Some recipes take off on social media like TikTok for a reason, and this Baked Feta Pasta recipe is one of those dishes that actually deserves the hype. You’ve got cheese and tomatoes that turn into a silky, flavorful sauce, coating every piece of pasta. It’s creamy, tangy, and rich, with a simple step that takes everything up a notch, and once you try it, you’ll see why it’s viral.
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When I’m planning easy weeknight dinners, summer potlucks, or even a simple date night at home, this baked feta pasta feels like a win. I love that I can make it ahead, keep the leftovers in the fridge, or freeze them, and it still comes out just as cozy and crowd-pleasing when reheated.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Baked Feta Pasta with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll see just how easy it is to bring this viral pasta dish to your own kitchen.
Preheat Oven and Prep the Dish
Set your oven to 400°F. Nestle the block of feta cheese right in the center of a medium baking dish. A ceramic baking dish like this one helps distribute heat evenly and makes cleanup easier, too.
Place the cherry tomatoes around the sides of the feta block, then sprinkle the minced garlic evenly over both the cheese and the tomatoes to make sure the flavor is spread throughout. A good garlic press can save you time here and give you nice, even results.
Drizzle, Season, and Bake
Once the cheese and tomatoes are in place, drizzle everything generously with olive oil so the tomatoes roast nicely and the feta gets extra creamy. This oil dispenser comes in handy for drizzling with ease.
Season with salt, black pepper, dried oregano, and red pepper flakes to build layers of flavor right from the start. I like using a salt and pepper grinder set for a fresh grind that makes a noticeable difference in flavor.
Bake for 30 to 35 minutes, until the tomatoes are blistered and juicy and the feta is golden and softened. This makes the sweetness and acidity of the tomatoes meld together perfectly with the saltiness and tanginess of the cheese.
Cook the Pasta
While the baking dish works its magic, bring a large pot of salted water to a boil. I usually grab my pasta pot with a strainer lid for this; it heats evenly, makes draining easy, and is great for big pasta batches.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
If you’re using a regular pot, a fine mesh strainer or a clip-on silicone pasta strainer like this one works just as well.
Cook your pasta until al dente, following the package instructions. Reserve about half a cup of pasta water before draining; you’ll use it later to adjust the sauce.
Make the Sauce
Once the tomatoes and feta are hot and melty from the oven, take a fork and stir them together right in the baking dish. The softened cheese and roasted tomato juices will blend into a creamy, tangy sauce without any extra effort.
Don’t wait until they cool, or they won’t blend smoothly. You could also mix with a wooden spoon to prevent scratching your dish while still getting every bit of sauce.
Combine Everything and Finish
Add the drained pasta to the dish and toss it in the sauce until everything is coated. If the sauce feels too thick, add a splash or two of the reserved pasta water until it’s silky and smooth.
Scatter chopped fresh basil over the top just before serving; it adds a bright, fresh note that balances the richness of the sauce. Enjoy!
If you’re taking this to a potluck or holiday event, you can pack the dish into a sheet pan with a lid and handle like this or in a portable storage container that seals securely. Then, slip that into an insulated casserole tote so the pasta stays warm until serving time.
Baked Feta Pasta
Add Preferred SourceEquipment
Ingredients
- 2 cups cherry tomatoes
- 4 ounces feta cheese block preferred
- 3 garlic cloves minced
- ⅓ cup olive oil
- ½ teaspoon dried oregano
- ⅛ teaspoon red pepper flakes
- Salt and black pepper to taste
- 8 ounces short pasta such as penne or rotini
- ⅓ cup fresh basil leaves chopped
Instructions
- Preheat your oven to 400°F (200°C) and grab a medium baking dish.
- Place the feta block in the center of the tomatoes. Add the cherry tomatoes to the baking dish. Sprinkle the minced garlic over everything. Drizzle with olive oil and season with salt, black pepper, dried oregano, and red pepper flakes.2 cups cherry tomatoes, 4 ounces feta cheese, 3 garlic cloves, ⅓ cup olive oil, ½ teaspoon dried oregano, ⅛ teaspoon red pepper flakes, Salt and black pepper
- Bake for 30 to 35 minutes, or until the tomatoes are soft and blistered and the feta is golden and melty.
- While the tomatoes and feta bake, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.8 ounces short pasta
- Remove the baking dish from the oven. Stir the softened feta and tomatoes together until creamy and well combined.
