Made popular on Tik Tok, this Baked Feta Tomato Pasta combines cherry tomatoes with olive oil and feta cheese, then is baked until the tomatoes are roasted and near bursting, and is tossed with pasta for a memorable Greek-style meal.
I’ve never been one to go along with viral video trends, but this one caught our eye because of how easy it looked to make, and how much we love roasted tomatoes and cheese ☞ See this Penne al Forno as proof. Who could resist trying it? Not me! And I’m glad I didn’t resist.
In Greece, there’s a dish called Bouyourdi that forms the basics of this dish. It’s baked feta with tomatoes, garlic, and olive oil. It’s perfect for scooping up with warm pita bread or crostini. The tray of baked cheese and tomato is plunked down and immediately devoured at a dinner party. Check out Bouyourdi here along with other must try Greek foods.
I’ve had that dish in Greece, and this pasta is so similar that it took me right back. The way the tomatoes meld with the olive oil and feta, it’s a thing of beauty. And it turns out there is no easier or faster way to make feta tomato pasta.
What Ingredients You Need
This pasta dish is super easy to make. You don’t need a lot of ingredients. It’s that fact that makes it so good, honestly. It’s not fussy and involved. The ingredients are allowed to speak for themselves.
Just one thing to note, you should use the best quality ingredients you can for this dish. The higher quality the tomatoes, feta and olive oil, the better the dish will be. If you use tomatoes that aren’t very ripe and don’t look great, or you use a low-quality olive oil, or a low-fat feta, it’s just not going to be very good.
- Cherry tomatoes
- Feta cheese
- Olive oil
- Salt & pepper
- Pasta (your choice – I’ve used penne, bowties, and spaghetti)
- Red pepper flakes – optional
How to Make Baked Feta Tomato Pasta
Start by preheating the oven to 400 degrees F. It seems pretty high for this dish, but it’s important in order to roast the tomatoes and leave a bit of char on them and the feta as they cook. Maximum flavor!
Pour the tomatoes into a 9″x13″ oven-safe dish. Add the olive oil and stir the tomatoes to coat them in the oil. Drop the block of feta right into the middle of the tomatoes. It starts out as a thick, hard block, but by the time it’s cooked, it’s a creamy and rich cheese that blends right in with the tomatoes.
Sprinkle the whole dish with salt and pepper and put it in the oven. It needs to bake for 30 minutes. I’ve seen some instructions that say you should increase the temperature in the oven for the last 10 minutes, but I don’t think it’s necessary. The tomatoes and cheese got nice and browned on the tops. Any hotter and they might really burn.
While it’s baking, cook the pasta according to the package instructions. If you can get fresh pasta, rather than dried, even better!
When the tomatoes and feta are done, take the dish out of the oven and add chopped basil, garlic and red pepper flakes. Stir – or “fold” – it all together. I don’t like to stir too much because the sauce just becomes a cream sauce. You want to preserve some of the crumbles of feta, rather than mixing it all in.
Drain the pasta and add it into the dish. Fold some more to incorporate it all. If the pasta seems a bit dry add a splash of the pasta water.
- It is possible to substitute the fresh cherry tomatoes with a can of cherry tomatoes. It’s really important to use cherry tomatoes, however. Crushed or Pureed canned tomatoes will not produce the same dish.
- You don’t have to use basil. It can be subbed with thyme or oregano, which are both quite good in this recipe. You don’t need to add as much. Add 1-2 sprigs of fresh thyme or oregano. Or use 1/2 a teaspoon dried.
- The feta cheese is the star of the show, so I don’t recommend substituting it with any other type of cheese. In fact, you should find the highest-quality feta you can. I also don’t recommend using low or no-fat feta. It’s just not the same.
- Likewise, I wouldn’t use a different type of oil. The highest quality olive oil you have will yield the best result.
Frequently Asked Questions
Can I use crumbled feta?
Yes, this recipe will still come out great with crumbled feta. Make sure to pile all the crumbles in a pile in the middle so that you still achieve a nice creamy, melty texture.
Can I add a protein?
Definitely. Although this dish is great just as it is, chicken would make a nice addition. Crumbled Italian sausage or ground beef would also be great.
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Baked Feta Pasta
- 20 ounces cherry tomatoes
- 1/4 cup olive oil
- 8 ounces block of feta
- salt and pepper to taste
- 1 pound dry pasta of choice
- 3 cloves garlic, minced
- 1/4 cup fresh basil roughly chopped
- red pepper flakes optional
- Preheat oven to 400 degrees F (200C).
- Pour tomatoes into a 9" x 13" oven-proof baking dish. Add olive oil and stir to coat. Place the block of feta into the middle. Sprinkle with salt and pepper and bake for 30 minutes.
- In the meantime, cook and drain the pasta, according to package directions.
- When done, remove the dish from the oven. Add the chopped basil, garlic and red pepper flakes. Stir carefully to combine. Avoid over-stirring. Some bits of feta should remain.
- Add pasta to the dish and stir to coat.
- Use any dried pasta you like: penne, bowties, macaroni
- If you don’t have fresh tomatoes, you can substitute with canned cherry tomatoes
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Hi! I’m Angela and I joined the team in 2020. I love to try new foods and recipes and look forward to passing them along to you. I live in a small town in Oregon with my two adult children who enjoy experimenting with food as well.