Baked Feta Pasta is the viral recipe that earned its fame for good reason: a whole block of feta and a heap of cherry tomatoes roast together until jammy and golden, then get mashed into the silkiest, most flavorful sauce — all in one dish. It takes about five minutes of hands-on work, and the oven does the rest.
I make this on the busiest weeknights because it’s nearly impossible to mess up, and it always tastes like more effort than it is. The roasted tomatoes turn sweet and a little smoky, the feta goes creamy and tangy, and a splash of pasta water pulls it all into a glossy sauce that clings to every twist of pasta.
Why you’ll love this Baked Feta Pasta
- One dish, five minutes of prep. Everything roasts in a single baking dish — you just boil the pasta while it’s in the oven.
- Big flavor from simple ingredients. Feta, tomatoes, garlic, and good olive oil are all you really need.
- Endlessly adaptable. Stir in spinach, add chili flakes for heat, or swap in your favorite short pasta.
Ingredient notes
Use a block of feta packed in brine (not pre-crumbled) so it melts creamy instead of grainy. Cherry or grape tomatoes work best because they burst and release their juices as they roast. And don’t be shy with the olive oil — it carries the flavor and becomes part of the sauce.
Baked Feta Pasta
Roasted cherry tomatoes and a block of feta melted into a creamy one-dish pasta sauce — the famous viral recipe, ready in 40 minutes.
Ingredients
- 2 pints cherry or grape tomatoes
- 1 block (8 oz) feta cheese, packed in brine
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 10 oz short pasta (fusilli, penne, or rigatoni)
- Fresh basil, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Add the cherry tomatoes to a baking dish and place the block of feta in the center.
- Pour the olive oil over the top and add the salt, pepper, oregano, and red pepper flakes. Toss the tomatoes gently to coat, leaving the feta in the middle.
- Roast for 35 minutes, until the tomatoes are blistered and bursting and the feta is soft and golden on top.
- Meanwhile, cook the pasta in salted water until al dente. Before draining, reserve about 1/2 cup of the pasta water.
- Stir the minced garlic into the hot roasted tomatoes and feta (the residual heat cooks it). Mash everything together with a fork until it forms a creamy sauce.
- Add the drained pasta to the dish and toss, splashing in reserved pasta water a little at a time until the sauce is silky and coats the pasta.
- Top with fresh basil and serve right away.
Tips for the best Baked Feta Pasta
- Don’t skip the pasta water. That starchy splash is what turns the roasted feta and tomatoes into a glossy, clinging sauce.
- Let it roast fully. You want the tomatoes to actually burst and caramelize at the edges — that’s where the deep flavor comes from.
- Add greens. Stir a few handfuls of baby spinach into the hot sauce until wilted for an easy veggie boost.
What to serve with it
It’s a full meal on its own, but a simple green salad and a slice of garlic bread make it feel like a spread. It’s also lovely with grilled chicken or shrimp stirred in. Craving more easy pasta? Don’t miss our Garlic Parmesan Chicken Pasta or a fresh Lemon Burrata Pasta Salad.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil to loosen the sauce. The flavor is even better the next day.
This one’s a keeper — easy enough for a Tuesday, pretty enough for company. If you try it, let us know how it turned out!
