If you haven’t joined the Baked Feta Pasta craze yet, prepare yourself for a deliciously simple recipe that’s about to become your weeknight dinner hero. Imagine a luscious, tangy feta block nestled among sweet roasted tomatoes, all smashed together into a creamy, flavor-packed sauce that hugs every bite of pasta. It’s hands-off, wildly satisfying, and perfect for those craving comfort with minimal fuss!
Why You’ll Love This Recipe
- Effortlessly Impressive: The oven does almost all the work, but you’ll still serve up a dish that looks and tastes totally gourmet.
- Bursting with Creamy, Tangy Flavor: The baked feta transforms into a silky sauce that’s perfectly balanced by sweet, jammy tomatoes and fresh herbs.
- Ridiculously Customizable: You can easily swap in your favorite veggies, pasta shapes, or even add a protein—make it your own!
- Minimum Cleanup, Maximum Comfort: With just one baking dish and one pot, this viral sensation keeps your kitchen calm and your cravings satisfied.
Ingredients You’ll Need
What I love about Baked Feta Pasta is that it relies on a handful of honest, vibrant ingredients—each playing a starring role. Don’t skip or skimp if you can help it, because these little details truly make the finished pasta unforgettable!
- Grape Tomatoes: Their natural sweetness and juiciness transform into a rich, jammy sauce once roasted—no substitutes quite compare.
- Garlic: Roasted alongside the tomatoes, it softens and mellows, infusing the sauce with delicious depth.
- Extra-Virgin Olive Oil: Don’t be shy—good olive oil brings richness and helps all the flavors meld beautifully.
- Block Feta Cheese: Choose a sheep’s milk feta, if possible. It gets ultra-creamy and tangy in the oven, unlike pre-crumbled varieties.
- Dry Pasta: Short pasta shapes like cavatappi, penne, or rotini are perfect for collecting all that velvety sauce.
- Spinach: Tossed in right at the end, spinach wilts just enough to add color, nutrients, and a fresh pop to the finished dish.
- Fresh Basil & Parsley: A generous sprinkle of herbs lifts everything with bright, aromatic freshness.
- Crushed Red Pepper Flakes: For a gentle heat that cuts the creaminess—add more or less depending on your vibe.
- Salt & Black Pepper: These kitchen staples wake up all the other flavors, so season generously to taste.
- Reserved Pasta Water: This starchy magic helps emulsify the sauce, bringing everything together at the end.
Variations
One of the most joyful things about Baked Feta Pasta is how easy it is to adapt to what’s in your pantry (or to suit whoever’s gathered at your table). Have fun making it your own with these tasty twists!
- Swap in Different Veggies: Try roasted red peppers, mushrooms, or zucchini alongside or instead of tomatoes for a different flavor burst.
- Make It Gluten-Free: Use your favorite gluten-free pasta and enjoy all the creamy goodness without worry.
- Add Protein: Stir in cooked and sliced grilled chicken, sautéed shrimp, or crispy chickpeas for a heartier meal.
- Try a Vegan Version: Use a plant-based feta substitute (there are some great ones now!) and omit the cheese, doubling up on roasted veg and a drizzle of cashew cream at the end.
- Zingy Citrus: Add the zest of a lemon to your sauce or finish with a squeeze for an extra-bright pop of flavor.
How to Make Baked Feta Pasta
Step 1: Prep the Tomato and Feta Bake
Preheat your oven to 400°F (200°C). In a 3-quart baking dish, tumble in all those colorful grape tomatoes and halved garlic cloves. Toss them with the olive oil, along with a couple of big pinches of salt and freshly ground black pepper—make sure everything is evenly coated! Place the feta block right in the center, turning it over so it’s slick with oil. Everything should get cozy together in your baking dish.
Step 2: Bake Until Jammy
Slide your dish into the center of the preheated oven and bake for 30 minutes. The tomatoes will start to blister and burst, and the feta will soften beautifully. When the timer’s up, move your dish up to the top third of the oven, crank up the heat to 450°F (232°C), and bake for another 10 minutes. This last blast brings out a roasty, slightly caramelized edge in both the cheese and the tomatoes—so much flavor!
Step 3: Cook the Pasta & Wilt the Spinach
While the feta and tomatoes are roasting, bring a big pot of salted water to a boil. Add your pasta and cook it just until al dente (check the package for timing). Before draining, scoop out about 1/2 cup of the pasta water (trust me, you’ll want this later). Right before you drain, throw in the chopped spinach—let it wilt for about 30 seconds, then drain everything together.
Step 4: Smash and Toss It All Together
Once the hot baking dish comes out of the oven, grab a wooden spoon and smash the feta, garlic, and roasted tomatoes together until you’ve got a creamy, saucy mixture. Add in your cooked pasta and wilted spinach, sprinkle in the basil, parsley, and those pepper flakes, and toss, toss, toss! If the sauce needs loosening, drizzle in that reserved pasta water a bit at a time until it’s glossy and coats every noodle. Season to taste one final time, and you’re ready to serve!
Pro Tips for Making Baked Feta Pasta
- Best Cheese Choice: Always opt for a full block of sheep’s milk feta—pre-crumbled just won’t melt and cream up the same way.
