Try this tiktok pasta favorite for your next weeknight dinner. It is very easy, versatile and the oven does all the work. This is a viral recipe that actually deserved to get viral!
flavorful baked feta pasta casserole made with few pantry items. Cherry tomatoes mixed with garlic, basil and a block of feta cheese baked until melty then mixed with pasta.
Next time try this creamy chicken spaghetti it is made with rotel and cheddar cheese.
Tiktok Pasta
I was very hesitant to try this viral baked feta pasta recipe when it went out about 4 years ago. But after seeing it for the 1000th time, I decided to try it.
I even tried it with other cheese types with success. You can also try other fresh or dry herbs like thyme, rosemary, or even try some Middle Eastern spice mixes.
This recipe has a tangy, salty taste from feta cheese. If you enjoy feta, you'll love it. Otherwise, see the substitutions I've provided.
Pro Tip
I've made this recipe with many cheese types but when I used cow's milk feta, the texture was slightly gritty. For a smoother sauce, save some pasta water and stir it in with the pasta to help the sauce emulsify.
How to make Baked Feta Pasta
For the best results, use high-quality ingredients: authentic Greek feta cheese, extra virgin olive oil, fresh garlic, and sweet cherry or grape tomatoes.
- In your baking dish, add tomatoes, 3 Tablespoons of olive oil, oregano, garlic, salt, and pepper. Toss to cover.
- Place the block of feta in the middle and drizzle it with the remaining tablespoon of oil and a pinch of oregano. Bake for 20 minutes then crank up the temperature to 450 and bake for 10 minutes more.
- Cook pasta al dente. Drain, reserving ½ cup of pasta water. Once out of the oven, mash everything thoroughly, then fold in the chopped basil.
- Toss the cooked pasta with the sauce until everything is nicely combined. If the sauce seems a bit thick or dry, loosen it up with a splash of the reserved pasta water.
Baked Feta Pasta
Ingredients
- 2 pints (630g) grape/cherry tomatoes
- 1 teaspoon dry oregano plus a pinch more
- Salt and pepper to taste
- ¼ cup olive oil divided
- 3 large garlic cloves minced
- 1 (8oz) block feta cheese
- 1 cup loosely packed fresh basil leaves chopped
- 8 oz (228g) dry pasta
Instructions
- Preheat oven to 400F.
- In a 13x9 baking dish add tomatoes, 3 Tablespoons of olive oil, oregano, garlic and salt and pepper. Toss to cover.
- Place the block of feta in the middle and drizzle it with the remaining tablespoon of oil and a pinch of oregano.
- Bake for 20 minutes then crank up the temperature to 450 and bake for 10 minutes more.
- Mean while cook pasta al dente according to package directions. Reserve a cup of the cooking water.
- As soon as it comes out of the oven mash everything well.
- Add chopped basil and cooked pasta and mix well.
- If you feel the sauce is not smooth as you like add pasta water and mix.
- Serve into bowls and top with more basil leaves if desired.
Notes
- In the original recipe they used fresh chile pepper and you'll find some using crushed red pepper flakes. I did not use either in this recipe.
- Use any pasta you have/like.
- I've seen people use goat cheese, full fat ricotta cheese, crumbled feta piled in the middle, burrata (added in the end), vegan feta or a combination of mozzarella and cream cheese. I haven't tried that though, but people went crazy with all sorts of cheese.
- I prefer adding the garlic from the start to roast with the tomatoes rather than adding it in with the basil. This is my personal preference but you can do either.
- Using cow feta cheese might make the texture a bit gritty, which we did not mind. If this will bother you save some pasta boiling water and add them in later in with the pasta for a smoother sauce.
- You can absolutely make this dish entirely on stove top in a skillet.
- For a low carb version use zoodles (zucchini noodles).
- This dish is most flavorful right out of the oven, however leftovers keep well in the fridge for 3 days. When reheating add a little bit of boiled water (1-2 tablespoons depending on how much you have) to the pasta.
- Variations: You can add leftover grilled chicken or even a can of tuna to the dish.
- For a vegan recipe: use vegan feta cheese and vegan pasta like chickpea pasta. Make sure to adjust baking time as vegan feta melts quicker than regular feta.
- Please check the nutrition disclaimer policy.
Nutrition
Tips
- In the original recipe, they used fresh chile pepper, and you'll find some using crushed red pepper flakes. I did not use either in this recipe.
- My personal tip: adding the garlic to roast with the tomatoes creates a wonderfully sweet, mellow flavor. For a more pronounced raw garlic kick, feel free to add it fresh with the basil instead.
- You can absolutely make this dish entirely on the stovetop; it is even faster.
- For a low-carb version, use zoodles (zucchini noodles).
FAQs
You have several tasty options! Goat cheese, full-fat ricotta, or Boursin are great creamy substitutes. For a dramatic finish, try burrata added at the very end. Or create a similar profile by mixing mozzarella with a little cream cheese. I've tried many of these swaps, and they're all delicious.
For best flavor, serve immediately. Leftovers can be refrigerated for 3 days. Reheating tip: Add 1-2 tablespoons of water to the pasta before warming to prevent it from drying out.
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Ruru.. UK
Hi Amira
Tried this out last night, all my family enjoyed it. Thanks and keep your wonderful recipes coming!!
Trying the orange cake today.
Amira
So glad you liked it Ruru.
Anna Likousis
This recipe seems very tasty and easy, I will try it soon.