Baked Feta Pasta is a creamy, tangy, and effortlessly delicious pasta dish that took the internet by storm thanks to its simple ingredients and no-fuss preparation. Centered around a block of feta cheese baked alongside cherry tomatoes, olive oil, and garlic until melty and caramelized, this dish transforms into a rich, savory sauce when stirred together with hot pasta. The magic lies in how the feta softens and the tomatoes burst in the oven, creating a deeply flavorful, cheesy, and slightly tangy coating that clings beautifully to every bite of pasta. It’s a perfect weeknight meal that looks gourmet but requires very little effort, often prepared in one dish and customizable in endless ways. Whether you’re a busy professional, a college student, or a home cook looking for something new, this dish checks all the boxes: easy, fast, affordable, and packed with flavor.
The History of Baked Feta Pasta
Although variations of baked feta with tomatoes have existed in Mediterranean and Greek cuisine for years, the viral version of Baked Feta Pasta can be traced back to Finland. In 2018, Finnish food blogger Jenni Häyrinen posted her version of a dish called “Uunifetapasta” (Finnish for “oven-baked feta pasta”), which quickly gained popularity in her country. The concept was simple: bake a block of feta with tomatoes and toss it with pasta. The recipe’s genius lay in its minimal ingredients and maximum flavor. It gained massive international recognition in 2020 and 2021 when American food bloggers and TikTok creators recreated and shared it across social media. The dish became so viral that grocery stores in several countries reported shortages of feta cheese. Since then, it has remained a staple in kitchens worldwide and is now recognized as one of the most iconic internet-driven recipes of the decade.
Ingredients Breakdown
- 1 block (7 to 8 ounces) of feta cheese (preferably whole, not crumbled)
- 2 pints cherry or grape tomatoes
- 3 to 4 cloves garlic, peeled and lightly smashed or minced
- ¼ to ⅓ cup extra virgin olive oil
- ½ teaspoon red pepper flakes (optional)
- Freshly ground black pepper, to taste
- Kosher salt, to taste
- 10 to 12 ounces of short pasta (such as penne, fusilli, rotini, or farfalle)
- Fresh basil leaves, chopped or torn, for garnish
Step-by-Step Recipe
Preheat your oven to 400°F (200°C). In a large baking dish, add the cherry tomatoes and garlic cloves. Drizzle with olive oil, season with salt, black pepper, and red pepper flakes if using. Toss everything gently to coat. Make a space in the center of the dish and place the block of feta cheese in the middle. Drizzle a little extra olive oil over the feta and season it lightly with black pepper. Bake in the preheated oven for 30 to 35 minutes, or until the tomatoes are bursting and caramelized, and the feta is soft and slightly golden. Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain the pasta. Once the feta and tomatoes are done baking, use a spoon or spatula to mash and mix them together in the baking dish to form a creamy sauce. Add the hot cooked pasta to the dish and stir until everything is fully coated. If needed, add a bit of reserved pasta water to loosen the sauce. Garnish with fresh basil and serve immediately while warm.
Tips for the Perfect Baked Feta Pasta
Use high-quality feta cheese for the best flavor and texture—Greek-style block feta made from sheep’s milk is ideal. Avoid pre-crumbled feta, as it tends to be drier and doesn’t melt as well. Always use cherry or grape tomatoes, as their natural sweetness and high moisture content make them perfect for roasting and blending into the sauce. Don’t skimp on the olive oil—it helps the tomatoes roast properly and contributes to the richness of the final dish. Bake the dish uncovered so the tomatoes blister and the feta gets lightly browned on top. Stir the pasta while it’s still hot into the baked ingredients so everything combines smoothly. Adjust seasoning after combining, as feta is salty and can vary by brand. Reserve pasta water—it’s your best tool for adjusting the sauce’s consistency without dulling the flavor.
