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This baked feta pasta makes weeknight dinners feel downright exciting and requires almost no hands-on effort. Roasting sweet cherry tomatoes until they burst and surrender their juices creates a jammy sauce that mingles perfectly with creamy, tangy feta. The end result is a glossy pasta dish that honestly tastes much fancier than it looks. After my first bite, I finally understood why this went viral and now I crave it on busy nights when I still want something a bit special.
My family used to request this every week after I found it online one winter. It is the rare dish that’s just as good at a casual dinner or with friends piled around the table.
Ingredients
- Cherry or grape tomatoes: provide the sweet juicy base for the sauce. If you can, look for firm ones with vibrant color
- Shallot: gives mellow flavor that balances the acidity of the tomatoes. Choose ones that are heavy for their size with tight skin
- Garlic: offers depth and savory undertones. Use fresh cloves for best punch
- Extra-virgin olive oil: acts as both sauce and flavor carrier. Choose one with a peppery finish and solid aroma
- Block feta cheese: becomes the creamy star. Look for a block in brine rather than pre-crumbled varieties for best melt and tang
- Kosher salt: sharpens all the other flavors without overwhelming the cheese
- Crushed red pepper flakes: add gentle heat to wake everything up. Adjust to your liking
- Fresh thyme: brings herbal lightness. You can swap in fresh oregano if thyme is not on hand
- Short tubular pasta: like cavatappi or macaroni holds onto the jammy sauce. Try to find bronze-cut for better bite and texture
- Lemon zest: brightens the final dish and enhances the cheese
- Fresh basil: used as a finishing herb for aroma and color
Step-by-Step Instructions
- Prep the Tomatoes and Aromatics:
- Quarter the shallot and use the flat side of a chef’s knife to gently smash the garlic cloves. In a medium baking dish add the tomatoes along with the shallot and garlic. Pour in all but one spoonful of olive oil and season the mixture well with salt and crushed red pepper. Mix everything thoroughly so the olive oil and seasonings evenly coat the tomatoes.
- Position the Feta:
- Nestle the whole block of feta cheese right into the center of the tomato and aromatics mixture. Drizzle the reserved olive oil across the surface of the feta to help it brown. Tuck in sprigs of thyme on top and around the cheese so their flavor will infuse the sauce as it bakes.
- Bake the Sauce:
- Slide the baking dish into a hot 400 degree oven. Allow everything to roast for about forty to forty five minutes so the tomatoes fully burst and caramelize and the feta softens into a golden creamy slab. The juices should bubble and foam at the edges of the dish.
- Cook the Pasta:
- While the sauce is baking bring a large pot of salted water to a rapid boil. Drop in your pasta and stir occasionally so nothing sticks together. Cook until just barely al dente based on the directions. Use a cup to scoop out pasta water before draining.
- Combine and Finish:
- Once the baking dish comes out of the oven pluck out the woody thyme stems from the sauce. Add the cooked pasta directly into the bubbly sauce and toss everything together along with about half a cup of the reserved pasta water. For a final fresh zing, grate over the zest of one lemon if you like. Shower the finished pasta with torn fresh basil.
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My favorite part of making this dish is opening the oven to see the transformation from humble cheese block and cherry tomatoes into a rich and creamy sauce. The aroma alone brings everyone into the kitchen. Once my little nephew tried it he asked me if I could make “that magic pasta” for every birthday.
Storage Tips
Keep baked feta pasta in an airtight container in your fridge for up to four days. The sauce thickens as it chills but can be loosened up with a splash of hot water or broth when reheating. For best results reheat slowly in a skillet over low heat.
Ingredient Substitutions
You can swap in briny goat cheese or even a small wheel of brie for the feta. If you are out of shallots a few tablespoons of finely minced red onion work in a pinch. For a gluten free version use your favorite gluten free short pasta shapes.
Serving Suggestions
This pasta is hearty enough on its own but pairs well with a tangy green salad tossed in red wine vinaigrette. Serve with crusty bread to help scoop up any leftover sauce in the baking dish. For added protein scatter over sliced grilled chicken or crispy chickpeas just before serving.
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History of Baked Feta Pasta
Baked feta pasta first gained viral fame in Finland and quickly became a global trend after videos circulated widely on TikTok. The genius of the dish is in its simplicity. The combination of roasting cheese and tomatoes was already traditional in Mediterranean cooking but this version made it wildly accessible to home cooks everywhere.
Common Recipe Questions
- → What kind of feta should I use?
Use a block of good-quality feta if possible, as it softens and becomes creamy without melting completely.
- → Can I substitute the cheese?
Yes, try goat cheese or brie for different flavors and textures, but expect a softer, gooier sauce.
- → Which pasta shapes work best?
Short tubular pasta like macaroni or cavatappi is ideal, helping the sauce cling to every bite.
- → Is it necessary to add pasta water?
Adding reserved pasta water helps stretch and emulsify the sauce, fully coating the pasta.
- → How can I add extra flavor?
Try mixing in red pepper flakes, fresh herbs like oregano or rosemary, or tossing in garlic and shallots when baking.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently and stir to revive the sauce.