Picture this: a lazy weeknight when you’re craving something indulgent but don’t want to fuss over the stove. Enter this Creamy Baked Feta Pasta, a dish so simple yet so spectacular that it broke the internet. Juicy cherry tomatoes roast alongside a block of feta until they collapse into a velvety sauce, clinging to every curve of al dente pasta. It’s the kind of meal that makes you feel like a kitchen wizard with minimal effort.
I first stumbled upon this recipe during one of those endless TikTok scrolls, and let me tell you, it’s every bit as magical as the hype suggests. Originating from Finnish food blogger Jenni Häyrinen, this dish is a masterclass in how a handful of humble ingredients can create something extraordinary. Whether you’re cooking for one or feeding a crowd, this baked feta pasta is your new secret weapon.
Why This Recipe Works
- Set It and Forget It: Toss everything in a dish, pop it in the oven, and let the heat work its magic. No babysitting required.
- Flavor Bomb: The roasted tomatoes caramelize into jammy sweetness, while the feta melts into a tangy, creamy dream.
- Endlessly Adaptable: Throw in some spinach, swap the pasta shape, or add a protein—this recipe welcomes improvisation.
The Story Behind the Sauce
This dish feels like a love letter to Mediterranean flavors, where feta and tomatoes are the stars of the show. It’s no surprise it went viral—there’s something deeply satisfying about watching simple ingredients transform into something greater than the sum of their parts.
Essential Ingredients & Tools
For the Roasted Base
- 1 pint (300g) cherry tomatoes: Look for the sweetest, ripest ones you can find. They’re the backbone of the sauce.
- 1/3 cup (80ml) extra virgin olive oil: Splurge on the good stuff here—it makes a difference.
- 4-6 garlic cloves, minced: Because what’s pasta without garlic?
- 1 tsp dried oregano: A classic Mediterranean touch.
- 1/4-1/2 tsp red pepper flakes: Just enough to keep things interesting.
- 7-8 oz (200g) block feta cheese: Skip the pre-crumbled stuff. A solid block melts into creamy perfection.
- 1 pinch salt: To season the tomatoes.
For the Pasta
- 8 oz (225g) pasta: Penne, rigatoni, or orecchiette are my go-tos—they cradle the sauce beautifully.
- 1/4 cup fresh basil, torn: The finishing touch that brings it all to life.
Tools You’ll Need
- 9×13-inch baking dish: The perfect vessel for roasting.
- Large pot and colander: For cooking the pasta.
- Sharp knife and cutting board: Essential for prepping garlic and herbs.
Serves: 4 | Prep: 10 min | Cook: 35 min | Total: 55 min
How to Make Creamy Baked Feta Pasta
- Preheat & Prep: Crank your oven to 400°F (200°C)—this high heat is key for blistering the tomatoes and melting the feta into a luscious pool. In your baking dish, toss the 1 pint (300g) cherry tomatoes, 4-6 minced garlic cloves, 1 tsp dried oregano, 1/4-1/2 tsp red pepper flakes, a generous pinch of salt, and the 1/3 cup (80ml) extra virgin olive oil. Give it all a good stir so every tomato is glistening.
- Add the Feta: Place the 7-8 oz (200g) block feta cheese right in the middle of the tomatoes, like a little cheese island in a sea of red. Drizzle it with a bit more olive oil and sprinkle with 1 tsp dried oregano. This keeps the feta from drying out and infuses it with flavor as it roasts.
- Roast to Perfection: Slide the dish into the oven and let it work its magic for 30-35 minutes. You’ll know it’s ready when the tomatoes are bursting and the feta is soft and slightly golden around the edges. Don’t rush this—the longer roast time means deeper flavor.
- Cook the Pasta: While the tomatoes and feta do their thing, boil your 8 oz (225g) pasta in well-salted water until it’s al dente. Reserve 1 cup of pasta water before draining—this starchy liquid is the secret to a silky sauce.
- Bring It All Together: Pull the baking dish out of the oven and immediately stir the roasted tomatoes and feta into a creamy sauce. Add the drained pasta and toss everything together, adding splashes of pasta water as needed to create a glossy, cohesive sauce.
