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For an easy weeknight pasta dish that’s fuss free and flavorful, you have to check out this baked feta pasta with bursting cherry tomatoes. The dish is pretty much hands-off, and all the magic happens in the oven. Made with just a handful of ingredients, it’s no wonder this dish went viral in Finland and is now called Tik Tok Pasta!
I learned about this recipe from my friend Grilled Cheese Social, who made it based on a viral recipe called #uunifetapasta made famous in Finland by Liemessa and originally shared by Tiiu. It became so popular that the grocery stores ran out of feta cheese!! I had to give it a try and I see what all the rage is about!! And that’s how Tik Tok pasta was born – literally with my viral video!
Baked Feta Pasta Video Tutorial
Ingredients and substitutions
- Tomatoes: Opt for cherry or grape tomatoes for this recipe. Their small size means optimal flavor, and the presentation of the tomatoes when they burst is just stunning.
- Feta Cheese: Use a block of feta cheese for best results. That’s because the block is less processed and will give a more melty consistency when baked.
- Pasta: You can use any pasta you’d like or even make this with gluten-free pasta.
- Seasoning & Herbs: You’ll need olive oil, salt, pepper, garlic and basil. Play around with the seasoning and herbs if you’d like. You can try using some fresh oregano, fresh thyme or switching the fresh garlic for roasted garlic.
How to make baked feta pasta
- Using a baking dish that’s safe for the oven like this one, add the tomatoes, olive oil, salt and pepper and mix to combine.
- Add the block of feta cheese to the center of the baking dish, and either flip it around a couple times to coat it with the olive oil and seasoning, or just add a touch more olive oil and a couple cracks of fresh black pepper.
- Bake it in the oven until the tomatoes burst and the feta looks melted (and your house smells heavenly!)
- As soon as it comes out of the oven, add some fresh minced garlic and fresh basil leaves.
- Mix it around immediately so that the garlic softens from the heat in the dish.
- Add cooked pasta on top and give everything a stir. The feta and tomatoes will essentially create a sauce for the pasta.
Tips for making baked feta pasta
- Use the freshest ingredients possible. With such minimal ingredients, I highly recommend using fresh cherry tomatoes (not canned diced tomatoes), fresh basil, and fresh minced garlic. And extra virgin olive oil makes all the difference here – it’s essentially what makes up the sauce!
- Save the pasta water. Whenever I cook pasta, I like to save ½ a cup of pasta water just in case the pasta dish comes out dry. I didn’t use it here, but you can certainly add it if you feel the baked feta pasta needs more sauce. And in general, it will help the sauce be more smooth and creamy.
- Crowd the baking dish with the cherry tomatoes. The rule with roasting cherry tomatoes is if you want them saucy, crowed the pan; if you want them dry roasted, place in a single layer to allow for air circulation. We want saucy here, and I found than an 8″x11″ baking dish works perfectly!
- Increase the heat for blistered tomatoes. You can set the oven to broil for 2 minutes at the end or turn the temperature to 450°F during the last 5 minutes of cooking.
- Try it on the stovetop. You can cook this on the stovetop over medium-low heat like I did in this Instagram video. It takes only 10 minutes and pretty similar results.
Frequently asked questions
Yes, it will still work with crumbled feta, make sure to keep the feta stacked in the middle so that it creates a melty consistency together.
Yes, I tried it with goat cheese and it creates a creamy perfect texture, but cook time may be less depending on how large the block of cheese is. I’ve also heard success using high quality full fat ricotta.
I have seen this made with penne, spaghetti, bow-tie and the works. I really don’t think there’s a wrong shape of pasta to use. However, I do like something with curves or edges so that the sauce can cling on to more of the pasta.
This pasta is best served straight out of the baking dish. If you have any leftovers, you can keep them in an airtight container in the fridge to enjoy within the next couple days.
There’s something about baked feta and bursting juicy sweet cherry tomatoes that is absolutely irresistible. Add to it some pasta, and this dish is a weeknight dream dinner come true! I’m obsessed with tik tok pasta and I hope you try it and love it too!
More pasta recipes:
- One Pan Pasta
- Cheese Stuffed Shells
- Baked Pasta with Ground Turkey
- Pumpkin Pesto Pasta
- Lemon Ricotta Pasta
- Shrimp Arrabiata Pasta
- Shrimp and Garlic Pasta
- Roasted Red Pepper Pasta
If you’ve tried this healthy-ish feel good Baked Feta Pasta recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Baked Feta Pasta
Video
Ingredients
- 8 ounces cavatappi pasta or pasta of choice
- 2 pints cherry tomatoes
- 8 ounce block feta cheese
- ½ cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves minced
- ¼ cup packed chopped fresh basil plus more for serving
Instructions
- Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
- Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning.
- Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
- While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you'd like to toss it in.
- Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.
- Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.
Notes
- Instead of cavatappi pasta, you can use any pasta or make it with gluten-free pasta
- Instead of cherry tomatoes, you can use regular whole tomatoes or even canned diced tomatoes, but cherry tomatoes have the best flavor here.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Love your recipes! This one deserves all the hype. I roast a couple of bulbs or garlic on the side, and then add the roasted garlic to the mix after it comes out of the oven.
Sounds so good, thanks for sharing!
This recipe was perfect and no adjustments necessary. My husband and kids who are picky eaters loved it too. I took a chance on this because I was unsure how feta would taste in a hot pasta dish and glad I did! The pasta dish exceeded my expectations and will add this to my rotation.
Thanks so much, glad you loved it!
i have been waiting for this kind of recipe. I found rates of chicken (credit: https://foodratetoday.com/chicken-rate-today-lahore/) and found a wonderful recipe like this one. thank you so much
SO good and simple, highly recommend.
Yay! So happy you liked it!
