If you’ve spent any time on social media recently, chances are you’ve seen the viral sensation that is baked feta pasta. This creamy, tangy, and incredibly simple dish has taken the internet by storm—and for good reason. With just a handful of ingredients and minimal prep, it delivers gourmet flavor with weeknight ease. Ready to find out what makes it so irresistible? Let’s dive in.
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 2 pints cherry tomatoes
- 8 ounces block of feta cheese
- 10 ounces pasta
- 4 cloves garlic minced
- ¼ cup olive oil
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- Fresh basil leaves for garnish
Equipment
- 9×13 baking dish
- Large pot
- Colander
- Knife
- Cutting board
- Spoon or spatula
Instructions
- Preheat the oven to 400 degrees Fahrenheit. This is key to getting those tomatoes nice and blistered and the feta golden on the edges. No need to line the pan, the olive oil will prevent sticking.
- Place the feta in the center of your baking dish. A block of feta works best here because it holds shape yet softens perfectly. Crumbled feta tends to dry out too quickly.
- Add the cherry tomatoes and garlic around the cheese. I like to toss the tomatoes gently before adding seasoning so they’re all slicked with olive oil for even roasting.
- Drizzle olive oil over everything in the pan. Use the back of a spoon to nudge some into the corners so all the tomatoes get coated. Then sprinkle red pepper flakes, oregano, salt, and black pepper evenly. Adjust spice to your comfort level here.
- Bake for 35 minutes. Around the 30-minute mark, check for golden edges on the feta and wrinkled or burst tomatoes. Your kitchen should smell like heaven by this point.
- While the feta bakes, cook your pasta in boiling salted water. Choose a shape that helps catch sauce like rotini or rigatoni. Cook until al dente, then drain and reserve about half a cup of the pasta water just in case you need to loosen the sauce later.
- Remove the dish from the oven and mash the feta and tomatoes together. The feta should be soft enough to press easily. Use a spoon or spatula to stir until it becomes a creamy, pinkish-orange sauce. Don’t be afraid of a rustic look here.
- Add your drained pasta to the baking dish and gently toss to coat. If it seems too thick, stir in a tablespoon or two of your reserved pasta water to loosen it up.
- Top with fresh basil leaves. I like to tear them by hand so they release more aroma. Serve immediately while creamy and warm.
Nutrition per Serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Description
Creamy, tangy, and bursting with the natural sweetness of roasted tomatoes, baked feta pasta is like comfort in a bowl. Imagine a brick of creamy feta cheese melting into a silky sauce, mingling effortlessly with sweet cherry tomatoes and garlic that have been kissed by oven heat until caramelized. The aroma alone is enough to make your kitchen feel like a cozy trattoria in the Mediterranean.
As you twirl warm pasta into the thick tomato and herb sauce, each bite delivers a creamy, zesty experience unlike any typical pasta. The edges of the feta become golden and slightly crisp, while the center remains lush and spreadable. Combined with olive oil and herbs, it creates a glossy and irresistible coating on every noodle. This viral delight lives up to its hype, becoming a modern classic that’s as stunning to serve as it is satisfying to devour.
Why You’ll Love This Recipe
This baked feta pasta is as easy as it is elegant. With just a handful of ingredients and minimal prep time, it transforms into a flavorful, restaurant-worthy dish. It requires only one baking dish and one pot, making cleanup blissfully simple. Whether hosting brunch, feeding a hungry family on a weeknight, or serving friends at a casual dinner party, this pasta adapts beautifully to any occasion.
This recipe is wonderfully flexible. Use your favorite short pasta, swap in different fresh vegetables, or even substitute the feta for another soft cheese. Packed with flavor and fiber from whole cherry tomatoes and healthy fats from olive oil, it’s a satisfying meal you’d never guess took so little effort.
Serving and Storage Tips
Baked feta pasta is best served fresh from the oven, but it stores well for busy weeknights. Place leftovers in an airtight container and refrigerate for up to 4 days. Add a splash of water or olive oil before reheating on the stovetop or in the microwave to keep the sauce creamy.
This dish is not ideal for freezing due to the texture changes in the cheese, but you can prep ingredients ahead. Chop garlic, wash tomatoes, and measure pasta beforehand to speed things up. For batch cooking, bake the feta and tomatoes and combine with freshly cooked pasta when ready to serve.
Recipe Notes
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen shrimp?
Yes, just make sure they are completely thawed and patted dry before cooking to avoid excess moisture.
What type of Parmesan works best?
Use real Parmigiano-Reggiano and grate it yourself. Pre-shredded cheese will not melt evenly and lacks flavor.
Can I make this dairy-free?
You can substitute the butter with olive oil and use nutritional yeast instead of Parmesan for a dairy-free version.
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Baked Feta Pasta
Ingredients
- 2 pints cherry tomatoes
- 8 ounces block of feta cheese
- 10 ounces pasta
- 4 cloves garlic minced
- 1/4 cup olive oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In the center of a 9x13 baking dish, place the block of feta cheese. Surround it with the cherry tomatoes and minced garlic.
- Drizzle the olive oil evenly over the tomatoes and cheese. Sprinkle red pepper flakes, dried oregano, salt, and black pepper over the top.
- Bake for 35 minutes, until the tomatoes are blistered and the feta is golden and soft.
- While everything bakes, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- Remove the baking dish from the oven. Using a spoon or spatula, mash the feta and tomatoes together to create a creamy sauce.
- Add the drained pasta to the baking dish and stir well so every piece is coated.
- Garnish with freshly torn basil leaves before serving.
