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I don’t always jump on viral recipe trends, but every now and then, one actually earns its keep—and this baked feta tomato pasta is that dish. It blew up on TikTok for a reason: it’s creamy, tangy, rich, and ridiculously easy. And now it’s basically a modern classic.

This is my spin on the original, with a few simple tweaks to round out the flavor and make it even better. It’s just the kind of cozy, comforting pasta you want on repeat—especially on those nights when cooking feels like a lot but you still want something homemade.

Why you’ll love this recipe:

It’s mostly hands-off—just roast and stir!
Made with simple, fresh ingredients.
Creamy without needing any actual cream.
Feels fancy enough for guests, but easy enough for a Tuesday.
The leftovers are even better the next day (hello, lunch upgrade).

Ingredients

Feta cheese (one block, not crumbled): Go for the block—trust me. It melts creamier and gives you that iconic texture and tangy flavor. Skip the pre-crumbled version if you can.
Cherry tomatoes: These roast beautifully and burst into sweet, juicy goodness. You can use grape tomatoes too, or a mix if that’s what you’ve got.
Garlic cloves: Whole cloves will give a milder flavor; mince them if you want more garlicky punch in every bite.
Shallots, or one medium-sized yellow onion: Shallots are slightly sweet and mellow when roasted, but a regular onion totally works here. Just slice it thin so it softens nicely in the oven.
Pasta (penne, fusilli, or your favorite): Go with something short and twisty that catches all that sauce—penne, fusilli, rotini, or even rigatoni are great options.
Olive oil: Use a good-quality olive oil—it adds richness and helps everything roast up perfectly. Don’t be shy with it!
Dried oregano: A little dried oregano adds earthy flavor that complements the tomatoes and feta beautifully. Italian seasoning could work in a pinch too.
Salt and pepper: Add just enough to balance out the tanginess of the feta and sweetness of the tomatoes. You can always season more at the end.
Fresh basil leaves: Fresh basil makes it feel extra special.

How To Make Baked Feta Tomato Pasta

You’ll find a printable recipe card at the bottom of this post, and it covers ingredients, measurements, and instructions. Here, I’m sharing the steps alongside some photos to help demonstrate the process a little better for visual learners!

Get the oven going: Preheat your oven to 400°F (200°C).
Prep the casserole: Pop your block of feta right in the middle of a baking dish. Surround it with cherry tomatoes, sliced shallots, and a few garlic cloves. Drizzle the whole thing with olive oil, then season generously with salt, pepper, and dried oregano. Scatter over a few fresh basil leaves for good measure.
Bake it up: Slide the dish into the oven and bake for 25–30 minutes. You’re looking for the tomatoes to burst and the feta to be soft and golden around the edges.

Boil your pasta: While everything’s roasting, cook your pasta according to the package instructions. Before draining, scoop out about ½ cup of the pasta water and set it aside—just in case the sauce needs loosening later.
Blend the sauce: Once the tomatoes and feta are done, scoop the roasted tomatoes, garlic, and shallots into a blender (or use a hand blender) and blitz until smooth. Pour the tomato sauce back into the baking dish and mash the baked feta right into it with a fork. Stir everything together—it’ll look creamy and smell amazing.

Finish it off: Add your cooked pasta straight into the dish and stir until every piece is coated in that creamy, tangy sauce. If it feels a bit thick, just splash in some of that reserved pasta water until it’s the consistency you like.

Garnish and serve: Top with a few more fresh basil leaves and serve while it’s still warm and cozy.

Storage

Got leftovers? Let the pasta cool completely, then transfer to an airtight container and store in the fridge for up to 3 days. The sauce will thicken as it sits, so when you’re reheating, just add a splash of water or a drizzle of olive oil to loosen things up again. Reheat gently on the stove or in the microwave until warmed through.

This one doesn’t freeze well, but it’s so tasty, it probably won’t last that long anyway.

Serving Suggestions

This pasta is a full-flavored main on its own, but here are a few ways to round it out or mix things up:

Serve with crusty bread or garlic toast – perfect for scooping up any extra sauce.
Add a side salad – a simple green salad with lemon vinaigrette or balsamic works beautifully to balance the richness.
Toss in extras – stir in spinach, roasted veggies, or cooked chicken for a heartier meal.
Top with more cheese – a sprinkle of freshly grated Parmesan or a few crumbles of feta right before serving takes it over the top.
Make it spicy – a pinch of red pepper flakes or a drizzle of hot honey adds a nice kick.

This dish also works great as a cozy date-night dinner or something easy but impressive when you’ve got friends around.

Print Recipe

Baked Feta Tomato Pasta

This cozy pasta dish takes the viral baked feta trend and gives it a little extra love. A whole block of feta is baked with juicy cherry tomatoes, garlic, and shallots until melty and golden. It all gets blended into a creamy, savory tomato sauce and tossed with pasta and fresh basil. Simple, satisfying, and totally crave-worthy.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Servings:

Ingredients

7-9 oz feta cheese one block, not crumbled
32 oz cherry tomatoes
2 garlic cloves peeled and whole or minced
4 shallots or one medium-sized yellow onion
1 package pasta penne, fusilli, or your favorite
4 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
A handful of fresh basil leaves

Instructions

Preheat your oven to 400°F (200°C).
Pop your block of feta right in the middle of a baking dish. Surround it with cherry tomatoes, sliced shallots, and a few garlic cloves. Drizzle the whole thing with olive oil, then season generously with salt, pepper, and dried oregano. Scatter over a few fresh basil leaves for good measure.
Slide the dish into the oven and bake for 25–30 minutes. You’re looking for the tomatoes to burst and the feta to be soft and golden around the edges.
While everything’s roasting, cook your pasta according to the package instructions. Before draining, scoop out about ½ cup of the pasta water and set it aside—just in case the sauce needs loosening later.
Once the tomatoes and feta are done, scoop the roasted tomatoes, garlic, and shallots into a blender (or use a hand blender) and blitz until smooth. Pour the tomato sauce back into the baking dish and mash the baked feta right into it with a fork. Stir everything together—it’ll look creamy and smell amazing.
Add your cooked pasta straight into the dish and stir until every piece is coated in that creamy, tangy sauce. If it feels a bit thick, just splash in some of that reserved pasta water until it’s the consistency you like.
Top with a few more fresh basil leaves and serve while it’s still warm and cozy.

And that’s your new favorite weeknight pasta—creamy, cozy, and so simple it feels like a cheat code. This baked feta tomato pasta is the kind of meal you can throw together with pantry staples, but still feels special enough for guests (or just a really good Tuesday).

If you try it, I’d love to hear what you think! Leave a star rating and drop a comment below—especially if you gave it your own spin.

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