Feta Tomato Pasta
Let’s be honest, the viral baked feta pasta had its moment… but I needed a version that actually works to keep my family full!
This feta tomato pasta is that version. Everything goes into one dish, straight into the oven, no boiling, no extra steps, no chaos. It’s creamy, garlicky, and tastes like you tried way harder than you did. It’s basically a dump and bake pastasituation, which is exactly the energy we’re bringing into weeknights right now.
And if you want to level it up, there’s an easy protein boost that makes it way more filling without changing the vibe.
Why You’ll Love This Feta Tomato Pasta
- Easy to make high protein
- True dump and bake feta tomato pasta (no boiling pasta first)
- One pan = minimal cleanup
- Inspired by the viral baked feta pasta, but easier
- Creamy, cozy, and super customizable
Ingredients for Feta Tomato Pasta
- 12 oz short pasta (penne, rigatoni, or shells)
- 3 cups cherry or grape tomatoes
- 2 blocks feta cheese (7–8 oz size)
- 3 cloves garlic, minced
- 2 ½ cups chicken bone broth
- ¼ cup olive oil
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
Optional:
- 2 cups baby spinach
- ½ cup grated parmesan
- Fresh basil
Ingredient Swaps (Real-Life Friendly)
No feta: Goat cheese works for a similar creamy texture.
No broth: Use water + a little extra salt.
Want dairy-free: Use a dairy-free feta alternative.
Need more protein: Add shredded chicken, ground turkey, or white beans.
No fresh garlic: 1 tsp garlic powder works.
How to Make Feta Tomato Pasta
- Preheat oven to 400°F.
- Add the uncooked pasta, tomatoes, garlic, broth, olive oil, and seasonings to a 9×13 baking dish. Stir so the pasta is mostly submerged.
- Place the block of feta in the center.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil and stir until the feta melts into a creamy sauce.
- Stir in spinach and parmesan if using. Let sit 5 minutes to thicken.
- Top with fresh basil and serve.
Tips for the Best Feta Tomato Pasta
- Make sure pasta is mostly covered in liquid before baking
- Keep it tightly covered so the pasta steams properly
- If pasta is slightly firm, bake another 5–8 minutes
- Let it sit before serving so the sauce thickens
How to Make This Feta Tomato Pasta High Protein
If you want to turn this into a more filling dinner, here’s the easiest upgrade:
- Stir in ½–¾ cup cottage cheese after baking
- Add shredded rotisserie chicken
- Mix in white beans
The cottage cheese melts right in and makes this feel like a creamy pasta bake without being heavy.
Storage and Meal Prep Tips
- Store in the fridge for up to 4 days
- Reheat with a splash of broth or water
- Great for meal prep lunches because it reheats well
Frequently Asked Questions
It’s inspired by it, but this is a true dump and bake feta tomato pasta with no pre-cooking.
Yes, just stick to shorter pasta!
It likely needs more liquid or a few extra minutes in the oven.
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Feta Tomato Pasta (Dump and Bake)
Ingredients
- 12 oz short pasta penne, rigatoni, or shells
- 3 cups cherry or grape tomatoes
- 2 blocks feta cheese 7–8 oz
- 3 cloves garlic minced
- 2 ½ cups chicken bone broth
- ¼ cup olive oil
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional
- ½ tsp salt
- ¼ tsp black pepper
Optional
- 2 cups baby spinach
- ½ cup grated parmesan
- Fresh basil
Instructions
- Preheat oven to 400°F.
- Add the uncooked pasta, tomatoes, garlic, broth, olive oil, and seasonings to a 9×13 baking dish. Stir so the pasta is mostly submerged.
- Place the blocks of feta in the center.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil and stir until the feta melts into a creamy sauce.
- Stir in spinach and parmesan if using. Let sit 5 minutes to thicken.
- Top with fresh basil and serve.
Notes
- Make sure pasta is mostly covered in liquid so this feta tomato pasta cooks evenly.
- Cover tightly with foil (this is key for a true no boil pasta bake).
- If pasta is still firm, bake another 5–8 minutes.
- Let it sit 5 minutes so the sauce thickens.
- For a protein boost, stir in ½ cup cottage cheese after baking.
