Garden-fresh tomatoes, fresh feta cheese, garlic, and spices are slow-cooked for 4 hours producing a rich, savory sauce that is pureed and mixed with al dente pasta. This dish is a wild ride for your taste buds and will have you wanting seconds.

Every day, we’re faced with new recipes to try. But what happens when the flavor combinations just don’t work? What do you do when you can’t find a simple recipe that appeals to your taste buds in all of its simplicity and deliciousness? Well, I have an easy fix for this: make it yourself! This slow cooker tomato and feta pasta is one of those recipes that will become your go-to dish because it’s easy enough for even beginners. So gather up your ingredients and get cooking!
If you are familiar with TikTok, you might have heard of the TikTok Feta Tomato Pasta. We have always love feta pasta and love using feta cheese in recipes like Feta Corn Salad, Avocado Feta Salad, and this Greek Cucumber Feta Salad.
Ingredients
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Feta cheese – We purchased ours at a local Syrian market. Block style has the most briney, delicious flavor, but you can use crumbled if needed.
- Cherry tomatoes – We used garden-fresh tomatoes, but you can use any style you prefer. I will say the Sunburst style tomato produces a lovely sauce.
- Garlic – We used garden-fresh garlic that doesn’t produce many bulbs due to its species. You can use a whole bulb of medium-sized garlic peeled. Make sure to cut up any oversized cloves.
- Extra Virgin Olive Oil – Often used in Mediterranean/Italian cooking, this produces a nice flavor and mositure for this dish.
- Spices – Italian spices, red pepper flakes, and ground black pepper add a nice flavor.
- Basil – Fresh basil adds a nice garnish and pop of color for the finished dish.
- Pasta – We used bowtie because that is what we had on-hand. You can use any style you prefer. Just note the pasta doesn’t cook in the slow cooker, and is added at the end.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- 6-quart slow cooker – To cook this meal in.
- Immersion blender – For blending the sauce once the meal is done.
- Stockpot – A 6-quart stock pot is needed to boil the pasta.
- Colander – To strain the water from the pasta.
Directions
- Prepare your slow cooker by adding the cherry tomatoes to the bottom of the pot. Sprinkle the garlic cloves around.
- Add the feta cheese rectangles to the top of the tomatoes. Sprinkle olive oil on the cheese as well as the spices. Close the lid of the slow cooker and set the the timer, or a timer (depending on your model) for 4 hours on low. Since all slow cookers vary check your meal at the 3-hour mark to gauge doneness.
- During the last 15 minutes of slow cooker cook time, in a pot of salted water, boil your pasta until al dente. Drain once done.
- Once the meal is done, the feta will be soft to the touch and tomatoes mostly burst open. Using an immersion blender, blend the sauce directly in the slow cooker pot until thick and creamy. It is okay if there are a few rogue pieces not blended.
- Add strained pasta directly to the slow cooker, mix, and set on warm until serving.
Recipe Tips
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Slow Cooker Tomato and Feta Pasta comes out perfectly.
- This recipe can be oven-baked as well. Simply add the tomatoes, and feta to a deep-walled, 11″ x 13″ pan. Bake for 35 minutes at 400 degrees Fahrenheit. Mash the sauce with a spoon to combine (or immersion blender), and mix with the precooked pasta.
- Feta blocks work best for flavor.
- Any type of pasta can be used as long as you cook up to 9 ounces.
- You can add a half cup of Parmesan cheese for more flavor.
Can You Freeze Feta Pasta?
Have leftovers of Tomato Feta Pasta? If you are going to be eating them soon, store cooled leftovers in an airtight container in the refrigerator for up to 3 days for best flavor.
You can also freeze this meal for a later date! Simply cook it fully according to the recipe below, allow it to cool, and then store it in an airtight, freezer-safe container. You might need to wrap it in multiple layers of foil and plastic wrap if you’re using a disposable pan to prevent freezer burn. This will last for up to 3 months when properly stored in a deep freezer.
To reheat, allow the meal to thaw in the refridgerator overnight. Place contents in an oven-safe dish and reheat at 350 degrees until warmed ( about 20 minutes.)
Recipe
Follow the recipe below to make Slow Cooker Tomato and Feta Pasta! This recipe makes 6 SERVINGS, but you can adjust the recipe card for other serving sizes.
Slow Cooker Tomato and Feta Pasta
Equipment
- 6-quart slow cooker
- wooden spoon
- Immersion blender
- stockpot
- Colander
Ingredients
- 1½ pounds feta cheese We purchased block style which produces the best results.
- 7 cups cherry tomatoes
- 1 bulb medium-sized garlic peeled, if cloves are large cut them up
- ¼ cup Extra Virgin Olive Oil
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon Italian spices
- 1 tablespoon fresh basil chopped
- 8 ounces bowtie pasta cooked al dente, drained.
Instructions
- Prepare your slow cooker by adding the cherry tomatoes to the bottom of the pot. Sprinkle the garlic cloves around.
- Add the feta cheese rectangles to the top of the tomatoes. Sprinkle olive oil on the cheese as well as the spices. Close the lid of the slow cooker and set the timer, or a timer (depending on your model) for 4 hours on low. Since all slow cookers vary check your meal at the 3-hour mark to gauge doneness.
- During the last 15 minutes, in a pot of salted water, boil your pasta until al dente. Drain once done.
- Once the meal is done, the feta will be soft to the touch and tomatoes mostly burst open. Using an immersion blender, blend the sauce until thick and creamy. It is okay if there are a few rogue pieces not blended.
- Add strained pasta directly to the slow cooker, mix, and set on warm until serving.
Notes
- This recipe can be oven-baked as well. Simply add the tomatoes, and feta to a deep-walled, 11″ x 13″ pan. Bake for 35 minutes at 400 degrees Fahrenheit. Mash the sauce with a spoon to combine (or immersion blender), and mix with the precooked pasta.
Do you recommend high or low for the 4 hours?
Hello Sam,
It is low temperature- sorry about that!
Can this be done in an Instant pot?
Hi, it could but unfortunately I do not have those instructions.