- Finish with Freshness: Fold in the 1/4 cup torn fresh basil leaves right before serving. The heat will gently wilt them, releasing their fragrance without turning them bitter. Give it a taste and adjust the seasoning—sometimes a squeeze of lemon or a pinch of sugar can balance the flavors just right.
Pro Technique
- Roast Until Collapsed: Let those tomatoes fully break down—their natural sugars and pectin will thicken the sauce beautifully.
- Stir While Hot: The residual heat helps emulsify the oil and cheese into a smooth, velvety texture. If the sauce separates, a splash of hot pasta water and a vigorous stir will bring it back together.
- Pasta Water Magic: That starchy liquid is your best friend. Add it gradually until the sauce clings to the pasta like a cozy blanket.
Chef’s Wisdom
- Block Feta Only: Pre-crumbled feta won’t melt as smoothly due to anti-caking agents. A high-quality block (sheep’s milk feta is ideal) will give you the creamiest results.
- Tomato Troubleshooting: If your sauce is too watery, simmer it on the stovetop for a few minutes to reduce. For extra depth, add a tablespoon of tomato paste before roasting.
Storage & Freshness Guide
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce.
Freezer: Not recommended—the dairy-based sauce will separate and turn grainy.
Nutrition Profile
This dish strikes a balance between indulgence and wholesome ingredients. The olive oil provides healthy fats, while the tomatoes pack a punch of vitamins A and C.
| Nutrient | Amount per serving |
|---|---|
| Calories | 550 |
| Protein | 18g |
| Carbohydrates | 60g |
| Fat | 28g |
| Fiber | 4g |
Ingredient Variations and Their Impact
- Goat Cheese: Swap feta for a soft goat cheese log for a tangier twist.
- Vegan: Use almond-based vegan feta and substitute olive oil with vegan butter.
- Sun-Dried Tomatoes: Add chopped sun-dried tomatoes for an extra flavor boost.
- Protein Power: Toss in grilled shrimp or shredded chicken for a heartier meal.
Perfect Pairings
Complementary Dishes
- Garlic Bread: The crispy, buttery crunch contrasts beautifully with the creamy pasta. For extra flair, rub the bread with a raw garlic clove after toasting.
- Arugula Salad: Peppery arugula dressed in lemon vinaigrette cuts through the richness.
Drinks
- Sauvignon Blanc: Its citrusy acidity balances the dish’s tangy feta.
- Sparkling Water with Lemon: A non-alcoholic option that refreshes the palate.
Something Sweet
- Lemon Sorbet: Cleanses the palate with bright acidity.
- Honey-Drizzled Figs: Echoes the Mediterranean flavors in the pasta.
FAQs
Q: Can I use pre-crumbled feta?
A: Unfortunately, no. It won’t melt as smoothly as a block.
Q: How do I fix a watery sauce?
A: Roast longer or simmer on the stovetop to reduce.
Q: Can I make this vegan?
A: Absolutely! Use almond-based vegan feta and vegan butter.
Creamy Baked Feta Pasta: The Internet’s Favorite Comfort Food, Perfected
Make viral Creamy Baked Feta Pasta at home! Just 5 ingredients create a luscious, tangy sauce with roasted tomatoes. Try this easy comfort food tonight!
Ingredients
For the Roasted Base
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1 pint cherry tomatoes (300g)
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1/3 cup extra virgin olive oil (80ml)
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4-6 cloves garlic (minced)
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1 tsp dried oregano
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1/4-1/2 tsp red pepper flakes
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7-8 oz block feta cheese (200g)
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1 pinch salt
For the Pasta
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8 oz pasta (225g)
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1/4 cup fresh basil (torn)
Instructions
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Preheat oven to 400°F (200°C).01
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In a 9x13-inch baking dish, toss tomatoes, garlic, oregano, red pepper flakes, salt, and olive oil.02
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Nestle feta in the center, drizzle with oil, and sprinkle with oregano.03
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Roast for 30-35 minutes until tomatoes burst and feta is soft.04
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Cook pasta al dente, reserving 1 cup pasta water.05
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Stir roasted tomatoes and feta into a sauce, then toss with pasta, adding pasta water as needed.06
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Fold in basil before serving.07
