If you haven’t made this fast & flavorful Feta Pasta recipe, it’s time! There’s a reason this TikTok sensation went viral – it’s spectacular!
This five-ingredient, five-minute baked Feta Pasta Recipe is easier than you imagine and even better than you expect! Made with creamy feta cheese, al dente fusilli, roasted cherry tomatoes, extra virgin olive oil, and fresh herbs, this easy dinner dish is nothing short of AMAZING. What are you waiting for?
Baked Feta Pasta really is ALL THAT
I’m always eager to try new recipes that I think my family will love—especially when they’re easy to make. This hearty pasta dish, with its Scandinavian roots, does not disappoint!
It’s SO simple. I don’t think I’ve ever made a meal that was this easy. Not one as delicious as this cheesy baked pasta! It’s perfect for crazy busy school nights when you need a stress-free, fast and filling dinner!
Other Recipes to Serve with Feta Pasta
- Honey Garlic Carrots are a sweet and delicious side dish for baked pasta!
- Strawberry Feta Salad is an awesome way to keep that fabulous feta flavor going!
Ingredients
Cheese: A recipe for Feta Pasta needs – surprise! – a large block of quality feta cheese!
Pasta: Fusilli pasta, with its spiral ridges, is a great choice for soaking up all the flavorful sauce! Of course, you really could use almost any pasta shape.
Veggies: Cherry tomatoes will roast until they burst open, leaving a beautiful flavor and a nice, jammy texture that mixes perfectly with the feta.
Seasoning: A generous helping of extra virgin olive oil creates a richness that is complemented by chopped garlic
Herbs: Complete this pasta dish with a garnish of salt & pepper and some fresh chopped basil. WOW!
How to Make this Viral Feta Pasta Recipe
STEP ONE: Preheat oven to 400 degrees F with the rack in the center. In a 9×13 pan, lay a block of feta in the center and surround it with the cherry tomatoes. Drizzle the olive oil generously over the tomatoes and lightly over the feta. Mix the tomatoes so they are well coated.
STEP TWO: Bake for 30-35 minutes until the tomatoes start to “pop.” While the tomatoes are roasting, cook the pasta in salted water until al dente. Drain the pasta and reserve at least a cup of the pasta water.
STEP THREE: When the tomatoes burst open, remove the pan from the oven and add the garlic. Mix well.
STEP FOUR: Add the pasta over the tomatoes & feta and mix everything together. Add a little of the pasta water to make it creamier (as much or as little as you like).
STEP FIVE: Add salt & pepper to taste and serve with a garnish of freshly chopped basil or parsley. Enjoy!
Tips for Success
- A good guideline for salted pasta water is 1 Tbsp of salt per 16 cups of water.
- Any pasta shape will work, but scoops and ridges hold the creamy sauce better than flat noodles.
- For variations on a theme, add cooked shrimp or chicken or fresh-chopped spinach to the final step!
- Make this recipe gluten-free by switching out the pasta for a gluten-free variety.
- Crumbled feta has a powdery coating that will change the texture of this dish, so let’s use a block and save the crumbly kind for a salad.
- Time your pasta to finish around the same time as the feta and tomatoes for the best possible results!
What is Feta Cheese?
Feta cheese is a bright, buttery, rich cheese with a rich, tangy flavor! It is traditionally made from sheep’s milk, goat’s milk, cow’s milk, or any combination of the three. It can be firm—almost crumbly—but gets smooth and creamy when melted.
How Do I Store Feta Pasta Leftovers?
You probably won’t have any leftovers, but if you do, store them in an airtight container and pop them in the fridge for up to four days. When you’re ready to eat them, reheat them in the microwave. (Some people really like to eat the leftovers cold!)
You can also freeze the leftovers. I like to put them in a ziplock baggie and then wrap the baggie in aluminum foil. Feta pasta will be kept in the freezer for a couple of months, though the texture of the noodles will be a bit grainier. When you’re ready to eat, thaw BEFORE popping the leftovers in the microwave (adding some water as needed.)
Other Fabulous Feta Recipes
- Avocado and Feta Dip
- Spinach Mushroom Feta Crustless Quiche
- Asparagus and Feta Quiche
- Curried Couscous with Broccoli and Feta
- Asparagus & Feta Quinoa Salad
- Feta Dip
Ingredients
- 2 pints cherry tomatoes (about 24 tomatoes)
- ⅓ cup extra virgin olive oil
- 1 block feta cheese drained (16-18 ounces)
- 16 ounces fusili pasta
- 3 cloves garlic minced
- Salt & pepper to taste
- Fresh basil chopped
Instructions
- Preheat the oven to 400 degrees F.
- Add the tomatoes to a 9-inch x 13-inch baking dish and add the olive oil. Toss to coat the tomatoes. Place the block of feta into the dish arranging the tomatoes around the cheese. Brush some of the olive oil from the dish on top of the feta.
- Bake for 30-35 minutes until the tomatoes begin to burst open.
- While the cheese bakes, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside. *Reserve 1/2 cup pasta water before draining. You may not need it later, but better to have some on hand in case.
- Remove the baking dish from the oven. Add the garlic and mix well. Then stir in the cooked pasta until it's well coated. If needed, add splashes of pasta water to make a creamier sauce. (You may not need any pasta water.)
- Season the pasta with salt and pepper to taste, and then sprinkle with chopped basil before serving warm.
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