Baked feta pasta took the internet by storm, and honestly, it deserves the hype! A whole block of feta turns irresistibly creamy in the oven, mixing with juicy cherry tomatoes to create a rich, tangy sauce—no need to keep an eye on it, no stress. Toss in your favorite pasta, and you’ve got a restaurant-worthy meal with barely any effort. Perfect for those nights when you want something delicious but can’t be bothered with a long list of ingredients!
This creamy feta pasta bake has fresh cherry tomatoes, extra virgin olive oil, and fresh herbs, making it more than just an indulgent dish. I love how the sweet tomatoes burst into a rich sauce while the whole block of feta melts into pure creaminess. Plus, olive oil adds healthy fats, and tomatoes bring antioxidants, so I can enjoy this bowl of pasta without feeling like I need a nap after. My favorite way to make it even healthier? Toss in fresh spinach or add extra proteins like grilled chicken. It’s also an easy fix for skipping store-bought pasta sauce, which always seems to have more ingredients than I bargained for!
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❤️ Why you will love this recipe
- Easy to make: Just toss everything in a baking dish, bake, and mix!
- Minimal ingredients: Only a handful of ingredients from your grocery store.
- Creamy & flavorful: The feta and bursting cherry tomatoes create a rich, tangy sauce.
- Customizable: Add fresh spinach, extra proteins, or swap feta for goat cheese.
- Great for leftovers: Store in an airtight container and reheat easily.
🗝️ Key ingredients & substitutions
- Pasta: Any pasta shape works! Bowtie pasta, penne, fusilli, or spaghetti all hold the creamy feta sauce well.
- Cherry Tomatoes: Use fresh cherry tomatoes or grape tomatoes for the best results. They burst while baking, creating a naturally sweet sauce.
- Feta Cheese: A whole block of feta is key for the creamy sauce. Greek feta is best, but goat cheese or Boursin cheese can be a fun twist.
- Olive Oil: Extra virgin olive oil enhances the richness and helps the feta melt smoothly.
- Garlic: Fresh garlic adds bold flavor. Add it after baking to keep its punchy taste.
- Basil: Fresh basil brings a pop of color and freshness. Fresh oregano or thyme sprigs also work well.
- Tomato Paste: Helps intensify the tomato flavor and creates a thicker, richer sauce.
- Salt & Pepper: Simple seasoning to enhance all the flavors. A sprinkle of red pepper flakes adds a subtle heat.
🥣 How to make baked feta pasta
- Preheat the oven: Set it to 200°C/400°F to get everything roasting nicely.
- Prepare the baking dish: Add the olive oil, cherry tomatoes, and tomato paste to a large baking dish. Give them a little mix to coat everything evenly.
- Place the feta: Put the whole block of feta right in the center of the dish, making sure it’s surrounded by the tomatoes.
- Bake to perfection: Pop the dish into the oven and bake for about 30 minutes, until the feta is soft and the tomatoes are bursting and juicy.
- Cook the pasta: While the feta and tomatoes bake, boil your pasta in salted water until al dente. Don’t forget to reserve a cup of pasta water before draining!
- Mix it all together: Once the feta and tomatoes are out of the oven, add the chopped garlic and basil immediately. Stir everything together until creamy.
- Combine with pasta: Toss the cooked pasta into the dish and mix well. Add a splash of pasta water if you want a silkier sauce.
- Serve and enjoy: Taste, season if needed, and garnish with extra basil. Serve warm with garlic bread or your favorite side.
🪄 Recipe notes & tips
- Use a block of feta: Crumbled feta won’t melt the same way. A whole block creates the creamiest sauce.
- Don’t skimp on the olive oil: It helps everything blend smoothly and adds richness.
- Reserve pasta water: A little pasta water helps loosen the sauce and makes it extra silky.
- Add the garlic after baking: This keeps the flavor fresh and prevents it from burning in the oven.
- Customize the herbs: Fresh basil is classic, but fresh oregano or thyme sprigs add a delicious twist.
- Mix while hot: Stir everything together while the feta is still warm so it blends into a smooth, creamy sauce.
🫙 Storage instructions
- Refrigerate: Store any leftover baked feta pasta in an airtight container in the fridge for up to 3 days.
- Reheat properly: Warm it in a pan over medium heat with a splash of pasta water or olive oil to bring back the creamy texture. The microwave works too, but stir halfway through for even heating.
- Freeze with caution: While possible, freezing may slightly change the texture of the feta sauce. If freezing, store in a freezer-safe container for up to a month and reheat gently.
- Revive with extras: Fresh basil, a drizzle of olive oil, or a squeeze of lemon juice can freshen up reheated leftovers.
✨ Variations
- Make it spicy: Add extra red pepper flakes or a drizzle of hot honey for a sweet-heat balance.
- Try a different cheese: Swap feta for goat cheese, Boursin cheese, or even cream cheese for a different creamy texture. I’ve even used quark!
- Add more veggies: Toss in bell pepper slices, fresh spinach, or mushrooms for extra flavor and nutrients.
- Boost the protein: Stir in cooked chicken, shrimp, or crispy pancetta for a heartier meal.
