Baked Feta Pasta with Summer Tomatoes is my absolute go-to when I’m tired, hungry, and, honestly, just don’t want to spend hours cooking. I mean, who’s got time for complicated meals when you’ve already got a pile of dishes waiting and your favorite summer show’s about to start? This dish feels like a cheat code for making something that’s basically five-star restaurant fancy at home, but you barely lift a finger. Plus, if you’re trying to use up all those ripe tomatoes about to go mushy in your fridge (don’t judge, we’ve all been there), this will be your new weeknight hero. If you’re into simple, killer breakfast ideas, check out this killer breakfast flatbread with veggies for another no-fuss winner. 
Ask an irresistible, sweet-tooth question
Ever have one of those days where you crave something savory but also, somehow, want the comfort of cheesy gooeyness like dessert gives you? If you’re a sweet tooth person, I know this pasta isn’t chocolate cake, but trust me, the creamy, salty bite of feta with jammy tomatoes is like the summer version of comfort food. Does food have a mood? This one’s straight-up sunshine.
Why You’ll Love This Recipe
I mean, listen, if I can love this recipe, pretty sure anyone will. Super simple, fast cleanup, and just makes your kitchen smell like Italy and happiness. You toss a few things in a baking dish, pretend you’ve been slaving away, and serve up a pasta so satisfying you’ll want to brag about it on Instagram. Plus, you don’t need any crazy skills. Is it lazy? Maybe. Is it genius? Definitely.
When you slice into the baked feta, it sort of melts into the pasta like magic. No chopping onions until you cry. No grilling. Just good, honest comfort. Oh, and your picky cousin who never likes anything? Even she’ll ask for seconds. Wild.
Ingredients
Let’s not overthink it. You need cherry tomatoes (loads of them, the redder the better), a block of feta cheese, pasta (penne’s nice, but use what you love), olive oil, a couple cloves of garlic, salt, black pepper, and some fresh basil if you want to show off. That’s the must-have crew for baked feta pasta with summer tomatoes. Nothing weird. No trips to fancy grocery stores.
Grab extra tomatoes if you really want it saucy. And if you’re out of basil? Honestly, parsley or even spinach works okay in a pinch. You do you.
Timing
Alright, here’s the scoop. You throw the feta and tomatoes in the oven first. That takes about 30 minutes. While they bake, boil the pasta. Fifteen minutes later, you’re basically done. So in total, you’re looking at about 40 minutes start to finish. I barely have patience for water to boil, so if I can survive it, you’ll be fine.
Allow an extra five if you want to let the pasta soak up more sauce, but that’s totally optional. Basically, you’re eating in under an hour, which is a small miracle for such a tasty result. Life’s too short for complicated.
Step-by-Step
First, preheat your oven to 400 degrees (Fahrenheit, not “Celsius by accident” like I did once, yikes). In a big baking dish, toss your cherry tomatoes with olive oil, crushed garlic, salt, and pepper. Make a little nest and plunk that block of feta right in the center. Add a bit more olive oil, because why not?
Roast it for 30ish minutes until the tomatoes burst and the feta browns a bit on top. While that’s happening, boil your pasta till it’s tender but not mushy. Reserve a mug of pasta water. Once everything’s out of the oven, smash the tomatoes and feta together with a spoon until it’s a chunky, creamy sauce. Mix in your drained pasta, add a splash of that reserved water, and stir it all together. Sprinkle loads of basil on top. Done. So easy it’s actually a little silly.
Nutritional Information
Look, I’m not going to pretend like baked feta pasta is basically a salad. But it’s not a deep-fried fast food meal, either. Feta is loaded with calcium (good for bones, right?) and the tomatoes give you a hit of vitamins A and C.
Each serving usually clocks in around 400 calories, depending on how much olive oil you use and the type of pasta you choose. If you’re really counting, try a whole-wheat pasta or use a lighter hand with the oil. But seriously, it’s so much fresher and lighter than you’d think for a plate of comfort food. Healthier than pizza, for sure.
Healthier Alternatives
Wanna make your baked feta pasta with summer tomatoes less “Oops, I did it again” and more “Go me”? Try using whole-wheat or chickpea pasta for extra protein. You can swap feta for a lighter cheese, maybe goat cheese, but honestly, feta is the star here. Don’t skip it unless you have to.
