Baked Feta Pasta (Viral Recipe)
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This easy baked feta pasta recipe is cozy, flavorful and so easy to make. The roasted tomatoes and feta melt into a creamy sauce that pairs perfectly with any pasta for a fuss-free dinner everyone loves.
I first shared this viral baked feta pasta on Instagram a few years ago when the internet went wild for it and stores were selling out of feta (remember that craze?).
Ever since, it has been a recipe I come back to again and again. It is quick, easy, and so full of flavor which makes it a favorite in our house. I figured it was finally time to get it up on the blog and share my favorite tips and tweaks that make it even better.
Why I Love This Baked Feta Pasta Recipe
This pasta became famous for a reason, and after making it myself I realized it’s one of those rare viral recipes that actually lives up to the hype. Here’s why it’s still on repeat in my kitchen:
- No fuss: The oven does the work by roasting the tomatoes and melting the feta into a creamy, tangy sauce. It comes together quickly with minimal effort and zero babysitting.
- Great leftovers: A lot of pasta dishes get sad and mushy the next day, but this one reheats beautifully. Hello, easy lunch.
- Easy to customize: Add spinach, zucchini or any veggies you have on hand. Toss in shrimp, chicken or even chickpeas for a boost of protein.
- Family-friendly: Simple enough for a weeknight, but still feels special. Even my kids ask for seconds.
Ingredients Needed
- cherry tomatoes – they roast in the oven until they’re juicy, jammy, and a little caramelized, which gives the sauce its naturally sweet base.
- feta cheese – a block of feta melts into the creamiest, tangiest sauce. Skip the crumbles (they dry out) and go for a full block. I also don’t recommend reduced-fat feta because it doesn’t melt as dreamy and can turn the sauce grainy.
- olive oil – helps the tomatoes blister and the feta soften into that luscious sauce.
- garlic – just one clove is plenty to give the sauce depth without overpowering.
- sea salt and black pepper – simple seasoning that brings everything into balance.
- crushed red pepper flakes – optional, but I love the little kick of heat they add.
- fresh basil – stirred in at the end for freshness and that classic Mediterranean flavor.
- lemon zest – don’t skip this one. It brightens up the whole dish and keeps the sauce from feeling too heavy.
- pasta – penne is a favorite, but any short pasta shape works. I’ve also made this with chickpea pasta and loved how it held up.
How to Make Baked Feta Pasta
Making baked feta pasta couldn’t be easier. Everything comes together in one baking dish plus a pot for the pasta, and the oven does most of the work. Here’s exactly how to make it step by step so you can have dinner on the table in no time.
Step 1: Add cherry tomatoes and a block of feta to a baking dish. Drizzle with olive oil, season with salt and pepper, and bake.
Step 2: While that’s roasting, cook your pasta according to package directions. Drain and set aside.
Step 3: Once the feta and tomatoes are out of the oven, add garlic, basil, lemon zest, and red pepper flakes. Stir everything together until creamy.
Step 4: Toss in the cooked pasta until well coated. Finish with extra basil, cracked pepper, and a sprinkle of parmesan if you like. Enjoy!
Tips for a Successful Pasta Night
- Use a block of feta: Skip the crumbles. A full block of feta melts down soft and creamy, which is exactly what makes the sauce so good.
- Choose sweet tomatoes: Cherry or grape tomatoes roast into little bursts of jammy sweetness. If it’s not peak tomato season, sprinkle on a pinch of sugar to help coax out the flavor.
- Don’t skimp on oil: Olive oil is what helps the tomatoes blister and the feta turn silky. A drizzle isn’t enough, give it a good glug.
- Cook the pasta just right: Aim for al dente. Slightly firm pasta holds up better once it’s mixed with the sauce.
- Want a lighter option? Try my spaghetti squash baked feta pasta. It’s low carb, gluten-free, and just as cozy as the original.
How to Store Leftovers
Leftovers keep really well, which makes this baked feta pasta even better the next day.
- In the fridge: Store cooled pasta in an airtight container for up to 4 days.
- To reheat: Warm gently on the stovetop with a splash of water or milk to loosen the sauce. Don’t worry if it looks thick at first, it will smooth out as it warms. You can also microwave in 30-second intervals, stirring in between, until heated through.
- Freezer: I don’t recommend freezing since the feta sauce separates and the pasta gets mushy once thawed.
More Pasta Recipes You’ll Love
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Baked Feta Pasta
Ingredients
- 16 oz cherry tomatoes
- 8 oz block feta packed in water
- ⅓ cup olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 garlic clove, minced
- ¼ cup fresh chopped basil
- ½ tsp lemon zest
- ½ tsp crushed red pepper, optional
- 8 oz penne pasta , or your favorite pasta
Instructions
- Preheat the oven to 400°F.
- Add cherry tomatoes to a rectangular baking dish and nestle the block of feta right in the center. Drizzle olive oil over everything, sprinkle with salt and pepper, and give it all a quick toss to coat the tomatoes.
- Bake for 30 minutes, or until the tomatoes are bursting and the feta is soft and golden on top.
- While that’s baking, cook your pasta according to package instructions. Drain and set aside.
- Once the baking dish is out of the oven, add in the fresh basil, minced garlic, lemon zest, and crushed red pepper (if using). Stir everything together until nice and creamy.
- Add the cooked pasta directly into the dish and toss to coat in all that roasted tomato and melty feta goodness.
- Portion into bowls and top with extra chopped basil, a sprinkle of crushed red pepper, freshly cracked black pepper, and a little parmesan, if you’re feeling fancy.
Notes
- Original recipe by Jenni Häyrinen
- Feta: A block of feta melts down creamier than crumbles, so use that if you can. Full-fat feta also gives you a richer sauce, while reduced-fat versions may not melt as smoothly.
- Pasta: Short pasta like penne, rotini, or rigatoni holds the sauce best. I’ve also made this with whole wheat pasta and chickpea pasta for more fiber and protein.
- Storage: Leftovers will keep in the fridge for up to 4 days in an airtight container. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce, or warm in the microwave in 30-second bursts, stirring in between.
- Add protein: Stir in grilled chicken, or grilled salmon for a more filling meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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