Not a fan maybe I did something wrong but my feta was not smooth when mixed and was kinda chunky.
Didn’t enjoy the tomato skins. There was also too much cheese
So sorry this didn’t turn out well for you. You could always try reducing the cheese and using canned peeled cherry tomatoes as an alternative!
When we make this, we typically use a potato masher to mash the cheese and tomatoes. Recently, I have also started to use an immersion blender after mashing to create an even smoother texture. Not fully blended, but finer than the mashing. We also use about 4-6 cloves of garlic and fresh basil
Thanks for sharing these tips!
Fantastic recipe and so easy. Couldn’t stop eating it!
LOL I have that same problem when I make it! So glad you liked it!
Hi! I saw your version of this using peppers, onion and olives, how many peppers/onions did you use? I need to make it
Sorry for the delay in getting back to you! I think you’re referring to this video? https://www.instagram.com/reel/CK5MKyTgjSZ/?igshid=MWZjMTM2ODFkZg== You can really use however much you want, but I recommend one red pepper thinly sliced and one red onion thinly sliced. Hope you enjoy it!
I’d love to make this but am hoping for better understanding of which feta cheese would work best? The Arab market I go to has Balkan feta, Greek feta, Turkish feta….. should I use real sheep or goat milk feta or settle for cow’s milk?
Thank you.
Any block of feta would work well for this recipe. I think the Greek feta might work best. Let me know if you try it!
Way too much olive oil. I will cut it in half next time. Other than that, a great quick meal!
Thank you for the feedback, Darla!
Oh my gosh this is so delicious. I made a small, single to two person recipe.
I ate the whole thing, it was sooooo good.
I put the chopped garlic in with the tomatoes and feta, added some pitted Greek olive medley. It is so good, I will make it for company.
Thank you for this easy to make 5star recipe!
Awe, thank you so much for making it!
So yummy! I follow the directions but usually add a lot more tomatoes (we have so many varieties from our garden right now) and lots of garlic. I also add some cooked chicken at the end for some protein. Next time I’ll add some spinach but otherwise this dish is absolutely delicious! Thank you for the recipe!
You’re so welcome! Thank you for making it!
WOW and WOW! Used two different sized tomatoes from our garden, small and medium which made a nice visual in the finished dish. All I did was sprinkle some Italian Herb Blend on top of the feta. How easy. Can’t wait for tonight for the leftovers. It was so rich and creamy. I suppose you could add some sweet italian sausage but like the simplicity without.
So glad you liked it, Jacqueline!
Made this recipe but added zucchini, spinach, halved the amount of tomatoes and added balsamic/pesto/honey marinated chicken chunks in the last 15 minutes of bake time.
I think the recipe could have been done with half the amount of feta or a quarter less, it was quite thick. I also had a thick layer of oily feta veggie chicken mixture which was great and I scooped out all the bits and mixed the pasta in a separate container. There was simply too much fat and oil in the baking dish. I ended up keeping a quarter of the oily feta sauce out and will use for a smaller pasta lunch or as a bread dip.
All in All, it was delicious. I had to stop myself from just eating the whole pot full!
Thanks so much for the feedback, Racheal!
We eat this almost weekly, always turns out great. Normally we make it with canned whole peeled tomatoes because then it’s more or less a pantry dinner. We also use goat cheese most often, mostly just personal preference and it’s extra creamy! Mushrooms, chicken, spinach, bacon, peppers..there are many great additions. Definitely adding a bit of seasoning goes a long way, don’t fear the garlic, shallots, red pepper flakes, and even some msg.
Love the idea of making it with goat cheese!!
This recipe is amazing! It’s one of our go-to recipes, and we have made it several times now. The baked tomatoes are so sweet and the melted fresh feta is delicious. Thank you!
Thank you so much!
This was just okay. Kind of boring and wasn’t a huge fan of all the tomato skins. I think if it had some other veggies or something it would have been better. Also, I cooked the noodles to al dente, but I let them rest after mixing them with the hot tomato/cheese and the sauce cooked them further, making them no longer al dente.
I am sorry to hear that it wasn’t to your tastes.
This recipe is so easy and tasty! If I wanted to use orzo, about how much?
I’ve never made it with orzo, but that is a great idea! I would use 8oz still. You’ll have to let me know how it turns out!
I have made this delicious dish far too often!! 😀😀 It is a staple and a favourite in our meal rotation! It has garnered rave reviews from family and friends!! Love the freshness of olive oil, feta, tomatoes and basil….so simple yet yet so delish!!!! Can I give the recipe 10 stars??
Lol thank you so much, Sheilagh!
Delicious! Would definitely make again
Thank you so much, Theress!
So good! I’ll definitely make this recipe again.
The recipe says it makes 6 portions, but I got 3 portions out of it.
Thanks so much! Portion size is a little over 1/4 cup, so if you’re not eating it as a side with some protein and say a salad and more as the main meal it does yield less.
This was delicious! I added some chopped sliced salami to it for even more good flavor! Thank you for this recipe!
Thanks so much!
I made this and it was delicious! I added fresh jalepeno bits and it gave it a perfect kick!
Yum!
Absolutely delicious. Entire family loves it.
So happy to hear that!
This is a recipe that I am confident in making and my family loves it. It tastes great as left overs too!!
So happy to hear that, Val!
This was absolutely delicious! Very easy to make. I added some sweet sausage. I will definitely make this again.
So glad you liked it, Dana!
I love feta and this recipe did not disappoint! I did make a few small tweaks. Instead of plain feta I used blocks with garlic and basil in them, regular olive oil for a bolder flavor, kosher salt on the tomatoes and I added italian seasoned roasted chicken breast on top. So good and made for an easy full meal.
Oo love all these ideas!
