The tiktok pasta everyone is talking about: baked feta pasta has it all, big bold flavors, creamy comfort, and carbs!
Baked feta pasta is the perfect fall comfort food: it’s creamy, tomato-y, and SO damn delicious. It’s probably the simplest pasta dish you’ll make this month and the reward is so high for an incredibly low effort.
It’s super simple: cherry tomatoes are tossed with olive oil and placed in a baking dish with a block of feta. Everything gets baked up until the tomatoes burst, releasing their sweet and jammy flavors. The feta gets melty and oozy. You mix it all up into a quick sauce, toss in minced garlic, basil, crushed red pepper, and pasta. Boom, dinner is done!
Sometimes the best kind of cooking is the kind that takes no time at all so you can spend more time with loved ones enjoying the food. I love that the prep time for this dish is so low and the actual hands on time is super low. If you can stir, you can make this dish.
The dominant flavors of this pasta are feta and tomatoes, it’s practically a two ingredient pasta. If you’re not a huge feta fan, you can definitely use another cheese – baked brie, cream cheese, or ricotta would be AMAZING.
Baked feta pasta is a pasta dish that’s currently going viral on TikTok right now because it’s incredibly easy to make, tasty, and it looks good. It’s based off of a Greek appetizer, baked feta. The first mention of mixing baked feta with pasta was popularized by Finnish blogger Jenni Häyrinen. She called it uunifetapasta or baked feta pasta. Apparently feta pasta is incredibly popular in Finland because a couple of other bloggers also blogged about it as well.
It’s tomato season and fall is the perfect time to make Tiktok baked feta pasta. There are so many sweet tomatoes out there right now and they’ll all add a nice seasonal twist to this comfort classic. Even if you aren’t a tomato fan, fresh, ripe, in-season tomatoes just hit different, so give them a try!
Just remember to keep your tomatoes on the countertop until you cut them. Refrigerated tomatoes won’t taste as good as room temp ones.
If you’re really not a fan of tomatoes, try these no tomato baked feta pastas:
Choose a feta that is made from sheep’s milk! Feta made from cow’s milk or goat milk is more crumby. If you want a smooth and creamy feta, sheep’s milk feta is the way to go. Also, younger fetas are more milky and creamy and aged fetas tend to be more complex and intense.
If you’re not a huge fan of feta but you want to try this pasta, try using French feta. Greek feta tends to be saltier, more crumbly, and tangy which can lead to your sauce being grainy. If you’re Greek feta fan, go for feta that has more sheep’s milk rather than goat. French feta is made with only sheep’s milk and is mild and creamy compared to Greek feta. Bulgarian feta is very similar to French feta: it’s made with 100% sheep’s milk and is not aged as long so it’s a lot creamier and not as tangy.
If you’re looking to add some protein to your Tiktok baked feta pasta, it’s super easy, barely an inconvenience. Since the pasta bakes at 400°F for 30 minutes, you can add just about any protein to the baking dish and it’ll crisp up and cook in the oven while the tomatoes are roasting.
For a twist, add cubes of pancetta, they’ll crisp up into little nuggets of rich, porky deliciousness.
You can add chicken to the pan, raw and cubed before you roast the feta and tomatoes. They’ll cook up while the tomatoes are roasting. If you have leftover chicken in the fridge, you can also just stir it into the sauce when you stirring in the pasta.
If you’re vegetarian, pressed tofu cubed up will add some extra lean protein. Some of the cubes with stay intact and some of them will stir into the sauce making it extra creamy.
It’s winter right now and there’s no escaping the fact that the cherry tomatoes out there aren’t the sweetest. Because this feta pasta doesn’t really have much sugar in it, the sauce can end up pretty tart or tangy depending on your tomatoes. The easy fix is adding a bit of sugar but if you don’t want to do that, the best thing to do is add some thinly sliced onions or shallots to the baking dish when you’re roasting the feta and tomatoes. The onions will caramelize in the oil and add a jammy sweetness.
If you don’t like feta, try using French feta which has a bit of a milder flavor or even a different kind of cheese. This pasta recipe will also work with brie, ricotta, fresh mozzarella, or even cream cheese.
If you don’t have cherry tomatoes, literally any tomato will work, you want about 1 lb. If you use larger tomatoes, quarter them before baking.
Any kind at all! I ended up using casarecce which is a cute pasta that’s shaped like an “S.” You can use penne, rotini, macaroni, rigatoni, or even long pastas like spaghetti or fettuccine.
It’s better to use a baking dish that’s not too large – a medium baking dish will help keep all the tomatoes close together and in the olive oil so they don’t dry out too much. We want the tomatoes jammy and soft, not oven dried.
When you add the raw garlic to the hot tomatoes, the residual heat of the tomatoes and feta will gently warm up the garlic and take off the raw edge while leaving a huge hit of garlicky flavor. If you really don’t want to use raw garlic, you can add it to the pan before you roast the tomatoes, but make sure they are covered in oil so they don’t get burnt.
Did you enjoy making super delicious and easy pasta with under 5 ingredients? You can try these other ones too:
That’s it! I hope you give this pasta a try. It’s all my cheesy, carb-y, garlicky, tomato dreams in a bowl.
This baked feta pasta has it all, big bold flavors, creamy comfort, and carbs!
Baked feta pasta
Amount Per Serving (3 oz pasta plus sauce)
Calories from Fat 365
% Daily Value*
Saturated Fat 14.6g91%
* Percent Daily Values are based on a 2000 calorie diet.
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