
- Serve with fresh basil, if desired.1/4 cup fresh basil
Notes
Ang’s Recipe Tips
- Before you drain the pasta, save about a cup of the cooking water. Add some to the finished dish and stir until the sauce is silky and coats the pasta.
- Use a full block of feta instead of crumbled. Block feta has more moisture and gives the creamy texture this recipe is known for.
- Keep in mind that smaller grape tomatoes usually cook faster than bigger cherry tomatoes, so if your tomatoes are a little larger, you might need a couple more minutes in the oven.
Storage
To Store: Keep leftover tomato feta pasta in an airtight container in the fridge for up to four days. (These are my favorite airtight containers.) To Reheat: Warm the pasta gently in a skillet over medium-low heat. Add a splash of water, milk, or chicken broth to loosen the sauce. You can also microwave single servings in 30-second bursts, stirring each time until hot. I don’t suggest freezing this pasta because the sauce will probably separate.
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Easy weeknight pasta dishes? Yes, please! These quick, budget-friendly meals are total lifesavers when you’re juggling all the things and still want something delicious on the table without the dinnertime drama.
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