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Slow Cooker Feta and Tomato Pasta on a white plate with a silver fork.
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5 from 4 votes

Slow Cooker Tomato and Feta Pasta

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.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Dinner
Cuisine: American
Keyword: Feta pasta salad, slow cooker feta pasta, tiktok baked feta
Servings: 6 people
Calories: 411cal
Cost: $8


  • 6-quart slow cooker
  • wooden spoon
  • Immersion blender
  • stockpot
  • Colander


  • 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.


  • 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.


Nutritional values may vary and are meant to be a guide.
How to bake in the oven
  • 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.


Serving: 1serving | Calories: 411cal | Carbohydrates: 12g | Protein: 18g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 101mg | Sodium: 1479mg | Potassium: 453mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1348IU | Vitamin C: 40mg | Calcium: 580mg | Iron: 2mg