Name: Creamy Baked Feta Pasta Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 8-12 ounces medium pasta like gemelli, rotini, fusilli; 2 pints cherry tomatoes (20-25 ounces); ½ cup chopped sun dried tomatoes in oil (optional); ¼ cup basil pesto; 2 tablespoons olive oil + more for drizzling; ½ tsp dried oregano; ½ tsp dried parsley; ¼ tsp dried thyme; ¼ tsp red pepper flakes; ¼ tsp salt; ¼ tsp pepper; 1 7-8 oz. block feta in brine, preferably French feta/100% sheep's milk; 2 cloves garlic, minced; 2-3 tablespoons chopped basil

Nothing hits the spot quite like warm, comforting pasta bathed in a luscious, tangy sauce. This Creamy Baked Feta Pasta Recipe is exactly that—an effortless, crowd-pleasing dish with an irresistibly creamy texture and a burst of sweet roasted tomatoes. It’s become one of my favorite easy weeknight dinners that somehow feels special every single time.

The image shows a deep white dish filled with pasta mixed in a reddish-orange sauce, with small pieces of tomato and herbs evenly spread throughout. The pasta is twisted and short, covered well in the sauce that has a slightly creamy texture. Fresh green basil leaves are scattered on top, adding a contrast of bright green against the warmer colors. A metal spoon is scooping a portion from the right side of the dish, revealing more pasta packed below the surface. The dish sits on a white marbled surface with a few basil leaves nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Baked Feta Pasta Recipe
Top Tip
How to Serve Creamy Baked Feta Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Baked Feta Pasta Recipe

Why You'll Love This Recipe

I remember first making this baked feta pasta on a whim, expecting a simple dinner but ending up with a dish that’s now a total staple in my kitchen. It's cozy, creamy, and bursting with flavor, and I know you’ll appreciate the ease and deliciousness as much as I do.

Ridiculously simple: You toss everything in one baking dish and let the oven do all the work—no fancy techniques needed.
Perfect balance of flavors: Creamy, tangy feta pairs perfectly with sweet, roasted cherry tomatoes and fragrant herbs.
Adaptable and forgiving: Whether you want to swap the pasta or add your favorite veggies, it works beautifully.
Ready in under an hour: Ideal for weeknights when you want something comforting but quick.

A white rectangular baking dish filled with a baked pasta dish made of twisted pasta shapes mixed with a red sauce that has visible pieces of tomato and herbs. The pasta is coated evenly with the sauce and sprinkled with chopped green basil leaves scattered on top, adding a fresh green color contrast. A silver spoon is placed inside the dish on the right side, partially submerged in the pasta. The surface underneath the dish is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Creamy Baked Feta Pasta Recipe is that it relies on fresh, simple ingredients that connect beautifully once baked together. You’ll want to give extra love to the feta and tomatoes—they’re the star players that make this dish pop.

Flat lay of medium gemelli pasta, a cluster of ripe cherry tomatoes on the vine, a small pile of chopped sun-dried tomatoes glistening with oil, a rectangular block of creamy French sheep's milk feta cheese with visible brine, two uncracked brown eggs, fresh garlic cloves unpeeled, a handful of fresh basil leaves, a small white ceramic bowl of vibrant green basil pesto, a small white bowl of golden olive oil, and small white bowls holding dried oregano, dried parsley, dried thyme, red pepper flakes, salt, and black pepper—all arranged symmetrically with balanced spacing, 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

Medium pasta (gemelli, fusilli, rotini): These shapes hold sauce beautifully, getting all creamy and cozy with the baked feta sauce.
Cherry tomatoes: Choose ripe, sweet tomatoes to get that juicy burst when roasted.
Sun dried tomatoes (optional): Adds a rich, intense flavor contrast—if you love them, don’t skip!
Basil pesto: Boosts the herbal, savory element without overpowering the dish.
Olive oil: A good quality extra virgin olive oil brings fruity depth and helps everything meld.
Dried herbs (oregano, parsley, thyme): These classic Mediterranean flavors elevate the sauce perfectly.
Red pepper flakes: Just a pinch adds a lovely subtle heat that balances the creaminess.
Feta cheese block: Opt for a young, brined French or sheep’s milk feta—it melts creamier and avoids dryness.
Garlic: Adds sharpness that the residual heat gently cooks to mild perfection.
Fresh basil: Tossed in at the end for freshness and that classic Italian aroma.

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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.

Make It Your Way

One of my favorite parts of this recipe is how flexible it is—how you tweak and tailor it can make it feel brand new each time. I often swap out the pasta shapes, add extra veggies, or make it spicier depending on my mood and what’s in the fridge.

Variation: I like adding sautéed spinach or mushrooms for a green boost; it makes the dish heartier and adds interesting texture.
Dairy twist: If feta feels too sharp, half cream cheese replaces it with softer creaminess without losing the charm.
Protein power: Toss in some grilled chicken or chickpeas to make it a full meal, especially on busy nights.
Spice level: I sometimes double the red pepper flakes to give it a pleasant kick and warmth.

