Okay, let me just say — this recipe right here is magic in a baking dish. I know, I know — that sounds dramatic, but seriously, if you’ve never tried baked feta pasta before, prepare to have your weeknight dinner game completely transformed.
This dish is my go-to when I want something that feels indulgent but doesn’t require a ton of effort or a million dirty dishes. We’re talking about creamy, tangy feta that literally melts into a rich tomato sauce, then tossed with al dente pasta and a little garlic love. It’s the kind of meal that tastes like you spent all day simmering a sauce, when really you just popped everything into the oven and stirred it together.
It’s perfect for those nights when you want something cozy and comforting but also feel way too lazy to cook anything that takes more than 10 minutes of actual hands-on time. Plus, it’s naturally vegetarian, incredibly customizable, and an absolute hit whether I’m feeding myself, the hubs, or a couple of hungry friends on a wine night.
If you love recipes that are unfussy, deeply flavorful, and borderline addictive — then yeah, this one’s for you. Trust me, once you try it, you’ll wonder how you ever lived without it.
Table of Contents
What is Baked Feta Pasta Recipe?
Let me tell you the story behind this internet-famous wonder. Baked feta pasta took the food world by storm thanks to a viral TikTok video from Finland (shoutout to Jenni Häyrinen, the original creator). Since then, home cooks everywhere have been making it on repeat — and I totally understand why.
At its core, baked feta pasta is incredibly simple: a block of feta cheese gets nestled into a baking dish alongside cherry tomatoes, olive oil, garlic, and seasonings. It all bakes together until the tomatoes burst and the feta becomes creamy and slightly browned on top. Once it comes out of the oven, you stir it into a luscious sauce and toss it with cooked pasta. That’s literally it!
But what’s so incredible is the flavor transformation that happens in the oven. The tomatoes become jammy and sweet, the feta turns tangy and smooth, and when it all comes together, it’s pure umami goodness. The contrast between the salty, creamy cheese and the sweet, roasted tomatoes is just chef’s kiss.
It’s no wonder this dish went viral — it’s like all your favorite things (cheese, carbs, tomatoes, garlic) came together in one perfect casserole dish. And bonus? It reheats beautifully, so leftovers are definitely not a problem.
Key Ingredients
Alright, let’s talk about what you’ll need to bring this dreamy dish to life. I promise — it’s a short list, but each ingredient plays a big role.
Feta Cheese
The star of the show! Use a block of feta (not the crumbled kind) if you can find it. The block melts better and creates that creamy sauce we all crave. I prefer sheep’s milk feta for its rich flavor, but cow’s milk works too.
Cherry or Grape Tomatoes
You’ll need about 2 pints. These little guys roast down into juicy, caramelized bites of heaven. If they’re a bit out of season, add a pinch of sugar to bring out their sweetness.
Olive Oil
Go for a good-quality extra virgin olive oil since it’s a major flavor player here. You’ll need enough to generously coat the tomatoes and feta — about 1/3 cup does the trick.
Garlic
I go big here: 3 to 4 cloves, minced or grated. Stirred in after baking, it adds that perfect punch of flavor without getting bitter in the oven.
Pasta
Short pasta works best — think rotini, rigatoni, or penne. They catch the sauce beautifully. Reserve a splash of pasta water to loosen the sauce if needed!
Seasonings
Salt, pepper, and red pepper flakes for heat. I also throw in a handful of chopped fresh basil at the end — it adds brightness and that fresh pop of flavor.
That’s it! Nothing fancy. Just pure pantry magic.
Step-by-Step Instructions
If you’re like me, you want simple, clear steps that don’t require a culinary degree. Here’s how it all goes down:
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C). While it’s heating up, grab a medium baking dish. Toss your cherry tomatoes with olive oil, salt, pepper, and a pinch of red pepper flakes right in the dish.
Step 2: Add the Feta
Push the tomatoes to the sides and nestle the block of feta right in the center. Drizzle a little more olive oil on top of the cheese. Don’t be shy — the olive oil helps everything roast beautifully and become rich.
Step 3: Bake
Slide the dish into the oven and bake for about 30–35 minutes. The tomatoes should burst and start to caramelize, and the feta will be golden and soft. You’ll know it’s ready when your kitchen smells amazing.
Step 4: Cook the Pasta
While the tomatoes and feta do their thing in the oven, cook your pasta according to package directions. Don’t forget to save ½ cup of the pasta water before draining!
Step 5: Stir It Up
Once the baking dish is out, toss in the minced garlic while everything is hot — the residual heat will mellow it out. Use a spoon to mash and mix the feta and tomatoes into a creamy, tangy sauce.
