Baked Feta Pasta Recipe
Bursting with vibrant Mediterranean flavors and creamy, tangy goodness, Baked Feta Pasta is the viral sensation that everyone can’t stop talking about—and for very good reason! Juicy cherry tomatoes roast alongside a rich block of feta, melding together into a lusciously simple sauce that hugs every twirl of pasta while fresh basil brightens each bite. If you love effortless recipes that turn just a handful of ingredients into something spectacular, this dish is about to become your new obsession!
Ingredients You’ll Need
You only need a few basic ingredients to whip up this Baked Feta Pasta, but each one plays a starring role in the final result. This is one of those beautiful recipes where the individual qualities of every item matter, so be sure to use the freshest, tastiest options you can find.
- Feta cheese block (8 oz): Go for a whole block rather than crumbled for the creamiest, dreamiest sauce texture.
- Cherry tomatoes (1 pint): These little gems burst with juice and sweetness as they roast, becoming the heart of the sauce.
- Garlic (3 cloves, smashed): Smashed garlic infuses the oil and tomatoes with deep, savory flavor.
- Olive oil (1/4 cup): Plenty of good olive oil forms the luscious base of the sauce—don’t skimp here!
- Salt (1/2 teaspoon): Pulls all the flavors together and enhances both the feta and tomatoes.
- Black pepper (1/4 teaspoon): Just enough to provide a subtle, earthy bite.
- Red pepper flakes (1/2 teaspoon, optional): If you like a little kick, these flakes are perfect for gentle heat.
- Pasta (8 oz, rotini or penne): Short shapes like rotini or penne catch all that sauce—use your favorite type!
- Reserved pasta water (1/4 cup): The starchy water helps the sauce cling beautifully to every noodle.
- Fresh basil (1/4 cup, chopped): Sprinkle at the end for a pop of color and a fresh, herby finish.
How to Make Baked Feta Pasta
Step 1: Roast the Tomatoes and Feta
Start by preheating your oven to 400°F (200°C). In a baking dish, toss the cherry tomatoes with smashed garlic, olive oil, salt, black pepper, and (if you like things spicy) red pepper flakes. Nestle the block of feta right in the center and spoon some of that gorgeous olive oil mixture over the top. Slide it into the oven and let everything roast for 30 to 35 minutes, until the tomatoes wrinkle and burst and the feta turns golden and irresistibly creamy.
Step 2: Cook the Pasta
While the tomatoes and feta are doing their thing in the oven, bring a big pot of salted water to a boil. Add your pasta and cook until perfectly al dente, which usually takes 8 to 10 minutes depending on the shape you choose. Before you drain the pot, make sure to reserve about 1/4 cup of the starchy pasta water—this little trick ensures a silky, clinging sauce later on.
Step 3: Create the Creamy Sauce
Once the feta and tomatoes are roasted to perfection, remove the baking dish from the oven. With a sturdy spoon, gently mash everything together until the feta and tomatoes meld into a creamy, irresistible sauce. This is where all those simple flavors come alive and combine!
Step 4: Combine Everything
Add the drained pasta right into the baking dish. Pour in the reserved pasta water and toss everything together until the noodles are thoroughly coated with the warm, cheesy tomato goodness. This is also the perfect moment to stir in your chopped fresh basil, infusing the dish with its summery aroma.
Step 5: Taste and Finish
Give the Baked Feta Pasta a final taste—add a pinch more salt or pepper if needed. Serve it hot from the dish, or let it cool slightly for a room-temperature pasta salad vibe. Each bowl is bursting with color and irresistible creaminess!
How to Serve Baked Feta Pasta
Garnishes
For a classic finish, scatter extra fresh basil leaves over the top just before serving. If you love a punch of flavor, a sprinkle of lemon zest or a handful of toasted pine nuts can add sparkle. Even a final drizzle of peppery olive oil can’t hurt!
