Baked Feta Tomato Pasta

Creamy baked feta pasta turns a short list of Mediterranean-leaning ingredients into a full-flavoured vegetarian dinner. The feta softens in the oven among cherry tomatoes and garlic, creating a tangy, savoury base as the tomatoes burst and release their juices. Once mashed together, the cheese and tomato mixture becomes a glossy sauce that coats penne particularly well, with black pepper adding warmth and fresh basil cutting through the richness. It is best served straight away while the sauce is loose and creamy, with a little pasta water on hand to adjust the texture if needed.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Greek-inspired pasta
Flavor profile Creamy • Tangy • Savoury
Techniques Baking • Boiling • Mashing
Cooking style Minimal cleanup • Crowd-friendly
Time commitment Under 1 hour

Why this recipe works

  • Creamy without a separate sauce: Hot feta and burst tomatoes mash together into a thick, creamy coating for the pasta.
  • Bright but balanced: Sweet cherry tomatoes soften the saltiness of the feta, while basil and olive oil keep the finish fresh.
  • Low-effort method: The oven does most of the work, so the sauce comes together directly in the baking dish.

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Ingredient notes

  • Use block feta: A block of feta softens and browns more reliably than crumbled feta, giving the sauce better body.
  • Season after mixing: Feta varies in saltiness, so taste the finished sauce before adding any extra salt.
  • Keep the tomatoes whole: Whole cherry tomatoes roast until they burst, releasing juices that help form the sauce.

Texture tips

  • For a smoother sauce: Mash the feta and tomatoes while they are still hot, then toss the pasta through straight away.
  • Loosen if needed: Add a little reserved pasta water gradually if the sauce feels too thick or clings unevenly.

Common mistakes

  • Do not let the sauce cool: The feta emulsifies best while hot, so combine it with the pasta as soon as it has been mashed.
  • Keep the pasta al dente: The pasta will soften slightly as it is tossed with the hot sauce, so avoid boiling it past al dente.

Make-ahead tips

  • Reheat gently: Warm leftovers over a low heat with a little water, stirring until piping hot, then refresh with olive oil.
  • Best served fresh: The sauce is creamiest just after baking and tossing, though leftovers can be refrigerated and reheated.

Equipment you'll need

Baking dish Colander Large pot Oven Wooden spoon
Ingredients
Instructions
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  1. Heat the oven to 200°C (390°F). Lightly crush the garlic cloves with the flat of a knife and peel them.
  2. Add the cherry tomatoes and garlic to a baking dish and drizzle with 2 tbsp of the olive oil. Nestle the feta in the centre, then bake for 25 to 30 minutes until the tomatoes have burst and the feta is lightly golden.
  3. Meanwhile, bring a large pot of water to the boil and cook the penne until al dente. Drain well, reserving a splash of the cooking water in case you need to loosen the sauce.
  4. Mash the baked tomatoes and feta together in the dish until creamy and saucy. Stir in the black pepper and the remaining 1 tbsp olive oil.
  5. Add the drained pasta to the baking dish and toss until evenly coated, adding a little reserved cooking water if needed. Tear over the fresh basil and serve straight away.

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Recipe notes

Tips

  • Do not add salt until you have tasted the finished sauce, as feta can be quite salty.
  • For a smoother sauce, mash thoroughly while everything is still hot, then toss immediately with the pasta so it emulsifies.
  • If serving anyone vulnerable to foodborne illness, make sure the feta is piping hot all the way through before mashing and serving.

Substitutions

  • Replace penne with pasta shells for a similar bite and good sauce-catching shape.
  • Replace fresh basil with a smaller amount of dried basil for a more mellow, herbaceous finish.

Storage

  • Refrigerate up to 3 days
  • Cool quickly, then refrigerate in a sealed container. Reheat with a splash of water in a saucepan over a low heat, stirring until piping hot; add a drizzle of extra virgin olive oil to refresh before serving.

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Recipe overview

  • Servings: 3 servings
  • Total time: 45min (12min active)
  • Difficulty: Easy
  • Cuisine: Greek
  • Allergens:
    Gluten Milk Wheat
Beginner friendly Kid friendly
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Equipment you'll need

Baking dish Colander Large pot Oven Wooden spoon

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Black pepper

1 cup ≈ 110.4 g
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Extra virgin olive oil

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