Baked Feta Pasta
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The ever so popular TikTok Baked Feta Pasta! It’s a hearty dish made with roasted tomatoes, creamy and lightly tangy baked feta, al dente pasta, and fresh herbs. One of the easiest and tastiest recipes!
Viral TikTok Baked Feta Pasta
I’m wayyyy behind on this one but my brother has kept telling my how amazingly delicious baked feta pasta was and now finally, I’ve gotten around to making it. I don’t really do trendy (and don’t even have a TikTok account) but this is a trend I’ll totally get behind!
I never should have waited so long to try it. Like just about everyone else I’m obsessed! And luckily now that things have calmed down with it’s popularity a little you shouldn’t have to deal with any feta shortages.
The Short History of Baked Feta Pasta
A version of feta pasta was originally shared by Tiiu Piret on her blog in 2018, then it went viral a year later when Jenni Hayrinen shared her simplified version of “uunifetapasta” (Finnish for ‘oven-baked feta pasta’) on Tiktok (and her blog).
This version of mine shares the same idea with a few additions I love – like a fair amount of roasted garlic, fresh spinach and extra herbs. I also like a medium bite size pasta here.
It’s amazing how something so simple can taste so supremely delicious. After just one taste you’ll be hooked!
Watch the Video!
TikTok Baked Feta Pasta Recipe Ingredients
- 2 pints (20 oz) grape tomatoes
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 7 oz. block feta cheese (sheep’s milk variety), drained
- 10 oz. dry pasta (bite size)
- 5 medium garlic cloves, peeled and halved
- 8 oz. spinach, roughly chopped
- 1/4 tsp crushed red pepper flakes, or more to taste
- 1/4 cup thinly sliced fresh basil
- 2 Tbsp minced fresh parsley
How to Make Baked Feta Pasta
- Preheat oven to 400 degrees.
- Add feta, tomatoes, oil to baking dish: Add grape tomatoes and garlic to a 3 quart baking dish. Toss with olive oil and a few pinches of salt. Place feta in the center of tomatoes and turn to coat with oil.
- Bake in center of preheated oven for 30 minutes.
- Then remove the baking dish, raise oven rack up to upper 1/3 of the oven. Return baking dish to oven and increase oven to 450 degrees. Bake until tomatoes and cheese are starting to brown slightly, about 10 minutes longer.
- Cook pasta: Meanwhile boil pasta to al dente in salted water (I use 1 Tbsp salt and about 3 or 4 quarts of water), according to time listed on pasta package.
- Save some pasta water, cook spinach: Reserve 1/2 cup pasta water and right before draining pour and submerge spinach in with the pasta (it should wilt almost instantly). Drain pasta and spinach.
- Mix feta mixture: Smash the tomatoes, garlic, oil and feta together with the back of a wooden spoon.
- Add pasta and herbs: Toss pasta in with mixture along with basil, parsley and red pepper flakes.
- Thin and season: Thin mixture with a few tablespoons of pasta water at a time to reach desired consistency. Season with salt and pepper to taste. Serve warm.
Variations
- Use the pasta you have. Campanelle, rigatoni, rotini, penne, bow tie, or cavatappi are great options.
- Add a protein. You can mix in some cooked meat at the end – chicken, ground beef or ground turkey would be good options.
- Try another veggie in place of spinach. Good options would be asparagus, broccoli, frozen artichoke hearts or zucchini (just keep in mind cooking time will vary).
- If you are trying to reduce the carbs try with with zucchini noodles or spaghetti squash.
Helpful TikTok Pasta Tips
- Personally my favorite feta to use here is Murray’s brand if you can find it. It’s pricey (I buy it at $10 a block) but worth it. It has great flavor and melts more smoothly.
- Do not use crumbled feta! Block feta is the only way to go in this recipe. You don’t want any of that powdery coating and the whole block will hold up far better to roasting.
- Also avoid low-fat feta which won’t melt as well or taste quite as good.
- Don’t be skimpy with the olive oil. We want a rich sauce and no dry pasta so this is key.
- Be generous with the tomatoes. They bring a lot of fresh flavor here and a light sweetness to balance the tang. Use 2 boxes not just 1.
- Cook pasta just to al dente for the best texture. When tossed with the warm sauce it will soak it up and soften a tad more.
- Try to time the pasta to finish around the same time as feta and tomatoes will be done in the oven. This is so the pasta is added warm and also so it doesn’t just sit and stick together.
Storing Leftovers
In my opinion this pasta is best served the day it’s made if you are picky about the texture, just because the pasta will soften as it sits (as with just any pasta coated in sauce). But the taste is still great so I do safe leftovers if we have them.
Refrigerating: Leftovers can be kept in the fridge up to 3 days.
Freezing: It can be frozen for up to 2 months.
More Pasta Recipes You’ll Love
- Baked Ziti
- Greek Pasta Salad
- One Pot Pasta (with Tomatoes and Basil)
- Pasta Primavera
- Penne Alla Vodka
- Spaghetti with Sun Dried Tomatoes and Spinach
Follow Easy Cooking Zone
Baked Feta Pasta (TikTok Pasta)
Ingredients
- 2 pints (20 oz) grape tomatoes
- 5 medium garlic cloves, peeled and halved
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 7 - 8 oz. block feta cheese (sheep's milk variety, such as Murray's), drained
- 10 oz. dry pasta such as campanelle, rigatoni, rotini, penne, bow tie, or cavatappi
- 8 oz. spinach, roughly chopped (8 packed cups)
- 1/4 cup thinly sliced fresh basil
- 2 Tbsp minced fresh parsley
- 1/4 tsp crushed red pepper flakes, or more to taste
- 1/2 cup reserved pasta water
Instructions
- Preheat oven to 400 degrees.
- Add grape tomatoes and garlic to a 3 quart baking dish. Toss with olive oil and a few pinches of salt and pepper. Place feta in the center of tomatoes, turn to coat with oil.
- Bake in center of preheated oven for 30 minutes.
- Then remove the baking dish, raise oven rack up to upper 1/3 of the oven. Return baking dish to oven and increase oven to 450 degrees. Bake until tomatoes and cheese are starting to brown slightly, about 10 minutes longer.
- Meanwhile boil pasta to al dente in salted water (I use 1 Tbsp salt and about 3 or 4 quarts of water), according to time listed on pasta package.
- Reserve 1/2 cup pasta water and right before draining pour and submerge spinach in with the pasta (it should wilt almost instantly). Drain pasta and spinach.
- Smash the tomatoes, garlic, oil and feta together with the back of a wooden spoon. Toss pasta in with mixture along with basil, parsley and red pepper flakes.
- Thin mixture with a few tablespoons of pasta water at a time to reach desired consistency. Season with salt and pepper as needed. Serve warm.