This viral baked feta pasta is beloved for good reason: roasting feta and tomatoes transforms into a creamy sauce that’s undeniably delicious.
Table of Contents
Summary
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Difficulty: Easy
Recipe Summary: Roasted feta and tomatoes create a luscious sauce that coats pasta—an easy, hands‑off dish that lives up to the hype.
Equipment for Baked Feta Pasta
- Baking dish
- Mixing bowl
- Measuring spoons
- Pot for pasta
- Strainer
Ingredients
- 8 ounces whole‑grain pasta (cavatappi or penne)
- 1 block (8 oz) feta cheese
- 2 cups cherry tomatoes
- 2 cloves garlic, minced
- 1/4 cup extra‑virgin olive oil
- 1 teaspoon dried oregano or thyme
- Salt and pepper to taste
- Fresh basil for garnish
Directions
- Preheat oven to 400°F (200°C).
- In a baking dish, combine cherry tomatoes, minced garlic, half of the olive oil, oregano, salt, and pepper. Toss to coat.
- Place the block of feta in the center of the dish and drizzle with remaining olive oil.
- Roast for 35–40 minutes until tomatoes are burst and feta is softened and browned.
- Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain.
- Remove the baking dish from the oven. Stir the feta and tomatoes together to form a sauce, adding pasta water as needed to thin.
- Toss cooked pasta into the sauce until evenly coated. Garnish with fresh basil before serving.
Tips & Variations
- Swap cherry tomatoes for a mix of heirloom tomatoes for color and flavor.
- Use flavored feta (like basil or sun‑dried tomato) for a twist.
- Serve with garlic bread to soak up the sauce.
- Add cooked chicken or shrimp for a protein boost.
- Use leftover pasta for next‑day lunches; it reheats well.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 450 kcal |
| Protein | 13 g |
| Fat | 22 g |
| Carbs | 50 g |
| Fiber | 6 g |
Nutritional Highlights
- Creamy and indulgent texture
- Simple one‑pan sauce
- Perfect for family dinners and leftovers
Dietitian Tips
- Serve with a side salad to add freshness.
- Balance the meal by controlling portion size of pasta.
- Use leftover sauce as a spread for sandwiches or wraps.
Conclusion
Baked feta pasta is the viral sensation that lives up to the hype—creamy, tangy, and perfect for family dinners.
Baked Feta Pasta – Viral Pasta Favorite
Roasted feta and tomatoes create a luscious sauce that coats pasta—an easy, hands‑off dish that lives up to the hype.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- In a baking dish, combine cherry tomatoes, minced garlic, half of the olive oil, oregano, salt, and pepper. Toss to coat.
- Place the block of feta in the center of the dish and drizzle with remaining olive oil.
- Roast for 35–40 minutes until tomatoes are burst and feta is softened and browned.
- Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain.
- Remove the baking dish from the oven. Stir the feta and tomatoes together to form a sauce, adding pasta water as needed to thin.
- Toss cooked pasta into the sauce until evenly coated. Garnish with fresh basil before serving.
Notes
Swap cherry tomatoes for a mix of heirloom tomatoes for color and flavor.
Use flavored feta (like basil or sun‑dried tomato) for a twist.
Serve with garlic bread to soak up the sauce.
Add cooked chicken or shrimp for a protein boost.
Use leftover pasta for next‑day lunches; it reheats well.
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