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

There’s something irresistibly cozy about a dish that’s both simple and bursting with flavor. This Creamy Baked Feta Pasta Recipe has quickly become my go-to for weeknight dinners because it delivers on creamy, tangy, and savory all at once — and it’s surprisingly easy to pull together. Let me walk you through why it’s such a winner.

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

This creamy baked feta pasta recipe came into my life as a fun kitchen experiment—and it instantly became a crowd-pleaser. The combo of oven-roasted cherry tomatoes and soft, creamy feta melted into a luscious sauce is just insanely satisfying. Once you try it, you’ll understand why it’s worth making again and again.

Simple Ingredients, Big Flavor: You just need a handful of pantry staples that come together for an elegant, rich comfort meal.
No Fuss Cooking Process: Throw everything in one dish, bake, and stir—it couldn’t be easier or less messy!
Customizable to Your Taste: Whether you want spicy, herby, or even a veggie-packed version, it’s flexible enough to play with ingredients.
Perfectly Creamy Texture: That baked feta cheese melts down into a silky sauce that clings to the pasta beautifully.

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

Each ingredient in this creamy baked feta pasta recipe plays a key role in layering flavor and texture. Choosing the right kind of feta is a game-changer, and ripe tomatoes bring sweet acidity that perfectly balances the creaminess.

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, rotini, fusilli): These pasta shapes have twists and crevices that trap the creamy sauce, so you get flavor in every bite.
Cherry tomatoes: Sweet and juicy, these burst in the oven releasing natural sweetness and acidity into the sauce.
Sun-dried tomatoes in oil (optional): Adds a concentrated tomato punch and a touch of umami if you're a fan.
Basil pesto: A fragrant herbaceous layer that ups the flavor game effortlessly.
Olive oil: Helps roast and caramelize the tomatoes and feta, adding richness.
Dried oregano, parsley, thyme, red pepper flakes, salt, pepper: These spices and herbs build complexity and give that subtle Mediterranean vibe.
Block feta in brine: Use a creamy, sheep’s milk feta for best results—it melts into a dreamy sauce that's far from dry and crumbly.
Garlic: Adds a punch of pungent warmth just before finishing.
Fresh basil: Brightens everything up with a fresh herbal finish.

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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 the things I love most about this creamy baked feta pasta recipe is how easy it is to personalize. Whether you're feeling spicy, herby, or want to sneak in some veggies, you can tailor it to whatever suits your mood that day.

Variation: I often toss in roasted veggies like zucchini or red peppers before baking to get some extra color and nutrients—totally delicious! Trying half feta and half cream cheese also makes the sauce super luscious if you want it ultra creamy but less tangy.
Make It Gluten-Free: Swap the pasta for gluten-free options or spiralized veggies like zoodles for a lighter take.
Protein Add-Ins: Grilled chicken or sautéed shrimp pair beautifully if you want to boost the protein.
Spice It Up: A pinch more red pepper flakes or a drizzle of chili oil can heat things up nicely without overpowering.

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

Step 1: Gather and Prep Your Staples

Preheat your oven to 425°F. While it heats, grab your cherry tomatoes, pesto, herbs, and that glorious block of feta. Give the tomatoes a quick rinse and pat them dry so they roast nicely instead of steaming.

Step 2: Mix and Nestle the Cheese

In a baking dish, stir together the cherry tomatoes, sun-dried tomatoes if you’re using them, pesto, olive oil, oregano, parsley, thyme, red pepper flakes, salt, and pepper. Once everything is nicely coated, make a little well in the center for your feta block. Place the feta there and drizzle it with a little more olive oil on top—that oil helps it melt beautifully in the oven.

Step 3: Bake to Creamy Perfection

Bake uncovered for about 35 minutes. You'll want to watch for the feta to become soft and the tomatoes to burst and caramelize just a bit—your kitchen will start smelling incredible, so keep the windows closed if you want neighbors to be jealous!

Step 4: Cook Pasta and Prep Fresh Herb Mixture

About 10 minutes before the feta and tomatoes are finished, cook your pasta in salted water according to package directions. I like to reserve about a cup of that pasta water before draining because it’s magic for adjusting sauce consistency later. While that’s happening, mince your garlic and chop fresh basil.

