Baked Feta Pasta – It’s easy to see why Baked Feta Pasta is so popular. This one-dish wonder has conquered kitchens all over the globe. It features vibrant colors and even more vibrant flavors! Baked feta, onions, olive oil, and seasonings are combined with cooked pasta and tossed together. It’s ridiculously easy. On a tray, the product is perfection. This baked feta pasta with bursting cherry tomatoes is a simple weeknight pasta dish that’s both tasty and fuss-free. The dish is almost entirely hands-off, with the magic taking place in the oven. With just a few ingredients, it’s no surprise that this dish went viral in Finland!
It’s one of our favorites because it’s ridiculously easy. So easy! Preparation takes just a few minutes (or less). This pasta uses only fresh ingredients to create a delicious dish. It has a lot of flavor and is very rich.
THE CHEESE The star of the show is feta cheese. It tastes tangy and salty. It comes in blocks and is quickly crumbled.
When other ingredients like garlic, olive oil, or balsamic vinegar are added to melted feta, it tastes fantastic (use your imagination). This recipe calls for an entire 8-ounce block of feta cheese!
CHERRY TOMATOES A generous amount of cherry or grape tomatoes balances out the tangy, spicy, and fresh flavor of the feta. For added spice, add red bell pepper.
SEASONINGS & PASTA Feel free to use whatever pasta you want. A medium form, such as penne, rotini, or farfalle, is one of our favorites. Season to taste, but we prefer our own blend of Italian seasoning!
BAKED FETA PASTA INSTRUCTIONS
Combine the tomatoes, olive oil, salt, and pepper in a baking dish suitable for the oven, such as this one.
Toss the feta cheese block in the middle of the baking dish with a little more olive oil and a few cracks of fresh black pepper, or simply turn it around a couple of times to cover it with the olive oil and seasoning.
Bake until the tomatoes have burst and the feta has melted (and your house smells wonderful!)
Add some fresh minced garlic and basil leaves as soon as it comes out of the oven.
So that the garlic softens from the heat in the dish, toss it around right away.
Toss in the cooked pasta and give it a good stir. The feta and tomatoes will basically transform the pasta into a sauce.
BAKED FETA PASTA SUGGESTIONS
Be sure to use the freshest ingredients you can. I highly recommend using fresh cherry tomatoes (not canned diced tomatoes), fresh basil, and fresh minced garlic with only a small number of ingredients. And it’s the extra virgin olive oil that makes all the difference here – it’s essentially the sauce!
Save the pasta water for later. I like to save 12 cup of pasta water whenever I cook pasta, just in case the pasta dish comes out dry. I didn’t use it here, but if you think the baked feta pasta needs more sauce, go ahead and add it. In general, it will make the sauce smoother and creamier.
Cherry tomatoes should be crammed into the baking dish. If you want saucy cherry tomatoes, crowd the pan; if you want dry roasted cherry tomatoes, put them in a single layer to allow for air circulation. We’re looking for something saucy here, and I discovered that an 8′′x11′′ baking dish fits great!
For blistered tomatoes, turn up the sun. Set the oven to broil for 2 minutes at the end of cooking or reduce the temperature to 450°F for the last 5 minutes.
On the stovetop, give it a shot. Like I did in this Instagram video, you can make this on the stovetop over medium-low heat. It only takes ten minutes and produces identical results.
Pasta Cooking Suggestions
- Avoid overcooking the pasta; once added to the casserole dish, it will continue to cook.
- Tomatoes may be cut in half lengthwise or left whole before baking.
- For a unique twist, use Greek Seasoning instead of Italian Seasoning.
- Serve with some delectable meatballs and a light dessert, if desired.
Baked feta pasta can be stored in the refrigerator for up to 4 days if sealed. Microwave for a fast reheat. The baked feta pasta can be made ahead of time and stored in the refrigerator. Make the pasta from scratch and combine the two ingredients. Garnish with basil leaves.
MORE DELICIOIUS RECIPES HERE:
- Feta cheese stone, 8 oz.
- 3 cups cherry tomatoes or grape tomatoes (1 pound cherry tomatoes or grape tomatoes)
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon seasoning (Italian)
- a quarter teaspoon of red chili flakes
- 1/4 cup basil leaves, chopped
- 8 oz. pasta of your choice, uncooked
- seasoning with salt and pepper
- serving herbs: basil and parsley
Preheat the oven to 400 degrees Fahrenheit.
In a baking dish, toss tomatoes with olive oil, garlic, Italian seasoning, and chili flakes. Place the feta block in the tomatoes.
Bake for 35 minutes, or until the feta is soft and the tomatoes have broken. Broil for 2 to 3 minutes.
Cook pasta al dente in salted water while the tomatoes bake. Drain, but keep at least 1 cup of water aside.
In a baking dish, combine the tomatoes and feta cheese.
In a large mixing bowl, combine the pasta and enough pasta water to create a creamy sauce.
Serve with fresh basil on top.
Is it possible to make this with a certain kind of cheese?
Yes, I tried it with goat cheese and it produces a smooth, perfect texture, but the cook time can vary depending on the size of the cheese block. I've also learned that high-quality full-fat ricotta works well.
How long will this last?
The perfect way to eat this pasta is right out of the baking bowl. If you have some leftovers, store them in an airtight jar in the refrigerator and eat them within a few days.