Description
This TikTok-inspired Baked Feta Pasta is a creamy, flavorful dish featuring roasted cherry tomatoes, sun-dried tomatoes, and a block of feta cheese baked until soft and mixed with al dente pasta. Tossed with fresh garlic, basil, and a hint of pesto, this recipe delivers a rich and comforting meal that’s easy to prepare and perfect for weeknight dinners.
Ingredients
Scale
Primary Ingredients
- 8–12 ounces medium pasta like gemelli, rotini, or fusilli
- 2 pints cherry tomatoes (20–25 ounces)
- ½ cup chopped sun dried tomatoes in oil (optional)
- ¼ cup basil pesto
- 2 tablespoons olive oil + more for drizzling
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 block (7-8 ounces) feta cheese in brine, preferably French feta or 100% sheep’s milk
- 2 cloves garlic, minced
- 2–3 tablespoons chopped fresh basil
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the feta and tomato mixture.
- Prepare Tomato Mixture: In a baking dish, combine the cherry tomatoes, sun-dried tomatoes, basil pesto, olive oil, dried oregano, dried parsley, dried thyme, red pepper flakes, salt, and pepper. Stir everything together until the tomatoes and herbs are evenly coated.
- Add the Feta: Clear a space in the center of the tomato mixture and place the block of feta cheese there. Drizzle a little more olive oil over the top of the feta to help it soften and brown.
- Bake: Place the dish uncovered in the oven and bake for 35 minutes, or until the feta is soft and creamy and the tomatoes have burst.
- Cook Pasta and Prep Aromatics: While baking, finely chop the garlic and basil. Cook the pasta in salted boiling water according to package directions, timing it so that the pasta finishes about 10 minutes before the baking is done. Reserve 1 cup of the pasta cooking water before draining.
- Add Aromatics: Remove the baked feta dish from the oven and immediately stir in the minced garlic and chopped basil. Stir for about 30 seconds to allow the residual heat to lightly cook the garlic.
- Create the Sauce: Using a spatula, press down on the baked feta to break it apart and create a creamy sauce. Stir everything together until fully combined.
- Toss Pasta: Add the drained pasta to the baking dish and toss to coat evenly with the feta tomato sauce. Gradually stir in reserved pasta water a quarter cup at a time to achieve your desired creaminess; about ½ cup is typical.
- Season to Taste: Taste the pasta and season with extra salt, black pepper, or red pepper flakes if desired. For a less tangy flavor, stir in a teaspoon or two of sugar or honey gently until balanced.
Notes
- You can use medium-shaped pasta like gemelli, rotini, or fusilli for best sauce adherence.
- If you don’t have sun-dried tomatoes, you can omit them without compromising flavor.
- French or sheep’s milk feta works best for texture and flavor, but any good quality brined feta will do.
- Reserve pasta cooking water to adjust the sauce consistency to your liking.
- Add sugar or honey if the tomato sauce tastes too tangy to balance acidity.
- This recipe serves 6 people as a main course.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 30 mg
