Baked Feta Pasta is seriously a lifesaver. It’s that perfect mix of easy and fancy—takes almost no effort but tastes like you’ve been cooking all day. I first saw it blowing up online and thought, “No way it’s that good.” Spoiler: it is! The feta gets all creamy, the tomatoes burst with flavor, and it’s ready in under an hour. Whether I’m feeding my family or having friends over, it’s always a hit.
What You’ll Need
Here’s what I grab from my kitchen:
- 8 oz block of feta cheese (gotta be a block—crumbles don’t melt right)
- 1 pint cherry tomatoes (grape tomatoes work too)
- 8 oz pasta (I like rotini or penne)
- ¼ cup olive oil
- 3–4 garlic cloves, smashed up a bit
- ½ tsp oregano (or whatever Italian seasoning I’ve got)
- Pinch of red pepper flakes (if I’m feeling spicy)
- Fresh basil, chopped up
- Salt and pepper
I always say go for decent feta—it makes a huge difference!
How I Make It
It’s so simple, I barely have to think about it:
- Crank the oven to 400°F.
- Toss the feta block in a baking dish, surround it with tomatoes and garlic, then drizzle olive oil all over. Sprinkle on oregano, red pepper flakes, salt, and pepper.
- Bake it for 30–35 minutes—tomatoes should pop, and the feta should look melty and golden.
- Boil the pasta in salty water ‘til it’s al dente, then drain it (I save a little water just in case).
- Smash the feta and tomatoes together with a fork ‘til it’s a sauce, mix in the pasta, and add a splash of that saved water if it’s too thick.
- Throw in some basil, taste it, and serve it up hot.
Little Tricks I’ve Learned
- Stick with block feta—it’s creamier that way.
- Don’t be shy with the olive oil; it’s what makes the magic happen.
- Sometimes I toss in spinach or olives for extra flavor.
- Cook the pasta a tiny bit less than usual—it’ll soak up the sauce better.
If you’re into pasta, Bon Appétit’s got some killer recipes worth checking out!
Leftovers and Fun Ideas
- Leftovers: I keep mine in the fridge for up to 3 days in a sealed container. Reheat it with a little water—it’s just as good.
- Ideas: I’ve tried goat cheese instead of feta for a twist, or added chicken when I’m extra hungry. Zucchini noodles are great if I’m cutting carbs.
Oh, and it pairs awesome with a Avocado Chicken you should try that too!
Final Thoughts
This Baked Feta Pasta is my go-to when I want something tasty without the hassle. It’s creamy, it’s comforting, and it’s so easy to tweak however I’m feeling. Give it a shot and let me know what you think I’d love to hear how it goes for you!
