Go Back
To make this dish, you need some key items. Here’s what you will need: - 250g pasta (fusilli or penne) - 200g block of feta cheese - 250g cherry tomatoes, halved - 3 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish - Zest and juice of 1 lemon You can add more taste with these extras: - 1 teaspoon red chili flakes (for a spicy kick) - 1 cup baby spinach (for added greens) These options can help you customize the dish to your liking. If you don’t have an ingredient, here are some swaps: - Use any pasta shape you like. - You can try goat cheese if feta is not available. - Cherry tomatoes can be replaced with regular tomatoes, just chop them up. - For a milder flavor, skip the chili flakes. These substitutions will keep your dish tasty while using what you have at home. Start by gathering all your ingredients. You need pasta, feta, cherry tomatoes, garlic, and spices. Measure out 250g of your choice of pasta, like fusilli or penne. Next, grab a 200g block of feta cheese. Then, halve 250g of cherry tomatoes. Mince three cloves of garlic. Get your teaspoon ready for red chili flakes, olive oil, and dried oregano. Don't forget salt and pepper for taste. If you want greens, set aside 1 cup of baby spinach. Lastly, zest and juice one lemon for a fresh kick. Preheat your oven to 200°C (400°F). In a large baking dish, place the block of feta in the center. Surround the feta with the halved cherry tomatoes and minced garlic. Drizzle three tablespoons of olive oil over everything. Sprinkle on the red chili flakes, oregano, salt, and pepper. Toss the tomatoes slightly to mix the flavors. Bake this in the oven for about 25 to 30 minutes. Look for the feta to be soft and slightly golden, and the tomatoes to be blistered. While the feta and tomatoes bake, cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. When it's done, save 1/2 cup of pasta water, then drain the rest. After baking, take the dish out of the oven. Add the cooked pasta directly to the baking dish. If you like, toss in the baby spinach for some added greens. Stir gently to combine everything, breaking the feta into a creamy sauce. If it seems dry, add reserved pasta water slowly until you reach the creaminess you want. Finally, mix in the lemon zest and juice to brighten the dish. Adjust the seasoning with salt and pepper as needed. Serve hot, topped with fresh basil leaves for a colorful finish. To get a creamy sauce, choose the right pasta. Fusilli or penne works best. Cook the pasta in salted water until al dente. This means it should still have a slight bite. When mixing, break the feta gently. This helps create a smooth sauce. If the sauce is too thick, add reserved pasta water a little at a time. The heat will help blend the flavors. Store leftover baked feta pasta in an airtight container. It stays fresh for up to three days in the fridge. When reheating, add a splash of water or olive oil. This keeps the pasta moist. Microwave it in short bursts, stirring in between. You can also reheat it on the stove over low heat. For a vegetarian option, this recipe already fits! If you want it gluten-free, use gluten-free pasta. For a dairy-free version, swap feta with tofu or a nut-based cheese. You can also reduce the oil if you're watching calories. Adjust the spices to suit your taste. Feel free to add more veggies like bell peppers or zucchini for extra nutrients. {{image_2}} You can easily make this dish vegetarian. Simply skip the meat and load up on veggies. Try adding zucchini, bell peppers, or mushrooms. These veggies add great flavor and texture. You can also toss in some artichoke hearts for a unique twist. They blend well with the creamy feta and sweet tomatoes. For a hearty meal, consider adding protein. Grilled chicken works well and adds a nice flavor. Cook it separately, then mix it into the baked feta pasta. Shrimp is another great option. Just sauté it briefly before adding. If you prefer plant-based options, tofu is a solid choice. Press and cube it, then bake it alongside the feta for a tasty addition. Spice up your dish with different herbs and spices. Fresh thyme or rosemary can add depth. For added heat, toss in more chili flakes or some diced jalapeños. You can also mix in olives or capers for a salty bite. Finally, a splash of balsamic vinegar can enhance the flavors beautifully. Experiment to find your favorite combo! To keep leftover baked feta pasta fresh, place it in an airtight container. Make sure to cool it to room temperature before sealing. This helps prevent moisture buildup. Store it in the fridge for up to three days. If you want to enjoy it later, consider freezing it. When it's time to reheat, use a microwave or oven. If using a microwave, heat in short bursts. Stir the pasta to warm it evenly. If using an oven, preheat it to 180°C (350°F). Place the pasta in an oven-safe dish and cover with foil. Heat for about 15-20 minutes until warm. You can add a splash of water or olive oil to keep it moist. You can freeze baked feta pasta for longer storage. Allow it to cool completely. Then, portion it into freezer-safe containers. Seal tightly to avoid freezer burn. It will last for about two months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Then reheat as mentioned above for the best flavor and texture. Any short pasta works great for this dish. I love fusilli or penne. They hold sauce well and mix nicely with the creamy feta. You can also try other shapes like rotini or farfalle. Just make sure to cook it until it's al dente for the best texture. Yes, you can use other cheeses like goat cheese or ricotta. These cheeses offer different flavors and textures. If you pick goat cheese, it will add a tangy taste. Ricotta will give a softer, creamier feel. Both options work well in this recipe. To add spice, use red chili flakes. Just one teaspoon gives a nice kick. If you want it spicier, feel free to add more. You can also add fresh jalapeños or even hot sauce for extra heat. Adjust the spice level to fit your taste. Absolutely! This recipe is great for meal prep. You can make it ahead and store it in the fridge. Just reheat it when you're ready to eat. The flavors will blend even more after a day. It stays tasty for about three days in the fridge. Yes, adding vegetables is a smart way to boost nutrition. You can toss in bell peppers, zucchini, or broccoli. Spinach is also a great option if you want greens. Just make sure to cook them a bit before mixing them in, so they are tender and flavorful. In summary, we explored baked feta pasta from ingredients to storage tips. You learned how to prep your ingredients, bake the feta, and create a creamy sauce. Variations allow for customization, whether you want it vegetarian or packed with protein. Remember to store leftovers properly and reheat for the best taste. This dish is easy to adapt to fit your diet. Enjoy making this delightful meal that is sure to impress!