I just made this; took longer than 35 minutes for the feta to melt, more like 50 minutes, and after stirring became nice, thick and creamy to look at. I found the texture gritty and it wanted to stick to my teeth. Won’t make again.
So sorry it wasn’t to your taste, Wendy! Thanks for the feedback!
I agree that it definitely took longer than 35 minutes, more like 45-50, but I thought mine still turned out great. I am curious about what kind of feta you used, though. I could definitely see a cow’s milk feta resulting in a grainy texture.
I’d recommend a sheep’s milk feta from Greece, France, or Bulgaria since those tend to lend a richer and creamier texture. If you were using a sheep’s milk feta and got that result then I guess it just comes down to personal taste.
Thanks for the suggestion, Alex. I’ll try again with a sheeps milk feta. Cheers!
I make this over and over, I love it. It’s also fantastic as a decadent dip with crusty bread!
Oh I love that idea!! Thanks for sharing, Sarah!
I tried it and is super easy. I added to our rotation. Yum!
So glad you liked it!
I love this so much I am making it for the dinner following my mother’s memorial. 35 people. That’s a lot of yummy. Hope I get the quantity right. I figure 1 1/2 cups per person. How much of each do you recommend? I’m concerned my grief mind might make a mistake. (Your recipe is the best one out there.)
Oh no, I am so sorry to hear that Suzan. I have not made such a large batch before so I don’t want to steer you wrong with measurements. I think the best thing to do here would be to get 5 of those aluminum pans and make the recipe as stated then there isn’t any worry about measurements. Hope that helps, again sorry for your loss.
I’m so sorry for your loss. I just wanted to poke my nose in where it doesn’t belong and wish you comfort and love.
I made this for company on Sunday, and it was a HIT! Incredibly delicious and so easy – I will probably make it every week for the next 6 months. My mouth is watering just thinking about it.
I added shrimp during the last 10 minutes of bake time, so it was a complete meal in a single pan. Thank you for this new addition to my meal rotation!
You’re so welcome, Donna! I love shrimp in this! Flattered to have made it onto your weekly rotation.
Can I use frozen cherry tomatoes for this recipe?
Hi Crystal, I’ve never tried this recipe with frozen tomatoes, I am not sure how it would turn out. If you try it you’ll have to let me know what you think!
Made this tonight and it was pretty great! I added chicken once done. Definitely will make again. Thanks to Alexa for suggesting it when I asked her what I should fix for dinner. 😉
Wow, love that Alexa suggested it!
What type of Feta is everyone using and what are the taste differences?
I love this recipe! It has saved my college life 😅 I use cream cheese (sometimes with chives) instead of feta, turns out great!
LOL thank you so much, Rey! I love the idea of the cream cheese and chives!
I make this ALL THE TIME and no matter what brand of ingredients I use it’s AMAZING!
Thanks so much, Roxanne!
Love this recipe. I add sweet yellow and red peppers and chicken strips. So yummy!
Oh, I love that idea!!
Love this recipe-trying it with peppers tonight!
Thank you so much!!
So easy, so good. Wow. New staple.
So glad you liked it, Sades!
Very good. Only thing different is i added cooked sausage and hamburger.
Love that idea! Glad you enjoyed it!
Really quick and easy for meal prep. I skipped the feta cause I’m a student and just mixed in normal cheese after the tomato was cooked and still worked great.
Love that! Glad you enjoyed it!
Yikes. Where do I start? With this recipe, much depends on the type of Feta and the quality of the tomatoes you start with. Many Feta cheeses are MUCH too salty to make the end result palatable. Also, cherry tomatoes in winter (e.g., hothouse tomatoes) are predictably awful. For me, this recipe was an epic, inedible failure. Proceed with caution.
I am sorry to hear that the baked feta pasta was not to your taste.
What product were you using, I make this all the time (rn actually), and it always comes out great and my parents always ask me to make it. Maybe it’s the company you got your ingredients from?
Cherry tomatoes are available year-round. This recipe is intended for people who enjoy Feta Cheese. We know Feta has a high salt content. If you know that why would you make it?
Hi
One recipe called for 1 cup olive oil. Another recipe called for 2 tbs. Olive oil. Why such a big difference?
What other recipe are you referring to?
WOW!! WOW!! WOW!! I just finished a lovely bowl of your fabulous pasta recipe with feta & tomatoes. It was so super delicious. I did not have fresh basil and used jarred basil..yummy. Thank you so very much..
You’re so welcome! Glad you enjoy it, Deena!
I tried this last night and it was a huge hit in my house. THANK YOU
You’re so welcome! Glad everyone enjoyed it!
This looks amazing! Definitely going to try it soon so I’ll be back to post a review. Just wondering if there might be another veggie to add that might go well with this. Maybe spinach mixed in?? I love everything about this recipe, just try to find ways to add in the extra veggies when I can!
Spinach or kale would make an excellent addition to this! Can’t wait to hear what you think! Enjoy!
I pack an entire 12oz bag of spinach in at the end! I’ve also made this with a mountain of cubed butternut instead of tomatoes. I see other folks used peppers, too. It’s so versatile, anything would work, I think. I’m wondering if anyone has tried with zucchini? Maybe put it in halfway through cooking so it doesn’t get too mushy?
I grated two small zucchini, squeezed to remove excess moisture, then added to cooked pasta before adding cheese and tomatoes. It was delicious!
I love this!
This dish was so easy to make and absolutely delicious. I will be making this again.
So glad you enjoyed it, Lisa!
Do you think this would work with crumpled feta? The block seems to be the big show here.
Hi Amberly! You can certainly use crumbled feta everything gets mixed in after baking anyways. Just use 8oz. Hope you enjoy it!
