Easy Baked Feta Pasta with Tortellini – Creamy One-Pan

I remember the first time I tried baked feta pasta – it was all over my feed, and I was skeptical. But then I made it, and oh my, the creamy, salty feta melting into a silky sauce was a game-changer. As a mom, I'm always looking for meals that are both delicious and easy, and this one-pan wonder fits the bill perfectly.

I've taken that classic and given it a fun twist by swapping in cheese tortellini. The little pockets of cheesy goodness soak up that luscious tomato-feta sauce, making every bite a cozy hug. Plus, it's all baked in one dish, so cleanup is a breeze – which is a win in my book.

Whether it's a busy weeknight or a lazy Sunday, this dish brings comfort without the fuss. And the best part? You can customize it with whatever veggies or proteins you have on hand. Let's dive in!

About the Ingredients

2 pints (about 600g) cherry tomatoes

Use ripe, sweet cherry tomatoes. If you can't find them, grape tomatoes work well too.

1 block (8 oz / 225g) feta cheese

Use a block of feta in brine for best melting. Avoid crumbled feta as it won't melt as smoothly.

1/2 cup (120ml) olive oil

Extra virgin olive oil adds flavor. You can use a lighter olive oil if preferred.

1 teaspoon dried oregano

Dried oregano is convenient, but you can use 1 tablespoon fresh oregano if you have it.

1/2 teaspoon red pepper flakes (optional)

Adjust to your spice preference. Omit if cooking for kids.

4 cloves garlic, minced

Fresh garlic is best. You can use 1 teaspoon garlic powder in a pinch.

1/2 teaspoon salt

Sea salt or kosher salt works well.

1/4 teaspoon black pepper

Freshly ground black pepper adds a nice kick.

1 lb (450g) cheese tortellini

Use fresh or frozen cheese tortellini. If using dried, adjust cooking time.

1/2 cup (50g) grated Parmesan cheese

Freshly grated Parmesan melts best. You can also use Pecorino Romano.

1/4 cup (15g) fresh basil leaves, chopped

Fresh basil adds a pop of color and flavor. If you don't have it, use 1 teaspoon dried basil.

Tips & Tricks

• Use a baking dish that holds the tomatoes and feta snugly to ensure the sauce doesn't spread too thin.
• Don't skip the step of mashing the tomatoes – it creates the sauce base.
• If your tortellini is frozen, add it directly to the hot sauce – it will heat through quickly.
• For a creamier sauce, stir in a splash of pasta water or heavy cream after mixing.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 400°F (200°C). This high heat will help the tomatoes burst and the feta melt beautifully.

2. Combine Tomatoes and Feta

In a large baking dish (9×13 inches works well), add the cherry tomatoes, olive oil, oregano, red pepper flakes, garlic, salt, and pepper. Toss to coat the tomatoes. Place the feta block in the center, nestling it among the tomatoes.

3. Bake Until Soft

Bake for 30-35 minutes, until the tomatoes have burst and the feta is soft and lightly golden on top. The edges of the dish should be bubbling.

4. Cook Tortellini

While the feta bakes, bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente (usually 2-3 minutes for fresh, 7-8 for dried). Drain and set aside.

5. Mash the Sauce

Remove the baking dish from the oven. Using a fork or potato masher, mash the tomatoes and feta together until you have a creamy, chunky sauce.

6. Combine Pasta and Sauce

Add the cooked tortellini to the baking dish and toss gently to coat every piece with the sauce. If it seems dry, add a splash of reserved pasta water.

7. Add Cheese and Basil

Sprinkle the grated Parmesan and chopped basil over the top. Stir lightly to incorporate.

8. Serve Warm

Serve immediately, garnished with extra basil and a drizzle of olive oil if desired. Enjoy the creamy, tangy goodness!

Delicious Variations

• Add 1 cup (150g) of cooked chicken or shrimp for extra protein.
• Stir in a handful of fresh spinach or kale at the end for a green boost.
• Swap tortellini for gnocchi or any short pasta like penne or rigatoni.

How to Store Baked Feta Pasta with Tortellini

Frequently Asked Questions

I hope this baked feta pasta with tortellini becomes a favorite in your home as it is in mine. If you try it, let me know how it turns out in the comments below. Happy cooking!

Baked Feta Pasta with Tortellini

This baked feta pasta with tortellini is a creamy, one-pan dinner that's bursting with flavor and ready in under an hour.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 pints (about 600g) cherry tomatoes
• 1 block (8 oz / 225g) feta cheese
• 1/2 cup (120ml) olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb (450g) cheese tortellini
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (15g) fresh basil leaves, chopped

📋 Instructions

1. 1Preheat Oven — Preheat your oven to 400°F (200°C). This high heat will help the tomatoes burst and the feta melt beautifully.
2. 2Combine Tomatoes and Feta — In a large baking dish (9×13 inches works well), add the cherry tomatoes, olive oil, oregano, red pepper flakes, garlic, salt, and pepper. Toss to coat the tomatoes. Place the feta block in the center, nestling it among the tomatoes.
3. 3Bake Until Soft — Bake for 30-35 minutes, until the tomatoes have burst and the feta is soft and lightly golden on top. The edges of the dish should be bubbling.
4. 4Cook Tortellini — While the feta bakes, bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente (usually 2-3 minutes for fresh, 7-8 for dried). Drain and set aside.
5. 5Mash the Sauce — Remove the baking dish from the oven. Using a fork or potato masher, mash the tomatoes and feta together until you have a creamy, chunky sauce.
6. 6Combine Pasta and Sauce — Add the cooked tortellini to the baking dish and toss gently to coat every piece with the sauce. If it seems dry, add a splash of reserved pasta water.
7. 7Add Cheese and Basil — Sprinkle the grated Parmesan and chopped basil over the top. Stir lightly to incorporate.
8. 8Serve Warm — Serve immediately, garnished with extra basil and a drizzle of olive oil if desired. Enjoy the creamy, tangy goodness!

👨‍🍳 Chef's Note: For an extra burst of flavor, try adding a splash of white wine to the tomatoes before baking.

Servings: 6

Cuisine: Mediterranean-inspired

Course: Main Dish

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Aisha Okafor
Aisha writes about parenting and child development, sharing insights from her own journey raising two kids. She offers realistic advice on navigating the ups and downs of family life, from tantrums to teen years.