An easy and super flavorful baked feta pasta casserole made with few pantry items. Cherry tomatoes mixed with garlic, basil and feta then baked until melty and mixed with pasta.
Table of contents
Why This Recipe Works
This is a very easy weeknight dinner idea that is literally hands off. Ingredients are easy to find and very forgiving as well. No wonder this recipe went viral on social media.
If you are a fan of feta cheese you are going to love the tangy salty taste in this recipe. However, if you are not a big fan do not worry I will give some substitutions below.
Recipe Ingredients
Ingredient Notes
- For the feta cheese it is best to use Greek feta cheese that is made with sheep’s milk for a creamy texture.
- Try to use cherry or grape tomatoes both work well in this recipe.
- Use any pasta you have, I liked this one to give more color to the dish. You can also use zoodles if you are looking for a low carb version.
Recipe Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- 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.
- Cook pasta al dente according to package directions. Reserve some of the cooking water.As soon as it comes out of the oven mash everything well. Add chopped basil.
- Add cooked pasta and mix well. If you feel the sauce is not smooth as you like add pasta water and mix.
Recipe Expert 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.
- 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 stove top in a skillet.
- For a low carb version use zoodles (zucchini noodles).
Recipe FAQs
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.
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.
Yes sure, use vegan feta cheese and any vegan pasta you like the chickpea pasta. Bake the cheese less though as it might melt away quicker.
More Recipes From the Blog
Baked Feta Pasta
Ingredients
- 2 pints (630g) grape/cherry tomatoes
- 1 teaspoon dry oregano plus a pinch more
- Salt and pepper to taste
- 1/4 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.
Hi Amira
Tried this out last night, all my family enjoyed it. Thanks and keep your wonderful recipes coming!!
Trying the orange cake today.
So glad you liked it Ruru.
This recipe seems very tasty and easy, I will try it soon.