Sorry I m allergic to tomatoes. 🤷🏻♀️
If you can’t find fresh basil and don’t want to use dried, are there any other suggestions? Can you use Basil Pesto instead? What are your thoughts? I’d like to make this tonight. Thank you.
Hi Megan, I haven’t tried to make this recipe with basil pesto, though I imagine it would work well. You can always try it! Let me know how it turns out when you make it!
I just made this with Basil pesto and didn’t use any dried or fresh Basil in addition to it and it was great!
Yay! So glad it worked with the basil pesto!
Thank you for re-posting this the ingredients are all fairly healthy and it really is easy to make. Loved it!
You’re so welcome! Glad you liked it, Marjorie!
Great dish! Not the first time I’ve made this. This time I cooked a chicken breast in an IP. Used the broth to cook the pasta. It’s winter where I live, so I added pesto sauce instead of fresh basil. When I mixed the pasta and the tomato/ feta cheese I added a bag of fresh spinach and some Greek seasoning. baked 10 minutes. Another win. Pasta, chicken and cheese!
Oh my, that sounds drool-worthy!
This is the simplest recipe to follow and made ever so quickly. My friend recommended this recipe to me 2 years ago. I make this baked feta pasta dish in less than an hour and more than I make anything else now. Thank you so so much. SO GOOD.
I am so glad you found this easy to follow! That’s perfect. You’re so welcome!
This is one of my favorite recipes to make, it’s so easy and delicious. It does make a lot of pasta but I could eat this for days. Add some chicken into it and lemon juice on top and it’s to die for.
So glad to hear that, Hanna! I agree, I could eat it for days too!
First time making it with your recipe and it sure is yummy! Love it when it’s called for only few ingredients and taste delish. Thank you
Thank you!! Simple but delicious is the way to go!
I finally tried the famous baked feta pasta! So easy and so good! I couldn’t stop eating it. Thank you!!
I’m so glad you finally got around to trying it and enjoyed! Yay!! You’re so welcome.
This was so easy and so yummy! I don’t know why I wanted so long to try it!
Thank you so much! I’m so glad you got around to trying it!!
Recipes are great. However American cooking websites need to do metric. Only country that’s not on the metric system.
Thank you so much! Unfortunately this is not something we can provide on our site because it’s not what we use internally. So we can use an automated system to calculate them but we cannot guarantee that it is accurate since it is not completed by a member of our team who knows the metric system. I think using online unit conversions could be a good option. I’m so sorry for the inconvenience.
I made this today and turned out as a pretty good dish. I find your receipes more convenient. Thanks for that. However I would like you to suggest to add the measurements in metric system as well. Because it’s overwhelming to convert each and every unit when making the dish and when specially using the phone. I hope you will consider my concern. Thank you! Much love!
That’s perfect! Thank you so much! Unfortunately this is not something we can provide on our site because it’s not what we use internally. So we can use an automated system to calculate them but we cannot guarantee that it is accurate since it is not completed by a member of our team who knows the metric system. I think using online unit conversions could be a good option. I’m so sorry for the inconvenience.
This recipe is super, but your website is horrendous. I get that you’re trying to make a bit of money and that’s great but there are so many adds and videos going on it gives me a headache. I’m sorry, but I doubt I’ll ever come back.
Thank you for your feedback! I understand your point of view. I will take that into consideration!
We make this regularly and everyone loves it! Excellent recipe. Thank you!
That makes me so happy to hear! You’re so welcome!!
I use the tomato/basil feta, 1 1/2 blocks. Brown ground beef, Italian seasoning and onions, crumb the 1/2 block in with the cooked meat, toss with tomatoes salt/pepper and olive oil, and surround the feta block in the middle. Bake like suggested and add pasta and pasta water to combine. Italian sausage, or turkey can be substituted for ground beef. Yummy
That sounds like such a delicious combo! Glad you enjoyed!
Excellent recipe and so, so easy. I often add raw spinach right in when mixing tomato-cheese mixture with the pasta. I have even added diced red bell pepper when I was short on tomatoes and I would argue it enhanced it!
Thank you so much! That sounds like a great way to add more veggies to a dish.
This is a fave at my home…sooo delish!!
That makes me so happy to hear! Thank you!
Again, another simple recipe but so delicious! The feta with the cherry tomatoes made a perfect sauce. I did add some of the pasta water as suggested to think it out a little. I also liked the Helen Reeses (comment below) with adding Italian sausage for those who need to have meat. I’ll try that next time.
Thank you so much! That’s perfect. Yes!! Let me know how it goes!
Such a wonderful, basic recipe! I just saw feta bake on Instagram. Followed your recipe, had to use half cherry tomatoes, half canned. Everyone loved it! Had a side of chicken for hubby…. You’ll love it!
Thank you so much! I’m glad you got around to trying and are a fan. Thank you!!
Easy good recipe using all the cherry tomatoes still coming in later season. Added Italian sausage for hubby the second making and he liked this heartier version better. Tomato and cheesy bliss for an easy dinner!
Thank you so much! That sounds so comforting and delicious.
I just found this recipe a few weeks ago. All the picky eaters loved it as did the rest of us. However, my boyfriend said he felt like it needed some type of meat. So I debated between chicken or chicken sausage this time. It made a good addition to the dish, but is delicious either way!
I’m glad to hear the picky eaters enjoyed it as well! You can definitely add meat (or seafood) to this!
I love this dish, so easy to make even at the end of a long day when feeling lazy!
I refrigerate leftovers then next day add cucumber, spring onion and a bit of white wine vinegar to make a cold pasta salad for lunch! Also yummy!
Thank you so much! I love how easy it is to make, too. That sounds so fresh and yummy!
Delicious and easy to scale down. I often have feta left over from some other recipe and I’m happy to have another tasty use for it. I used standard fresh tomatoes (skins removed) and whole wheat linguine and it was great!
