If you’re looking for a weeknight winner that I absolutely love and almost always get raves for, you need to try this Baked Feta Pasta with Roasted Tomatoes Recipe. This dish is the perfect combination of creamy, tangy feta with sweet roasted tomatoes, all tossed with pasta and fresh greens — it’s comfort food, but fancy enough to serve guests. When I first discovered this recipe, it quickly became a staple in my kitchen because it’s super simple but has so much flavor, and I can’t wait to share all my tips with you.

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Why You’ll Love This Recipe

Incredibly Easy: You only need a handful of ingredients and one baking dish, making cleanup a breeze.
Amazing Flavor Combo: The roasted tomatoes bring a natural sweetness that pairs perfectly with tangy, melty feta.
Versatile & Customizable: Easily swap pasta shapes or add greens to suit what you have on hand.
Feeds a Crowd: This recipe yields about five servings, great for family dinners or meal prep.

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, creamy feta pasta recipe, easy baked pasta dishes, roasted tomato pasta, quick weeknight pasta

Ingredients You’ll Need

Each ingredient in this Baked Feta Pasta with Roasted Tomatoes Recipe plays a star role. The grape tomatoes roast beautifully and burst with juicy sweetness, while the feta adds that creamy, salty tang we all crave. Pick good-quality olive oil and fresh herbs to really make this dish sing.

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, creamy feta pasta recipe, easy baked pasta dishes, roasted tomato pasta, quick weeknight pasta

Grape tomatoes: Choose ripe, firm tomatoes for bursting flavor after roasting.
Garlic cloves: Fresh garlic brings depth; don’t skip peeling and halving them for even roasting.
Extra-virgin olive oil: Use a fruity, high-quality oil to enhance the overall richness.
Salt and freshly ground black pepper: Essential for seasoning and balancing flavors.
Block feta cheese (sheep’s milk variety): Go for a good-quality block feta rather than crumbled—it melts better.
Dry pasta: Campanelle, rigatoni, or any tube-shaped pasta works well to hold the sauce.
Spinach: Adds freshness and greens; wilts perfectly when tossed with hot pasta.
Fresh basil: Thinly sliced for a pop of brightness at the end.
Fresh parsley: Minced parsley adds earthiness and balances the rich cheese.
Crushed red pepper flakes: Gives the dish a gentle kick—you can adjust to taste.
Reserved pasta water: Adds moisture and helps create that silky sauce texture.

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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.

Variations

One of the things I love most about this Baked Feta Pasta with Roasted Tomatoes Recipe is how easy it is to make your own. You can add your favorite veggies or swap out herbs to match the season or your pantry. Don’t be shy to make it your own!

Protein boost: I sometimes add cooked chicken or chickpeas for a heartier meal—both soak up the sauce beautifully.
Veggie swaps: If you don’t have spinach, kale or arugula works great as a peppery alternative.
Heat level: Play with red pepper flakes or add a drizzle of hot honey for sweet heat—my family goes crazy for it!
Vegan version: Use a vegan feta and substitute butter or olive oil to keep that creamy texture.

How to Make Baked Feta Pasta with Roasted Tomatoes Recipe

Step 1: Prep the tomatoes, garlic, and feta

Start by heating your oven to 400°F. Toss the grape tomatoes and halved garlic cloves in a generous glug of olive oil, plus a few pinches of salt and black pepper. Place them in a 3-quart baking dish and nestle the block of feta right in the center—coat it lightly with olive oil too. This set-up lets the tomatoes roast down while the feta softens up into that dreamy, melty center. Easy!

Step 2: Roast and then brown for fancy flavor

Bake the dish in the center rack for about 30 minutes, until the tomatoes are soft and start to burst. Then, move the rack to the upper third of the oven, crank the heat up to 450°F, and bake for another 10 minutes or so. This finishing step helps the feta and tomatoes get a slight, irresistible golden brown — it’s such a subtle but game-changing flavor texture.