- Tomato Sweetness Booster: If your tomatoes aren’t super sweet, sprinkle in a pinch of sugar before roasting to amplify their flavor.
- Pasta Water Power: Don’t skip saving that pasta water—it brings the sauce together into glossy, restaurant-level perfection!
- Herb it Up at the End: Add fresh basil and parsley just before serving to keep their flavors lively and bright (don’t let them wilt in the oven).
How to Serve Baked Feta Pasta
Garnishes
Finish your Baked Feta Pasta with a shower of extra fresh basil and parsley for brightness. If you love a little zip, a sprinkle of lemon zest or a drizzle of good olive oil on top makes the flavors pop. A sprinkle of flaky sea salt or more red pepper flakes never hurt anyone either!
Side Dishes
This pasta is rich and comforting, so I like to pair it with something fresh and crisp—a simple green salad with vinaigrette, or roasted asparagus. Warm, crusty bread is always a winner for mopping up every last bit of sauce, too!
Creative Ways to Present
Try serving Baked Feta Pasta family-style in the baking dish for a rustic feel, or twirl it into elegant nests on plates for a dinner party. For a fun twist, top individual servings with toasted pine nuts or dollops of pesto for extra color and crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Feta Pasta stores beautifully in an airtight container in the refrigerator for up to 3 days. As the flavors mingle, it gets even more savory—just note the pasta will absorb some sauce as it sits.
Freezing
While technically you can freeze Baked Feta Pasta, the texture of the feta and pasta may change slightly—expect the sauce to be a little less creamy upon thawing. For best results, freeze leftovers in single portions and let them thaw overnight in the fridge before reheating.
Reheating
For optimal results, gently reheat Baked Feta Pasta on the stovetop or in the microwave, adding a splash of water or milk to restore its creaminess. Stir occasionally until heated through, then top with fresh herbs to revive the dish.
FAQs
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Can I use a different type of cheese instead of feta?
Traditional Baked Feta Pasta relies on feta’s tangy, crumbly character, but you can experiment with other brined cheeses like goat cheese or a block of ricotta salata. Keep in mind the sauce will be milder, and texture may change a bit, but it’s fun to try!
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Do I have to use grape tomatoes?
Grape or cherry tomatoes are preferred because they’re sweet, juicy, and roast down beautifully. If using larger tomatoes, chop them into bite-sized pieces and scoop out excess seeds for the best texture.
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Is it possible to make Baked Feta Pasta ahead of time?
You can prepare the tomato and feta base ahead and refrigerate it—bake it when you’re ready, then toss with freshly cooked pasta and spinach. Doing the final step fresh ensures the pasta stays perfectly textured and saucy.
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What’s the best pasta shape for Baked Feta Pasta?
Short shapes like cavatappi, penne, rotini, or bow ties are ideal because they hold plenty of sauce and won’t get mushy. Feel free to use whatever you have on hand, but avoid very fine pastas which may get lost in the sauce.
Final Thoughts
Baked Feta Pasta is pure weeknight magic—cozy, quick, and always a crowd-pleaser. If you haven’t tried it yet, now’s your moment to jump in and experience why the entire internet went wild for this recipe. Gather your ingredients, trust the process, and enjoy every creamy, twirly bite. Happy cooking, friend!
Print
Baked Feta Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 5 servings 1x
- Category: Main Dish
- Method: Baking, Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Baked Feta Pasta, popularized on TikTok, is a flavorful and easy-to-make pasta dish that features roasted grape tomatoes, garlic, creamy feta cheese, and fresh herbs. The ingredients come together to create a rich and delicious sauce that perfectly coats the pasta.
Ingredients
Grape Tomato Mixture:
- 2 pints (20 oz) grape tomatoes
- 5 medium garlic cloves, peeled and halved
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
Remaining Ingredients:
- 7 – 8 oz. block feta cheese (sheep’s milk variety)
- 10 oz. dry pasta (such as campanelle, rigatoni, etc.)
- 8 oz. spinach, roughly chopped
- 1/4 cup thinly sliced fresh basil
- 2 Tbsp minced fresh parsley
- 1/4 tsp crushed red pepper flakes, or more to taste
- 1/2 cup reserved pasta water
Instructions
- Preheat oven: Preheat the oven to 400 degrees.
- Prepare tomato mixture: In a baking dish, combine grape tomatoes, garlic, olive oil, salt, and pepper. Place the feta cheese in the center and coat with oil. Bake for 30 minutes.
- Roast: Remove the dish, move the rack up, and increase the oven temperature to 450 degrees. Bake for an additional 10 minutes until slightly browned.
- Cook pasta: Cook the pasta in salted water until al dente. Reserve 1/2 cup of pasta water.
- Combine ingredients: Mix the roasted tomatoes, garlic, feta, spinach, basil, parsley, and red pepper flakes. Toss with drained pasta and thin out with pasta water as needed.
- Serve: Season with salt and pepper, then serve warm.
Notes
- You can customize this dish by adding your favorite vegetables or protein.
- Feel free to adjust the amount of red pepper flakes to suit your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 40mg
