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Oh my gosh, you guys – remember when baked feta pasta took over TikTok? I swear my feed was nothing but bubbling cherry tomatoes and creamy feta blocks for weeks! At first I rolled my eyes at another viral food trend (remember the dalgona coffee craze?), but one lazy Tuesday night I gave in and tried it. Holy moly – that first bite of tangy, roasted feta mixed with sweet burst tomatoes had me hooked!
What makes this baked feta pasta recipe so magical is how stupidly simple it is. Like, “why didn’t I think of this?” simple. Just toss a block of feta with tomatoes in a dish, bake until everything gets all melty and glorious, then stir in pasta. The sauce practically makes itself while you sip wine and pretend to be fancy. My picky nephew even ate three helpings last time I made it – and this is a kid who normally treats vegetables like they’re poisonous!
Trust me, once you try this creamy, dreamy dish, you’ll understand why millions of home cooks went nuts for it. It’s become my go-to “I forgot to meal plan again” dinner – quick, satisfying, and always a crowd-pleaser. The best part? That golden, slightly crispy edge the feta gets in the oven… absolute perfection.
Why You’ll Love This Baked Feta Pasta
Okay, let me count the ways this baked feta pasta will become your new weeknight hero! First off – it’s ridiculously easy. We’re talking 5 minutes of prep, then your oven does all the work while you relax. No standing over a hot stove stirring sauce (been there, burned that).
The flavor? Out of this world! The tomatoes get all jammy and sweet, while the feta turns into this creamy, tangy dream sauce that coats every noodle perfectly. And cleanup? Just one baking dish – my kind of math!
What I really love is how customizable it is. Feeling spicy? Add Calabrian chilis. Need greens? Toss in some spinach. Gluten-free? Swap the pasta. This recipe is like your favorite pair of jeans – it just works no matter how you dress it up. Oh, and did I mention it’s vegetarian? Though honestly, no one ever asks – they’re too busy going back for seconds!
Ingredients for Baked Feta Pasta
Here’s everything you’ll need to make this magical baked feta pasta happen – trust me, you probably have most of it already! I always use full-fat feta because, well… life’s too short for low-fat cheese. The block kind works best here rather than crumbles – it melts into the most luscious sauce.
- The creamy star: 8 oz block of feta cheese (don’t even think about that pre-crumbled stuff!)
- The sweet burst: 2 cups cherry tomatoes – I like mixing red and yellow for color
- The flavor base: 3 tbsp good olive oil, 3 cloves minced garlic (or more if you’re garlic-obsessed like me)
- The kick: 1/2 tsp red pepper flakes (optional but highly recommended)
- The vehicle: 8 oz pasta – I’m partial to penne or rigatoni
- The fresh finish: 1/4 cup chopped fresh basil (please don’t use dried here!)
- The essentials: Salt and pepper to taste
See? Nothing fancy – just simple ingredients that transform into something spectacular. Now let’s get baking!
How to Make Baked Feta Pasta
Alright, let’s get to the fun part – making this insanely delicious baked feta pasta! I promise it’s so easy you’ll laugh. The first time I made it, I kept checking the oven like “is this really all there is to it?” Spoiler: it is, and it’s glorious.
Step 1: Prep the Baking Dish
First things first – grab your prettiest oven-safe dish (I use my trusty 9×13 ceramic one). Plop that gorgeous feta block right in the center like it’s the star it is. Now scatter those cherry tomatoes all around – no need to be neat, just let them tumble where they may! Drizzle everything with olive oil like you’re painting a masterpiece, making sure every tomato gets a little love. Sprinkle on the garlic, red pepper flakes, and a good pinch of salt and pepper. Easy peasy!
Step 2: Bake the Feta Pasta Base
Pop that beauty into a 400°F oven and let the magic happen. About 20 minutes in, your kitchen will start smelling like heaven as the tomatoes begin to burst and the feta gets all melty around the edges. Give it another 5-10 minutes until the feta is soft enough to stir (but not completely melted – we want some texture!). The tomatoes should be wrinkly and juicy, with maybe a few charred spots for extra flavor. This is when I start doing my “hungry dance” by the oven window!
Step 3: Combine with Pasta
While your baked feta pasta base is doing its thing, cook your pasta al dente – and don’t forget to save about 1/2 cup of that starchy pasta water! Once everything’s out of the oven, grab a fork and gently mash the feta into the tomatoes – it’ll turn into the creamiest sauce you ever saw. Toss in your cooked pasta, adding splashes of pasta water until it’s perfectly saucy. Finish with fresh basil and maybe an extra drizzle of olive oil if you’re feeling fancy. Then try not to eat the whole pan in one sitting – I dare you!
Tips for Perfect Baked Feta Pasta
Okay, let me share all my hard-earned secrets for baked feta pasta perfection! First rule: always use full-fat feta – the cheap stuff just doesn’t melt right. Trust me, I learned this the hard way when my “bargain” feta turned into rubbery little cubes. Not cute!