Step 6: Combine
Add the cooked pasta directly into the baking dish and toss everything together until coated. If it feels too thick, add a splash of that reserved pasta water. Sprinkle fresh basil over the top and give it one last stir.
Done! Serve it up hot and prepare for rave reviews.
Variations and Substitutions
Here’s where things get fun. This recipe is a canvas, and you’re the artist. There are tons of ways to switch it up depending on your mood or what’s in the fridge.
Different Cheeses
No feta? No problem. Try goat cheese for a tangier twist, or Boursin for extra creaminess and herbs. Ricotta could work too, but I’d bake it for a little less time.
Add Protein
Want to bulk it up a bit? Toss in cooked shredded chicken, crispy pancetta, or even sautéed shrimp. I’ve even tried it with roasted chickpeas for a vegetarian boost — so good.
Veggie Boost
Spinach, kale, or arugula wilted in at the end adds a nice touch of green. Roasted zucchini or eggplant would be lovely here too.
Make It Spicy
Don’t be afraid of that red pepper flake! Add more if you love a little kick. Or stir in a bit of Calabrian chili paste if you want to go full-on heat.
Pasta Swap
Not into traditional pasta? This recipe works beautifully with gluten-free options, chickpea pasta, or even spaghetti squash for a low-carb version. I’ve even used orzo for a risotto-like vibe!
Bottom line: don’t be afraid to play. This dish is super forgiving and endlessly adaptable.
Meal Ideas to Try
Okay, let’s talk serving ideas. Because while this pasta is totally a star on its own, you can absolutely build a beautiful meal around it.
Serve It with Salad
I love pairing this with a crisp green salad — something simple with arugula, lemon vinaigrette, and maybe some shaved parmesan. It balances the richness of the pasta perfectly.
Add Bread (Always)
Is it even dinner without bread? I usually serve this with a warm baguette or homemade garlic bread to soak up every last bit of that cheesy tomato sauce. No regrets.
Pair with a Protein
If I’m feeding the family or want to round it out, grilled chicken or salmon on the side is a great choice. Lemon-herb roasted chicken thighs go especially well.
Wine, Please!
This dish practically begs for a glass of wine. A chilled rosé or crisp sauvignon blanc pairs beautifully with the tangy feta and sweet tomatoes.
And if you’re hosting, throw together a little charcuterie board while the pasta bakes — olives, nuts, cheese, and some dried fruit. It makes the whole thing feel super elevated without any extra stress.
FAQs
Can I Use Crumbled Feta Instead of a Block?
You can, but I really recommend using a block of feta. The texture melts better and creates that creamy consistency we’re after. Crumbles might not melt as smoothly and can dry out.
Can I Make this Ahead of Time?
Yes! You can bake the tomato-feta base in advance and reheat it gently in the oven. Just wait to add the pasta until you’re ready to serve. Reheat the sauce, stir in fresh-cooked pasta, and voilà — dinner is served.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water or milk to loosen the sauce.
Is this Dish Freezer-friendly?
Honestly, I wouldn’t recommend freezing it. The texture of feta and roasted tomatoes doesn’t hold up super well after thawing. It’s best enjoyed fresh or as leftovers within a few days.
Can I Make this Gluten-free or Vegan?
Absolutely! Use your favorite gluten-free pasta. For a vegan version, use a plant-based feta substitute (they’re surprisingly good these days) and double-check that your pasta and olive oil are vegan-friendly.
Baked Feta Pasta Recipe Card
Ingredients:
- 1 block (8 oz) feta cheese
- 2 pints cherry or grape tomatoes
- ⅓ cup extra virgin olive oil
- 3–4 garlic cloves, minced
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 10 oz pasta (short shape like penne, rotini, or rigatoni)
- ½ cup reserved pasta water
- Fresh basil, chopped (for garnish)
Instructions:
- Preheat oven to 400°F (200°C).
- In a baking dish, toss cherry tomatoes with olive oil, salt, pepper, and red pepper flakes.
- Place the feta block in the center of the dish, surrounded by tomatoes. Drizzle a bit more olive oil over the top.
- Bake for 30–35 minutes, until tomatoes burst and feta is golden and soft.
- Meanwhile, cook pasta according to package directions. Reserve ½ cup of pasta water before draining.
- Remove the dish from the oven and immediately add minced garlic. Stir everything into a creamy sauce.
- Add cooked pasta and toss to combine. Add pasta water a little at a time until desired consistency is reached.
- Garnish with fresh basil and serve warm.