- Use a different pasta: Any pasta shape works! Try penne, rigatoni, bowtie pasta, or even a whole wheat option for extra fiber. Gluten-free pasta work well too!
- Citrus twist: Add lemon zest or a squeeze of lemon juice for a bright, fresh flavor boost.
- White wine addition: A splash of white wine before baking enhances the depth of the sauce.
🍽️ What to serve with baked feta pasta
- Garlic Bread: A crispy, buttery side to scoop up all that creamy feta sauce.
- Fresh Salad: A simple salad like wedge salad, pickled beet salad.
- Chicken: A great way to add extra protein, try air fryer frozen chicken breasts, air fryer chicken tenders (no breading), or instant pot shredded chicken.
- Roasted Vegetables: Bell pepper, zucchini, or asparagus pair beautifully with the flavors of the pasta.
- Soup: A light tomato or vegetable soup complements the cheesy, tangy sauce.
❓ Frequently asked questions
Can I make this with crumbled feta instead of a block?
A block of feta is best because it melts into a creamy texture. Crumbled feta won’t melt the same way and might turn grainy.
What if my sauce is too thick?
Add a splash of reserved pasta water while mixing to loosen it up and make it silkier.
Can I use sundried tomatoes instead of fresh cherry tomatoes?
Fresh cherry tomatoes are best for the juicy sauce, but sundried tomatoes can work in a pinch. They’ll add a more intense, tangy flavor but make the sauce thinner. You may want to add extra tomato paste if you go this route.
Is this recipe good for meal prep?
Yes! Store it in the fridge and reheat with a little olive oil, water, or pasta water to revive the creamy texture.
Can I make this without an oven?
You can sauté the tomatoes and feta on medium heat in a large pot until everything is soft and melty. It won’t be exactly the same, but it still works!
😋 More comforting big dish dinner recipes to try
- Easy Cheesy Crack Chicken Casserole
- Easy Dairy-Free Poppy Seed Chicken Casserole
- Easy Keto Chicken Alfredo Casserole Recipe
- Easy Cheesy Keto Chicken Enchilada Casserole
- Keto Green Bean Hamburger Casserole
- Cottage Cheese Alfredo
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📖 Recipe
Baked Feta Pasta Recipe
Baked feta pasta is an easy recipe that went viral for a good reason! A whole block of feta melts into a creamy sauce, coating juicy cherry tomatoes and tender pasta. With minimal ingredients and a hands-off baking method, this pasta dish is perfect for busy nights.
Ingredients
- 8 ounces pasta any shape, gluten free works too
- 1/2 cup olive oil
- 3 tablespoons tomato paste
- 2 pints fresh cherry tomatoes
- 8 ounce block feta cheese 1 block
- 3 cloves garlic chopped
- 1/4 cup fresh basil plus more to garnish
- salt and pepper to taste
Instructions
- Preheat the oven to 200°C/400°F.
- Add the olive oil, tomatoes, and tomato paste to a large baking dish and mix them around a little with a wooden spoon.1/2 cup olive oil, 3 tablespoons tomato paste, 2 pints fresh cherry tomatoes
- Place the block of feta in the middle of the baking dish.8 ounce block feta cheese
- Bake for 30 minutes, until the feta has melted and the tomatoes have burst.
- While they're cooking, boil the pasta according to the package directions, until it is al dente. Use any kind of pasta here: I've tried spaghetti, penne, and fussili – all great options.8 ounces pasta
- Reserve a cup of pasta water before draining.
- When the tomatoes and feta are out of the oven, quickly add the chopped garlic and basil, and mix everything together immediately.3 cloves garlic, 1/4 cup fresh basil
- Add the pasta to the same dish and mix very well.
- Add pasta water, a little at a time to reach perfect consistency.
- Taste and season if needed, serve, and garnish with extra basil. Enjoy!salt and pepper
Notes
- Use a block of feta: Crumbled feta won’t melt the same way. A whole block creates the creamiest sauce.
- Don’t skimp on the olive oil: It helps everything blend smoothly and adds richness.
- Reserve pasta water: A little pasta water helps loosen the sauce and makes it extra silky.
- Add the garlic after baking: This keeps the flavor fresh and prevents it from burning in the oven.
- Customize the herbs: Fresh basil is classic, but fresh oregano or thyme sprigs add a delicious twist.
- Mix while hot: Stir everything together while the feta is still warm so it blends into a smooth, creamy sauce.
Storage instructions:
- Refrigerate: Store any leftover baked feta pasta in an airtight container in the fridge for up to 3 days.
- Reheat properly: Warm it in a pan over medium heat with a splash of pasta water or olive oil to bring back the creamy texture. The microwave works too, but stir halfway through for even heating.
- Freeze with caution: While possible, freezing may slightly change the texture of the feta sauce. If freezing, store in a freezer-safe container for up to a month and reheat gently.
- Revive with extras: Fresh basil, a drizzle of olive oil, or a squeeze of lemon juice can freshen up reheated leftovers.
Nutrition
Calories: 402kcalCarbohydrates: 30gProtein: 10gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 34mgSodium: 434mgPotassium: 117mgFiber: 1gSugar: 1gVitamin A: 212IUVitamin C: 1mgCalcium: 199mgIron: 1mg
Tried this recipe?Let us know how it was!