Baked Feta Pasta with Cherry Tomatoes

Introduction

Baked Feta Pasta with Cherry Tomatoes has taken the culinary world by storm, becoming a viral sensation across social media platforms and home kitchens alike. This simple yet indulgent dish combines creamy feta cheese, juicy cherry tomatoes, garlic, olive oil, and pasta into a harmonious blend of flavors that is both comforting and elegant. Originating from Finland but gaining global popularity through TikTok and food blogs, Baked Feta Pasta has become a go-to recipe for busy weeknights, cozy dinners, and even dinner parties where ease meets impressive taste. What makes this dish so special is not just its rich flavor profile, but also its effortless preparation—requiring minimal ingredients, one baking dish, and little cleanup. Whether you’re a seasoned cook or someone just starting out in the kitchen, this recipe welcomes all with open arms and delivers a satisfying meal that feels both wholesome and decadent.

The History

The origins of Baked Feta Pasta can be traced back to Finland, where Finnish food blogger Jenni Hayrinen first created and shared the recipe in 2019 under the name “Paahtofetajuustoja.” While it initially gained traction in Nordic countries, it wasn’t until early 2021 that the dish exploded in popularity worldwide, thanks to a viral TikTok video posted by user @pastadinner. The video showcased the mesmerizing transformation of feta cheese and cherry tomatoes as they baked together in a pool of olive oil, herbs, and garlic, eventually being tossed with al dente pasta to create a creamy, dreamy sauce without adding any cream. The simplicity, visual appeal, and foolproof nature of the recipe made it an instant hit, with millions of recreations and variations popping up across Instagram, YouTube, and Pinterest. Since then, Baked Feta Pasta has transcended trends to become a modern classic—a symbol of how social media can democratize cooking and bring people together through shared culinary experiences. It’s a testament to how a humble block of feta and a handful of cherry tomatoes can unite food lovers around the globe.

Ingredients Breakdown

The magic of Baked Feta Pasta lies in its minimalist ingredient list, each playing a crucial role in building layers of flavor and texture. At the heart of the dish is a block of high-quality feta cheese—preferably Greek feta made from sheep’s or goat’s milk, which offers a tangy, salty richness that softens beautifully during baking. Cherry or grape tomatoes are chosen for their sweetness and burst of juiciness when roasted; their acidity balances the saltiness of the feta and contributes to the silky sauce. Extra virgin olive oil acts as the foundation, carrying aromas and helping to caramelize the tomatoes while gently poaching the feta. Fresh garlic cloves add depth and warmth, infusing the oil and melding with the other components. Dried oregano or Italian seasoning brings earthy herbal notes, while red pepper flakes introduce a subtle kick for those who enjoy a bit of heat. Fresh basil, added at the end, provides a bright, aromatic finish. Lastly, your choice of pasta—typically penne, rigatoni, or fusilli—serves as the perfect vessel to hold the luscious sauce. Optional additions like fresh mozzarella, spinach, or olives can elevate the dish further, but the core ingredients remain delightfully simple and accessible.

Step-by-Step Recipe

1. Preheat the oven: Begin by preheating your oven to 400°F (200°C). This ensures the baking environment is hot enough to properly roast the tomatoes and soften the feta without drying it out.
2. Prepare the baking dish: Select a medium-sized oven-safe baking dish or cast-iron skillet. Arrange a full block of feta cheese (about 7–8 oz) in the center. Surround it evenly with 2 cups of halved cherry or grape tomatoes, cut side up to maximize caramelization.
3. Add aromatics and seasonings: Scatter 4–5 peeled and halved garlic cloves around the feta and tomatoes. Drizzle generously with 1/3 to 1/2 cup of extra virgin olive oil, ensuring everything is well-coated. Sprinkle 1 teaspoon of dried oregano, 1/2 teaspoon of red pepper flakes (optional), and a pinch of black pepper. Avoid adding extra salt at this stage, as feta is already quite salty.
4. Bake until bubbly and golden: Place the dish in the preheated oven and bake for 30–40 minutes. The tomatoes should burst and begin to caramelize, and the feta should appear softened, slightly golden on top, and easily mashable.
5. Cook the pasta: While the feta and tomatoes are baking, bring a large pot of salted water to a boil. Add 12 oz (about 340g) of your preferred short pasta—penne, rigatoni, or fusilli work best—and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
6. Combine everything: Once the baked mixture is ready, use a fork to gently crush the feta and mix it with the roasted tomatoes and garlic, creating a creamy, chunky sauce. Immediately add the drained pasta to the baking dish and toss thoroughly to coat. If the mixture seems too thick, gradually add reserved pasta water, a few tablespoons at a time, until the desired creamy consistency is reached.
7. Finish and serve: Stir in a handful of fresh basil leaves, torn or chopped. Taste and adjust seasoning if needed. Optionally, sprinkle with grated Parmesan or crumbled additional feta. Serve warm, garnished with more fresh herbs and a drizzle of olive oil.

Tips

• Use full-fat feta: Opt for a block of real Mediterranean-style feta packed in brine, rather than pre-crumbled feta, which tends to be drier and less flavorful.
• Don’t skip the olive oil: The oil is essential for creating the creamy sauce and protecting the ingredients during baking. Use a good quality extra virgin olive oil for the best taste.
• Roast longer for deeper flavor: For a more intense, caramelized flavor, extend baking time by 5–10 minutes, watching closely to prevent burning.
• Add garlic later if preferred: If you find roasted garlic too strong or bitter, consider adding minced garlic during the last 10 minutes of baking.
• Reserve pasta water: The starchy water helps bind the sauce to the pasta, creating a restaurant-quality texture without adding cream or butter.
• Mix in greens: Stir in a couple of handfuls of baby spinach, arugula, or kale right after combining the pasta for added nutrition and color.
• Serve immediately: This dish is best enjoyed fresh, as the sauce may thicken upon cooling. Reheat gently with a splash of water or broth.

