I’m sure many have seen the viral TikTok baked feta pasta recipe, and after spotting it so many times, I finally decided to make it myself. Gathering the ingredients and baking it turned out to be a fantastic choice—this dish is creamy, bursting with flavor, and incredibly easy to prepare. It’s quickly become a favorite in my kitchen for a simple yet impressive meal.
Why You’ll Love This Recipe
I love this baked feta pasta because it requires minimal effort but delivers maximum flavor. Roasting the feta and tomatoes together creates a luscious, creamy sauce with just a few ingredients and no heavy cream needed. The sweetness of the burst tomatoes combined with the salty tang of feta and fresh basil makes every bite delightful. It’s comforting, fresh, and perfect for weeknight dinners or casual gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ½ cups grape tomatoes, washed and dried
1 (8 oz) block of feta cheese
1 teaspoon Italian seasoning
½ teaspoon salt
5 tablespoons olive oil
¼ cup chopped fresh basil
12 oz bow tie pasta, cooked, drained, and kept warm
Directions
Preheat the oven to 350°F (175°C).
Place the grape tomatoes in a medium-sized baking dish.
Put the block of feta cheese in the center of the tomatoes.
Drizzle 3 tablespoons of olive oil evenly over the tomatoes and feta.
Sprinkle the Italian seasoning and salt on top of the cheese and tomatoes.
Drizzle the remaining 2 tablespoons of olive oil over the feta block.
Bake for 30–35 minutes until the tomatoes burst and the feta softens.
Remove from the oven, then stir the softened feta and tomatoes together until combined into a creamy sauce.
Stir in the chopped fresh basil.
Add the cooked bow tie pasta and toss until the pasta is fully coated in the sauce. Serve immediately while hot.
Servings and Timing
This recipe makes about 4 servings. Prep time is around 15 minutes, baking takes about 30–35 minutes, making the total time approximately 50 minutes.
Variations
Swap bow tie pasta with penne, rigatoni, or spaghetti depending on preference.
Add a pinch of red pepper flakes for some heat.
Toss in some sautéed spinach or kale for extra greens.
Use fresh oregano or thyme instead of Italian seasoning for a different herb profile.
Sprinkle toasted pine nuts or breadcrumbs on top for added crunch.
Storage/Reheating
I store leftover baked feta pasta in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm it on the stovetop over low heat or in the microwave, adding a splash of olive oil or pasta water to loosen the sauce and keep it creamy.
FAQs
Can I use a different type of cheese?
Feta is key for the creamy, tangy flavor, but halloumi or ricotta could work as alternatives with a different texture.
What if I don’t have grape tomatoes?
Cherry tomatoes or even diced Roma tomatoes work well as substitutes.
Can I prepare the pasta ahead of time?
Yes, cook and drain the pasta ahead, then toss it into the sauce right before serving.
Is this recipe gluten-free?
The recipe is gluten-free if you use gluten-free pasta.
Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or even chickpeas make great additions to make it more filling.
Conclusion
Making baked feta pasta at home has been a delicious discovery for me. It’s simple, satisfying, and full of fresh, vibrant flavors with minimal ingredients and effort. Whether I’m cooking for family or friends, this dish always impresses with its creamy sauce and comforting pasta. I recommend giving this viral recipe a try—it’s a perfect weeknight meal that doesn’t skimp on taste.
Baked feta pasta is a creamy, flavorful dish made by roasting feta cheese and grape tomatoes together to create a luscious sauce, then tossing it with pasta and fresh basil for a simple yet impressive meal.
Ingredients
2 ½ cups grape tomatoes, washed and dried
1 (8 oz) block of feta cheese
1 teaspoon Italian seasoning
½ teaspoon salt
5 tablespoons olive oil
¼ cup chopped fresh basil
12 oz bow tie pasta, cooked, drained, and kept warm
Instructions
Preheat oven to 350°F (175°C).
Place grape tomatoes in a medium baking dish.
Put feta block in the center of the tomatoes.
Drizzle 3 tablespoons olive oil evenly over tomatoes and feta.
Sprinkle Italian seasoning and salt over cheese and tomatoes.
Drizzle remaining 2 tablespoons olive oil over the feta.
Bake 30–35 minutes until tomatoes burst and feta softens.
Remove from oven and stir feta and tomatoes until creamy.
Stir in chopped fresh basil.
Add cooked pasta and toss until fully coated in sauce. Serve hot.
Notes
Swap bow tie pasta for penne, rigatoni, or spaghetti.
Add red pepper flakes for heat.
Toss in sautéed spinach or kale for greens.
Use fresh oregano or thyme instead of Italian seasoning.
Top with toasted pine nuts or breadcrumbs for crunch.
Store leftovers in airtight container in fridge up to 2 days.
Reheat gently on stovetop or microwave with olive oil or pasta water to loosen sauce.
