Baked Tomato and Feta Pasta (5-Ingredient Recipe)

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5 from 9 reviews

Quick and flavorful, Baked Tomato and Feta Pasta is perfect for busy weeknights. With just a handful of ingredients, you can whip it up and have a meal that’s simply irresistible.

  • Author: Jessica
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: Greek/Italian
  • Diet: Vegetarian


Units Scale
  • 1 (8 ounce) package penne (or similar small noodles), uncooked
  • 2 pints cherry or grape tomatoes
  • 1 block feta cheese
  • 2 tbsp honey
  • 2 tbsp grapeseed oil
  • 1 tsp oregano, dried
  • 1/2 tsp salt
  • 1/8 tsp pepper


  1. Preheat oven to 425°F (230°C).
  2. In an 9×13 casserole dish, add tomatoes. Cover with oil, oregano, salt and pepper. Mix to combine. Make space in the middle of the tomatoes, add the feta cheese. Flip the cheese a couple times to coat with oil. Drizzle 1 tbsp of honey over tomatoes and add the remaining 1 tbsp of honey evenly over the feta.
  3. Bake for 25 minutes, until the tomatoes start to burst, and the cheese softens.
  4. Meanwhile boil pasta to al dente according to pasta package. Reserve 1/2 cup pasta water before draining.
  5.  Using a fork or wooden spoon, break up the tomatoes and cheese. Add reserved pasta water, 1 tablespoon at a time to thin the sauce, until desired consistency. Add pasta to the sauce and serve.


  • Serving Size: 1/4 baked pasta
  • Calories: 470.37kcal
  • Sugar: 14.78g
  • Sodium: 873.06mg
  • Fat: 19.1g
  • Saturated Fat: 7.85g
  • Unsaturated Fat: 7.66g
  • Trans Fat: 0g
  • Carbohydrates: 60.07g
  • Fiber: 4.12g
  • Protein: 16.12g
  • Cholesterol: 44.5mg

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