This viral Baked Feta Pasta recipe combines the rich, tangy flavors of Mediterranean cuisine with the comfort of a perfectly baked pasta dish. In just 55 minutes, you’ll create a restaurant-worthy meal that’s both vegetarian-friendly and incredibly satisfying.
The star of this Greek-inspired dish is the creamy feta cheese, which melts into a luxurious sauce that coats every pasta strand. Perfect for busy weeknights or casual entertaining, this 4-portion recipe proves that sometimes the simplest ingredients create the most memorable meals.
Fresh Mediterranean Pasta Ingredients
- Cherry Tomatoes (500g-600g): Fresh, vibrant ones work best for maximum flavor
- Extra Virgin Olive Oil (4 tbsp): High-quality oil will enhance the Mediterranean taste
- Garlic Cloves (4 large): Fresh, whole cloves for rich aromatic flavor
- Aleppo Pepper (1/2 tsp): Or substitute with 1/4 tsp chili flakes for heat
- Feta Block (200g): Choose authentic Greek feta for best results
- Pasta (400g): Any short pasta shape works well
- Fresh Herbs: Large handful of basil or dill (or both) for freshness
- Seasonings: Salt and fresh cracked black pepper to taste
Step-by-Step Instructions
- Prep Your Oven: Get your oven ready at 180C for perfect baking
- Prepare the Base: Combine tomatoes, oil, pepper, seasonings, and garlic in baking dish
- Add Feta: Place feta block in center, ensuring it’s well-coated with the oil mixture
- Baking Time: Let it bake 40-50 minutes until feta gets slightly charred and tomatoes soften
- Cook Pasta: Around halfway through baking, prepare pasta according to package instructions
- Prep Herbs: While waiting, slice basil or chop dill for garnishing
- Combine: Mix crushed roasted garlic and baked ingredients with pasta
- Final Touch: Add pasta water as needed for desired consistency, fold in fresh herbs
Recipe Tips & Techniques
This baked feta pasta is all about letting the oven do the magic! The slow baking process makes the tomatoes extra sweet and the feta wonderfully creamy. Watch the garlic closely after 30 minutes – if it’s getting too dark, you can cover the dish loosely with foil. When mixing everything together, don’t worry if your feta doesn’t melt completely smooth – those little creamy chunks add amazing texture to each bite!
Quick Substitutions
No Aleppo pepper? Regular chili flakes work great! You can swap the cherry tomatoes for grape tomatoes, or even small roma tomatoes cut in half. If feta isn’t your favorite, try using a block of halloumi or ricotta instead. Both basil and dill add different but wonderful flavors – basil brings a classic Italian touch, while dill adds a Greek twist. Feel free to use what you have!
Serving Ideas
This pasta tastes amazing straight from the pot, but you can dress it up! Try adding a drizzle of good olive oil and some extra black pepper on top. A piece of crusty bread on the side is perfect for soaking up the tasty sauce. For a complete meal, serve with a simple green salad dressed with lemon juice and olive oil. If you’re feeding a crowd, this dish stays warm nicely in a covered pot.
Storage Tips
Keep any leftover pasta in an airtight container in the fridge – it’ll stay yummy for up to 3 days. When reheating, add a splash of water or olive oil and warm it gently on the stovetop or in the microwave. Give it a good stir to bring the sauce back to life. The flavors often get even better the next day!
Baked Feta Pasta
Equipment
- Large baking dish
- Large cooking pot
Ingredients
Main Ingredients
- 500-600 g cherry tomatoes roughly 1 lb 4 oz
- 4 tbsp extra virgin olive oil
- 4 large garlic cloves
- 1/2 tsp Aleppo pepper or 1/4 tsp dried chilli flakes
- 200 g block feta 7 oz
- 400 g pasta 14 oz
- 1 large handful fresh basil or dill or a mixture
- to taste salt
- to taste cracked black pepper
Instructions
- Preheat the oven to 180C.
- In a large baking dish, toss together the cherry tomatoes, olive oil, Aleppo pepper, 1/2 tsp salt, salt a good grind of black pepper, and the garlic cloves, peeled. Place the block of feta in the middle, turning it over so it is well coated in the oil mixture.
- Bake for 40-50 minutes, until the feta is slightly charred, the tomatoes and split and soft, and the garlic cloves are tender.
- Halfway through cooking, cook the pasta in a large pan of boiling, salted water as per the packets instructions. Start checking for doneness around the 12 minute mark. Reserve a little of the cooking water before draining the pasta and returning to the cooking pot.
- Slice the basil, or chop the dill.
- With a fork, crush the garlic cloves before scraping everything in the baking dish into the cooked pasta. Stir, and add a splash of cooking water to help bring the sauce together to your desired consistency. If the sauce becomes too loose, simply return the hot to the heat, stirring the pasta until it has reduced.
- Fold in the fresh herbs just before serving. Enjoy!