Step-by-Step: How I Make Creamy Baked Feta Pasta Recipe

Step 1: Prep and Roast the Tomatoes & Feta

Preheat your oven to 425°F—it’s a perfect temp for roasting. Toss cherry tomatoes, optional sun-dried tomatoes, pesto, olive oil, dried oregano, parsley, thyme, red pepper flakes, salt, and pepper in a baking dish until everything is nicely coated. I like to make a little well in the center and nestle the block of feta right there. Don’t forget to drizzle the feta with olive oil—it helps it soften up beautifully in the oven. Bake uncovered for about 35 minutes, until the feta’s soft and tomatoes are about to burst. The smell at this point? Absolutely incredible.

Step 2: Cook the Pasta and Prep Fresh Herbs

While your feta and tomatoes roast, bring salted water to a boil and cook your pasta according to the package's instructions. I always add the pasta to boiling water roughly 10 minutes before the bake finishes so everything wraps up together. Reserve a cup of the pasta water before draining—it’s liquid gold we'll use later to loosen the sauce!

Step 3: Combine and Create the Creamy Sauce

Once the baking dish comes out of the oven, quickly stir in the minced garlic and chopped basil. The residual heat will gently cook the garlic without any harsh bite. Then, press down on the block of feta with your spatula to break it apart and help it blend with the juicy tomatoes. Stir everything together until it forms a creamy, rich sauce. Add the cooked pasta and toss to coat completely. Don’t be shy—pour in reserved pasta water a little at a time until the sauce reaches that perfect, silky consistency. Usually, I use about half a cup.

Step 4: Final Tastes & Tweaks

Give it a taste and adjust as needed. I usually add a bit more salt and pepper, and sometimes a pinch of sugar or honey if I want to soften the tanginess of the feta and tomatoes. Balance is everything here—it’s all about tuning the sauce to your personal taste.

Top Tip

From making this creamy baked feta pasta several times, I’ve learned a few little tricks that take it from good to amazing. These tips really help if you want that perfect creamy texture and flavor balance.

Choose the right feta: Using a young, brined feta made with sheep’s milk results in a creamier, less tangy sauce than aged or goat-heavy feta varieties.
Don’t rinse sun-dried tomatoes: Keep the oil they’re packed in; it adds flavor and richness to the sauce.
Reserve pasta water: The starchy water helps loosen the sauce beautifully and creates that silky, clingy finish.
Don’t overbake: Bake until feta is soft but not completely melted; it keeps the perfect texture for blending into sauce.

How to Serve Creamy Baked Feta Pasta Recipe

Creamy Baked Feta Pasta - Serving Suggestion

Garnishes

I like to finish this dish with a generous sprinkle of fresh basil and a drizzle of olive oil to add a glossy shine. Sometimes, I throw on some toasted pine nuts or a few red pepper flakes for an extra dimension of texture and flavor.

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed simply with lemon and olive oil or crusty garlic bread to mop up every last bit of creamy sauce. For an easy weeknight dinner, I often serve it alongside roasted vegetables or a light soup.

Creative Ways to Present

For special occasions, I love serving this in individual ramekins straight from the oven, topped with a small basil sprig. It’s visually charming and keeps each portion perfectly warm for guests. Another idea: drizzle with basil oil or sprinkle with edible flowers for an elegant twist.

Make Ahead and Storage

Storing Leftovers

Once the dish cools completely, I transfer leftovers to an airtight container and refrigerate. It keeps well for up to 5 days. The flavors actually meld deeper after a day, making it just as delicious the next day.

Freezing

I don’t usually freeze this pasta because the fresh herbs and tomatoes can lose their texture, but if you want to, freeze the sauce separately before tossing with pasta to get the best results.

Reheating

To reheat, I gently warm single servings in the microwave with a splash of milk or olive oil to bring back that creaminess. For bigger portions, reheating on the stove low and slow, stirring often, works wonders to avoid drying out.

Frequently Asked Questions:

Can I use other types of cheese instead of feta?

Absolutely! While feta adds that signature tang and creaminess, you can swap it for cream cheese, ricotta, goat cheese, or even burrata for a milder, luscious texture. Just adjust seasoning to balance the flavors.

What pasta works best for Creamy Baked Feta Pasta Recipe?

Medium-shaped pastas like gemelli, fusilli, or rotini hold the sauce beautifully, giving you a perfect bite every time. However, feel free to use your favorite pasta shape or even gluten-free options—they’ll all work well.

Can I prepare this recipe ahead of time?

You can prep the tomatoes, feta, and seasoning mixture ahead and refrigerate it in the baking dish. When ready, just bake it and boil your pasta. This cuts down last-minute prep and keeps flavors fresh.

How do I make the sauce creamier?

The key is in the reserved pasta water—adding it gradually helps loosen the sauce and gives it a silky texture. Also, using a high-quality, creamy feta makes a big difference.

Final Thoughts

This Creamy Baked Feta Pasta Recipe has transformed the way I think about quick comfort food. It’s a combination of simple ingredients coming together that feels both elegant and homey. I can’t wait for you to try making it your way, savor every bite, and maybe even share it with someone special. Trust me, this one’s a keeper!