Viral Baked Feta Pasta

Discover the ultimate twist on the viral baked feta pasta that everyone is raving about! This easy and delicious recipe combines creamy feta, roasted cherry tomatoes, and flavorful garlic to create a comforting dish perfect for any occasion. With just a few simple ingredients, you can impress your family and friends. Click through now to explore this tasty recipe and elevate your pasta night to a whole new level!
Print Recipe Pin Recipe

Ingredients
  

250g pasta (fusilli or penne)

200g block of feta cheese

250g cherry tomatoes, halved

3 cloves garlic, minced

1 teaspoon red chili flakes (optional for heat)

3 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Zest and juice of 1 lemon

1 cup baby spinach (optional for added greens)

Instructions
 

Preheat your oven to 200°C (400°F).

    In a large baking dish, place the block of feta cheese in the center. Surround the feta with halved cherry tomatoes and minced garlic.

      Drizzle olive oil over the feta and tomatoes, then sprinkle with chili flakes, oregano, salt, and pepper. Toss the tomatoes slightly to mix the flavors.

        Bake in the preheated oven for about 25-30 minutes, until the feta is soft and slightly golden, and the tomatoes are blistered.

          While the feta and tomatoes are baking, cook the pasta according to package instructions in a large pot of salted boiling water. Reserve 1/2 cup of pasta water, then drain the pasta.

            Once baked, remove the dish from the oven and add the cooked pasta directly into the baking dish. If you'd like, add the baby spinach at this stage for added nutrition.

              Stir the pasta and feta mixture gently, breaking the feta into a creamy sauce. If needed, add reserved pasta water a little at a time to achieve desired creaminess.

                Finish by adding lemon zest and juice to brighten the flavors. Adjust seasoning with salt and pepper as needed.

                  Serve hot, garnished with fresh basil leaves for a vibrant touch.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4