Thank you so much! That’s perfect. Sounds so fresh!
Awesome dish, super easy to make and cost efficient
Thank you so much!
This was so easy to make, but so delicious! This is going into the rotation for sure. Even my 6 yo loved it. Thanks!
Thank you so much! Yay!! You’re so welcome.
Love how flavorfull and delicious this is! Have made it with protein pasta that tends to be very plane and was DELICIOUS. Also with zuchinni noodles or spaghetti squash. Perfect!
Thank you so much! That is perfect! Yum!!
My daughter and I made this recipe together. Since it’s just the two of us, we halved the recipe and used a roasted red pepper & garlic seasoning mix instead of the fresh basil. We also added a bit of pasta water to make the sauce creamier. It was so good, we are making it again tonight. 😋
It’s such a great bonding experience! That sounds perfect. Hope you continue to enjoy it!
Hi quick question, if you don’t really like the texture of whole cherry tomatoes, could you blend of them or would it change the taste or quality of the dish too much. I have issues with textures so I was curious. I don’t want to change the taste though because the texture wouldn’t bother me too much it’s just not my favorite.
You could definitely blend it! It’ll kind of turn out like my Baked Feta Soup but with pasta in it!
No wonder this recipe went viral. This is out of this world! Absolutely delicious and very easy.
So glad you enjoyed! Thank you!
I love to watch you put these meals together!!! I haven’t tried one yet but I will!!! They all look delicious!!
Aww, I love that! Can’t wait for you to give one of them a try!
I have made this recipe numerous times now and it is fantastic. I have used fresh and frozen basil and both are equally delicious!
That’s amazing! I love that!
This is one of the best pasta dishes ever!!
Thank you so much!
My go-to for a quick, easy, and tasty meal! I just skipped the salt as the feta I use is already very salty 🙂
This is a great recipe when you’re looking for that! I love it!
First off I watch ,listen and use all your content on TikTok! I love your baked feta pasta it’s so good 😊
I truly appreciate all of your support! Thank you!!
Tried it by cooking squash with the tomatoes it came out perfectly, and subbing in chick pea pasta instead of regular pasta. It turned out really good and would recommend this to any one to try.
That sounds delicious! I definitely need to try this with some squash.
Wow!! I made this with fettuccine pasta instead and it’s so delicious! Very cheesy, salty and feels fancy 🙌
I love that! Yay!!
I just made this for dinner. Instead of basil, I added two heaping scoops of pesto and I tossed in some grilled shrimp. It was so good! Can’t wait to make it again. Next time I will omit the salt, the feta being salty enough on its own.
I love that! Yay!!
Love this recipe
Thank you!
Very easy, very tasty recipe. Couldn’t find fresh Basil on the store or cavatappi pasta so I subbed oregano and mixed it in with the tomatoes, and I subbed orichiette pasta. Turned out lovely! Will make again.
Thank you! Glad you made it work. There are so many ways to personalize this recipe!
I don’t use any salt because feta has plenty. My 2nd time making this delightful dish! Mmm Love me some organic cherry tomatoes since regular tomatoes are high on the dirty dozen list. It’s definitely a keeper recipe.
I love that! Happy to hear you’re loving the recipe!
Absolutely loved this recipe!! Super easy to make and fun! Delicious!!
Thank you so much! I love that!
Love this recipe, so easy and so yummy the whole family loves it! We also made it with Boursin cheese and loved it!
Thank you so much! Glad that you all enjoyed.
Am planning to make this- how much is a pint of cherry tomatoes in grams? I’m not getting a definite answer by Googling. Thanks, Yumna.
I would estimate that one pint is roughly 280-310 grams.
This recipe is the bomb.com! Yumna makes all of he recipes so easy to follow and so good!!!
Aww, thank you so much!
Needed something quick that would use up the food on its last leg in my fridge and this was a hit! So creamy and delicious and easy to pack tons of yummy vegetables into for extra nutrients!
This was a hit and Im sure I’ll be making it again soon
That’s perfect! I love that. Yay!!
My husband and I love your Feta/Tomatoe bake for pasta. We have it at least once a week. Lots of ways to switch it up. ♥️
That makes me so happy to hear!
Love this dish! It’s a constant in our house.
Thank you! That makes me so happy to hear!
Such a great, fast and easy-fool-proof recipe! Thank you for sharing and inspiring Yumna! Greetings from Malaysia 🙂
Thank you! Always happy to share!
AMAZING AND SO EASY! I skipped the extra salt since feta is already pretty salty and the salted water from the pasta is probably more than enough. And it was perfect!
Thank you! I love that!
I’ve made this recipe a ton of times and followed the recipe to a t and it’s absolutely delicious and so easy.
After receiving an immersion blender for Christmas, I decided to switch it up and decided to blend the sauce this time to make it more of a smooth sauce.
It was so good!!!
That makes me so happy to hear! I love that!
I love this recipe. Was great to use up tomatoes from the garden when I have a bunch ripen at the same time. I add ground sausage that I brown while its in the oven and spinach.
Thank you! That sounds delicious!
I love this recipe! My family and I are vegan so I used Violife vegan feta and Barilla chickpea pasta. I also added sun dried tomatoes. AMAZING!!
Thank you! So glad you made it work and enjoyed!!
Great we really liked it really easy and yummy, will make again. We used cream goats cheese and we didnt have enough Tom’s, so we added a tin of tomartoes but all came out great.
So glad you enjoyed!
This recipe is fantastic!! I make according to directions except I use Classico basil pesto instead of fresh basil
Thank you so much! I love that idea!
My mum used to make this on Sundays (one of Cook’s days off in our household) when I was a lad in Ankara, 60 years ago. Most modern cooks used this ‘shortcut’ in those days. Funny how it’s now a tiktok sensation amongst juvies. Don’t forget the halabi!
