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    Home » Recipes

    Baked Feta Pasta

    Published: Feb 2, 2023 · Modified: Jun 1, 2023 by Dorothy Bigelow · This post may contain affiliate links · 9 Comments

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    A baking dish with cherry tomatoes and feta broiled.
    A baking dish with feta cheese and cherry tomatoes that have been browned.

    One taste of this flavorful pasta dish and you'll understand why it went viral on TikTok! Made with just 7 simple ingredients, this extra-cheesy version of Baked Feta Pasta is a family favorite recipe.

    A baking dish with a tomato and pasta dish garnished with basil.

    When I first saw Feel Good Foodie make Baked Feta Pasta, I knew that I had to try the recipe! Especially once I started seeing the glowing reviews come in on social media. After a few months, I finally tried it and it has been a staple in my home ever since!

    I've been making Baked Feta Pasta for well over a year now, and I've thoroughly learned the ropes and have tried just about every substitution and made my own little tweaks here are there. This is my version of the viral recipe, and I think you'll love the extra cheesy flavor, as well as the toasty feta and blistered tomatoes.

    It's my hope that this can make a regular appearance on your meal plan, just as it does in our home. It's flavorful, easy to make, and uses whole food ingredients - what's not to love!?

    Why You'll Love This Recipe

    1. It's a meatless meal that is full of fresh flavor, but just as satisfying as a standard meat and potatoes dinner.
    2. Uses fresh ingredients like cherry tomatoes, basil, and salty feta cheese.
    3. It's picky-eater approved. Not many kids can recognize cherry tomatoes once they are roasted and broken down into creamy feta cheese.
    4. A great last-minute meal. It's easy to pick up the ingredients at the grocery store - no thawing required.

    Ingredients

    The ingredients needed to make baked feta: feta, tomatoes, basil, olive oil, and pasta.
    • Feta cheese: The most crucial ingredient for baked feta pasta is feta cheese! These typically come in 8oz (227g) sizes, but I purchase mine in bulk so I can use 10oz (285g). Extra feta cheese is always a good idea!
    • Cherry tomatoes: You'll need about 2 pints of fresh cherry tomatoes, which works out to 4 ⅓ cups.
    • Olive oil: You'll want to use a good quality extra virgin olive oil for this recipe. It perfectly complements the feta and tomato flavors.
    • Pasta: This recipe calls for 8oz of dry pasta, but you can use your favorite type. I recommend something medium to large in size, and if it has ridges to hold the sauce - even better!
    • Basil: Fresh basil is a must, although I have used dried basil and it was still tasty. But fresh gives it that extra special flavor that will have you weak in the knees.
    • Garlic: A few cloves of garlic and minced and added to the tomatoes and feta as soon as they come out of the oven. This is just enough heat to take the bite out of raw garlic while preserving its delicious flavor.
    • Salt and pepper: Just a little bit of salt and pepper is needed for seasoning. Let the quality ingredients do the heavy lifting!

    How to Make Baked Feta Pasta

    Once you make this easy recipe once, you'll want to make it again and again. It's SO simple to make, and yet the flavors are really well-developed. It definitely went viral on TikTok for a reason!

    To start off you want to add the cherry tomatoes into a 9X13 baking dish (preferably broiler safe) and spread them in a single layer.

    Pour the olive oil over the tomatoes, and toss them to ensure they are all lightly coated in olive oil.

    Adding tomatoes to a baking dish.

    Season the tomatoes with salt and pepper, and then toss gently to evenly distribute the seasoning.

    Make a well in the center of the tomatoes and place an 8-10oz (227-285g) block of feta cheese into the well.

    Baking the Feta and Tomatoes

    Place the baking dish into an oven that has been preheated to 425ºF (218ºC) and bake for 30-35 minutes, or until the cherry tomatoes begin to blister and the feta cheese begins to brown.

    Meanwhile, cook the pasta according to the package directions.

    Set the oven on "broil" and cook for an additional 2-3 minutes, keeping a close eye on the tomatoes and feta to ensure they don't burn.

    When the tomatoes are bubbling and many are blistered, it's time to remove the dish from the oven carefully using oven mitts.

    Crushing feta into cooked cherry tomatoes to make a sauce.

    Bringing it all together

    • Add 2 minced cloves of garlic and some fresh chopped basil to the dish.
    • Use a wooden spoon to crush the feta cheese and tomatoes.
    • Once the feta and tomatoes are broken down into a rustic sauce, add in the cooked and drained pasta.
    • Stir to coat the pasta in the sauce, and garnish with additional fresh basil if desired.
    • Serve and enjoy!
    A baking dish of pasta, with a spoon taking a portion.

