If you’re craving a comforting, flavorful pasta dish that feels both rustic and indulgent, this Baked Feta Pasta with Roasted Tomatoes Recipe is an absolute game changer. I first stumbled upon this viral sensation and now it’s a kitchen staple I turn to again and again — because honestly, the combination of creamy baked feta, sweet roasted tomatoes, and tender pasta is just irresistible. Stick with me, and I’ll walk you through every step so you can nail it perfectly in your own kitchen.

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Why You’ll Love This Recipe

Simplicity at Its Best: Just a handful of ingredients come together in one baking dish, making it easier than most pasta dinners.
Bursting with Flavor: Roasting tomatoes intensifies their sweetness, perfectly balanced by tangy, creamy feta cheese.
Customizable and Fresh: Adding spinach and fresh herbs brings brightness and a healthy twist to the dish.
Impressive and Cozy: Whether for a weeknight or a special occasion, it’s a crowd-pleaser every time.

A white bowl filled with three distinct layers of pasta dish: on the bottom are creamy, ruffled pasta pieces in a light orange sauce, mixed with bright green leafy spinach pieces scattered throughout, followed by halved red cherry tomatoes adding pops of color on top, all coated in the creamy sauce with specks of black pepper. A silver fork rests inside the bowl on the right side. The bowl sits on a white marbled surface with a green cloth napkin near its base, and blurred red tomatoes sit in the background. Photo taken with an iphone --ar 2:3 --v 7 - Baked Feta Pasta with Roasted Tomatoes, baked feta pasta, roasted tomato pasta, creamy baked feta, easy pasta recipes

Ingredients You’ll Need

To make this Baked Feta Pasta with Roasted Tomatoes Recipe sing, you want fresh, good-quality ingredients that complement each other beautifully. I always recommend ripe grape tomatoes because their natural sweetness is incredible when roasted.

Flat lay of fresh red grape tomatoes clustered together, several peeled garlic cloves halved, a small white ceramic bowl filled with golden extra-virgin olive oil, a block of creamy white sheep’s milk feta cheese, uncooked pale yellow cavatappi pasta spirals, a bunch of roughly chopped deep green spinach leaves, delicate thinly sliced bright green fresh basil, a few sprigs of minced parsley, a small white ceramic bowl containing crushed red pepper flakes, and a small white ceramic bowl holding clear reserved pasta water, all arranged with perfect symmetry in realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Feta Pasta with Roasted Tomatoes, baked feta pasta, roasted tomato pasta, creamy baked feta, easy pasta recipes

Grape tomatoes: Their small size means uneven roasting just isn’t a problem, and their sweetness explodes beautifully when baked.
Garlic cloves: Roasting mellows garlic’s sharpness into a creamy depth that blends effortlessly into the sauce.
Extra-virgin olive oil: Use a good one—it carries all the flavors and keeps everything luscious.
Salt and freshly ground black pepper: Essential for seasoning at every stage to bring the flavors alive.
Block of feta cheese: I swear by sheep’s milk feta (like Murray’s), because it melts perfectly and has just the right tang.
Dry pasta: Campanelle, penne, or rigatoni work wonderfully since their shapes hold the sauce well.
Spinach: Roughly chopped, it wilts into the pasta providing color and a fresh, earthy flavor.
Fresh basil: Thinly sliced, it adds an herbal brightness that lifts the dish.
Fresh parsley: Minced parsley brings a subtle peppery note and freshness.
Crushed red pepper flakes: Just a hint adds warmth and a gentle kick—you can adjust to taste.
Reserved pasta water: This starchy water helps to loosen the sauce and bind everything beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I adore about this Baked Feta Pasta with Roasted Tomatoes Recipe is how easy it is to tweak depending on your mood or dietary needs. Don’t be afraid to make it your own!

Vegetable boosts: I often toss in mushrooms or roasted bell peppers alongside the tomatoes for an extra veggie punch.
Protein additions: Adding grilled chicken or crispy pancetta turns this into a heartier meal that my family absolutely loves.
Spice it up: If you like heat, I bump up the crushed red pepper flakes or even mix in a splash of hot honey on top.
Gluten-free: Swap the pasta for gluten-free varieties—you’ll still get the same creamy, comforting flavor.

How to Make Baked Feta Pasta with Roasted Tomatoes Recipe

Step 1: Roast Your Tomatoes and Feta to Perfection

Start by preheating your oven to 400°F. Dump those grape tomatoes and halved garlic cloves into a roomy baking dish. Drizzle with olive oil, sprinkle some salt and pepper, then toss to coat everything evenly. Pop an entire block of feta right in the middle and swirl it in the olive oil a bit—it helps the cheese soak up all that glorious flavor while roasting. Slide it into the oven and bake for 30 minutes. When that time’s up, crank your oven to 450°F and move the rack higher. Bake for another 10 minutes until the cheese and tomatoes get those gorgeous golden brown spots. At this point, your kitchen will be smelling like heaven, I promise.