Variations and Customizations
Add cooked vegetables like spinach, mushrooms, zucchini, or roasted red peppers for more nutrients and color. Mix in proteins such as grilled chicken, shrimp, bacon, or canned tuna for a heartier meal. Use different cheeses like goat cheese or a combination of cream cheese and feta for a different flavor profile. Replace tomatoes with other roasted vegetables like bell peppers or squash for a seasonal twist. Add herbs like oregano, thyme, or parsley for extra depth. Swap the pasta for whole wheat, chickpea, or gluten-free varieties to suit dietary needs. Add lemon zest or a splash of balsamic vinegar to brighten the flavor. Spice it up with more chili flakes or diced jalapeños for a bold kick. Stir in pesto or sun-dried tomato paste to elevate the sauce. Top with breadcrumbs before baking for a crunchy finish.
Health Considerations and Nutritional Value
Baked Feta Pasta is relatively balanced and can be made more nutritious with a few simple adjustments. Feta cheese provides protein and calcium but is also higher in sodium and fat, so portion control is important for those watching their intake. Cherry tomatoes are rich in antioxidants like lycopene and vitamin C, contributing to heart health and immune support. Olive oil offers healthy monounsaturated fats and adds to the Mediterranean heart-healthy profile of the dish. To lighten the dish, you can use reduced-fat feta, less olive oil, and whole grain or legume-based pasta. Adding vegetables increases fiber, vitamins, and minerals, making it a more well-rounded meal. If you’re sensitive to lactose or on a low-sodium diet, consider using a plant-based feta alternative and low-salt seasoning. Overall, it’s a wholesome comfort meal that can be adapted to fit many dietary preferences without sacrificing flavor or satisfaction.
FAQ
Can I use crumbled feta instead of a block? You can, but the texture may not be as creamy since crumbled feta is often drier and less flavorful.
Can I use other types of cheese? Yes, goat cheese, ricotta, or Boursin can offer different textures and flavors, though the result will vary.
What can I use instead of cherry tomatoes? Grape tomatoes or chopped Roma tomatoes work well, though you may need to adjust baking time.
Is Baked Feta Pasta good for leftovers? Yes, it reheats well—add a splash of water or olive oil when reheating to bring back creaminess.
Can I make it ahead of time? You can bake the tomato-feta mixture in advance, then store it in the fridge and reheat before mixing with freshly cooked pasta.
What type of pasta is best? Short, ridged shapes like rotini, fusilli, or penne work best as they hold the sauce well.
Is this dish vegetarian? Yes, it’s completely vegetarian-friendly.
Can I make it vegan? Yes, by using vegan feta and skipping Parmesan if added, or using a vegan cheese alternative.
How do I make it gluten-free? Use gluten-free pasta, and ensure all other ingredients are certified gluten-free.
How long does it keep in the fridge? Up to 4 days in an airtight container. Reheat gently and stir well before serving.
Baked Feta Pasta
Ingredients
- 8 ounces of cavatappi pasta or any preferred pasta variety
- 2 pints cherry tomatoes
- 8- ounce block of feta cheese
- ½ cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 garlic cloves minced
- ¼ cup fresh basil tightly packed and chopped, plus extra for garnish
Instructions
- Preheat the oven to 400°F. Add the cherry tomatoes to an oven-safe baking dish, then drizzle with the olive oil and season with salt and pepper. Toss the tomatoes until they are evenly coated. Place the block of feta cheese in the center of the baking dish, nestling it among the tomatoes, and flip it once or twice so it’s lightly coated with the oil and seasoning as well. Bake in the preheated oven for about 35 minutes, or until the tomatoes have burst and the feta has softened and begun to melt. While the feta and tomatoes are baking, cook the pasta in a pot of generously salted boiling water according to the package directions until al dente. Drain the pasta, reserving ½ cup of the pasta water in case you need it to loosen the sauce. Once the feta and tomatoes are finished baking, add the minced garlic and chopped basil directly to the hot dish and stir until everything is well combined and creamy. Add the cooked pasta to the baking dish and toss to coat evenly. Garnish with extra fresh basil and serve immediately while warm.