If you’re looking for a creamy, crave-worthy dinner that comes together almost effortlessly, this Baked Feta Pasta is your new weeknight hero. With jammy roasted tomatoes, garlicky olive oil, silky feta, and bursts of fresh herbs, every bite is pure comfort…yet loaded with bright Mediterranean flavor. Don’t be surprised when it vanishes straight from the skillet—this is the viral recipe that truly lives up to the hype!
Why You’ll Love This Recipe
- Minimal Effort, Big Flavor: Dump-and-bake simplicity meets gourmet-level results, without hovering over the stove.
- Vibrant & Creamy Sauce: The oven magically transforms feta and tomatoes into a velvety sauce that clings to each bite of pasta.
- Customizable & Crowd-Pleasing: It’s easy to tweak for picky eaters, vegetarians, or spice lovers, and everyone always comes back for seconds.
- One Pan Wonder: Fewer dishes means more time for enjoying dinner and less scrubbing—what’s not to love?
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday pantry and produce staples can deliver such gourmet results. Each ingredient in this Baked Feta Pasta plays an important role—from the sweet tomatoes to the briny cheese and fresh herbs, there’s no skipping here if you want that luscious, flavor-packed finish!
- Grape tomatoes (2 pints): Their natural sweetness and juiciness create a jammy, vibrant sauce base as they roast.
- Garlic cloves (5, halved): Roasting mellows the garlic for irresistible depth without overpowering the dish.
- Extra-virgin olive oil (1/2 cup): The backbone of Mediterranean cooking, it brings silkiness and richness to the sauce.
- Salt and freshly ground black pepper: Proper seasoning is key to letting all the fresh flavors shine.
- Block feta cheese (7–8 oz.): Blocks (not crumbles!) melt into a creamy, tangy sauce and add a signature punch.
- Pasta (10 oz.): Short pasta shapes like rotini or rigatoni hold onto that dreamy sauce—choose your favorite!
- Spinach (8 oz., chopped): Wilts right into the hot pasta for color, nutrients, and a touch of earthiness.
- Fresh basil (1/4 cup, thinly sliced): Adds a clean, fragrant finish that brightens each forkful.
- Fresh parsley (2 Tbsp, minced): Lends freshness and herbal complexity to balance the richness.
- Crushed red pepper flakes (1/4 tsp or more): For gentle heat—add extra for a spicy kick!
- Reserved pasta water (1/2 cup): Finishes the sauce with a glossy, perfect consistency.
Variations
Baked Feta Pasta is endlessly riff-able, so don’t be afraid to make it your own! Whether you’re working with pantry substitutions, chasing extra veggies, or adjusting for dietary needs, there are so many fun ways to switch it up.
- Try different cheeses: Swap classic feta for creamy goat cheese or a mild ricotta for a totally new twist (just note: feta really makes that savory snap).
- Add roasted veggies: Toss in bell peppers, zucchini, or mushrooms to the baking dish for even more color and flavor.
- Make it gluten-free: Use your favorite gluten-free pasta—the sauce is naturally GF and clings just as beautifully.
- Boost the protein: Stir in cooked chickpeas, rotisserie chicken, or grilled shrimp at the end for a heartier meal.
How to Make Baked Feta Pasta
Step 1: Prep and Assemble the Baking Dish
Preheat your oven to 400°F. In a 3-quart baking dish, add all those juicy grape tomatoes and halved garlic cloves—then pour in the olive oil, tossing everything to coat. Generously season with salt and black pepper, then nestle your block of feta cheese right in the center. Turn the block to coat in that flavor-packed oil. It’s as simple as that!
Step 2: Bake Until Jammy and Golden
Bake the dish in the center of your oven for 30 minutes, letting the tomatoes burst and get super soft. For the irresistible golden finish, pop the dish closer to the top of the oven, crank the heat up to 450°F, and bake about 10 minutes more—until the cheese browns just at the edges and tomatoes caramelize. Your kitchen will smell amazing!
Step 3: Boil the Pasta & Wilt Spinach
While the feta and tomatoes roast, cook your pasta to al dente in well-salted water. About a minute before draining, drop your chopped spinach right into the pot—it’ll wilt instantly and soak up flavor. Reserve half a cup of pasta water before draining everything together.
Step 4: Mix Everything Together
Right out of the oven, grab the back of a wooden spoon and smash the juicy tomatoes, roasted garlic, olive oil, and warm feta together into a creamy, rustic sauce. Toss your hot pasta and wilted spinach right into the dish, add fresh basil, parsley, and those red pepper flakes, and stir it all up! Splash in reserved pasta water (a little at a time) until it’s silky and clingy, seasoning with salt and pepper to taste.
