Hey friends, gather around the kitchen counter—let’s talk about the Baked Feta Pasta Recipe that’s been lighting up my weeknight dinners! I stumbled across this dish when it exploded online, and after tweaking it in my own kitchen, I’m obsessed. It’s creamy, tangy, and so easy it feels like cheating. Here’s how I make it, with all the tips I’ve learned to elevate it from viral trend to a legit crowd-pleaser.

Why This Dish Works for Me

I love recipes that deliver big flavor with minimal effort. This baked feta pasta is a one-pan wonder that’s perfect for busy nights. Roasting feta and tomatoes together creates a sauce that’s rich yet fresh. It’s versatile enough to riff on, whether you’re feeding picky eaters or impressing guests.

Baked Feta Pasta Recipe

My Journey with Baked Feta Pasta

I first saw this on social media, where it was dubbed #uunifetapasta from Finnish bloggers. I was skeptical—feta and tomatoes baked together? But after one bite, I was hooked. The creamy feta and jammy tomatoes are pure magic. I’ve since made it dozens of times, tweaking it to suit my taste.

Ingredients You’ll Need

Here’s what I use to make this dish shine, with prep notes to get you started:

Ingredient	Amount	Preparation Notes
Cherry Tomatoes	2 pints	Pick ripe, vibrant ones for the sweetest flavor. Rinse and pat dry to ensure they roast evenly. Halve larger ones for quicker cooking.
Feta Cheese	8 oz block	Go for sheep’s milk feta in brine for a creamy melt. Drain well and keep it whole. Avoid crumbles—they don’t melt as smoothly.
Extra Virgin Olive Oil	1/3 cup	Use a good-quality oil; it’s key to the sauce’s richness. Measure carefully to coat everything. Don’t skimp here.
Garlic	4 cloves	Peel and smash for a mellow, roasted flavor. Don’t mince raw—it can overpower. Toss them in whole.
Dried Oregano	1 tsp	Crush it in your hand to release aroma. Sprinkle evenly over tomatoes. It adds a Mediterranean vibe.
Red Pepper Flakes	1/4 tsp	Adjust for your spice tolerance. Sprinkle lightly for a subtle kick. Omit if you’re spice-averse.
Kosher Salt	1/2 tsp	Enhances tomato sweetness. Sprinkle sparingly—feta’s salty enough. Use coarse salt for better control.
Black Pepper	1/4 tsp	Freshly cracked is best. Grind over the dish for subtle heat. Don’t overdo it.
Fresh Basil	1/4 cup	Tear leaves by hand for rustic flavor. Add after baking to keep it vibrant. Avoid dried basil here.
Pasta	12 oz, short shape	Choose rigatoni or cavatappi to catch the sauce. Cook al dente. Reserve pasta water for the sauce.
Honey (optional)	1 tsp	Drizzle to balance tomato acidity. Use sparingly for a hint of sweetness. Local honey works great.
Lemon Zest (optional)	1 tsp	Grate fresh for brightness. Add post-baking to lift flavors. Skip if you want it richer.

Step-by-Step: How I Make It

Step 1: Prep the Oven and Dish

I preheat my oven to 400°F. I grab a 9×13-inch baking dish—ceramic or glass works best. It keeps the tomatoes snug and saucy.

Step 2: Assemble the Ingredients

I toss cherry tomatoes, smashed garlic, olive oil, salt, pepper, oregano, and red pepper flakes in the dish. I nestle the feta block in the center, drizzling it with a bit more oil. Everything gets a gentle toss to coat.

Step 3: Bake the Magic

Into the oven it goes for 35-40 minutes. The tomatoes burst, and the feta softens into a creamy dream. I sometimes broil for 2-3 minutes at the end for a golden top.

Step 4: Cook the Pasta

While the dish bakes, I boil my pasta in salted water until al dente. I reserve 1/2 cup of pasta water before draining. Timing is key—pasta should be ready when the feta comes out.

Step 5: Bring It Together

I pull the dish from the oven and mash the tomatoes, garlic, and feta with a fork. I toss in the pasta, basil, and lemon zest, adding pasta water to smooth the sauce. It’s ready when it’s creamy and coats every noodle.

