I took the viral baked feta pasta and made it extra cheesy and toasty so your family will actually fight over the last forkful.

Jump to Recipe

I’m obsessed with baked feta pasta because it hits every savory note I crave. Roasted cherry tomatoes burst into sticky, sun-warmed puddles of sauce and that tangy block of feta melts into creamy, slightly salty bliss.

I love how the tomatoes sing while the feta answers with pure richness. It’s simple but wildly satisfying, a comforting plate that doesn’t feel heavy.

Friends always want seconds. And me?

I stare at the pan like I’ve discovered something obvious and impossible to resist. Pure, messy, cheesy joy on a fork.

Dinner that makes weekdays feel worth it. No regrets, ever.

Always hungry.

Ingredients

Print Recipe (No Advertisments)

2 pints cherry tomatoes — juicy burst, sweet-tart sauce builders when roasted.
8 oz block feta cheese — creamy, salty backbone that melts into sauce.
3 tbsp extra virgin olive oil — fruity sheen, helps everything roast and bloom.
1 tbsp extra oil for tossing later — glossy finish and smoother coating.
3 garlic cloves, finely minced — punchy aromatics, gives savory depth you’ll love.
12 oz pasta like penne or fusilli — holds sauce in every nook and cranny.
1 tsp kosher salt — brings out tomato brightness and balances everything.
1/2 tsp freshly ground black pepper — a little bite, keeps it from being flat.
1/2 tsp red pepper flakes — warms things up, optional kick you can adjust.
1/2 cup fresh basil leaves — bright, herbal lift and fresh green pop.
1/4 cup grated Parmesan — nutty umami boost, makes it extra cheesy.
1 tsp lemon zest or juice — zippy brightness that lifts the whole dish.
1/2 tsp granulated sugar — tames tomato acidity, subtle balancing trick.
1 tbsp unsalted butter — makes the sauce silkier and a bit richer.

Ingredient Quantities

2 pints cherry tomatoes (about 900 g), washed and left whole

8 oz block feta cheese (225 g), room temp

3 tbsp extra virgin olive oil, plus 1 tbsp extra for tossing later

3 garlic cloves, finely minced (or more if you like)

12 oz pasta (340 g) like penne, rigatoni or fusilli

1 tsp kosher salt, plus extra for pasta water

1/2 tsp freshly ground black pepper

1/2 tsp red pepper flakes (optional, adjust to taste)

1/2 cup fresh basil leaves, torn (more for serving)

1/4 cup grated Parmesan cheese (optional but adds extra cheesiness)

1 tsp lemon zest or 1 tbsp lemon juice (optional, brightens the sauce)

1/2 tsp granulated sugar (optional, to balance tomato acidity)

1 tbsp unsalted butter (optional, makes sauce silkier)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400°F (200°C). Toss 2 pints whole cherry tomatoes in a baking dish with 3 tbsp extra virgin olive oil, 3 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp red pepper flakes if you like heat, and 1/2 tsp granulated sugar if your tomatoes are acidic.

2. Nestle an 8 oz block of room temperature feta in the center of the tomatoes, drizzle the feta with a little olive oil and scatter any leftover garlic around. Sprinkle a bit more salt and pepper on top if you want.

3. Bake uncovered for 30 to 35 minutes until tomatoes are blistered and popping and the top of the feta is golden and soft.

4. While that bakes, bring a large pot of water to a boil, salt it generously, and cook 12 oz pasta (penne, rigatoni or fusilli) until al dente. Reserve about 1 to 1 1/2 cups pasta cooking water, then drain the pasta.

5. Remove the baking dish from the oven and use a fork or spoon to smash some of the tomatoes against the feta so juices and cheese start to blend into a chunky sauce. If you want the sauce silkier add 1 tbsp unsalted butter now.

6. Stir in 1 tsp lemon zest or 1 tbsp lemon juice if using, and 1/4 cup grated Parmesan for extra cheesiness. Add 1 tbsp extra olive oil to loosen the sauce.

7. Add the hot drained pasta to the baking dish and toss everything together. Use reserved pasta water, a splash at a time, to loosen and emulsify the sauce until it coats the pasta perfectly.

8. Fold in 1/2 cup torn fresh basil leaves, taste and adjust seasoning with more salt, pepper or red pepper flakes.

9. Serve immediately with extra basil and more grated Parmesan if you want. This also holds for leftovers but try to eat it same day for best texture.

10. Tips: warm the feta before baking so it melts better, don’t skip reserving pasta water, and don’t overbake the tomatoes or they’ll lose sweetness.

Equipment Needed

1. Baking dish (9×13 inch or similar ovenproof dish)
2. Rimmed baking sheet or foil for easy cleanup
3. Large pot for boiling pasta
4. Colander for draining pasta
5. Wooden spoon or sturdy spatula for smashing tomatoes and stirring
6. Chef’s knife and cutting board for mincing garlic and zesting lemon
7. Measuring spoons and liquid measuring cup

FAQ

Q: Can I use regular feta or flavored feta instead of the block feta?

A: You want a block of feta because it melts more evenly and makes a creamy sauce. Crumbled feta often has extra brine and doesn't give the same texture. If you only have flavored feta, it's okay but taste first and cut back on added salt.

Q: Do I need to peel the garlic or can I use jarred minced garlic?

A: Fresh garlic is best, it gives a brighter, sharper flavor. Jarred minced garlic works in a pinch, but it can be sweeter and less punchy. If you use jarred, start with less and add more to taste.

Q: What pasta shape works best and what if I want gluten free?

