Viral Baked Feta Pasta with Roasted Cherry Tomatoes
Baked Feta Pasta
A creamy, effortless pasta dish featuring roasted feta cheese and bursting cherry tomatoes.
This recipe took the internet by storm for a reason: it's incredibly simple and tastes like it came straight from a Mediterranean bistro. By roasting a whole block of feta cheese with sweet cherry tomatoes, you create a rich, tangy sauce that coats every strand of pasta perfectly. It’s the ultimate low-effort, high-reward dinner for those busy weeknights when you still want something special.
The magic happens in the oven, where the tomatoes burst and release their juices, mingling with the softened feta and fragrant garlic. I love using a short pasta like cavatappi or penne because the ridges are perfect for catching all that creamy goodness. Finish it off with a handful of fresh basil and a pinch of red pepper flakes, and you've got a modern classic that never fails to impress.
Nutrition (per serving)
Directions
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1
Preheat your oven to 400°F.
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2
In a large oven-safe baking dish, toss the cherry tomatoes with the olive oil, salt, and pepper until well coated.
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3
Place the whole block of feta cheese in the center of the baking dish, turning it once to coat with the oil.
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4
Bake for 30 minutes, or until the tomatoes have burst and the feta has softened and started to brown on top.
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5
While the sauce is roasting, cook the pasta in a large pot of salted boiling water until al dente. Reserve about half a cup of pasta water before draining.
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6
Remove the baking dish from the oven and immediately add the minced garlic and red pepper flakes.
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7
Use a fork to mash the feta and tomatoes together until they form a creamy, rustic sauce.
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8
Add the cooked pasta and fresh basil to the baking dish. Toss everything together, adding a splash of reserved pasta water if the sauce needs thinning. Serve warm.
Ingredients
- Cherry tomatoes:2 pints
- Extra-virgin olive oil:½ cup
- Greek feta cheese block:8 oz
- Dried cavatappi or penne pasta:10 oz
- Garlic cloves, minced:2 pieces
- Fresh basil leaves:¼ cup
- Red pepper flakes:½ tsp
- Salt and black pepper:to taste pieces
Tips & Notes
- Use high-quality Greek feta stored in brine for the best melting texture.
- Don't skimp on the olive oil; it's the base of the sauce and adds incredible richness.
- If you want a smoother sauce, you can use a potato masher to blend the roasted tomatoes and cheese together.