When stirring everything together, be gentle! Those tomatoes are delicate after roasting, and you want to keep some texture. I like using a fork to lightly mash the feta into the tomatoes rather than going at it with a spoon like a maniac.
Pasta pro tip: undercook it by 1 minute since it’ll keep cooking when you mix it with the hot sauce. And don’t you dare drain all that starchy pasta water – it’s liquid gold for making the sauce silky!
Spice lovers, listen up: Calabrian chili paste takes this to another level. Just stir in a teaspoon when combining everything. And if your tomatoes aren’t super sweet, a tiny pinch of sugar balances everything beautifully.
Baked Feta Pasta Variations
One of my favorite things about this baked feta pasta is how easily you can mix it up! Feeling adventurous? Try swapping regular pasta for gluten-free penne – my celiac friend swears it’s just as delicious. And if you’re like me and live for spice, stir in a spoonful of Calabrian chili paste when mixing everything together. That smoky heat takes it to a whole new level!
No oven? No problem! I’ve perfected a stovetop version for those sweltering summer days. Just simmer tomatoes and feta in a skillet until they break down into sauce – same amazing flavor, less heat in the kitchen. Sometimes I’ll throw in some spinach or kale during the last few minutes for extra greens.
Want to get fancy? Top your baked feta pasta with crispy breadcrumbs or toasted pine nuts for crunch. Or swap half the tomatoes for roasted red peppers – their sweetness plays beautifully with the tangy feta. The possibilities are endless, and that’s what makes this recipe so special!
Serving Suggestions for Baked Feta Pasta
Oh, let me tell you how I love to serve this baked feta pasta – it’s practically a party on a plate! First, I always top it with extra fresh basil leaves because that pop of green makes it look straight out of a food magazine. A quick grind of black pepper over the top adds just the right rustic touch.
For sides, you can’t go wrong with garlic bread – that crispy, buttery goodness is perfect for scooping up every last bit of sauce. If you’re feeling fancy, a simple arugula salad with lemon dressing cuts through the richness beautifully. And here’s my secret: serve it straight from the baking dish for that “just came out of the oven” charm that makes everyone dig in immediately!
Storing and Reheating Baked Feta Pasta
Let’s chat leftovers – because sometimes we get lucky and have some! Tuck it away in an airtight container for up to 2 days max. When warming it up, add just a splash of water to bring back that creamy texture – the microwave can be harsh on delicate sauces. My little trick? A quick stir halfway through reheating makes everything come together perfectly again!
Baked Feta Pasta FAQs
I get asked these questions all the time – here are the answers straight from my feta-stained recipe notebook:
Can I use crumbled feta instead of a block?
Technically yes, but the block makes all the difference! Crumbled feta tends to dry out and won’t melt into that dreamy creamy sauce we love. If you must use crumbles, press them together into a mound before baking and add an extra drizzle of olive oil to help them soften.
How can I make my baked feta pasta spicier?
Oh honey, I’ve got you! Double the red pepper flakes or stir in a teaspoon of Calabrian chili paste when mixing everything together. My secret weapon? A few shakes of hot honey right before serving – sweet heat perfection!
What’s the best pasta shape for this recipe?
Short shapes like penne or rigatoni are my go-to – their nooks and crannies trap that creamy sauce beautifully. But honestly? Any pasta works! Just avoid super thin noodles that might get lost in the sauce.
Can I make this ahead of time?
You can prep the tomato-feta base ahead and refrigerate it, but I recommend mixing with freshly cooked pasta when ready to serve. The sauce thickens as it sits, so you’ll need to loosen it up with a splash of warm water or milk when reheating.
Nutrition Information
Just a quick note about nutrition – these numbers are estimates since ingredients vary so much! A general serving of this baked feta pasta gives you a good balance of protein from the cheese and carbs from the pasta. It’s definitely not diet food (hello, full-fat feta!), but it’s packed with flavor and satisfaction. As my grandma always said, “Everything in moderation… except deliciousness!”
PrintBaked Feta Pasta
A viral TikTok recipe featuring roasted cherry tomatoes and creamy feta cheese for a simple, flavorful weeknight dinner.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Pasta
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 8 oz block of feta cheese
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 8 oz gluten-free pasta (or regular pasta)
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place feta in the center of a baking dish and surround with cherry tomatoes.
- Drizzle with olive oil, add minced garlic, red pepper flakes, salt, and pepper.
- Bake for 25-30 minutes until tomatoes burst and feta softens.
- Meanwhile, cook pasta according to package instructions.
- Mix baked feta and tomatoes with cooked pasta, garnish with fresh basil.
- Serve immediately.
Notes
- For extra spice, add Calabrian chili paste.
- Use a stovetop method by simmering tomatoes and feta in a pan if preferred.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg