Why You’ll Love Baked Feta Pasta Recipe

Because it’s minimal fuss yet big on flavour — the roasting draws out the sweetness of the tomatoes and the feta melts into a rich sauce. The olive oil becomes the sauce carrier, making this super easy. Plus, you can customise it with herbs, spice or add‑ins to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 1 shallot, quartered
• 3 garlic cloves, smashed
• 2 pints cherry or grape tomatoes
• ½ cup extra‑virgin olive oil, divided
• Kosher salt
• Pinch of crushed red pepper flakes
• 1 (8 oz) block feta cheese
• 3 thyme sprigs
• 12 oz short tubular pasta (e.g., macaroni or cavatappi)
• Zest of 1 lemon (optional)
• Fresh basil leaves, for serving

Directions

Preheat your oven to 400 °F (≈200 °C). Arrange a rack in the centre.
In a baking dish (e.g., 13 × 9″ or a 2‑qt dish), combine the shallot, garlic, and tomatoes with all but 1 Tbsp of the olive oil. Season with salt and red pepper flakes, and toss to coat.
Place the block of feta in the centre of the tomato mixture, drizzle the reserved 1 Tbsp olive oil over the feta, and scatter the thyme sprigs over top.
Bake until the tomatoes are bursting and their juices are bubbling and the feta is golden on top — about 40–45 minutes.
While the feta‑tomato dish bakes, cook the pasta in a large pot of boiling salted water until al dente. Before draining, reserve ½ cup of the pasta cooking water.
Once the baking dish is done, remove the thyme sprigs (discard the stems), and add the cooked pasta and reserved pasta water into the baking dish. If using lemon zest, grate it over now. Toss everything together until well combined and the sauce is coating the pasta.
Garnish with fresh basil leaves and serve immediately.

Servings and timing

Serves: 4 people.
Prep time: approx. 10 minutes.
Total time (including baking and pasta): about 45 minutes.

Variations

Swap in goat cheese or brie instead of feta for a different flavour and texture.
Use a different pasta shape (penne, rigatoni, bow‑tie) if you prefer.
Add a handful of fresh spinach or wilted greens just before tossing the pasta.
Include cooked protein (e.g., grilled chicken, shrimp) to make it more of a main course.
Increase heat by adding more crushed red pepper flakes or a pinch of chilli.
Add extra vegetables (e.g., zucchini, mushrooms, olives) during the roasting step for more depth.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to about 3‑4 days. To reheat: warm gently either in a saucepan on the stovetop with a splash of water (or milk) to loosen the sauce, or in the microwave in 30‑second intervals, stirring in between until heated through. Freezing is not recommended as the sauce and pasta texture may separate.

FAQs

What type of feta should I use?

A block of full‑fat feta works best because it softens and melts into the sauce rather than crumbling and drying out. Using crumbled feta or low‑fat versions may result in a drier texture.

Can I use a different type of pasta?

Yes — any short tubular or curved pasta that holds sauce well will work (e.g., rigatoni, penne, cavatappi). The key is that it should be able to be tossed easily in the sauce.

What if I only have crumbled feta?

You can use crumbled feta, but stack or pile it together in the centre so it melts more uniformly. The texture may differ slightly, but it will still work.

Is this dish vegetarian?

Yes — as written it contains no meat and is suitable for vegetarians who eat dairy. If you add protein, choose vegetarian‑friendly options if needed.

Can I make this vegan or dairy‑free?

To make a dairy‑free version, use a vegan feta alternative that behaves like a block and softens when roasted, or substitute with a firm vegan cheese that melts. Note the texture and flavour will differ.

Can I make this ahead of time?

You can roast the tomatoes and feta ahead of time, then cook the pasta and combine just before serving for optimal texture. However, the dish is best served fresh.

How can I make it spicier?

Add more crushed red pepper flakes during the roasting or finish with a drizzle of chilli oil. Fresh chopped chilli also works.

What if my tomatoes are not very sweet?

If your tomatoes are acidic or lacking in sweetness, you might drizzle a little balsamic glaze or stir in a small amount of honey or sugar just before serving to balance the flavour.

Does the pasta absorb a lot of sauce?

Yes — the starchy pasta water and the olive oil‑feta‑tomato mixture form a sauce that clings well. If it seems too dry, add a little extra pasta water until you reach the desired consistency.

Can I double or halve the recipe easily?

Yes — you can scale the ingredients up or down. Keep the baking time similar, but monitor the dish so the feta softens well and the tomatoes burst without over‑browning.

Conclusion

This baked feta pasta recipe brings together simplicity and deliciousness in one easy dish. With just a handful of ingredients and minimal active time, you’ll end up with a creamy, satisfying pasta that tastes impressive but cooks effortlessly. Whether you’re making a weeknight dinner or treating guests, it’s a winner to keep in your culinary rotation.