A: Short tubular pastas like penne, rigatoni, or fusilli trap the sauce well. Any gluten free pasta that holds shape is fine, just watch cooking time because GF pasta can go from perfect to mush fast.

Q: My tomatoes didn't burst, what went wrong?

A: Make sure the tomatoes are crowded but not piled on top of each other, bake at a hot temp so they blister and pop. If you underbake they'll stay whole. A quick smash with a spoon after baking also helps release juices.

Q: Can I make this ahead or freeze leftovers?

A: You can make it a few hours ahead, store chilled and reheat gently with a splash of pasta water or olive oil. Freezing changes texture, especially the tomatoes and feta, so I don’t recommend freezing if you want the best flavor and mouthfeel.

Q: How can I make the sauce smoother or richer?

A: Stir in 1 tablespoon of butter at the end for silkiness, or reserve some pasta cooking water and add it slowly to loosen the sauce. If you want extra cheese, fold in grated Parmesan. Taste and add lemon juice or a pinch of sugar to balance acidity.

The BEST Baked Feta Pasta Recipe Substitutions and Variations

Feta cheese: goat cheese (similar tang and creamy when baked), ricotta salata (milder and firmer), cubed halloumi (won’t melt fully but gives salty chew)
Cherry tomatoes: grape tomatoes (almost identical), canned cherry tomatoes or crushed tomatoes (use less cooking time and drain a bit), halved roma tomatoes (meatier, a bit less sweet)
Pasta: penne substitutes like rigatoni, ziti, or fusilli (all hold the sauce well), short whole wheat pasta (adds nuttiness), or gluten free pasta (same technique, just watch cook time)
Fresh basil: baby spinach (stir in at the end to wilt), fresh parsley (bright and herby), arugula (peppery note, add right before serving)

Pro Tips

1) Let the feta sit at room temp at least 30 minutes before baking. It softens faster and melts into a creamier sauce instead of staying chalky.

2) Salt the pasta water generously and save 1 to 1 1/2 cups of the cooking water. Add it in small splashes while tossing to coax the fat and cheese into a glossy, clingy sauce.

3) Watch the tomatoes in the last 5 minutes of roasting. Pull them when they are blistered and just starting to burst so you keep sweet brightness, not a dried out jam.

4) Brighten and balance at the end. A squeeze of lemon or a pinch of sugar can cut or tame acidity, and a small pat of butter or an extra tablespoon of olive oil will smooth the sauce and make it silkier.

The BEST Baked Feta Pasta Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I took the viral baked feta pasta and made it extra cheesy and toasty so your family will actually fight over the last forkful.

Servings

servings

Calories

683

kcal

Equipment: 1. Baking dish (9×13 inch or similar ovenproof dish)
2. Rimmed baking sheet or foil for easy cleanup
3. Large pot for boiling pasta
4. Colander for draining pasta
5. Wooden spoon or sturdy spatula for smashing tomatoes and stirring
6. Chef’s knife and cutting board for mincing garlic and zesting lemon
7. Measuring spoons and liquid measuring cup

Ingredients

2 pints cherry tomatoes (about 900 g), washed and left whole
8 oz block feta cheese (225 g), room temp
3 tbsp extra virgin olive oil, plus 1 tbsp extra for tossing later
3 garlic cloves, finely minced (or more if you like)
12 oz pasta (340 g) like penne, rigatoni or fusilli
1 tsp kosher salt, plus extra for pasta water
1/2 tsp freshly ground black pepper
1/2 tsp red pepper flakes (optional, adjust to taste)
1/2 cup fresh basil leaves, torn (more for serving)
1/4 cup grated Parmesan cheese (optional but adds extra cheesiness)
1 tsp lemon zest or 1 tbsp lemon juice (optional, brightens the sauce)
1/2 tsp granulated sugar (optional, to balance tomato acidity)
1 tbsp unsalted butter (optional, makes sauce silkier)

Directions

Preheat oven to 400°F (200°C). Toss 2 pints whole cherry tomatoes in a baking dish with 3 tbsp extra virgin olive oil, 3 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp red pepper flakes if you like heat, and 1/2 tsp granulated sugar if your tomatoes are acidic.
Nestle an 8 oz block of room temperature feta in the center of the tomatoes, drizzle the feta with a little olive oil and scatter any leftover garlic around. Sprinkle a bit more salt and pepper on top if you want.
Bake uncovered for 30 to 35 minutes until tomatoes are blistered and popping and the top of the feta is golden and soft.
While that bakes, bring a large pot of water to a boil, salt it generously, and cook 12 oz pasta (penne, rigatoni or fusilli) until al dente. Reserve about 1 to 1 1/2 cups pasta cooking water, then drain the pasta.
Remove the baking dish from the oven and use a fork or spoon to smash some of the tomatoes against the feta so juices and cheese start to blend into a chunky sauce. If you want the sauce silkier add 1 tbsp unsalted butter now.
Stir in 1 tsp lemon zest or 1 tbsp lemon juice if using, and 1/4 cup grated Parmesan for extra cheesiness. Add 1 tbsp extra olive oil to loosen the sauce.
Add the hot drained pasta to the baking dish and toss everything together. Use reserved pasta water, a splash at a time, to loosen and emulsify the sauce until it coats the pasta perfectly.
Fold in 1/2 cup torn fresh basil leaves, taste and adjust seasoning with more salt, pepper or red pepper flakes.
Serve immediately with extra basil and more grated Parmesan if you want. This also holds for leftovers but try to eat it same day for best texture.
Tips: warm the feta before baking so it melts better, don’t skip reserving pasta water, and don’t overbake the tomatoes or they’ll lose sweetness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.