Baked Feta Pasta is an easy, creamy dinner that everyone will love.
This pasta goes from prep to plate with just a handful of ingredients. It’s full of roasted cherry tomatoes, feta cheese, and seasonings tossed with tender penne pasta for the perfect flavor in every bite!
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Holly’s Recipe Highlights
- Flavor: This fresh pasta bake is creamy, tangy, and full of flavor.
- Skill Level: This recipe is so easy! Build it and bake it in one pan for a quick cleanup.
- Budget Tip: Use up leftover veggies from the fridge, freezer, or garden to bulk up this vegetarian dish.
Basic Ingredients for Baked Feta Pasta
- Feta: Salty and tangy feta goes perfectly with sweet cherry tomatoes. Just place the whole block in the center of the baking dish, no crumbling required.
- Tomatoes: Cherry or grape tomatoes are preferred for their sweetness and juicy bursts of flavor.
- Seasonings: Buy it or DIY it. Make your own Italian seasoning with pantry basics and have extra for a homemade dressing or a rub for chicken.
- Pasta: Rotini, penne, bucatini, or shells are perfect for this recipe. They grab the sauce well for the perfect balance of flavors in every bite!
Easy & Delicious Variations
- Add chopped spinach, black olives, sliced zucchini, or mushrooms for more color, texture, and flavor.
- In a pinch, you can dice up Roma tomatoes or garden tomatoes of any variety in place of grape or cherry tomatoes.
- Add some protein with a bag of mini meatballs, ground Italian sausage, or any leftover meat from the fridge.
Serving & Saving
Store leftover baked feta pasta in a covered container in the refrigerator for up to 4 days. This recipe doesn’t thaw well, so freezing isn’t recommended.
Enjoy leftovers cold as a pasta salad, or reheat it in the microwave or on the stovetop with a little water or broth to loosen the sauce.
Best Baked Pasta Recipes
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Equipment
Ingredients
- 8 ounces feta cheese 1 block
- 1 pound cherry tomatoes or grape tomatoes, about 3 cups
- ¼ cup olive oil
- 3 cloves garlic minced
- ½ teaspoon Italian seasoning
- ⅛ teaspoon red pepper flakes
- 8 ounces penne or other medium pasta, plus 1 cup of reserved pasta water
- salt to taste
- black pepper to taste
- ¼ cup fresh basil chopped
- fresh parsley chopped, or basil, for serving
Instructions
- Preheat oven to 400°F.
- In a 9 x 13 casserole dish, toss tomatoes, olive oil, garlic, Italian seasoning, and chili flakes. Nestle the block of feta in the tomatoes.
- Bake 35 minutes or until feta is soft and the tomatoes are soft and splitting. Broil 2-3 minutes.
- Meanwhile, while the tomatoes are baking, cook pasta al dente in salted water. Drain, but be sure to reserve at least 1 cup of water.
- Stir the tomatoes and feta in the baking dish.
- Mix in pasta, adding enough pasta water to make a creamy sauce.
- Season with salt and pepper to taste, then stir in fresh basil, garnish with optional parsley or basil, and serve.
Notes
- Pair baked feta pasta with a green salad and garlic toast to enjoy the creamy sauce.
- Store leftovers in a covered container in the fridge for up to 4 days.
- Enjoy cold as a pasta salad or reheat on the stove or in the microwave with a splash of water.
- Freezing isn’t recommended.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Main Course, Pasta
Cuisine American, Mediterranean© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Original baked feta pasta recipe here.
Hi Holly .. want to add some Italian sausage to the dish .. how would you suggest this be done ..
Thanks
Randy
I would likely precook the sausage and add it to the tomatoes before baking. If you try it I would love to hear how it turns out Randy!