    Storing and Reheating

    Baked feta pasta keeps really well, and it reheats well too! Store it in the fridge in an airtight container for up to 5 days, and reheat it in the microwave using 30-second intervals.

    To reheat in the oven, add a few tablespoons of water to the baking dish and cover it with aluminum foil. Place the cold dish in the oven, and then set the heat to 350ºF (177ºC) and bake until the pasta is heated through, stirring several times through the reheating time.

    Alternatively, you could reheat it on a skillet on the stove top with a few additional tablespoons of water added.

    Expert Tips

    • BROIL: Using broil to roast the tomatoes adds a pop of flavor, and the toasty brown feta is absolutely delicious. If your baking dish isn't broil-safe, try increasing the heat to 450ºF (232ºC) and baking it for an additional 5 minutes to get some additional browning.
    • FRESH: Using fresh cherry tomatoes, fresh garlic, and fresh basil will give you the best results and the most flavorful finished dish.
    • GARLIC: The key to getting the perfect garlic flavor is to add it after the cherry tomatoes and feta have baked. The residual heat is just enough to take the bite out of raw garlic but preserves most of the flavor.

    A baking dish with pasta, tomatoes, feta, and basil.

    Variations

    With spinach: Add 2 heaping handfuls of baby spinach at the same time you add the basil. Stir to combine the spinach; the heat of the tomatoes and feta will “cook” it.

    With gnocchi: Use 1 ½ pounds (750g) of packaged gnocchi in place of the pasta in this recipe. Cook the gnocchi according to the package directions. 

    With Chickpea Pasta: I've tested this recipe with Chickpea Pasta for an extra protein and fiber boost, and it's absolutely delicious! Substitute the pasta with a 1:1 ratio. This also makes it gluten free.

    With crumbled feta: If you don’t have a block of feta cheese, you can use crumbles instead. Use your hands to pack them tightly into the center of the dish in a cohesive mound. 

    With chicken: Because of the crowding of the baking dish, it’s hard to estimate how long it would take to cook raw chicken breasts in with the tomato and feta mixture. For that reason, if you want to add chicken I recommend seasoning and cooking 2 boneless, skinless breasts however you like to prepare them. Slice the chicken breasts and add them to the pasta, tomato, and feta mixture before serving.

    With shrimp: Since most shrimp is purchased frozen, I find there can be a lot of water released during cooking. For that reason, I recommend sauteing the shrimp with a little bit of butter or olive oil until cooked through. Set aside, and add them into the dish after the feta and tomatoes have been mixed together and the pasta incorporated.

    Using canned tomatoes: Use 2 cans of good quality canned *cherry* tomatoes, drained. Don’t use standard diced tomatoes - they don’t have the flavor needed and you will be disappointed. Fresh is best, so fresh cherry tomatoes taste better than canned, but canned work in a pinch. 

    Spooning pasta with a wooden spoon.
    A spoonful of cooked pasta with tomatoes and feta.

    What Type of Pasta is Best for Baked Feta?

    The wonderful thing about this easy recipe is that you can pretty much use any pasta that you have on hand. Since the pasta is measured in weight (8oz/227g), it makes pasta conversion a much easier task.

    I recommend using medium-cut pasta with ridges, as the ridges tend to collect and hold onto the sauce. Many imported Italian pasta will have ridges, and they are totally worth it in my opinion!

    Here are a few of the best kinds of pasta to use:

    • Rigatoni
    • Cavatappi
    • Rotini
    • Fusilli
    • Farfalle (bow tie)
    • Penne
    • Mafalda

    A note about macaroni: I've heard of some people using elbow macaroni, but I'm not sure if there would be enough of a pasta-to-sauce ratio. Also, the slippery nature of macaroni pairs better with thick sauces in my experience. If you've never had baked feta pasta before, I would stick to one of the pasta types listed above before experimenting with macaroni.

    More Quick & Easy Dinner Recipes

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    A baking dish with blistered cherry tomatoes and toasty feta cheese.

