This Baked Feta Pasta went viral on Tik Tok and I just had to try it! Baked tomatoes and Feta that are tossed with hot pasta…a total hit! We will be making this over and over again!
Whoever came up with this simple recipe deserves an award! I tried to trace the original origin of this recipe and give credit, but it has been duplicated so many times it was almost impossible! So let me just say Thank You to whoever you are…you are brilliant!
What is Baked Feta Pasta?
- It is a simple blend of cherry tomatoes, feta, garlic and basil all baked up until ooey gooey and tossed with fresh hot pasta!
Ingredients and variations –
- cherry tomatoes – you will need 2 pints about 4 cups.
- block feta cheese – an 8 ounce chunk works great. If all you have is the crumbled stuff, mold it together as tightly as possible before adding to the tomatoes.
- garlic cloves – 4-5 large ones
- olive oil
- fresh basil – if all you have is dried then use about 2 teaspoons
- pasta – any kind of pasta works in this easy recipe. I opted for captavetti because thats what I had but you could use anything from rotini to spaghetti noodles. Just keep it to 8 ounces so there is plenty of sauce to go around.
How to make Baked Feta Pasta –
STEP 1 – Pour the cherry tomatoes in an 9 x 13 baking dish. Top with garlic, olive oil, salt, pepper and half the basil.
Coat the block of feta with more olive oil. Nestle the feta cheese in the center of the tomatoes and in the oven it goes!
Bake at 400 degrees for about 35-40 minutes or until the tomatoes burst and the feta is all soft and heavenly.
While your tomatoes are baking cook your pasta according to package directions. I honestly prefer my pasta cooked 5 minutes past the instructions for a more tender bite. I know, not very Italian of me but I love a soft pasta.
Can I use other types of cheese in Baked Feta Pasta?
- Yes! You can use Goat Cheese, Borsain Cheese, Ricotta Cheese (full fat) or Burrata. All of these make delicious variations.
Now stir together those hot bursting tomatoes and the feta until its all mushed together and smells like Italian heaven in your kitchen.
Drain your pasta and toss it in while still hot! There are plenty of juices in the pan to make a lovely sauce.
Let it sit for about 5 minutes, stir again and serve with a little more basil sprinkled on top.
We like to serve this with a simple green salad and baguette. Bread goes with everything.
Store any leftovers in the refrigerator for up to 3 days. Freezing is not recommended.
A few more pasta dishes you will love!
LET’S EAT!
Kathi and Rachel
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Baked Feta Pasta
Ingredients
- 1 8 ounce block Feta cheese
- 4 cups cherry tomatoes about 2 pints
- 1/2 cup fresh basil divided
- 4 large cloves garlic chopped
- 3 tablespoons olive oil divided
- 8 ounces captavetti pasta or any kind of pasta
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400 degrees.
- Add the whole cherry tomatoes, garlic and 1/4 cup fresh basil into an 9 x 13 baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper.
- Drizzle 1 tablespoon olive oil all over the block of feta. Nestle the feta in the center of the tomatoes. Bake for about 35-45 minutes or until the tomatoes burst and are soft.
- While the tomatoes and cheese are baking, cook your pasta according to package directions.
- Remove the tomatoes and feta from the oven and stir until combined. Drain the pasta and add to the tomatoe mixture. Sprinkle with remaining basil and taste for salt and pepper.
- Serve with a simple green salad and baguette if desire.
Notes
- If you are using crumbled Feta, mold it into a solid shape as much as possible and nestle in tomatoes.
- Substitute any kind of pasta.
- Substitute Borsin cheese, Burrata or Goat cheese if desired.
- Store any leftovers in the refrigerator for up to 3 days. Freezing is not recommended.
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