For a veggie boost, toss in spinach, zucchini, or even a handful of frozen peas near the end. If dairy’s not your thing, vegan feta or silken tofu can sort of mimic the texture. I’ve tried it. It’s possible. Not mind-blowing, but edible.
Watching sodium? Use half the feta or pick a low-salt one. And for a gluten-free version, totally fine to swap in your favorite gluten-free pasta. It’s pretty hard to mess up.
Serving Suggestions
Want to really turn up the wow factor with your baked feta pasta with summer tomatoes? Try these:
- Top a bowl with extra fresh basil and a drizzle of fancy olive oil (so Instagrammable).
- Serve alongside a simple green salad or garlic bread for classic comfort.
- Pair it with chia seed pudding with fruit if you’re doing a brunchy spread.
Basically, this pasta goes with anything and makes your table look a little extra. No need to stress.
Common Mistakes
So. True confession time. My first try at this was way too salty. Feta’s naturally salty, and I totally overdid it with the seasoning. Go light with added salt until you taste at the end. Also, don’t crowd the dish with too many tomatoes. They need space to roast and turn sweet.
Another rookie mistake? Skipping the good olive oil. Seriously, cheap oil leaves weird aftertastes. Use what you love. Oh, and don’t forget to save some pasta water for the sauce. It glues everything together. Without it, things get a little clumpy.
Storing Tips
Let’s say you made a little too much (hello, tomorrow’s leftovers). Stick it in the fridge in an airtight container. It keeps its flavor for about 2-3 days, and the flavors actually get deeper.
When reheating, go low and slow. A microwave is fine, but splash in a spoonful of water or milk to loosen things up so it’s not one big cheesy clump. Honestly, cold leftovers aren’t terrible either—no shame in eating it right from the container.
FAQs
Q: Can I make baked feta pasta with summer tomatoes ahead for meal prep?
A: You bet. Just keep the sauce and pasta separate until you’re ready to reheat and combine so it doesn’t get soggy.
Q: What kind of pasta works best for this?
A: Penne or rotini are great, but literally, whatever is in your pantry will do. Even spaghetti.
Q: Can I use regular tomatoes instead of cherry tomatoes?
A: Definitely. Just chop them to bite-sized so they get soft and roasty.
Q: Does it work with crumbled feta or does it need a block?
A: The block melts creamy, but in a pinch, crumbles are fine; just use enough for chunkiness.
Q: Any good add-ins for more protein?
A: Throw in cooked chicken, shrimp, or even a handful of chickpeas for extra oomph. Chicken sausage is next-level, too.
Give Yourself a Break and Try It Tonight
Honestly, if your dinner’s been feeling like a chore and you’re tired of boring pasta, you need baked feta pasta with summer tomatoes in your life immediately. It’s stupidly easy, everybody loves it, and you barely need to clean up. If you want to keep your dinner rotation fresh, check out some inspiration from the Best Baked Feta Pasta TikTok Recipe and, for another twist, peek at this Baked Feta with Cherry Tomatoes | Alexandra’s Kitchen post for more ideas. I promise, you’ll almost forget takeout exists once you bite into this. Try it, love it, and brag to everyone you know. 
Baked Feta Pasta with Summer Tomatoes
Ingredients
Main Ingredients
- 2 cups cherry tomatoes The redder, the better.
- 1 block feta cheese Use a full block for optimal creaminess.
- 8 ounces pasta Penne is recommended, but use your favorite.
- 4 tablespoons olive oil Plus more for drizzling.
- 2 cloves garlic Crushed.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper Freshly ground for flavor.
- 1 cup fresh basil For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large baking dish, toss cherry tomatoes with olive oil, crushed garlic, salt, and pepper.
- Make a nest in the center of the tomatoes and place the block of feta inside. Drizzle more olive oil on top.
Cooking
- Roast in the oven for about 30 minutes, until the tomatoes burst and the feta is slightly browned.
- While the feta and tomatoes bake, boil your pasta in salted water until al dente, about 15 minutes.
- Reserve a cup of pasta water, then drain the pasta.
- After removing from the oven, smash the tomatoes and feta together to create a creamy sauce.
- Add the drained pasta and a splash of reserved pasta water. Mix until combined.
- Top with fresh basil and serve immediately.