Must be so nostalgic! I need to try that.
Make this weekly, love it! I usually sauté some shrimp and throw it in there!
I love that so much! Such a great pairing!
I was so disappointed in this. The tomatoes in this recipe were very acidic almost bitter. I had hoped that cooking in the olive oil would have mellowed the flavor but it did nor. not sweet at all.i bought cherry and grape both containers said “sweet” .
I wonder if anyone else has had this experience.
I think the recipe would be so much better wth home grown sweet tomatoes. Oh buy the way I used the stove top method and cooked slowly.
Any thoughts?
I think that would help too! Choosing the right tomatoes will definitely make a difference. Adding a tablespoon or two of sugar may help cut the acidity too.
SO delicious! I added a can of chick peas and it was absolutely amazing! Definitely going in the rotation. So easy and hands off, too!
Thank you! I love that – yay!!
One of my go to’s but curious how many Oz a serving would be? I know it lists that it makes 6 servings but not sure what the serving size is even if approximate.
It really varies by batch. I recommend weighing out the entire batch and dividing that by six.
Prepared it again over the weekend. This one is a winner!
So glad you enjoyed! Thank you!!
I’d like to put bacon in this, should I cook the bacon separately and put it in at the end?
I think that would be best!
Friend made this at the firehouse and it was a fan favorite! Has been added to my home collection
That makes me so happy to hear! Glad you all enjoyed!
Feta pasta
Yes!
This is a most excellent recipe for this dish. Although I wondered if I wouldn’t personally, wanna stir in the basil and garlic 5 minutes before it was done, giving that garlic and basil a good chance to meld with everything else and then toss with the pasta and hit it on high broil for about 3 minutes just to give it that little bit brown crispy texture?!
Thank you so much! So many ways to enjoy this and personalize it, so you could’ve definitely done that!
This is a FABULOUS recipe. It’s become our weekly “meatless” dinner. I’ve made it for guests and everyone always says wow! I love that it’s so simple and the ingredients are easy to keep on hand. I’ve done some different variations of adding kalamata olives, fire roasted artichokes, sun-dried tomatoes, grilled zucchini and a few others depending on what I have handy. They’ve all been delicious and the leftovers are great too. Thanks for sharing this. 🙂
I’m so glad you all enjoy it and the different variations! Thank you!!
Absolutely delicious, and so easy! I added sautéed shrimp when I added the pasta. Everyone loved it!
Thank you so much! That sounds like a delicious addition!
Did you have to increase or decrease any of the ingredients to be able to add shrimp?
Nope! It should work just fine with the added shrimp! Love that!
I tried this pasta tonight and it came out amazing!! I added chicken, mushrooms & opted for rotini noodles. Next time I’ll add spinach and cream to cut some of the richness.
That’s amazing! Sounds delicious.
Simply the best recipe. East to mix and match with different greens, chorizo, olives (not all at once). It’s easy to prepare and guests love it.
Aww, thank you so much! It really is that versatile!
This recipe was easy to make on the stove and delicious. I made it with grape tomatoes and the burst of flavor when you bit into one of them was amazing.
I will definitely make it again.
That’s amazing! So glad you enjoyed it so much!
Made this with spaghetti squash. Sooo good!!
That sounds amazing! Yay!!
Has anyone roasted whole garlic cloves with the tomatoes then stir after cooking? Going to try over spaghetti squash tonight!
Let me know how it goes!
hey paige, i tried this and it works out even better! i loved the more rich flavor of garlic!
My family loved it ! Thank you !
Yay!! That’s amazing to hear!
I have been wanting to try it since seeing it on TikTok. I didn’t have 2 pints of cherry tomatoes so I used 1/2 pt cherry tomatoes, 1 whole zucchini and a plant of mushrooms. Omg so delicious! Will definitely make again. Tha KS you for the recipe!
Glad you finally got the chance to try it! Yay!!
Was so eager to make the baked feta pasta. Made it tonight for dinner and it was delicious. It’s just my husband and me tonight and it looks like we barely ate anything as there is a lot left over. Excited for my son who is a chef to try it and I’m sure my daughter will enjoy it as well. Besides the wonderfully fresh flavor, it is a very pretty dish. Thank you for this lovely and quick fish!
So glad the two of you enjoyed it! Hope the rest do too. Thank you!!
A tip for some who mentioned their feta didn’t melt. Not all feta is made with 100% sheep’s milk. Sheep’s milk feta melts the best 😊 thank you for sharing this recipe it was amazing!
Great tip! You’re so welcome!
Super simple and fun recipe! I was thinking of adding some more herbs or spices to mine, what should I try? I’m a novice cook so I’m not sure what flavors would work well with this!
Yay! That’s great to hear. You can try using some fresh oregano, fresh thyme or switching the fresh garlic for roasted garlic.
Rookie question, but if I wanted to add a protein to this, such as shrimp, do I need to pre cook them or could I just add to feta & tomatoes raw and let cook with that?
Thanks I’m advance.
I would recommend adding cooked shrimp to the dish after the cooked pasta has been added. I would not cook with the shrimp with feta and tomatoes.
Thank you!
Delicious! And so easy! I used whole wheat fusilli (to make it healthy;) ) and when it was done I tossed in a mix of baby arugula and spinach with the garlic. I also added some crushed chilis (maybe 1/2 tsp or so) and subbed dried basil since the store was out of fresh.
Thank you! Love the sound of that!
The BEST Cheese sauce ever!
Thank you!!
Excellent! Easy, pretty and delicious. I may have been late to discover this recipe, but it allowed me to use a bounty of cherry tomatoes from my garden. Creamy and delicious! Love it—Thanks for sharing!
Thank you so much! Never too late!!