Side Dishes
Baked Feta Pasta handles a crowd, and it’s fantastic with a crisp green salad or a platter of grilled vegetables. For something a bit heartier, try serving it alongside roasted chicken or a fresh baguette to mop up every last bit of sauce.
Creative Ways to Present
This dish shines family-style in the center of the table, but you can also try presenting it in personal ramekins or pasta bowls. For parties, serve in mini cups as a pasta appetizer, or chill the leftovers and spoon them into lettuce cups for a refreshing twist on a classic.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), transfer the cooled Baked Feta Pasta to an airtight container and refrigerate. It keeps well for up to three days without losing its flavor, though the pasta will continue to absorb some sauce as it sits.
Freezing
While Baked Feta Pasta is at its best fresh, you can freeze it in a pinch. Spoon the cooled pasta into freezer bags or airtight containers, squeezing out any excess air. Freeze for up to a month—just know the sauce may become a touch grainier after thawing due to the cheese, but the flavors remain delicious.
Reheating
To reheat, add a splash of water or milk to loosen up the sauce and warm gently in a skillet over medium-low heat. Stir frequently to prevent sticking, and finish with a handful of fresh basil or a drizzle of olive oil for that just-made feel.
FAQs
Can I use crumbled feta instead of a block?
You can definitely use crumbled feta in a pinch, although the sauce might turn out slightly less creamy than when using a whole block. Either way, you’ll still get bold feta flavor and a tasty result!
What types of pasta work best for Baked Feta Pasta?
I love short pasta shapes like rotini, penne, or fusilli because they trap the sauce in their curves and ridges. But really, any sturdy pasta you have on hand will work beautifully—just stick to something that’s not too delicate.
Is this dish good served cold?
Absolutely! Baked Feta Pasta tastes just as amazing at room temperature or cold, making it perfect for summer picnics or packed lunches. Chilling can deepen the flavors, and a quick toss before serving refreshes the sauce.
How can I add more veggies?
Feel free to toss in spinach, sliced zucchini, or even chopped olives along with the tomatoes before baking. Roasted red peppers or sun-dried tomatoes are also fantastic additions for extra color and flavor variety.
Can I make this recipe vegan?
You sure can! Seek out a good plant-based feta and prepare the recipe as written. The texture and flavor will be different but still wonderfully rich and satisfying.
Final Thoughts
If you haven’t tried Baked Feta Pasta yet, now’s the perfect time. It’s the kind of easygoing, soul-satisfying meal you’ll make again and again—effortless, wildly delicious, and endlessly adaptable to your tastes. Gather your ingredients and dive in; you’re going to fall in love with every creamy, herby, sun-kissed bite!
Print
Baked Feta Pasta Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Indulge in the viral sensation of Baked Feta Pasta with this easy recipe. Creamy feta cheese, burst cherry tomatoes, and aromatic garlic come together to create a rich and flavorful sauce that coats every strand of pasta. This Mediterranean-inspired dish is perfect for a quick and satisfying meal.
Ingredients
Feta Pasta:
- 1 block (8 oz) feta cheese
- 1 pint cherry tomatoes
- 3 cloves garlic (smashed)
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 8 oz pasta (such as rotini or penne)
- 1/4 cup reserved pasta water
- 1/4 cup chopped fresh basil
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the baking dish: In a baking dish, combine cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Toss to coat.
- Bake the feta: Place the feta block in the center of the dish and spoon some of the oil over the top. Bake for 30–35 minutes until the tomatoes burst and the feta is golden and soft.
- Cook the pasta: Cook the pasta in salted water until al dente. Reserve 1/4 cup of the pasta water, then drain.
- Combine everything: Remove the baking dish from the oven and stir everything together, mashing the feta and tomatoes into a creamy sauce. Add the cooked pasta and reserved water, tossing to combine. Stir in fresh basil before serving.
Notes
- For added flavor, toss in spinach or olives before baking.
- You can use crumbled feta in place of a block, though the texture may vary slightly.
- Great served warm or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 45 mg