    Baked Feta Pasta

    One taste of this flavorful baked feta pasta and you'll understand why it went viral!
    4.72 from 21 votes
    Print Pin Rate
    Course: Main Dishes
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Servings: 4 Servings
    Calories: 663kcal
    Author: Dorothy Bigelow

    Ingredients

    • 2 pints cherry tomatoes 4 ⅓ cups
    • ½ cup extra virgin olive oil
    • 1 8-10 oz block feta cheese
    • Salt and pepper to taste
    • 2 cloves garlic minced
    • ⅓ cup chopped fresh basil leaves

    For the Pasta

    • 8 oz dried pasta medium cut
    • Boiling salted water
    US Customary - Metric

    Instructions

    • Preheat your oven to 425ºF.
    • Add the cherry tomatoes to a large broil-safe 9X13” baking dish, then pour in the olive oil.
    • Add salt and pepper to your taste (remember that feta is quite salty), and toss the cherry tomatoes with olive oil to coat them completely.
    • Make a well in the center of the baking dish big enough for the block of feta cheese and place it in the middle.
    • Bake in the preheated oven for 30-35 minutes, or until the cherry tomatoes blister and the feta begins to brown.
    • When there are 10-15 minutes left in the baking time, fill a large pot with hot water and add a generous amount of salt.
    • Bring the water to a boil, then add in your pasta and cook according to package directions.
    • When the pasta is al dente, drain it in a colander over the sink and place a plate on top to keep it warm.
    • Once your cooking time is up, set the oven to “broil.” Only do this if you have a broil-safe pan, if not you can just bake for an additional 5-10 minutes at an increased heat of 450ºF if desired.
    • Broil for 2-3 minutes, keeping a close eye on the pan. It is ready as soon as it becomes bubbly and most tomatoes have blisters.
    • Carefully remove the baking dish from the oven, then add in 2 minced garlic cloves.
    • Use the bottom of a wooden spoon to break up the tomatoes and feta, and combine it into a creamy and chunky “sauce” along with the garlic.
    • Add in the fresh basil and stir to combine.
    • Finally, add in the cooked pasta and stir until it is coated in the feta and cherry tomato mixture.
    • Serve with additional fresh basil (if desired), and enjoy.
    Did you try this recipe?Tag me at @dashfordinner and share your photos!

    Notes

    Adapted from: Baked Feta Pasta (with Cherry Tomatoes) - Feel Good Foodie
    Storing: Transfer any leftovers to an airtight container and store in the fridge for up to 5 days. For the best results, reheat in the microwave in 30-second intervals. You could also reheat it in a saucepan on the stovetop with 1-2 tablespoons of water added, OR covered in the oven at 350ºF until heated through.
    Substitutions:
    • Pasta: Use 8oz (225g) of your favorite pasta to make this recipe. Medium- sized types are best (fusili, rotini, cavatappi, etc). You could also substitute your favorite gluten-free or chickpea pasta if you are gluten-free.
    • Tomatoes: You could use 2 (15oz) cans of good quality canned cherry tomatoes (drained) in place of the tomatoes in this recipe, but fresh is best. Regular diced tomatoes won't cut it.
    • Basil: Use 2 teaspoons of dried basil as a substitute for fresh if you cannot find fresh basil.

    Nutrition

    Serving: 1g | Calories: 663kcal | Carbohydrates: 55g | Protein: 19g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 57mg | Sodium: 757mg | Potassium: 694mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1532IU | Vitamin C: 55mg | Calcium: 359mg | Iron: 3mg

    Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.

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    Reader Interactions

    Comments

      4.72 from 21 votes (16 ratings without comment)

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      Recipe Rating




    1. Steve

      February 02, 2023 at 5:11 pm

      5 stars
      I can't believe how flavorful and delicious this was. Definitely won the family over.

      Reply
    2. Leslie

      September 06, 2023 at 7:29 pm

      5 stars
      I made this for dinner with tomatoes and basil from my garden - oh my gosh❤️❤️. Wish I could attach the picture, it is so delicious and beautiful ❤️!

      Reply
      • Dolly {Dash for Dinner}

        September 06, 2023 at 9:04 pm

        I can only imagine how gorgeous it looks with homegrown tomatoes! My garden did not happen this year, unfortunately, but there's always next year. So glad you enjoyed the recipe Leslie! <3.

        Reply
    3. Julie

      April 18, 2024 at 5:15 pm

      5 stars
      Delicious! I add olives because we love them, and it does enhance the flavour.

      Reply
      • Dolly {Dash for Dinner}

        April 27, 2024 at 7:45 am

        I'll have to try that! Sounds delish.

        Reply
    4. Anyah

      August 27, 2024 at 12:42 pm

      5 stars
      Love this recipe and have made it many times! I love it so much I’m making it tonight!!

      Reply
      • Dolly {Dash for Dinner}

        August 27, 2024 at 4:36 pm

        Yay! Happy eating!

        Reply
    5. CAH

      September 30, 2024 at 4:20 pm

      5 stars
      We made this for the first time today and it was awesome. We followed the recipe as published exactly and it was perfect. We will be adding it our dinner rotation, but it would also be a perfect for a potluck

      Reply
      • Dolly {Dash for Dinner}

        September 30, 2024 at 4:50 pm

        So glad you liked it!

        Reply

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    Hi, I'm Dorothy!

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