Step 5: Bring It All Together

Right after you take the baked feta dish out of the oven, stir in the garlic and basil quickly—30 seconds is enough to let the residual heat mellow the garlic’s bite. Using a spatula, gently press down on the feta to break it up into a creamy sauce. Stir everything together, then toss in your pasta, mixing to coat each piece. Add reserved pasta water a little at a time (I usually use about ½ cup) to reach the perfect creamy consistency.

Step 6: Taste and Adjust

Give your pasta a taste test. Sometimes I like to add a pinch more salt or red pepper flakes here. If the sauce feels a bit too tangy from the feta and tomatoes, a teaspoon or two of honey or sugar helps balance everything out beautifully.

Top Tip

Through several batches of experimenting, I’ve learned a few insider tips that will help you nail this creamy baked feta pasta recipe every time and avoid some common pitfalls.

Choose the Right Feta: Using a creamy sheep’s milk feta that comes in brine—like French or Israeli feta—makes all the difference. It melts beautifully without drying out.
Don’t Skip the Pasta Water: Adding reserved pasta water little by little transforms the sauce from thick and gloppy to luxuriously silky.
Watch Your Bake Time: Don’t overbake. You want the tomatoes to burst but not burn, and the feta soft and creamy—not dried out.
Balance Tang with Sweetness: A touch of honey or sugar counters the tanginess of the feta and roasted tomatoes, especially if your feta is on the tangier side.

How to Serve Creamy Baked Feta Pasta Recipe

Creamy Baked Feta Pasta - Serving Suggestion

Garnishes

I like to sprinkle a handful of freshly chopped basil for bright herbal notes, plus a drizzle of extra virgin olive oil for shine and richness. A little cracked black pepper and maybe a few red pepper flakes perk it up just before serving.

Side Dishes

Simple is best here. A crisp green salad with lemon vinaigrette or a bowl of roasted vegetables works perfectly. Sometimes I serve it alongside crusty bread to soak up every last creamy drop.

Creative Ways to Present

For dinner parties, I’ve served this creamy baked feta pasta straight from a rustic cast-iron skillet topped with extra basil and edible flowers for a pretty finish. Layered antipasto platters on the side create a Mediterranean feast vibe your guests will love.

Make Ahead and Storage

Storing Leftovers

Once the pasta cools completely, I transfer it to an airtight container and pop it in the fridge. It keeps beautifully for up to five days, making a perfect lunch or easy dinner later in the week.

Freezing

Freezing creamy baked feta pasta isn’t my top pick because the sauce may separate a bit, but if you want to try, freeze before combining with pasta. Thaw fully and gently reheat on the stove, adding extra olive oil or pasta water to bring the texture back.

Reheating

I prefer reheating on the stove with a splash of olive oil or milk to revive that creamy texture. Microwave works in a pinch, but adding a little liquid and stirring halfway helps prevent dryness.

Frequently Asked Questions:

Can I use any type of feta cheese for this recipe?

For the creamiest sauce, I highly recommend a young, brined sheep's milk feta, like French or Israeli feta. These melt beautifully without drying out. Greek feta works too but can be tangier and less creamy. Avoid aged or crumbly feta for this dish.

What pasta works best for creamy baked feta pasta?

Medium-shaped pastas like gemelli, rotini, or fusilli are perfect because their twists hold onto the sauce well. However, pretty much any pasta will work. Just keep in mind denser pastas may require slightly more cooking time or adjusting sauce ratios.

Can I make this recipe gluten-free or vegan?

Absolutely! For a gluten-free version, use your favorite gluten-free pasta or create a low-carb option with zoodles or spaghetti squash. For a vegan twist, sub feta with plant-based cheese alternatives or creamy tofu mixtures, though flavor and texture will vary slightly.

How do I store and reheat leftovers without losing creaminess?

Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, warm gently on the stove with a splash of olive oil or milk to restore creaminess. If microwaving, add a little liquid and stir halfway through heating to prevent drying out.

Final Thoughts

This creamy baked feta pasta recipe has truly become one of my favorite easy dinners that feels just a little bit special. Whether you’re cooking for yourself or your whole family, it’s reliable, quick, and full of flavor. I hope you enjoy making it as much as I do—don’t hesitate to get creative and put your own spin on it. Promise, it’ll become a staple in your kitchen, too!