Baked Feta Pasta
This now-iconic Baked Feta Pasta is a dish that took the internet by storm, originating from a Finnish food blogger who discovered how melting a block of feta with tomatoes creates a luscious, one-pan pasta sauce with minimal effort. What makes this dish extraordinary is the alchemy between tangy feta and the sweetness of roasted cherry tomatoes—an easy, elegant, and comforting recipe perfect for weeknights or a cozy dinner with friends.
Equipment
Oven-safe baking dish (9x13-inch recommended)
Large pot for pasta
Colander
Wooden spoon or spatula
Knife and cutting board
Ingredients
1 block feta cheese - use good-quality Greek feta, about 8 oz
2 pints cherry tomatoes - preferably vine-ripened for sweetness
½ cup olive oil - extra-virgin, divided, plus more for drizzling
3 cloves garlic - thinly sliced- ½ teaspoon crushed red pepper flakes - adjust to desired spice level
- 12 oz pasta - short shape like rotini, penne, or rigatoni works best
½ cup basil - fresh, torn or roughly chopped
1 pinch kosher salt - to taste
1 pinch ground black pepper - freshly ground, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a 9x13-inch baking dish, add the cherry tomatoes and drizzle them with 1/4 cup of olive oil. Add sliced garlic and sprinkle with crushed red pepper flakes, kosher salt, and black pepper. Toss gently to coat.
- Create a space in the center of the baking dish and place the block of feta in the middle. Drizzle the feta with a bit more olive oil and season lightly with pepper.
- Bake uncovered in the preheated oven for 35 minutes, or until the tomatoes have burst and the feta is soft and golden on top.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- Once the baking dish comes out of the oven, use a wooden spoon to mix the melted feta and tomatoes into a creamy sauce. Add in the cooked pasta and stir well, adding reserved pasta water a little at a time if needed for extra creaminess.
- Fold in the fresh basil just before serving. Taste and adjust seasoning with salt and pepper.
Notes
- For a lighter twist, try substituting part of the feta with low-fat ricotta or goat cheese.
- Toss in sautéed spinach or roasted zucchini for extra greens.
- If cherry tomatoes are out of season, use canned fire-roasted tomatoes for a richer depth.
- The dish is even better the next day—store leftovers airtight and reheat gently with a splash of water or broth.
Nutrition
Calories: 456kcalCarbohydrates: 17gProtein: 12gFat: 40gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 50mgSodium: 1088mgPotassium: 827mgFiber: 3gSugar: 9gVitamin A: 1996IUVitamin C: 61mgCalcium: 327mgIron: 3mg
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