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Pasta with tomatoes, feta and basil in a blue casserole dish.
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5 from 18 votes

Tomato Feta Pasta Bake

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 422kcal
Author: Deanna


  • 1 Pound cherry tomatoes or grape tomatoes
  • 1/4 Cup olive oil
  • 7 oz feta cheese
  • 1 tsp crushed chili flakes
  • 2-3 Cloves garlic minced
  • 8-12 oz dry pasta cooked
  • 1/2 Cup fresh basil chopped
  • 1/4 Cup shredded parmesan cheese


  • Preheat oven to 450 degrees
  • Place the cherry tomatoes in a 3qt or 9x13 casserole dish and add the olive oil. Toss to coat and then add the feta cheese to the middle of the pan turning a couple of times to coat in oil. Sprinkle the chili flakes on top.
  • Bake for 30 minutes or until the tomatoes have popped and have just started to char.
  • While the tomatoes are cooking, boil the water. When the tomatoes have about 10 mintues left, cook the pasta according to package directions. Drain the pasta and reserve 1/2 cup of the pasta water.
  • Remove the pan from the oven and, with a wooden spoon, break apart the feta cheese then add the garlic and stir together with the tomatoes.
  • Add the cooked pasta and stir adding a bit of the pasta water if you want it creamier.
  • Add in the chopped basil and toss with the pasta.
  • Serve topped with freshly grated parmesan cheese and additional chopped basil.


You will want to use between 8-12 oz of dry pasta for this recipe.  The less pasta you use the saucier it will be.  I used about 10 oz and it was perfect for 4 servings. 
You can use any type of pasta you like, but I have found short pasta like bow-tie, macaroni, rotini to work best. 


Calories: 422kcal | Carbohydrates: 31g | Protein: 15g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 677mg | Potassium: 459mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1402IU | Vitamin C: 39mg | Calcium: 345mg | Iron: 3mg