Step 3: Cook pasta and wilt the spinach

While those tomatoes and feta are roasting, boil your pasta in well-salted water until al dente (follow package instructions). Just before draining, pour the chopped spinach right in with the pasta and let it wilt for a minute—the residual heat works wonders here. Reserve 1/2 cup of pasta water before draining—this starchy water is the secret to your silky sauce texture!

Step 4: Smash, toss, and flavor to perfection

Return to your baked feta and tomato mixture and use the back of a wooden spoon to gently smash everything together—roasted tomatoes, softened garlic, olive oil, and the creamy feta should blend into a rich, slightly chunky sauce. Toss your pasta and spinach into the dish with the fresh basil, parsley, red pepper flakes, and a few tablespoons of the reserved pasta water, adding more as needed to reach your favorite saucy consistency. Taste and adjust salt and pepper here — it really makes a difference!

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Pro Tips for Making Baked Feta Pasta with Roasted Tomatoes Recipe

Don’t rush the roasting: Letting the feta and tomatoes roast low and slow lets the flavors develop fully—it’s the heart of this dish.
Use block feta, not crumbled: Block feta melts better and helps create that luscious sauce you want.
Reserve pasta water: That starchy water is magic for loosening sauce without watering it down.
Avoid overseasoning early: Since you add salt multiple times, taste the sauce after mixing before adding more.

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, creamy feta pasta recipe, easy baked pasta dishes, roasted tomato pasta, quick weeknight pasta

Garnishes

I love topping this pasta with fresh basil leaves and a sprinkle of extra parsley right before serving—they add a vibrant freshness and a pop of color. Sometimes I even finish it with a light drizzle of good quality olive oil or a pinch of flaky sea salt for that final touch.

Side Dishes

Since this dish is already rich and filling, I usually keep sides simple. A crisp green salad with lemon vinaigrette or some roasted veggies like asparagus or zucchini pairs perfectly. Garlic bread is always a winner if you’re serving hungry folks!

Creative Ways to Present

For a special occasion, I’ve served this pasta in rustic cast iron skillets straight from oven to table—it looks impressive but is so easy! Another fun idea is layering it in small glass dishes to portion out beautifully for dinner parties or meal prep.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and this pasta holds up really well for 2–3 days. The flavors actually deepen overnight, though the pasta can soak up the sauce, so I recommend adding a splash of water or oil when reheating.

Freezing

While I don’t usually freeze baked feta pasta because the texture changes slightly, you can freeze it if needed. I recommend freezing just the sauce separately and cooking fresh pasta to toss when ready to eat—this keeps the quality much better.

Reheating

To reheat, I gently warm the pasta on the stovetop over low heat with a splash of water or olive oil, stirring frequently to avoid sticking. The sauce loosens up nicely without drying out, and the spinach stays fresh.

FAQs

Can I use other types of cheese instead of feta?

While feta is key to the signature tangy creaminess of this dish, you can experiment with other cheeses like goat cheese or ricotta salata, but the texture and flavor will differ significantly. Sheep’s milk feta gives the best melt and balance.
What pasta shape works best for Baked Feta Pasta with Roasted Tomatoes Recipe?

Short, tubular or curly pasta like campanelle, rigatoni, rotini, penne, or bow tie works best as they trap the sauce really well. But feel free to use whatever you have on hand!
How can I make this recipe vegan?

To make a vegan version, swap the feta for a plant-based cheese that melts well and use olive oil or vegan butter. Adding nutritional yeast can help add a savory, cheesy flavor dimension.
Can I prepare parts of this recipe ahead of time?

You can roast the tomatoes, garlic, and feta in advance and store them in the fridge for a day or two. When ready to serve, just reheat and combine with freshly cooked pasta and herbs for the best texture.

Final Thoughts

This Baked Feta Pasta with Roasted Tomatoes Recipe has found a permanent spot in my recipe rotation, and I honestly can’t recommend it enough. It’s simple to make, feels indulgent, and hits that comforting yet fresh note dinner dreams are made of. Whether you’re cooking for your family or looking for a crowd-pleaser, this recipe won’t disappoint. Grab those tomatoes, put on your favorite playlist, and enjoy making my favorite easy baked feta pasta—you’re going to love it as much as we do!