Step 2: Cook and Wilt Your Pasta and Spinach

While your feta and tomatoes work their magic, boil your pasta in salted water according to package directions until it’s just al dente. Here’s a trick I discovered—right before draining the pasta, toss in your chopped spinach to wilt for a minute. It’s such a simple way to add greens without extra cooking bowls! Reserve about half a cup of the pasta water before draining your combo.

Step 3: Mash, Mix, and Finish

Use the back of a wooden spoon to gently mash the roasted tomatoes, garlic, olive oil, and silky feta together. It should come together into a chunky, creamy sauce. Toss in your drained pasta and spinach, then scatter in fresh basil, parsley, and that crushed red pepper. Stir everything gently to combine, adding reserved pasta water a little at a time to loosen the sauce to your liking. Taste and season with extra salt and pepper if needed. Now, dig in while it’s warm!

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Pro Tips for Making Baked Feta Pasta with Roasted Tomatoes Recipe

Use a Quality Feta: I used to think any feta would do, but using a creamy sheep’s milk feta makes a huge flavor difference.
Don’t Skip the Pasta Water: That starchy water helps bind the sauce and keeps it silky rather than clumpy.
Schedule Timing: Start boiling your pasta just as the baked feta and tomatoes hit the upper oven rack for efficient multitasking.
Avoid Over-mashing: Leave some texture in the tomatoes for that gorgeous rustic feel rather than a smooth puree.

How to Serve Baked Feta Pasta with Roasted Tomatoes Recipe

Two wooden bowls filled with pasta sit on a white marbled surface, each bowl containing about three layers. The bottom layer is curly pasta with a pale yellow color and a slightly creamy texture. On top of the pasta are bright red roasted cherry tomato halves mixed with fresh dark green spinach leaves. The dish is sprinkled with a light dusting of black pepper and appears creamy, with melted cheese clinging to the pasta and vegetables. Two silver forks rest in the bowls, and bright red whole cherry tomatoes are scattered nearby beside fresh green basil leaves. A dark green cloth napkin is placed by the bowls. photo taken with an iphone --ar 2:3 --v 7 - Baked Feta Pasta with Roasted Tomatoes, baked feta pasta, roasted tomato pasta, creamy baked feta, easy pasta recipes

Garnishes

I love topping this pasta with an extra sprinkle of fresh basil or parsley right before serving—it adds that fresh pop of color and flavor. Sometimes I throw on a few toasted pine nuts or a drizzle of good olive oil for a bit of crunch and richness, especially when serving guests.

Side Dishes

This pasta stands beautifully on its own, but if you want to add sides, a crisp green salad with lemon vinaigrette or some garlic roasted asparagus pairs perfectly. I’ve also enjoyed it with crusty bread to mop up any extra sauce, which my family can’t get enough of.

Creative Ways to Present

For casual dinner parties, I serve the baked feta block right on the platter with the pasta arranged around it—it feels rustic and inviting. Another idea I tried was plating individual servings topped with microgreens and a sprinkling of flaky sea salt, which adds a lovely finishing touch and makes it look gourmet.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and try to eat them within two days for the best texture. The flavors deepen overnight, but the pasta can soak up the sauce and firm up a bit.

Freezing

Freezing works okay, but I’ve found the texture of the spinach and pasta changes slightly—still tasty, but not as fresh. If freezing, I recommend freezing only the baked tomato and feta sauce separately, then cooking fresh pasta when ready to eat.

Reheating

Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. Microwaving can make the pasta a bit dry, so stovetop reheating is my go-to for preserving creaminess.

FAQs

Can I use a different type of cheese instead of feta?

While feta’s tangy creaminess is key to this recipe, you can experiment with fresh goat cheese or ricotta salata for a different but delicious twist. Just keep in mind the texture and melting properties may change the final dish slightly.
What pasta shapes work best for baked feta pasta?

Short and tubular pastas like campanelle, rigatoni, penne, or rotini are great because they hold onto the sauce nicely. Bow tie or cavatappi also work well if that’s what you have on hand.
Can I make this recipe vegan?

You can, by substituting the feta with a plant-based cheese alternative that melts well and using olive oil to keep the sauce creamy. Just expect a different flavor profile, but still a tasty dish!
How can I make sure my roasted tomatoes don’t burst and dry out?

Tossing tomatoes gently with olive oil and leaving them whole helps retain moisture during roasting. Keeping the feta nearby also adds creaminess that balances the texture.

Final Thoughts

This Baked Feta Pasta with Roasted Tomatoes Recipe has quickly become one of my all-time favorite easy dinners because it’s both elegant and approachable. Every time I serve it, friends and family ask for seconds—and honestly, I’m right there with them. It’s the kind of recipe that feels like a warm hug on a plate but with enough finesse to impress. So trust me, once you try it, this will be one you keep coming back to whenever you want comfort food without fuss. Give it a whirl—you won’t regret it!