Few recipes have taken over kitchens (and social media feeds) quite like Baked Feta Pasta. It first went viral for a reason — a single baking dish, five simple ingredients, and almost zero effort transform into the creamiest, most flavorful pasta sauce you've ever tasted. There's something deeply satisfying about watching a block of feta melt down between blistered cherry tomatoes, ready to be mashed into a rich, tangy sauce. Years after it first took the internet by storm, this dish remains one of our most-loved, most-cooked recipes — and once you try it, you'll understand exactly why.
Ingredients
- 1 block (200 g) feta cheese
- 2 cups cherry tomatoes
- 4 tbsp extra virgin olive oil
- 3 cloves garlic, whole
- 1 tsp dried oregano
- 1/2 tsp chili flakes
- 300 g pasta (penne or fusilli)
- Fresh basil leaves, for garnish
- Salt and black pepper to taste
Method
- Preheat the oven to 200°C (400°F).
- Place the block of feta cheese in the center of a baking dish. Arrange the cherry tomatoes and whole garlic cloves around it.
- Drizzle generously with olive oil, then sprinkle oregano, chili flakes, salt and pepper over everything.
- Bake for 25-30 minutes, until the tomatoes have burst and collapsed, and the feta is soft and lightly golden.
- While baking, cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- Remove the baking dish from the oven. Mash the softened garlic, feta and tomatoes together with a spoon until it forms a creamy, chunky sauce.
- Add the cooked pasta directly into the baking dish and toss well, adding a splash of reserved pasta water to loosen the sauce if needed.
- Garnish with fresh basil leaves and an extra crack of black pepper. Serve immediately.
Pro Tips
- Use good-quality block feta, not crumbled — it melts and mashes far more smoothly.
- Don't skip the reserved pasta water — the starch helps bind the sauce to the pasta beautifully.
- Roast the garlic whole so it turns soft and sweet, perfect for mashing into the sauce.
- Add protein like grilled chicken or shrimp on top for a heartier meal.
- Fresh basil at the end, not during baking, keeps its bright flavor and color.
FAQ
Q: Can I use crumbled feta instead of a block?
A: A block is strongly recommended — crumbled feta dries out faster and won't give you that signature creamy, moldable texture.
Q: What pasta shapes work best?
A: Short pasta like penne, fusilli, or rigatoni work best, as their ridges hold onto the creamy sauce.
Q: Can I add vegetables?
A: Yes — spinach, roasted red peppers, or zucchini can be added in the last 10 minutes of baking.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil to loosen the sauce.
