A super simple baked feta and roasted tomato noodles that are so nice and creamy and good!

I’ve been seeing recipes for feta and baked tomatoes everywhere for some time now, and since I’m a big fan of feta, I had to try it! Feta is usually a hard, crumbly cheese, but when cooked it becomes so soft and creamy, perfect to be mixed with a sauce! Speaking of roasts, roasted tomatoes are also awesome! Roasting brings out their taste and makes them pleasant and juicy! The combination of creamy fondue feta and juicy grilled tomatoes is just magical! The tomato and feta sauce is seasoned with oregano, thyme, salt and pepper, as well as red pepper flakes as an option for the heat. Garlic is mixed with tomatoes and feta after cooking, and the residual heat is boiled, softened. You can add extras like fresh basil, baby spinach, sun-dried tomatoes, olives, or even chicken to kick things up a bit. While tomatoes and feta are cooking, you can cook pasta to mix with the sauce and everything will be ready in less than 40 minutes, making it a quick and easy meal!

Put feta and tomatoes in a baking dish and bake in the oven.

Add garlic and basil and mix.

Add the pasta.

Optionally, add baby spinach.

A super simple baked feta and roasted tomato noodles that are so nice and creamy and good!


2 Quarts (4 cups) Cherry tomatoes / grapes
feta cheese in 8-ounce block, drained
2 Tablespoons extra virgin olive oil
1 Teaspoon of oregano
1/4 Teaspoon thyme
1/4 Teaspoon red pepper flakes (Optional)
Salt and pepper to taste
8 Ounces Pasta (Gluten-Free for Gluten-free)
3 Garlic cloves chopped / grated
1/4 cup fresh basil leaves, finely chopped


Drop the tomatoes and feta into a baking dish in a single layer, brush with olive oil and sprinkle with oregano, thyme, flakes, paprika, salt and pepper to taste.

Bake in a preheated 400F / 200C oven until the tomatoes bubble and the feta is golden brown and tender inside, about 35 minutes.

In the meantime, cook the pasta as indicated on the package and drain it by reserving a little water from the pasta.

Add garlic and basil to the pan with tomatoes and feta and mix everything in a nice creamy sauce before mixing the pasta.

If necessary, mix a part of the reserved pasta water so that the sauce reaches the desired creaminess and creaminess!

  • Option: add 6 ounces of fresh baby spinach, mix it with pasta and sauce while everything is still hot; the spinach will wilt in the residual heat sauce!
  • Option: Add 1/4 cup of sliced dried tomatoes.
  • Option: Add 1/4 cup sliced olives! (I like kalamata)
  • Option: Add a touch of balsamic vinegar!
  • Option: garnish with parmesan!
  • Option: Add 1 tablespoon of basil pesto to the sauce!
  • Option: Add Chicken! At the end, add fully cooked chicken or lay the boneless, skinless raw chicken breasts (or thighs) and fry them with tomatoes and feta until they reach 165 F.
  • Option: use whole cloves of garlic, let them fry and crush in the pan with tomatoes and feta before mixing the sauce!

Nutritional Value: Calories 355, Fat 20g (9g Saturated, Trans 0), Cholesterol 50mg, Sodium 532mg, Carbohydrates 52g (4G Fiber, Sugar 8G), Protein 17g

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