Pro Tips for Making Baked Feta Pasta
- Choose a Block, Not Crumbles: Block feta melts into a creamy consistency, while crumbles tend to dry out—don’t skip this detail for perfect Baked Feta Pasta!
- Give Tomatoes a Toss: Make sure tomatoes are evenly coated in olive oil before baking—this ensures they roast, not dry out, for the juiciest sauce.
- Don’t Forget the Pasta Water: The starchy water is your secret to a luscious, silky sauce—add a splash at a time to reach your perfect creaminess.
- Finish With Fresh Herbs: Stir in basil and parsley right at the end to keep their flavors bright and vibrant (no need to cook them with the sauce).
How to Serve Baked Feta Pasta
Garnishes
A shower of freshly torn basil, extra parsley, or even a sprinkle of lemon zest brings a pop of color and fragrance to your Baked Feta Pasta. For a finishing touch, add an extra drizzle of good olive oil and a crack of black pepper before serving—simple but restaurant-worthy!
Side Dishes
This pasta loves company—pair it with a crisp green salad, garlicky roasted broccoli, or pillowy fresh focaccia for dunking. The creamy, salty sauce is also a dream with grilled chicken, shrimp, or a big plate of roasted veggies if you want to make it a feast.
Creative Ways to Present
If you’re feeling playful, serve your Baked Feta Pasta family-style in the same rustic roasting dish, or plate it in individual bowls topped with a tangle of microgreens. For a party, spoon it into roasted pepper halves or layer it over a bed of baby spinach for a stunning main-atop-salad presentation.
Make Ahead and Storage
Storing Leftovers
Got a little leftover Baked Feta Pasta? Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills, but the flavors get even deeper and more delicious.
Freezing
The cheese and tomatoes in this dish don’t always thaw as smoothly as they went in—freezing can cause the creamy sauce to separate a bit. That said, you can freeze it (in a tightly sealed container) for up to one month if needed; just stir well after reheating for best results.
Reheating
Gently reheat Baked Feta Pasta on the stove or in the microwave, stirring in a splash of water or milk to revive the luscious, creamy texture. Don’t be shy with fresh herbs at the end—they enliven leftovers beautifully.
FAQs
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Can I make Baked Feta Pasta with crumbled feta instead of a block?
While it’s possible, crumbled feta doesn’t melt as smoothly as a compact block does. For the signature creamy sauce, always opt for a block (ideally sheep’s milk feta) for the best result!
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Which pasta shape works best for Baked Feta Pasta?
Short, twisty shapes like rotini, cavatappi, or penne are perfect because their curves and holes hold onto the creamy sauce—choose what you love or have on hand!
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Can I add protein to make it a complete meal?
Absolutely! Try adding cooked, shredded rotisserie chicken, sautéed shrimp, or even chickpeas for a vegetarian boost—just stir them into the finished pasta before serving.
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Is Baked Feta Pasta spicy with red pepper flakes?
Using 1/4 teaspoon gives a subtle warmth, but not real heat. Feel free to adjust the amount up or down depending on your spice preference, or omit entirely for a kid-friendly version.
Final Thoughts
This Baked Feta Pasta will warm both your kitchen and your heart—whether you’re cooking for family, friends, or just yourself. Don’t be surprised if it quickly becomes a go-to in your dinner rotation; it really is that good. Grab a fork and give it a try—you’ll never look at pasta night the same way again!
Print
Baked Feta Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Baked Feta Pasta, also known as TikTok Pasta, is a viral sensation for good reason. Burst cherry tomatoes, creamy feta cheese, and perfectly cooked pasta come together in a harmonious blend of flavors that will have you craving more. This easy-to-make dish is a must-try for any pasta lover!
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
Feta Pasta:
- 7 – 8 oz. block feta cheese (sheep’s milk variety, such as Murray’s), drained
- 10 oz. dry pasta such as campanelle, rigatoni, rotini, penne, bow tie, or cavatappi
- 8 oz. spinach, roughly chopped (8 packed cups)
- 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 to 400 degrees: Add grape tomatoes and garlic to a 3-quart baking dish. Toss with olive oil, salt, and pepper. Place feta in the center of tomatoes, coat with oil.
- Bake at 400 degrees: Bake in the center of the oven for 30 minutes.
- Adjust oven temperature: Raise the rack to the upper 1/3 of the oven. Bake at 450 degrees until tomatoes and cheese slightly brown, about 10 minutes.
- Cook pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain pasta and wilt spinach in the hot pasta.
- Combine ingredients: Smash tomatoes, garlic, oil, and feta. Toss with pasta, basil, parsley, and red pepper flakes. Thin with pasta water as needed. Season and serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 35mg
