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A white plate with Baked Feta and Cherry Tomato Pasta with a dark blue napkin

Baked Feta and Cherry Tomato Pasta (gluten-free)

This Baked Feta and Cherry Tomato Pasta (gluten-free) is so simple to make with only 6 ingredients and it comes together for a healthy and delicious meal on a busy weeknight.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: baked feta and tomato pasta, pasta
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Author: April


  • 1-200 g feta cheese
  • 2 cups cherry tomatoes
  • 2 peppers red, orange or yellow
  • 3 cloves garlic
  • 2 tablespoon olive oil
  • Salt and pepper to taste


  • Pre-heat oven to 400 degrees F.
  • Place feta in a baking dish. Surround with cherry tomatoes, peppers and whole garlic cloves. Drizzle with the 2 tablespoon of olive oil. Grind fresh pepper over top of everything. Give the veggies a little stir.
  • Roast at 400F for 30 min. When there is about 10 minutes left, cook your pasta of choice according to package instructions.
  • Remove the feta mixture from the oven after 30 minutes and let cool just for a few minutes so you don't burn yourself.
  • Blend the feta mixture in a food processor (or blender) for about 2 minutes. Toss with cooked pasta. Serve with fresh parsley.


This recipe makes 4 cups of sauce.
I like about 1 cup of sauce for 2 cups of cooked pasta.
Leftover feta sauce keeps in the fridge for 2 days in a air-tight container. To re-heat, just heat in the microwave gently for a minute or so and toss with hot, just cooked and drained pasta.