In the feta cheese bake can you use cheddar it mozzarella cheese instead
No, in my experience that hasn’t worked well because it comes out stringy and not melty and creamy.
Hi. Thank you very much for sharing this recipe. I tried it with chicken and it was very very good. It had a lemony flavor to it. I sprinkled the remaining feta cheese on top and put it back into the oven for about 10 minutes just to heat it up again and mix that into it. It was delicious. Thank you again
You’re so welcome! Yay!!
I like the way it turned out. Added onions and some greens ( a package of mixed greens that included spinach and chard etc…)… I added some grilled chicken. I think next time I may add some olives. I used penne pasta but, as they say any pasta will do.
Yay!! Love those additions. So many great ways to enjoy this!
Literally the best pasta I’ve ever made. I recomend letting the feta and tomato mixture cool for a little and then taking out the tomato peals, I personally don’t like their texture but each to their own. 5/5 definitely gonna make this again
Wow, thank you so much! That’s a great tip for those who don’t enjoy the tomato peel.
Few ingredients — lots of flavor.
Yes, exactly! Thank you!
I cant say enough, I used fresh and some frozen cherry tomatoes. Only thing I did differently is I added 2 big handfuls of fresh spinach on top before cooking.
Thank you so much. Easy home cooked meal with little effort.
Love the spinach idea to get in some extra greens. You’re so welcome!
This was sooo good! I added fresh spinach to the hot feta and tomatoes to cause it to wilt when stired. Then stirred in the pasta and some browned sausage. Great way to use all the tomatoes and basil from the garden! Toddler approved!
Thank you! I love that idea.
So good!!!! Used tomatoes from my garden and fresh basil from the garden.
This dish is on point! Sharing with my family and friends.
Thank you! That must’ve been extra fresh. Hope they enjoy it too!
Made it with shells. Used crumbled feta as that’s what I had. Totally delicious and I will certainly make it again.
So happy to hear it! Yay!!
The recipe is delicious and extremely simple to make and clean up. However, I’d recommend using 16 oz. of pasta rather than just 8 oz. When I used only 8 oz of pasta, the ratio of feta to pasta was way too high.
Thank you so much! You could definitely do that depending on how saucy you want your pasta to be.
Made this tonight and it was delish! Had to use crumbled feta. Added artichokes, black olives and shallot. Crumbled in some chicken and spinach sausage. Can’t wait for the leftovers!
Yay! Glad it still worked. Love what you added – yum!
Just made this and oh my it’s soooooo good. I added some grilled chicken just for protein. We will definitely make this again.
I love that! Yum!!
My family loved this dish! I just made some simple lemon chicken to go with! A new family fav for sure!
Thank you so much! Love the sound of pairing this with chicken. Yay!!
This was a simple and delicious dish. My husband and I were a bit skeptical about how it would come together, but is now a new favorite.
Thank you so much! Glad you gave it a try nonetheless and enjoyed it.
I make this quite often! It’s so easy and is perfect for busy nights. All you need to plan for is baking time. Sometimes I add in fresh spinach but the recipe is amazing as is! It’s one way to get my kids to eat tomatoes! We love it!
I love that! That’s a great way to switch it up and get the kids to eat some veggies.
I absolutely LOVE this recipe! I make it a lot. I add fresh spinach sometimes, or
whatever I have on hand. On its own it’s a “ yummy” recipe. Thank you Feel Good
Foodie, Yumna. My Foodie Dream Girl. 🙏🏼
I make this all the time it’s fast, easy and tasty to make.
All things to love! Yay!!
I’ve made this so many times, my husband starts rolling his eyes.
I don’t care, could eat this three times a week with a side of broccoli.
I love that haha!
I have tried quite a few feta pasta recipes but this was by far the best one! The whole family loved it! I added spinach for extra greens. Thank you!
Wow, thank you so much! Love that idea with the extra greens!
Did you add the spinach in at the end raw or do you cook it??
I cooked it for my father’s birthday and It turned out delicious 😋. I forgot about the basil 🌿 but my brother had pesto so I replaced it with that instead and I think it was for the best in the end.
Bonus: Yumna was super sweet and “translate” what a pint of cherry tomatoes was haha, I’m from Chile and I’ve never heard of that measure unit before.
Thank you so much!
That’s perfect! Pesto sounds like a great addition. Thank you!!
Added artichoke hearts and followed the rest if the recipe to the letter. Amazing, perfect amount of sauce to pasta. Thank you!
Loved this tried it with Macedonian Feta which is creamy instead of crumbly & got great results
That sounds delicious!
So making this recipe but it only calls for 1 cup pasta ??? That can’t be right for 6 portion ms ? Please help
This recipe calls for 8 ounces dried cavatappi pasta for 6 servings.
This was sooo good!! Easy, delicious, and minimal prep/cleanup — the perfect combo for a busy toddler mom. Definitely will be a staple in our rotation and super easy to customize for variety!
Thank you so much! I love that!
My feta wouldn’t melt! So I took a hand blender to the baking dish of tomatoes and feta and whizzed it up once cooked – was amazing! Did you crumble the feta first?
Hmm, that’s strange – I didn’t crumble the feta first. Glad it worked out with the blending!
My feta did not get melty either. I tried whisking and such. Maybe it needed to cook longer. But I did cook it an extra 10 minutes. Either way, the flavor was still wonderful! Will definitely try it again. Trial and error is part of the fun of cooking.
Time and temperature definitely varies by oven, but I’m glad it still worked out in the end!
My oven broke I’m going to try this in crockpot
Let me know how it goes!
Delicious! Did not have basil so I used prepared pesto and it was perfect.
Love that idea! Yay!
Love this recipe! I have only make it vegan with the vegan feta. It is yummy!
