This Baked Feta Pasta recipe is simple to make and creates the perfect sauce combination that provides a sweet, salty creamy pasta.
This Baked Feta Pasta is so delicious and easily made in less than 30 minutes using minimal ingredients which is a win-win for us all!
Two of my favourite things, Feta Cheese & Pasta, so imagine them combined together, one word..... AMAZING!
I've also made a similar version using mushrooms, spinach, and other goodies. Be sure to check out my Baked Feta Pasta with Mushrooms.
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It was so popular that supermarkets sold out of Feta cheese in Finland!
I first saw this when the lovely Feel Good Foodie shared a video making this dish and it got my attention! I had all of the ingredients in my kitchen and made it that same day with a few of my little tweaks. Let me tell you, it’s definitely worth all the hype!
As a result, my TikTok feta pasta video went viral!
Ingredients to make Baked Feta Pasta
- Feta Cheese is the star of this dish! I prefer to use Persian feta as I find it more creamy and less salty than Greek feta, but you can use your preferred feta.
- Cherry tomatoes are the foundation of the sauce so make sure to use the best quality and to ensure they are ripe.
- Garlic, I love using purple garlic as I find them juicier and milder in flavour
- Pasta, I’ve used Orechiette in my recipe which actually translates to “little ears” in Italian. I love their shape as they hold in the sauce and ingredients like little buckets
- Extra virgin olive oil is my favourite oil to use, especially in this recipe. It plays a huge part in the sauce and pairs well with all the flavours
- Oregano, I have used dried oregano in my recipe as I find it pairs so well with feta cheese especially when combined with tomatoes and olive oil. You can also use thyme either fresh or dried.
- Basil, I love adding fresh basil leaves at the end and I prefer keeping the leaves whole.
- Ensure to place the block of feta whole in the middle of the oven tray. If it’s broken up, it will burn too quickly and won’t bring out the same creamy sauce
- It’s best to leave tomatoes whole as they will shrink and blister in the oven once cooked. If they are cut they will overcook and become too mushy.
- Garlic cloves are best to be left whole in their skins. Once roasted, they bring out the most beautiful subtle flavour and creaminess. If they are peeled or cut, they can burn in the oven and won’t be creamy
- Stick to using a short pasta shape, ideally with grooves as it would work the best holding in the sauce and ingredients. I've used orecchiette but you can also use fusilli, penne, or even conchiglie which are small shells
- Mix in the pasta fairly quickly as soon as the dish is out of the oven while the feta is still warm. This will ensure the creaminess will then come together with the pasta, as once the cheese cools down, the cheese will start to harden.
- If the sauce has thickened up too much or isn’t as creamy, not to stress, a good splash of pasta water will save the day and bring the sauciness back
More Feta Recipes
- Crispy Feta Fried Eggs
- Chopped Greek Salad
- Whipped Feta Dip
- Spinach and Feta Triangles
- Persian Feta Butter Board
More Pasta Recipes
- Broccoli Pasta
- Lemon Garlic Pasta (Pasta Al Limone)
- Burrata Pasta
- Pappardelle Pasta with Mushrooms
- Pumpkin Pasta Sauce
- Superfood Pesto Pasta
- Pumpkin Feta Pasta
- Spaghetti Alla Puttanesca
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Baked Feta Pasta photo on Instagram so I can share the love!
Baked Feta Pasta
- 500 g ripe cherry tomatoes
- 8 garlic cloves
- 180 g block of feta cheese
- 400 g short pasta (I've used orecchiette)
- ¼ cup extra virgin olive oil (with some extra)
- 1 teaspoon dried oregano
- Big handful of fresh basil leaves
- Salt and pepper to taste
- Preheat the oven to 200°C/400°F
- Add cherry tomatoes and garlic cloves whole in their skins to an oven dish
- Season with salt and pepper along with oregano and pour over the olive oil. Give it a little massage with your hands so all the ingredients are nicely coated
- Place the block of feta cheese in the middle of the dish and place all the tomatoes around it. Add a sprinkle more of oregano and a drizzle of olive oil to the feta before placing into the oven.
- Bake for 25 - 30 minutes until the tomatoes have blistered and feta cheese has softened
- When tomatoes have 10 minutes left on the cooking time, start to cook the pasta in heavily salted water. As always, don’t forget to save some pasta water on the side.
- Remove oven dish and gently peel garlic cloves (be careful it may be hot) from their skin and using a fork, mash the garlic cloves in the same oven tray.
- Give it all a mix together breaking up the feta cheese. It will become a nice and creamy sauce-like consistency
- Add the cooked pasta straight from the pot into the dish along with the basil leaves. I like to leave mine whole but you can also break them up with your fingers.
- Mix together, and if needed, add a splash of the pasta water to help it come together. Dig in and enjoy your creamy, salty & sweet pasta!