Why Make This Recipe
Baked Feta Pasta has taken the internet by storm for good reason. It is a simple dish that bursts with flavor and is incredibly easy to prepare. This recipe combines creamy feta cheese with juicy tomatoes, resulting in a delightful sauce that coats the pasta perfectly. Whether you’re a beginner in the kitchen or an experienced cook, this dish is a crowd-pleaser, ideal for family dinners or a casual get-together with friends.
How to Make Baked Feta Pasta
Ingredients
- 2 ½ cups grape tomatoes, washed and dried
- 1-8 oz brick of Feta cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 5 tablespoons olive oil
- ¼ cup chopped fresh basil
- 12 oz bow tie pasta, cooked, drained, and kept warm
Directions
- Preheat the oven to 350°F (175°C).
- Add the washed and dried grape tomatoes to a medium-sized baking dish.
- Place the Feta cheese brick in the center of the tomatoes.
- Drizzle 3 tablespoons of olive oil over the tomatoes and cheese.
- Sprinkle Italian seasoning and salt over the cheese and tomatoes.
- Drizzle 2 more tablespoons of olive oil over the Feta cheese.
- Bake for 30-35 minutes, or until the tomatoes burst and the cheese softens.
- Remove from the oven and stir the cheese and tomatoes until combined.
- Add the chopped fresh basil and mix well.
- Finally, mix in the cooked pasta until well combined. Serve hot and enjoy!
How to Serve Baked Feta Pasta
You can serve Baked Feta Pasta fresh from the oven for a warm and comforting meal. Garnish with additional basil or a sprinkle of red pepper flakes for some heat. Serve it alongside a simple green salad or garlic bread for a complete dinner experience.
How to Store Baked Feta Pasta
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply warm in the microwave or on the stovetop, adding a splash of water or olive oil to keep it moist.
Tips to Make Baked Feta Pasta
- Quality Ingredients: Use high-quality feta cheese and fresh tomatoes for the best flavor.
- Customize the Pasta: Feel free to use any pasta shape you prefer, or even a gluten-free option.
- Add Protein: To make it more filling, consider adding grilled chicken or shrimp.
Make-Ahead & Meal-Prep Guide
Low effort, big flavor.
Prep now, bake later: Rinse/dry tomatoes, place with the feta in your baking dish, season, cover, and refrigerate up to 24 hours. Drizzle the final olive oil just before baking.
Burst-tomato magic: Pat tomatoes very dry so they blister, not steam. Use a snug dish so juices pool and become sauce.
Silkiest sauce: After baking, mash feta and tomatoes smooth, then whisk in 2–4 tablespoons hot pasta water for a glossy, restaurant-style finish.
Add-ins (timed right): Toss in quick-cook greens (spinach, arugula) off heat so they just wilt. Olives or capers can go in with the basil for briny pop.
Batch & store: Toss only what you’ll eat now. Keep extra baked feta-tomato sauce separate; refrigerate up to 3 days. Reheat gently and combine with fresh hot pasta to keep texture perfect.
Variation
For a spin on the classic recipe, you can add other vegetables like bell peppers, olives, or spinach. You can also try using sun-dried tomatoes for a richer flavor.
FAQs
1) My sauce is too thick—how do I fix it?
Whisk in hot pasta water a tablespoon at a time until creamy. The starch helps emulsify the feta, giving you a silky, scoopable sauce.
2) Can I use crumbled feta instead of a block?
Yes, but choose full-fat crumbles and mound them in the center so they melt together. Blocks tend to be creamier and less chalky.
3) What if my tomatoes don’t burst?
Extend baking 5–10 minutes, or broil 1–3 minutes at the end. Small, ripe grape or cherry tomatoes work best—avoid out-of-season, mealy fruit.
Baked Feta Pasta
Ingredients
Vegetables and Cheese
- 2 ½ cups grape tomatoes, washed and dried Use fresh grape tomatoes for best flavor.
- 1 8 oz brick of Feta cheese High-quality feta cheese will enhance flavor.
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 5 tablespoons olive oil Divided into portions for drizzling.
- ¼ cup chopped fresh basil Add more for garnish if desired.
Pasta
- 12 oz bow tie pasta, cooked, drained, and kept warm Any pasta shape can be used.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Add the washed and dried grape tomatoes to a medium-sized baking dish.
- Place the Feta cheese brick in the center of the tomatoes.
- Drizzle 3 tablespoons of olive oil over the tomatoes and cheese.
- Sprinkle Italian seasoning and salt over the cheese and tomatoes.
- Drizzle 2 more tablespoons of olive oil over the Feta cheese.
Baking
- Bake for 30-35 minutes, or until the tomatoes burst and the cheese softens.
- Remove from the oven and stir the cheese and tomatoes until combined.
- Add the chopped fresh basil and mix well.
- Finally, mix in the cooked pasta until well combined.
- Serve hot and enjoy!