Name: Dairy Free Baked Feta Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 pints Cherry Tomatoes; 7 oz Dairy Free Feta Block; 1/3 cup Olive Oil; 4 cloves Garlic, minced; 1/2 tsp Red Pepper Flakes; 1/2 tsp Salt; 1/2 tsp Black Pepper; 10 oz Rigatoni Pasta; 1/4 cup Fresh Basil, chopped

If you have been on social media in the last few years, you have probably seen the famous baked feta pasta everywhere. Today I want to show you how to make it dairy free.

The idea is simple. You roast tomatoes and a block of feta together, then mash it all into a creamy sauce.

This version uses a dairy free feta block, so you get all the same flavor without any milk or cheese made from dairy. That matters a lot if you can’t have dairy but still want to enjoy the classic dishes everyone talks about.

What I love most is how little effort it takes. The oven does most of the work while you just boil the pasta.

By the time the rigatoni is ready, you have a warm, creamy sauce waiting to be tossed together. It really is that easy.

Why This Recipe Is a Keeper

Creamy Without Dairy – Softened dairy free feta, tomatoes, and pasta water create a smooth, glossy sauce.

Sweet and Savory Flavor – Roasted cherry tomatoes bring juicy sweetness, while garlic, basil, and red pepper flakes add balanced flavor.

Perfect Pasta Texture – Rigatoni holds the creamy sauce inside its ridges, giving every bite a satisfying, hearty texture.

Naturally Colorful – Bright tomatoes, fresh basil, and golden feta make this pasta look beautiful straight from the baking dish.

Here’s What You’ll Need

2 pints Cherry Tomatoes
7 oz Dairy Free Feta Block
1/3 cup Olive Oil
4 cloves Garlic, minced
1/2 tsp Red Pepper Flakes
1/2 tsp Salt
1/2 tsp Black Pepper
10 oz Rigatoni Pasta
1/4 cup Fresh Basil, chopped

How to Make It

Step 1

Preheat the oven to 400 F. Add the cherry tomatoes to a 9×13 inch baking dish and toss with most of the olive oil, the salt and the black pepper.

Step 2

Place the dairy free feta block in the center of the dish, push the tomatoes around it, and drizzle the remaining olive oil over the top of the feta.

Step 3

Bake for 30-35 minutes until the tomatoes have burst and the feta is very soft with golden edges.

Step 4

While the dish bakes, cook the rigatoni in salted boiling water until al dente. Reserve 3/4 cup of the pasta water before draining.

Step 5

As soon as the dish comes out of the oven, stir the garlic and red pepper flakes into the hot tomatoes and feta. Mash everything together with a fork until it turns into a creamy sauce.

Step 6

Add the rigatoni and a splash of the reserved pasta water, tossing until the sauce is glossy and coats the pasta. Top with fresh basil and serve immediately.

Recipe Tips

Choose A Feta That Softens Well

Dairy free feta brands can behave very differently in the oven. I recommend using a firm block packed in brine or oil, since crumbles often stay dry and do not blend into a smooth sauce.

The feta may not fully melt like traditional feta, but it should become soft enough to mash. If it still feels firm after 35 minutes, give it another 5 minutes before mixing the sauce.

Use The Right Baking Dish

A 9×13 inch baking dish gives the tomatoes enough room to cook evenly while keeping their juices close to the feta. A large sheet pan spreads everything too far apart, so the juices can dry out before they form a sauce.

Keep the tomatoes in a fairly even layer around the feta. This helps them soften at the same rate and creates plenty of flavorful liquid for coating the rigatoni.

Add The Garlic After Baking

Stir the minced garlic into the dish as soon as it leaves the oven. The hot oil and tomato juices will soften the garlic and bring out its flavor without making it bitter.

I like to mix the garlic through the tomatoes first, then mash it together with the feta. This spreads the garlic evenly instead of leaving strong pieces in only a few bites.

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