Baked Feta Pasta

This Baked Feta Pasta is a creamy, flavor-packed dish that lives up to every bit of its viral fame. I finally tried the TikTok sensation myself, and after one bite, I understood the hype. The sweet roasted tomatoes, softened Feta, and fragrant basil come together in a rich, tangy sauce that clings to every bite of pasta. It’s incredibly easy to make with minimal effort and maximum payoff—just bake, stir, toss, and enjoy.

Why You’ll Love This Recipe

I love how effortlessly this recipe delivers big flavor. It only takes a handful of pantry staples and a single baking dish, but the result feels like something from a restaurant. The oven does most of the work—melting the cheese, roasting the tomatoes, and infusing the whole dish with rich, herby goodness. It’s also endlessly customizable with whatever pasta or veggies I have on hand, which makes it a great last-minute dinner solution.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

grape tomatoes
Feta cheese (block style)
Italian seasoning
salt
olive oil
fresh basil, chopped
bow tie pasta (or any short pasta), cooked and warm

Directions

1. Preheat the oven:
I set my oven to 350°F and get my baking dish ready.

2. Assemble the bake:
I place the grape tomatoes in the baking dish, then nestle the block of Feta in the center. I drizzle 3 tablespoons of olive oil over everything and season it with Italian seasoning and salt. Then, I drizzle the remaining 2 tablespoons of olive oil directly on the cheese.

3. Bake:
I bake for 30–35 minutes until the tomatoes are bursting and the Feta is soft and golden at the edges.

4. Mix the sauce:
Right out of the oven, I use a spoon to mash and mix the cheese and tomatoes until they become a creamy sauce.

5. Add fresh basil and pasta:
I stir in the chopped basil, then fold in the warm cooked pasta until everything is coated in that creamy, cheesy tomato mixture. Then I serve it hot.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Sometimes I swap the Feta with goat cheese for a tangier sauce or use Ricotta for a milder, creamier version. I also like tossing in extras like roasted red peppers, olives, or baby spinach to boost the flavor and nutrition. For a little heat, I add crushed red pepper flakes or sliced jalapeños. If I don’t have bow tie pasta, I use penne, fusilli, or even shells—anything that holds sauce well.

Storage/Reheating

After the pasta cools to room temperature, I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of water and microwave it covered for 2–3 minutes until hot. I avoid freezing this one because the texture of the cheese sauce doesn’t hold up well once thawed.

FAQs

Can I use crumbled Feta instead of a block?

Yes, but I find the block version melts better and gives a creamier result. If crumbled is all I have, I still go for it—it’ll still taste great.

Can I use cherry tomatoes?

Absolutely. Cherry tomatoes or a tomato medley both work perfectly and give a burst of flavor.

Is this dish spicy?

Not by default, but if I want a kick, I sprinkle in red pepper flakes or add chopped jalapeños.

Can I make this gluten-free?

Yes, I just use my favorite gluten-free pasta and follow the rest of the recipe as is.

What’s a good substitute for Feta?

Goat cheese, Ricotta, Queso Fresco, or even Halloumi can work. Each gives a slightly different texture and flavor, but they all blend beautifully.

Conclusion

Baked Feta Pasta is one of those dishes that proves how simple ingredients can turn into something amazing. It’s rich, creamy, and so satisfying, with just the right balance of tangy cheese and sweet roasted tomatoes. Whether I’m cooking for guests or making a quick weeknight dinner, this recipe always gets rave reviews—and I love how easy it is to customize each time.

Print