This baked feta pasta is the ultra-creamy, flavor-packed recipe that captured hearts and taste buds around the world. Cherry tomatoes roast to perfection, feta transforms into a luscious sauce, and the entire dish comes together with minimal effort.

Baked Feta Pasta

Why You’ll Love This Recipe

This recipe is a perfect combination of ease and elegance. It uses simple ingredients yet delivers restaurant-quality results. The oven does most of the work, and the final dish is fresh, tangy, and comforting all at once. Plus, it’s endlessly customizable, making it a staple for busy weeknights or casual entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz block of feta cheese
2 pints cherry tomatoes
½ cup olive oil
3–4 garlic cloves, minced or smashed
½ teaspoon red pepper flakes (optional)
½ teaspoon salt (adjust to taste)
½ teaspoon cracked black pepper
8–12 oz pasta (penne, bowtie, or orzo work well)
½ cup reserved pasta water (as needed)
Fresh basil leaves for garnish
Optional: lemon zest, fresh thyme, oregano, balsamic glaze

Directions

Preheat the oven to 400 °F (200 °C).
In a baking dish, toss cherry tomatoes with olive oil, garlic, salt, pepper, and red pepper flakes.
Place the feta block in the center, turning it to coat in olive oil.
Bake for 35–45 minutes, until tomatoes are blistered and feta is softened.
Meanwhile, cook pasta al dente according to package instructions. Reserve ½ cup pasta water.
Remove baking dish from oven and stir to combine feta and tomatoes into a creamy sauce.
Add pasta to the baking dish and toss, adding pasta water if needed for a silky consistency.
Garnish with fresh basil and serve warm.

Servings And Timing

Servings: 4–6
Prep Time: 5 minutes
Cook Time: 35–45 minutes

Variations

Add shallots and thyme for a deeper flavor profile.
Swap feta with goat cheese or brie for a different creamy texture.
Stir in baby spinach or kale for extra greens.
Mix in roasted chickpeas for added protein and crunch.
Drizzle with balsamic glaze for a tangy-sweet finish.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheat gently in a skillet over low heat, adding a splash of water or milk to loosen the sauce.
Avoid freezing as the texture of the cheese sauce may change.

FAQs

1. What kind of feta is best?

Greek feta in brine made from sheep’s milk (or a sheep/goat mix) melts creamiest and offers the best flavor.

2. Can I use crumbled feta?

Yes, but keep it packed together in the center of the dish for a similar result.

3. Why did my feta turn grainy?

Low-fat or cow’s milk feta tends to produce a grainy texture. Use full-fat feta for best results.

4. My sauce is too dry. What should I do?

Add reserved pasta water a little at a time until the sauce is smooth and creamy.

5. Can I add protein?

Yes—chicken, shrimp, sausage, or chickpeas work wonderfully.

6. What pasta shape works best?

Penne, bowtie, or cavatappi hold the sauce well, but any pasta will work.

7. Is lemon necessary?

No, but lemon juice or zest adds a refreshing brightness to the dish.

8. Can I make this gluten-free?

Yes, simply use your preferred gluten-free pasta.

9. Is it freezer-friendly?

No, freezing can cause the cheese sauce to separate. Enjoy it fresh.

10. Why did this recipe go viral?

It’s visually stunning, incredibly easy, and delicious—perfect for quick social media fame.

Conclusion

Baked feta pasta is the perfect balance of simplicity and indulgence. With just a handful of ingredients, you can create a dish that’s rich, vibrant, and satisfying. Whether you stick to the original or explore fun variations, it’s bound to become a go-to favorite in your kitchen.