My Tips for the Best Baked Feta Pasta

• Choose Quality Feta: Sheep’s milk feta melts better than cow’s milk. I learned this after a grainy batch with cheaper stuff. Check the label for brine-packed blocks.
• Don’t Skimp on Oil: The olive oil makes the sauce luxurious. I use 1/3 cup to ensure the tomatoes stay jammy, not dry.
• Time the Pasta Right: Cook it so it’s done when the feta is. Warm pasta blends better with the sauce. Cold pasta can clump.
• Experiment with Add-Ins: I’ve tossed in spinach, chickpeas, or even shrimp for protein. They add depth without much effort.
• Adjust Seasoning Post-Bake: Feta’s salty, so taste before adding more salt. I sometimes add a pinch of sugar if the tomatoes are tart.

Variations I’ve Tried

I love playing with this recipe. For a protein boost, I’ve added grilled chicken or chickpeas. Spinach or arugula wilts beautifully when stirred in hot. For a spicy kick, I’ve used Calabrian chiles instead of red pepper flakes.

Why It’s a Weeknight Winner

This dish is a lifesaver when I’m short on time. Prep takes 10 minutes, and the oven does most of the work. Cleanup’s a breeze with one pan. It’s also a hit with my friends—everyone asks for seconds!

Storing and Reheating

Leftovers? I store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of olive oil or pasta water. It’s almost as good as fresh.

Serving Suggestions

I serve this straight from the baking dish for that rustic vibe. Pair it with a simple green salad or crusty bread to sop up the sauce. A chilled white wine, like Sauvignon Blanc, seals the deal.

The Viral Story Behind It

This Baked Feta Pasta Recipe started in Finland with bloggers Tiiu Piret and Jenni Häyrinen. It went viral in 2019, causing feta shortages worldwide! I love how a simple idea became a global sensation.

My Spin on the Classic

I’ve made this dish my own by adding honey and lemon zest for balance. Roasting garlic instead of adding it raw keeps it mellow. These tweaks make the flavors pop without losing the dish’s soul.

Nutritional Breakdown

Here’s a rough estimate per serving (based on 4 servings):

Nutrient	Amount
Calories	~500 kcal
Protein	18g
Fat	25g
Carbs	50g
Fiber	3g
Sugar	6g

These vary based on pasta type and add-ins. Chickpea pasta boosts protein, while gluten-free options work for dietary needs.

Common Mistakes to Avoid

• Using Crumbled Feta: It won’t melt right. Stick to a block for that creamy texture.
• Overcooking Pasta: Al dente is key. Soggy pasta ruins the dish’s texture.
• Skimping on Tomatoes: More tomatoes mean a saucier dish. I use two pints for balance.
• Not Reserving Pasta Water: It’s your secret weapon for a silky sauce. Don’t skip it.

Pairing Ideas

I love pairing this with a crisp salad dressed with lemon vinaigrette. Garlic bread is a no-brainer for dipping. For dessert, try a light lemon sorbet to echo the pasta’s brightness.

Why My Friends Love It

Every time I make this, my friends rave about the creamy, tangy sauce. It feels fancy but takes zero effort. It’s become my go-to for potlucks or casual hangouts.

Final Thoughts

This Baked Feta Pasta Recipe is more than a trend—it’s a keeper. It’s simple, adaptable, and packed with flavor. Next time you’re over, I’m making it for you. Bring your stretchy pants!

FAQ

Can I use crumbled feta instead of a block?

I don’t recommend it. Crumbled feta often has additives that prevent smooth melting. A block in brine gives the creamiest sauce.

What pasta shapes work best?

Short, tubular shapes like rigatoni, cavatappi, or fusilli are ideal. They grab the sauce perfectly. Avoid long noodles like spaghetti—they don’t hold up as well.

Can I make it gluten-free?

Absolutely! Swap in gluten-free pasta, like chickpea or rice-based. Follow the same steps. Just check cooking times on the package.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of pasta water. Avoid microwaving—it can dry out.

Can I add protein?

Yes! I’ve tossed in grilled chicken, shrimp, or chickpeas. Add cooked protein after baking to keep the dish simple. It’s a great way to bulk it up.