Baked feta pasta started as a TikTok trend: a block of feta and a pint of cherry tomatoes roasted together until they collapse into a sauce, then stirred through pasta. This version uses 8 ounces of feta, 8 ounces of penne or fusilli and olive oil, garlic, oregano and red pepper flakes. It makes 4 servings and takes 40 minutes in all, 10 of them prep.
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It is a one-dish sauce. You toss everything in a baking dish, and the pot you boil the pasta in is the only other thing to wash.
What Goes in the Dish
- Feta (8 ounces): it softens in the oven and mashes into a creamy, tangy sauce. A block packed in brine has the best flavor.
- Cherry tomatoes (1 pint): they blister and release their juice, which becomes the rest of the sauce.
- Olive oil (1/4 cup): coat every tomato so they roast instead of drying out.
- Garlic (4 cloves, minced) and dried oregano (1 teaspoon): the savory base.
- Red pepper flakes (1/2 teaspoon, optional): a little heat, adjusted to taste.
- Pasta (8 ounces): penne or fusilli. Other shapes such as rotini work, and each holds sauce a little differently.
- Salt, pepper, fresh basil and grated Parmesan: the basil is a garnish and the Parmesan is optional.
Baking the Tomatoes and Feta
Heat the oven to 400°F (200°C). Put the tomatoes, feta, garlic, oil, oregano, red pepper flakes, salt and pepper in a large baking dish and toss until the tomatoes are glossy. A 9×13 inch dish is recommended, but any oven-safe dish that holds everything with room to toss will do.
Bake for 25 to 30 minutes. It is ready when the tomatoes are blistered and the feta is golden and soft. Ovens differ, so if the tomatoes have not blistered or the feta has not browned at 30 minutes, give it a few more.
Cook the pasta to al dente while the dish is in the oven. When the dish comes out, mash the feta into the tomatoes with a fork until it forms a creamy sauce. Add the drained pasta and toss until it is coated, then serve right away with basil and Parmesan.
Variations
- Greens: stir a couple of handfuls of spinach or kale into the dish before baking and they wilt into the sauce.
- Goat cheese: use it in place of feta for a tangier, creamier result.
- Vegetables: chop zucchini or bell peppers into bite-sized pieces and bake them with the tomatoes.
- Beans: cooked chickpeas or white beans added before roasting soak up the flavors and make the dish heartier, and also make it vegetarian-friendly.
What to Serve With It
A side salad of mixed greens, cucumber and cherry tomatoes with a simple olive oil and vinegar dressing balances the richness of the pasta. Grilled asparagus or broccoli, seasoned with salt, pepper and lemon juice, is another good match. To drink, sparkling water with a squeeze of lemon or a cup of herbal tea works.
FAQ
Can I use a different type of cheese?
Yes. Goat cheese or ricotta both work. Ricotta gives a creamier texture, and the flavor will change a little from feta.
How should leftovers be stored?
Keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of olive oil to bring back the creaminess.
Is it good for meal prep?
Yes. Make a big batch and portion it out for the week. Keep the pasta and the sauce separate until you eat so the pasta does not get soggy.
Can I make it dairy-free?
Swap the feta for a dairy-free cheese alternative or cashew cream. Check the ingredient labels first.
Can I replace the pasta?
Zucchini noodles, spaghetti squash or shirataki noodles all work in place of pasta.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Baked Feta Pasta: Discover This Creamy Recipe Today!
Ingredients
Instructions
Preheat your oven to 400°F (200°C).
In a large baking dish, combine the cherry tomatoes, feta cheese, minced garlic, olive oil, dried oregano, red pepper flakes, salt, and pepper. Toss everything together until the tomatoes are well coated.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the tomatoes are blistered and the feta is golden and soft.
While the feta and tomatoes are baking, cook the pasta according to package instructions until al dente. Drain and set aside.
Once the feta and tomatoes are done, remove the baking dish from the oven. Use a fork to mash the feta and mix it with the tomatoes, creating a creamy sauce.
Add the cooked pasta to the baking dish and toss until the pasta is well coated with the sauce.
Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese if desired.
Notes
For a vegetarian protein boost, add cooked chickpeas or white beans to the baking dish before roasting.
Experiment with different vegetables such as spinach, zucchini, or bell peppers for added flavor and nutrition.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 450 calories |
| Sugar Content | 4g |
| Sodium Content | 600mg |
| Fat Content | 25g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 15g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 40g |
| Fiber Content | 3g |
| Protein Content | 15g |
| Cholesterol Content | 30mg |