Variations and Customizations

Baked Feta Pasta is incredibly versatile, making it easy to adapt based on dietary preferences, seasonal produce, or pantry staples. For a vegetarian twist, add sautéed mushrooms, zucchini, bell peppers, or artichoke hearts before baking. To make it vegan, substitute traditional feta with plant-based feta made from tofu, almonds, or fermented coconut, and ensure all other ingredients are animal-free. Adding protein turns this into a complete meal—try grilled chicken, shrimp, Italian sausage, or chickpeas for a hearty version. For a creamy upgrade, stir in a spoonful of mascarpone, ricotta, or heavy cream after baking. Love spice? Increase red pepper flakes or add sliced jalapeños. Experiment with different herbs—try thyme, rosemary, or dill—for unique flavor profiles. You can also swap pasta types: use whole wheat, gluten-free, or legume-based pasta for dietary needs. Some cooks even transform it into a baked pasta casserole by mixing everything, topping with mozzarella, and broiling until bubbly. For a summertime variation, use ripe heirloom tomatoes or sun-dried tomatoes blended with fresh ones. The possibilities are endless, allowing you to reinvent this dish week after week without monotony.

Health Considerations and Nutritional Value

While Baked Feta Pasta is undeniably delicious, it’s worth considering its nutritional balance. A typical serving (1/4 of the recipe) contains approximately 500–600 calories, depending on portion size and ingredients used. The primary sources of fat come from olive oil and feta cheese, which provide heart-healthy monounsaturated fats and calcium, respectively. However, feta is relatively high in sodium, so those monitoring blood pressure should consume it in moderation or opt for low-sodium versions. Olive oil contributes beneficial antioxidants and anti-inflammatory compounds. Cherry tomatoes are rich in vitamin C, potassium, and lycopene—an antioxidant linked to reduced risk of certain cancers and heart disease. Garlic supports immune function and may help lower cholesterol. Whole grain or legume-based pastas can boost fiber and protein content, improving satiety and blood sugar control. To make the dish healthier, reduce the amount of olive oil slightly, increase the ratio of vegetables (e.g., double the tomatoes or add spinach), and choose lean proteins if including meat. Balancing this meal with a side salad or steamed greens enhances its overall nutritional value. As with any dish, portion control and mindful eating are key to enjoying Baked Feta Pasta as part of a balanced diet.

Ingredients

• 1 block (7–8 oz) feta cheese, preferably Greek style in brine
• 2 cups cherry or grape tomatoes, halved
• 1/3 to 1/2 cup extra virgin olive oil
• 4–5 garlic cloves, peeled and halved
• 1 teaspoon dried oregano (or Italian seasoning)
• 1/2 teaspoon red pepper flakes (optional)
• Freshly ground black pepper, to taste
• 12 oz (340g) short pasta (penne, rigatoni, fusilli)
• Salt, for pasta water
• 1/2 cup fresh basil, chopped or torn
• Optional: Parmesan cheese, balsamic glaze, spinach, mozzarella, or protein of choice

Directions

1. Preheat oven to 400°F (200°C).
2. In an oven-safe dish, place the block of feta in the center. Surround with halved cherry tomatoes, cut side up.
3. Scatter garlic halves around the feta and tomatoes. Drizzle generously with olive oil.
4. Sprinkle with oregano, red pepper flakes, and black pepper. Do not add salt yet.
5. Bake for 30–40 minutes, until tomatoes are blistered and feta is soft and golden on top.
6. While baking, cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
7. Remove baking dish from oven. Use a fork to mash the feta and mix with tomatoes and garlic.
8. Add cooked pasta to the dish and toss well to combine. Add reserved pasta water gradually to achieve a creamy texture.
9. Stir in fresh basil. Adjust seasoning if needed.
10. Serve immediately, optionally topped with extra feta, Parmesan, or a drizzle of balsamic reduction.

FAQ

Can I use pre-crumbled feta?
It’s not recommended. Pre-crumbled feta is usually drier and contains anti-caking agents that prevent it from melting properly. A solid block of brined feta yields the creamiest results.

Do I need to cover the dish while baking?
No, leave it uncovered. This allows the tomatoes to roast and caramelize, enhancing the flavor and texture of the sauce.

Can I make this ahead of time?
You can prep the baking dish in advance and refrigerate it for up to 24 hours before baking. However, for best texture, cook the pasta fresh and combine everything just before serving.

What can I do if my sauce is too oily?
If the sauce seems greasy, toss in a handful of cooked pasta directly in the baking dish—it will absorb excess oil. Alternatively, blot lightly with a paper towel before mixing.

Is this dish freezer-friendly?
Due to the high moisture content from tomatoes and the dairy-based feta, freezing is not ideal. The texture may become watery or grainy upon thawing. Best enjoyed fresh or refrigerated for up to 3 days.

Can I use other cheeses?
While feta is essential for authenticity, you can blend in ricotta, goat cheese, or mozzarella for a milder taste. However, avoid hard cheeses like cheddar, which won’t melt into the sauce properly.

How can I make it spicier?
Add more red pepper flakes, a dash of cayenne, or sliced fresh chili peppers before baking. You can also finish with hot honey or sriracha for a sweet-heat kick.

Summary

Baked Feta Pasta with Cherry Tomatoes is a globally beloved, one-pan wonder that combines minimal effort with maximum flavor. Creamy, tangy, and bursting with freshness, it’s a modern comfort food classic that’s as adaptable as it is delicious.