If you’ve spent even five minutes on TikTok lately, you’ve probably seen the viral sensation that is Baked Feta Pasta. This internet-famous dish took social media by storm with its simple technique and jaw-dropping flavor. And honestly? It deserves every bit of the hype.
When I first made it, I wasn’t expecting to be blown away by such a straightforward recipe. But as the feta softened in the oven and the cherry tomatoes burst into their juicy, tangy glory, the kitchen filled with an aroma that reminded me of summers spent in my grandmother’s garden—tomatoes ripening under the sun, basil picked fresh, and pasta always simmering in a pot nearby. This dish has become a go-to comfort food in our home, thanks to its creamy, savory finish and the fact that it only takes about 10 ingredients and 40 minutes to pull off.
Why You’ll Love This Baked Feta Pasta
There are plenty of reasons this dish became an overnight sensation:
- It’s incredibly easy to make—just one pan and a pot of pasta
- No need for a separate sauce—it forms in the oven!
- It’s customizable with your favorite veggies or pasta shapes
- The creamy, tangy feta balances perfectly with the sweetness of roasted cherry tomatoes
- Fresh basil gives it a finishing pop of flavor
- Great for busy weeknights or casual dinner parties
This pasta isn’t just about the trend—it’s a tried-and-true recipe that’s earned a permanent place in many kitchens.
Ingredients
To serve 4 people:
- 8 ounces orecchiette pasta (or your favorite short pasta)
- 2 pints cherry tomatoes
- 8-ounce block of feta cheese
- 2 garlic cloves, minced
- 1 teaspoon oregano
- Zest of ½ a lemon
- ¼ cup extra virgin olive oil
- ¼ cup packed chopped fresh basil (plus more for garnish)
- Salt and pepper, to taste
- ¼ cup pasta water, reserved from boiling
Recommended Kitchen Tools
- 9×13-inch oven-safe baking dish
- Large pot for boiling pasta
- Microplane or zester
- Wooden spoon or spatula
- Chef’s knife and cutting board
How to Make Baked Feta Pasta
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C).
In a large baking dish, add 2 pints of cherry tomatoes. Drizzle with ¼ cup olive oil, then season with a pinch of salt, pepper, 1 teaspoon oregano, zest of half a lemon, and 2 minced garlic cloves. Toss everything together to coat evenly.
Step 2: Add the Feta
Place the block of feta cheese right in the center of the dish, nestled among the tomatoes. Drizzle a little more olive oil over the top and add a touch more black pepper. No need to add extra salt—the feta brings plenty on its own.
Step 3: Bake the Sauce
Place the dish in the preheated oven and bake for 35–40 minutes, or until the tomatoes have burst and are juicy, and the feta is golden and soft.
The cheese will be creamy and slightly caramelized, and the tomatoes will have released their sweet juices to create the base of your sauce.
Step 4: Cook the Pasta
While the sauce bakes, bring a large pot of salted water to a boil and cook 8 ounces of pasta according to package directions. Orecchiette works beautifully because it catches the sauce in each bite, but feel free to use penne, rigatoni, or shells.
Before draining, reserve ¼ cup of pasta water to help emulsify the sauce later.
Step 5: Assemble the Pasta
Once the feta and tomatoes are done, remove the baking dish from the oven.
Add ¼ cup packed chopped fresh basil directly into the hot dish. Stir everything together until the cheese and tomatoes form a creamy, luscious sauce.
Add the drained pasta and a bit of the reserved pasta water, tossing everything together until evenly coated.
Step 6: Serve and Garnish
Taste and adjust seasoning if needed. Serve warm with a chiffonade of fresh basil on top and a few cracks of black pepper for a final flourish.
This pasta is gorgeous served straight from the baking dish to the table—perfectly rustic and family-style.
Tips and Variations
- Use good feta: A Greek-style block (not pre-crumbled) melts best and delivers bold flavor.
- Add greens: Stir in baby spinach or arugula after mixing the pasta for a bit of freshness.
- Spice it up: Add a pinch of red pepper flakes before baking for a subtle kick.
- Swap the tomatoes: Try sun-dried tomatoes for a deeper, sweeter flavor.
- Make it vegan: Use plant-based feta and skip the cheese garnish.
- Add protein: Stir in cooked chicken, shrimp, or chickpeas to bulk it up.
What to Serve with Baked Feta Pasta
While this dish is satisfying on its own, it also pairs beautifully with:
- A simple green salad with lemon vinaigrette
- Garlic bread or crusty sourdough
- Roasted vegetables like zucchini or asparagus
- A chilled glass of Sauvignon Blanc or Pinot Grigio
How to Store and Reheat
Storage:
Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
Gently reheat in a skillet over low heat with a splash of water or olive oil to loosen the sauce. Avoid microwaving, which can dry out the pasta.
Freezing:
Not recommended, as the creamy texture of the feta may change once thawed.
Final Thoughts
Baked Feta Pasta isn’t just a viral recipe—it’s a keeper. With only a handful of ingredients and minimal effort, you get a dish that tastes like you spent all day in the kitchen. The combination of creamy feta, sweet roasted tomatoes, and aromatic basil makes for a sauce that clings to every bite of pasta.
This is the kind of meal that feels both comforting and gourmet. It’s perfect for impressing guests or curling up with a bowl on a quiet night. No matter how you serve it, one thing is for sure—you’ll be making it again and again.
Tiktok Baked Feta Pasta
Ingredients
- 8 ounces orecchiette pasta or your favorite short pasta
- 2 pints cherry tomatoes
- 8- ounce block of feta cheese
- 2 garlic cloves minced
- 1 teaspoon oregano
- Zest of ½ a lemon
- ¼ cup extra virgin olive oil
- ¼ cup packed chopped fresh basil plus more for garnish
- Salt and pepper to taste
- ¼ cup pasta water reserved from boiling
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 400°F (200°C).
- In a large baking dish, add 2 pints of cherry tomatoes. Drizzle with ¼ cup olive oil, then season with a pinch of salt, pepper, 1 teaspoon oregano, zest of half a lemon, and 2 minced garlic cloves. Toss everything together to coat evenly.
Step 2: Add the Feta
- Place the block of feta cheese right in the center of the dish, nestled among the tomatoes. Drizzle a little more olive oil over the top and add a touch more black pepper. No need to add extra salt—the feta brings plenty on its own.
Step 3: Bake the Sauce
- Place the dish in the preheated oven and bake for 35–40 minutes, or until the tomatoes have burst and are juicy, and the feta is golden and soft.
- The cheese will be creamy and slightly caramelized, and the tomatoes will have released their sweet juices to create the base of your sauce.
Step 4: Cook the Pasta
- While the sauce bakes, bring a large pot of salted water to a boil and cook 8 ounces of pasta according to package directions. Orecchiette works beautifully because it catches the sauce in each bite, but feel free to use penne, rigatoni, or shells.
- Before draining, reserve ¼ cup of pasta water to help emulsify the sauce later.
Step 5: Assemble the Pasta
- Once the feta and tomatoes are done, remove the baking dish from the oven.
- Add ¼ cup packed chopped fresh basil directly into the hot dish. Stir everything together until the cheese and tomatoes form a creamy, luscious sauce.
- Add the drained pasta and a bit of the reserved pasta water, tossing everything together until evenly coated.
Step 6: Serve and Garnish
- Taste and adjust seasoning if needed. Serve warm with a chiffonade of fresh basil on top and a few cracks of black pepper for a final flourish.
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