Baked feta pasta roasts cherry tomatoes and a block of feta cheese together until the tomatoes burst and the feta turns soft and golden, then mashes them into a creamy sauce that gets tossed with pasta. It takes about 45 minutes start to finish and remains one of the most popular viral pasta recipes for good reason.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Category: Main dish
Why You’ll Love This Baked Feta Pasta
- The oven does almost all the work, turning simple ingredients into a creamy sauce.
- Just one baking dish and one pot needed.
- Naturally vegetarian and easy to dress up with protein.
- A viral classic that’s stayed popular because it genuinely delivers on flavor.
Ingredients You’ll Need
- 3 cups cherry tomatoes
- 8 oz block feta cheese
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- Salt and pepper, to taste
- 12 oz pasta (penne or fusilli)
- Fresh basil, for garnish
How to Make Baked Feta Pasta
- Preheat the oven to 400°F (200°C).
- In a baking dish, combine the cherry tomatoes, olive oil, garlic, red pepper flakes, oregano, salt, and pepper. Toss to coat.
- Place the block of feta in the center of the dish, nestled among the tomatoes. Drizzle with a little more olive oil.
- Bake for 30 to 35 minutes, until the tomatoes have burst and the feta is soft and golden on top.
- Meanwhile, cook the pasta according to the package directions, reserving 1 cup of pasta water before draining.
- Remove the baking dish from the oven and mash the feta and tomatoes together with a fork until combined into a creamy sauce.
- Toss the sauce with the cooked pasta, adding reserved pasta water as needed to loosen.
- Garnish with fresh basil and serve.
Tips for the Best Baked Feta Pasta
- Use a good-quality block of feta, not pre-crumbled, for the smoothest melt.
- Let the cherry tomatoes fully burst in the oven for maximum flavor.
- Save the pasta water — it helps bring the sauce together into a silky finish.
- Mash the feta and tomatoes right in the baking dish to save on cleanup.
Variations to Try
- Add grilled chicken or shrimp for extra protein.
- Swap cherry tomatoes for sun-dried tomatoes for a deeper, more concentrated flavor.
- Stir in fresh spinach at the end for extra greens.
How to Store It
Store in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil to loosen the sauce.
Frequently Asked Questions
Can I make this ahead?
The tomato-feta sauce can be baked ahead and reheated, but it’s best tossed with freshly cooked pasta right before serving.
What kind of feta should I use?
A block of feta packed in brine works best — pre-crumbled feta doesn’t melt as smoothly.
Can I make this vegetarian?
Yes, it’s naturally vegetarian as written.
Can I add protein?
Yes, grilled chicken, shrimp, or white beans all work well stirred in.