Baked Feta Pasta with Cherry Tomatoes

Name: Baked Feta Pasta with Cherry Tomatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 pints cherry tomatoes; 1 block (8 oz) feta cheese; 3 cloves garlic (minced); 0.33 cup olive oil; 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 4 qt water; 1 tbsp kosher salt; 12 oz short pasta (such as rotini or cavatappi); 0.5 cup pasta cooking water (reserved); 0.5 cup basil (fresh leaves, torn)

The tomatoes start to wrinkle and pop around the edges of the feta, and the whole baking dish smells of garlic and olive oil before the pasta is even ready.…

By Willow • November 9, 2026 • Reading time: 8 min

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The tomatoes start to wrinkle and pop around the edges of the feta, and the whole baking dish smells of garlic and olive oil before the pasta is even ready. That’s when I know this baked feta pasta with cherry tomatoes is coming together: the tomatoes have released their juices, and the feta has softened enough to mash into them.

I like this method because the sauce builds right in the baking dish while the pasta cooks separately. Use a short shape such as rotini or cavatappi, then toss it with the hot tomato-feta mixture so the sauce gets into all those ridges. Torn basil goes in at the end, where it stays fresh and fragrant against the warm, tangy feta. The finished pasta is creamy in its own way, with soft feta, burst tomatoes, and just enough heat from the red pepper flakes.

Baked Feta Pasta with Cherry Tomatoes, creamy tomato pasta

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Kitchen Note

Set aside the pasta water before you drain the noodles. That half cup is easy to forget, and it helps the sauce cling instead of sitting in a puddle at the bottom of the dish.

Save this baked feta pasta with cherry tomatoes for a low-fuss dinner with burst tomatoes and a tangy, creamy sauce.

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Why baked feta won’t melt into a smooth sauce on its own

It’s easy to expect the feta to turn silky in the oven, but this dish gets its saucy texture from the whole pan working together. The feta softens while the cherry tomatoes burst and release their juices. When you mash them together, the tomato juices and olive oil mingle with the feta, making a rich, spoonable sauce rather than a stretchy, completely smooth one.

That means a few feta crumbles and tomato pieces are welcome. You don’t need to mash the mixture until every bit disappears; break up the feta and crush enough tomatoes to bring the sauce together, while leaving some pieces intact. If you try to judge doneness by whether the feta has melted away, you’ll keep waiting for a texture this dish isn’t meant to have. Look for soft feta and burst tomatoes, then finish the sauce by tossing in the pasta.

What the feta, tomatoes, and pasta each bring to the pan

Baked Feta Pasta with Cherry Tomatoes, baked feta and burst tomatoes

Cherry tomatoes — Their small size helps them soften and burst during the bake, releasing the juices that become part of the sauce. Choose tomatoes that look plump and unwrinkled; there’s no need to peel or cut them before they go into the dish.
Block feta — A block softens into a mash with the tomatoes and gives the sauce its salty, tangy character. Buy it in a block rather than reaching for pre-crumbled feta, which won’t give you the same soft center to mash. There isn’t a direct swap that keeps this particular sauce the same.
Olive oil — An everyday olive oil works well here; save a more expensive bottle for a dish where its flavor won’t be baked with the tomatoes. It coats the tomatoes and helps the softened feta and their juices come together.
Garlic — Freshly minced garlic spreads through the tomato mixture as it bakes. Scatter it over the tomatoes rather than leaving a mound exposed on the bottom of the dish, where it could brown too quickly.
Short pasta — Rotini and cavatappi both give the sauce plenty of ridges and curves to cling to. If you need a gluten-free version, use 12 ounces of gluten-free short pasta and cook it according to its package directions until al dente; its texture may be a little different from wheat pasta.
Fresh basil — Tear the leaves just before stirring them in, so they stay fragrant and don’t bruise while waiting. Dried basil won’t give the finished dish the same fresh lift.

Roast the tomatoes first, then coat the pasta while everything’s hot

Set up the baking dish

Heat the oven to 400°F. Put the cherry tomatoes in a 9×13-inch baking dish and nestle the feta block in the center. Scatter the minced garlic over the tomatoes, drizzle everything with olive oil, and season with the salt, black pepper, and red pepper flakes.

Wait for the tomatoes to burst

Bake for 30 to 35 minutes, until the tomatoes have burst and the feta is soft. The tomatoes should look wrinkled and juicy, with some split skins, and the feta should give easily when you press it with a spoon. If the feta still feels firm, give the pan the rest of its baking time rather than starting to mash it early.

Cook the pasta until it still has a little bite

While the tomatoes bake, bring the water to a boil in a 6-quart pot and stir in the salt. Add the pasta and cook according to the package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water; drain the noodles once they’re tender with a slight bite, not soft throughout.

Mash and toss in the baking dish

Mash the feta and tomatoes together right in the baking dish, working the soft cheese into the tomato juices. Add the drained pasta and reserved cooking water, then toss until the noodles are evenly coated. Stir in the torn basil and serve hot, while the sauce is loose and the pasta is warm.

Simple swaps that keep the baked tomato-feta sauce in balance

Make it gluten-free with short pasta

Replace the regular pasta with the same amount of gluten-free short pasta and follow its package timing. The sauce stays the same, though the noodles may be more delicate, so toss gently once they’re drained.

Leave out the red pepper flakes for a mild version

Skip the red pepper flakes and keep the black pepper. You’ll lose the little spark of heat, while the baked tomatoes, garlic, and feta still make a full-flavored sauce.

Choose rotini or cavatappi for a different bite

Either short shape works here. Rotini gives you tight spirals, while cavatappi has a hollow curve that makes each forkful feel a little different; cook whichever you choose until al dente.

Storage and Reheating

Refrigerator: Store leftovers in a covered container and eat within 3 to 4 days. The pasta will absorb some sauce as it sits.
Freezer: I don’t recommend freezing the finished pasta; the noodles soften and the feta sauce can turn grainy when thawed.
Reheating: Warm a portion in the microwave in short bursts, stirring between each, or heat it gently in a pan while stirring. Avoid high heat, which can make the sauce separate.

Questions that come up while making baked feta pasta

Can I use crumbled feta instead of a block?+

A block is the better choice because it softens as one piece in the center of the tomatoes, then mashes into the sauce. Crumbled feta can cook unevenly and may dry at the edges, so the finished texture won’t be as cohesive.

How do I keep the garlic from burning?+

Scatter the minced garlic over the tomatoes instead of leaving it on the exposed bottom of the baking dish. Drizzling the olive oil over the tomatoes and garlic helps keep the garlic nestled in the mixture as it roasts.

Can I roast the tomato-feta mixture ahead of time?+

Yes. Cool and refrigerate the baked mixture, then warm it gently while you cook the pasta. The feta and olive oil will firm up when chilled; once warm, mash the mixture and toss it with freshly cooked pasta and its reserved cooking water.

Can I cut back on the olive oil?+

I wouldn’t reduce it for this method. The olive oil combines with the juices from the burst tomatoes and the softened feta to coat the pasta; using less can leave the sauce drier and less cohesive.