Description
This is the baked feta pasta — yes, the one that basically broke the internet. But here’s the deal: it’s not just hype. It’s creamy, tangy, saucy perfection, and the best part? You barely have to do anything. You toss a block of feta in a baking dish with cherry tomatoes, garlic, and olive oil, roast until bubbly and caramelized, then stir in pasta. That’s it. The cheese turns into a luscious, salty sauce that clings to every noodle like it was born to. And those burst tomatoes? Straight-up flavor bombs. It’s the definition of low effort, high reward. This recipe is for when you want a cozy dinner that feels fancy but still lets you stay in sweatpants.
Ingredients
For the bake:
1 block (8 oz) feta cheese (get the real stuff, not crumbles)
2 pints cherry or grape tomatoes
3–4 cloves garlic, smashed or sliced
1/4 cup good olive oil
1/2 tsp crushed red pepper flakes (optional but recommended)
Salt + black pepper to taste
For the pasta:
10–12 oz pasta (short shapes like rotini, penne, or shells work best)
1/4 cup pasta water (reserved before draining)
For finishing:
Fresh basil, chopped
Zest of 1 lemon (trust me)
More olive oil if you’re feeling indulgent
Instructions
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). In a baking dish, add the tomatoes, garlic, olive oil, red pepper flakes, salt, and pepper. Toss to coat, then nestle the block of feta right in the center. Drizzle the top of the feta with a little more oil.
Step 2: Bake Until Bubbling
Pop the dish in the oven for 35–40 minutes, until the tomatoes are bursting and the feta is golden and melty. It should look a little messy — that’s a good sign.
Step 3: Boil the Pasta
While everything’s roasting, cook your pasta in salted water until just al dente. Don’t forget to save about 1/4 cup of the pasta water before draining — that starchy liquid gold helps bring the sauce together.
Step 4: Stir It Up
Take the baking dish out and smash everything together with a wooden spoon — the tomatoes collapse, the feta melts, and magic happens. Stir in your cooked pasta and a splash of pasta water. Toss until every piece is coated in that creamy, tangy sauce.
Step 5: Finish & Serve
Toss in fresh basil and a hit of lemon zest. Taste and adjust seasoning. Plate it up, drizzle with a little more olive oil if you’re fancy, and dig in.
Notes
Pair with a crisp green salad or roasted veggies on the side.
Serve with crusty bread to soak up any leftover sauce.
A glass of chilled white wine or sparkling water with lemon = chef’s kiss.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~480 per serving
- Fat: ~22g
- Carbohydrates: ~52g
- Protein: ~17g