Some recipes become favorites because they’re impressive. Others become favorites because they make dinner feel easy without sacrificing flavor. This baked feta tomato pasta belongs firmly in the second category, and that’s exactly why it’s worth keeping close.
The tomatoes roast until they’re soft and jammy, the feta turns warm and creamy, and everything comes together into a silky sauce that coats the pasta beautifully. It’s rich without being heavy, simple without being boring, and the kind of dinner that feels especially good when you want something warm, colorful, and low-stress.
This is also one of those recipes that fits beautifully into the Joyvela kitchen: approachable, comforting, and easy to make again. A handful of ingredients, one baking dish, and a pot of pasta are all it takes.
Recipe Card
Baked Feta Tomato Pasta
Description
A cozy easy pasta dinner with roasted tomatoes, creamy baked feta, and simple ingredients that come together into a rich, flavorful sauce.
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Serves
4
Category
Dinner
Cuisine Type
Mediterranean-Inspired
Diet
Vegetarian
Calories
Approx. 510 per serving
Health Information
Protein: 14 g
Carbohydrates: 46 g
Fat: 29 g
Fiber: 4 g
Sugar: 7 g
Sodium: 540 mg
Health note: A satisfying vegetarian pasta with tomatoes and feta. Add spinach or chickpeas if you want to make it feel even heartier.
Nutrition information is an estimate and may vary depending on ingredients, brands, and portion size.
Equipment
Large baking dish
Large pot
Colander
Measuring spoons
Wooden spoon or spatula
Knife
Cutting board
Ingredients
8 ounces pasta, such as penne, rigatoni, or rotini
2 pints cherry or grape tomatoes
1 block feta cheese, about 8 ounces
1/3 cup olive oil
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes, optional
1/4 cup chopped fresh basil
Extra basil, for serving
Directions
Preheat the oven to 400°F.
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup pasta water, then drain.
In a baking dish, add the tomatoes. Drizzle with olive oil and add the garlic, salt, black pepper, oregano, and red pepper flakes if using. Toss gently to coat.
Place the block of feta in the center of the tomatoes and turn it once or twice in the oil and seasonings.
Bake for 30 to 35 minutes, until the tomatoes are soft and bursting and the feta is warm and lightly golden.
Remove from the oven and stir everything together until the feta and tomatoes become a creamy sauce.
Add the cooked pasta and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
Stir in the fresh basil and serve warm with extra basil on top.
Recipe Notes
Cherry or grape tomatoes both work well here.
Add spinach right after baking if you want it to wilt into the warm sauce.
A little pasta water helps create a smoother sauce.
This recipe is best served warm, right after mixing.