This Baked Feta Pasta is what dreams are made of. An entire block of feta roasted until golden brown, bubbly, and soft, surrounded with sweet cherry tomatoes, garlic, and herbs. It’s simple elegance at its finest! You can’t find an easier recipe that will work for busy weeknights to hosting dinner for the in-laws.
If there’s a pasta-themed bandwagon to hop onto, you better believe I’ll be right on it. We’ve all seen this mouth-watering recipe take hold of the internet! I just had to try my own spin on it. Let me tell you: there’s a very good reason that this dish has become so wildly viral.
The flavor of the roasted tomatoes, roasted feta, roasted garlic; it’s a symphony that I can’t get over. Plus, it was ridiculously easy to make! This recipe is a pretty basic rendition of the viral sensation, but I know there are so many ways you can beef up these flavors to really make it your own. Add some cream, white wine, sun-dried tomatoes, extra herbs; it’s such a beautiful thing.
Click “Jump to the Recipe” at the top of the page or keep scrolling down to the recipe card for the full ingredient amounts and recipe instructions. Below I have substitutes and all the extra info you need. I hope all your questions are answered below!
- Feta – I used a mixed cow/goat milk feta. You can use any type you like best.
- Tomatoes – Cherry tomatoes are ideal. They’re sweet, and the skins are quite thin. If you’re going to use any other type of tomato, the next-best alternative will be Roma (plum) tomatoes.
- Olive oil – Regular olive oil! We are roasting today. Extra virgin olive oil has a smoke point that is way too low and will burn in the oven. Since the olive oil also adds flavor to the dish, the next best alternative would be avocado oil.
- Red pepper flakes – We always want a little heat. Add more or less as per your heat preference. You can use a dash of cayenne pepper instead if you don’t have pepper flakes.
- Garlic – Get youself a head of garlic for this one. You’re going to want to keep the cloves of garlic inside the peels. This way they will roast into softened perfection without burning.
- Oregano – Dried. A bit of salt-free Italian seasoning can be used instead.
- Pasta – This recipe works best with small shapes such as penne, orecchiette, farfalle, rotini, cavatappi, shells, etc.
- Basil – Fresh, fresh, fresh! It makes such a difference. Trust me.
- Pepper – Freshly cracked is best!
How to make baked feta pasta
- Prep: Preheat the oven to 400F. Place the block of feta in the center of a ceramic baking dish. Surround the feta with the cherry tomatoes and garlic cloves. Evenly drizzle the olive oil, then sprinkle in the red pepper flakes, oregano, and pepper over everything.
- Bake: Transfer the dish to the oven and bake for 30 minutes. Increase the heat to 450F and bake for another 5-10 minutes, or until the feta begins to turn golden. While everything bakes, cook the pasta al dente according to package instructions.
- Garlic: Remove the garlic cloves from the dish and let them cool for a few minutes until you can safely handle them. Squeeze the softened garlic out of the peels, back into the dish. Discard the peels.
- Finish: Use a fork to mash the feta, tomatoes, and garlic. Add the pasta and basil to the dish. Toss everything well to coat the pasta, and serve.
What else can I add to my baked feta pasta?
There are lots of wonderful ingredients you can add to turn this into a whole meal. Give these ideas a try:
- Chicken: Place a few chicken breasts on a baking sheet. Add them to the oven 5 minutes after the tomatoes and feta go in. Take the chicken out after 20-25 minutes, then let it rest for 5-10 minutes. It should be ready to go at the same time as the pasta.
- Veggies: Baked feta pasta primavera, anyone? If you have room in the dish, you can load it up with some more veggies. Bell pepper, red onion, zucchini, peas, broccoli; you name it.
- Greens: Add some spinach or feta right when you take the dish out of the oven. You can also toss some extra fresh herbs such as oregano, parsley, or thyme when you add the basil.
- Sauce it up: Add some white wine or pasta water straight after taking the pan out of the oven and let it bubble. You can also toss everything with some heavy cream after mashing it all together.
Tips for making perfect baked feta pasta
- A ceramic baking dish is ideal, but glass will work too. I don’t recommend cast iron as it will get too hot and may burn your tomatoes and cheese on the bottom.
- If you can only find crumbled feta, just pile it up in the center as tight as you can.
- Make sure the baking dish is the right size. It should be roomy enough that nothing piles up, but snug enough that the tomatoes are, for the most part, touching.
- Even if you usually use pre-peeled/ jarred garlic, grab a head of garlic for this recipe. The roastiness you’ll get is unmatched.
- Use good-quality olive oil. It makes up quite a bit of the flavor in this recipe! Make sure it’s regular olive oil and NOT extra virgin.
How to store leftovers
Transfer leftovers to an airtight container and store in the fridge for 3-5 days. Reheat in the microwave, or you can reheat in the oven. Preheat the oven to 350F. Place the leftovers in a baking dish, cover with foil, and bake for 10 minutes, or until warmed through.
Looking for more easy one-pot recipes Try these out:
- Creamy Pasta with Bacon and Peas
- Greek Pasta Bake
- Chicken Marsala
- Tortellini Soup
- Cheesy Baked Salsa Chicken
Baked Feta Pasta
- 7-8 oz feta cheese
- 2 pints cherry tomatoes about 4 cups or 1 1/2 lbs
- 4 cloves garlic unpeeled
- 1/2 tsp red pepper flakes
- 1 tsp oregano dried
- 1/2 tsp pepper freshly cracked
- 1/3 cup olive oil regular, not extra virgin
- 10 oz pasta uncooked, I used penne
- 1/2 cup fresh basil roughly chopped
- Preheat the oven to 400F. Place the block of feta in the center of a ceramic baking dish. Surround the feta with the cherry tomatoes and garlic cloves. Evenly drizzle the olive oil, then sprinkle in the red pepper flakes, oregano, and pepper over everything.
- Transfer the dish to the oven and bake for 30 minutes. Increase the heat to 450F and bake for another 5-10 minutes, or until the feta begins to turn golden. While everything bakes, cook the pasta al dente according to package instructions.
- Remove the garlic cloves from the dish and let them cool for a few minutes until you can safely handle them. Squeeze the softened garlic out of the peels, back into the dish. Discard the peels.
- Use a fork to mash the feta, tomatoes, and garlic. Add the pasta and basil to the dish. Toss everything well to coat the pasta, and serve.