- Add the cooked pasta directly into the baking dish and toss to coat. If the sauce is too thick, stir in some reserved pasta water until desired consistency is reached.
- Sprinkle with chopped fresh basil and serve warm.⅓ cup fresh basil leaves
Video
Notes
- Pick the right tomatoes: You can use cherry tomatoes or grape tomatoes in this recipe. Grape tomatoes are slightly firmer and sweeter, while cherry tomatoes are juicier and burst more easily when roasted.
- Use extra virgin olive oil: Using extra virgin olive oil instead of standard olive oil will give the sauce a richer, more peppery flavor.
- Understand your feta options: Greek feta or sheep’s milk feta will melt creamier and taste tangier, while cow’s milk feta is milder and less sharp. Stick with a block instead of pre-crumbled for the creamiest sauce.
- Adjust the spice: Add more red pepper flakes for a little kick, or leave them out if you prefer mild.
- Boost with herbs and greens: Add herbs like thyme before baking so their flavor infuses the tomatoes and feta. You can also stir in fresh spinach at the end for extra color and freshness without weighing down the sauce.
- Brighten with citrus: Adding lemon zest and finishing with lemon juice lifts the richness of the feta and tomatoes, giving the sauce a fresh, balanced flavor. A zester and citrus squeezer make zesting and juicing lemons so much simpler.
- Try other short pasta that grabs sauce: Farfalle, penne, and rotini all cling to the sauce nicely, while rigatoni is the heartiest option. You can also use gluten-free pasta versions of these types, which work just as well if cooked until al dente.
- Add basil at the end: Toss in the basil just before serving so it keeps its fresh flavor, bright aroma, and vibrant green color. Adding it too early causes it to wilt and lose its punch, so saving it for the last step makes the whole dish taste fresher.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Recipe Notes and Expert Tips
I’ve picked up a few tricks along the way to make this recipe even better. Here’s what I recommend to get the best results every time:
- Pick the right tomatoes: You can use cherry tomatoes or grape tomatoes in this recipe. Grape tomatoes are slightly firmer and sweeter, while cherry tomatoes are juicier and burst more easily when roasted.
- Use extra virgin olive oil: Using extra virgin olive oil instead of standard olive oil will give the sauce a richer, more peppery flavor.
- Understand your feta options: Greek feta or sheep’s milk feta will melt creamier and taste tangier, while cow’s milk feta is milder and less sharp. Stick with a block instead of pre-crumbled for the creamiest sauce.
- Adjust the spice: Add more red pepper flakes for a little kick, or leave them out if you prefer mild.
- Boost with herbs and greens: Add herbs like thyme before baking so their flavor infuses the tomatoes and feta. You can also stir in fresh spinach at the end for extra color and freshness without weighing down the sauce.
- Brighten with citrus: Adding lemon zest and finishing with lemon juice lifts the richness of the feta and tomatoes, giving the sauce a fresh, balanced flavor. A zester and citrus squeezer make zesting and juicing lemons so much simpler.
- Try other short pasta that grabs sauce: Farfalle, penne, and rotini all cling to the sauce nicely, while rigatoni is the heartiest option. You can also use gluten-free pasta versions of these types, which work just as well if cooked until al dente.
- Add basil at the end: Toss in the basil just before serving so it keeps its fresh flavor, bright aroma, and vibrant green color. Adding it too early causes it to wilt and lose its punch, so saving it for the last step makes the whole dish taste fresher.
How to Store Leftovers
Leftovers keep well for up to 3 days if stored in an airtight container in the refrigerator. The sauce thickens as it sits, so when you reheat it on the stovetop, add a splash of water or a drizzle of olive oil to loosen it back up. You can also microwave it until warm.
I use these leakproof glass storage containers because they seal well, don’t stain, keep the flavor locked in, and are microwave-safe.
You can freeze this pasta for up to 3 months by keeping it sealed tightly in a freezer-safe container; just defrost before reheating. For easy labeling, I use heavy-duty freezer containers, which work great and help prevent freezer burn.
What to Serve With Baked Feta Pasta
This pasta is great on its own as a main, but it also pairs beautifully with simple sides. A crisp green salad or roasted vegetables balance out the creaminess, while garlic bread is perfect for mopping up the sauce.
If you want to add more protein, grilled shrimp, salmon, or chicken fit right in without overpowering the flavors.
More Easy Recipes for You to Try at Home
I’ve got plenty of other easy, comforting recipes that are just as simple to pull together for weeknights or gatherings:
