This baked feta pasta recipe has taken the internet by storm, and it’s easy to see why! Bursting with creamy, tangy flavors and a rich, luscious texture, it’s a dish that delivers maximum satisfaction with minimal effort. The beauty of this recipe lies in its simplicity and versatility. While the original version is amazing, I’ve had so much fun experimenting with different variations.
I’ve tried it the classic way, added my own twists, and even swapped in goat cheese for a tangier kick, pairing it with broccolini for a pop of green. The result? A vibrant, flavor-packed pasta dish that feels indulgent yet wholesome. Whether you stick to the original or make it your own, this recipe is guaranteed to impress. Perfect for busy weeknights, dinner parties, or anytime you’re craving comfort food with a gourmet touch!
Tips, Tricks, and Substitutions
Seasonings: Elevate the flavors by adding red pepper flakes for heat, lemon juice for brightness, or fresh herbs like basil or parsley for a burst of freshness. Garlic, cracked black pepper, or even a drizzle of balsamic glaze can add a gourmet touch!
Proteins: Make it a complete meal by incorporating proteins like shredded rotisserie chicken, seared shrimp, crispy bacon, or sliced steak. Cook the protein separately and toss it in after the pasta is combined for the best results.
Cheese Substitutions: While feta is the star of the classic recipe, feel free to experiment with other creamy, melty cheeses. Cream cheese, ricotta, goat cheese, brie, or even Boursin work wonderfully and give the dish a unique flavor profile.
Extra Veggies: Boost nutrition and color by adding roasted vegetables like cherry tomatoes, zucchini, spinach, or asparagus. Toss them in alongside the cheese for a vibrant, veggie-packed version.
Customizing Pasta: Pair the sauce with any pasta shape you love—spaghetti, rigatoni, or even a gluten-free alternative works beautifully.
This recipe is a canvas for your creativity—mix, match, and make it your own!
Baked Feta Pasta
Ingredients
- 8 ounces orecchiette or pasta of choice
- 2 pints cherry tomatoes
- 8- ounce block feta cheese
- 2 garlic cloves minced
- 1 teaspoon oregano
- Zest of ½ lemon
- ¼ cup extra-virgin olive oil
- ¼ cup fresh basil chopped (plus more for garnish, chiffonade)
- Salt and pepper to taste
- ¼ cup pasta water
Instructions
- Preheat and Prep the Sauce
Preheat your oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Drizzle with olive oil, then season with salt, pepper, garlic, oregano, and lemon zest. Toss everything together to coat evenly. - Add the Feta
Place the block of feta cheese in the center of the dish. Drizzle with a bit more olive oil and sprinkle with pepper. Avoid adding extra salt at this stage, as the feta provides plenty of saltiness. - Bake
Bake for 35–40 minutes, or until the cherry tomatoes have burst and the feta is soft, golden, and melty. - Cook the Pasta
While the sauce is baking, cook your orecchiette (or preferred pasta) according to the package instructions. Drain the pasta, reserving ¼ cup of the pasta water. - Combine
Remove the baked feta and tomatoes from the oven. Add the chopped basil and gently stir to create a creamy sauce. Toss in the cooked pasta and reserved pasta water until fully combined and coated in the sauce. - Serve
Garnish with more fresh basil and serve immediately. Enjoy this flavorful, creamy dish straight out of the oven!