Thank you so much! Glad to hear it worked with vegan feta too!!
Hello ! Is it worth making it with vegan feta ?
I have yet to try it with vegan feta, but let me know how it works out if you give it a try!
I have made this a couple times with vegan feta, I used violife, it turned out great. You do have to reduce the olive oil to just a drizzle, enough to coat the tomatoes and feta, otherwise you end up with an oil slick floating on top of your sauce.
That makes me so happy to hear! Glad it worked out that way!!
This is my new summertime supper go to! I followed the recipe exactly. I did use Angel Hair Spaghetti and after three days the hubs and I managed to consume every tomatoes!!
Simply Delicious!
I love that! It’s definitely not hard to devour. Yay!!
So glad I found this recipe. We have many tomatoes this year especially cherry tomatoes . So easy to make definitely will be making it again.
Same here! That’s perfect!!
What is the serving size? I’m a calorie counter haha
It is 1/6 of the recipe!
Have made this and is delicious. I am having friends over for dinner and I would like to serve this as a side dish. What would you suggest as a main course? Thanks!
I’m glad to hear it! I think it would pair well with a protein like my Grilled Dijon Chicken and a veggie dish like my Green Bean Salad.
So easy! I added tofu for protein. Doubled the fresh basil and garlic! 😋
It really is! I have yet to try this with tofu. The more garlic, the better!
Oh my goodness, and I mean goodness!
This was absolutely delicious! So easy and quick, it has become one of my weekly recipes. Thank you for posting
I love all of that! You’re so welcome!
Tried this last week.. amazing.. it’s my go to pasta dish now.. thank you
Yay! I love that!
Hi, Yumna!
Thank you for an excellent base recipe that’s so forgiving!
I baked this in an 8×8 pan, and kept most of the ingredients the same but halved the olive oil (and it still turned out great). I add sliced fresh mushrooms with the tomatoes, and sprinkled 1 teaspoon of red chili flakes + 1/2 teaspoon of garlic powder on 5 ounces of feta (cow’s milk). Baked at 180°C (fan-forced) for 30 minutes, then at 200°C for 10 minutes to blister the tomatoes. Stirred in handfuls of baby spinach and fresh basil at the end, alongside 2 tablespoons of pasta water. My entire family was so pleased!
While I made do with the ingredients I had, your recipe is foolproof and easily customisable! Thank you so much from sunny Singapore!
You’re so welcome! I love how customizable this recipe is too!
I used crumbled feta and cooked the garlic with the tomatoes. Added fresh micro basil and heavy cream instead of pasta water at the end. Huge success with “gnoodle” low carb pasta, making it very keto friendly and a dish fit for company!
Glad to hear that it works with that pasta too! Yay!!
Awesome flavors and super easy to make! This ones a keeper……
Thank you so much! Love to hear it!
How many people does this serve please….. Looks amazing
It serves 6! However, it will depend on how much each person is going to eat. You can adjust the toggle on the recipe card, so the number of servings aligns with what you’re going for!
Does it really need a half cup of oil? Seems like too much for 8 oz pasta.
I included that much because it’s essentially what makes up the sauce! It will be roughly 1.5 tbsp of oil per serving.
The cream cheese worked great! It was delicious. I added some patty pan squash and extra garlic, lots of fresh basil.
I’m so glad to hear it works that way too! Love that!!
This was amazingly tasty and ridiculously easy. Love!
Thank you so much! I’m happy to hear it!
Could I make this with a block of cream cheese?
I haven’t tried that, but I think it could work! The texture is likely to turn out pretty different though.
I have to watch an ad just to see the recipe video.
And then when the video plays the ads play again.
And this page is full of ads on the actual page.
For a recipe that is free on tiktok 😂
You can also watch the video on my YouTube channel, Feelgoodfoodie: https://www.youtube.com/watch?v=LuroDGsJkMA&t=3s
I just watched your video. Loved it. I’ve made your original recipe once before and we loved it. Making it again tonite. The Goat Cheese and Honey is next. Thanks so much!
Thank you! Hope you enjoy that one just as much. You’re so welcome!!
Love this recipe!! Do you think leftovers could be froze? I have so much leftover and don’t want anything to go to waste!!
Thank you so much! I wouldn’t recommend freezing it. Instead, store any leftovers in an airtight container, and it will last about 3-4 days in the fridge.
This one’s a keeper!!
I love to hear it!
Absolutely love it! The whole family loved it. Making it again now.
Love how easy it is to make as well, and looks and tastes like a lot of effort.
That’s amazing! I love all those things about it too!
After Caprise salad I just knew there could be no better summer dish! Did I get that wrong!? This is a fast, succulent easy dish that I loved and it eats just as good cold with a light wine and hot Italian bread as fresh out of the oven!.
Both are perfect for the summer, but I’m glad you enjoyed this one so much!
With the tiktok hype and all of the variations, it’s hard to figure out what is the true baked feta pasta recipe. I tried this one and was pleasantly surprised. I cut the recipe in half since I only wanted to try a small amount first and the only tweak I made was adding red chili flakes. One thing I would recommend doing is after the feta comes out of the oven and you add the garlic and basil, go ahead and haul out your potato masher and go to town on the baked tomatoes and feta. My pasta was a little more rustic than I’d like, but all in all it was tasty! I’d make it again.
That sounds lovely too! There are seriously so many great variations of this recipe!
What can I use instead of Basil??
You can try using some fresh oregano or fresh thyme! Feel free to play around with the seasoning and herbs.
its was amazing and delicious everyone enjoyed it all i did is twist up the spice to all italian seasoning just a dash of the fetta 😛 and use different type of mini tomato
I love how you personalized it! Yay!!
I found it to be extremely oily. Although the taste was great the oil unfortunately didn’t sit well in my stomach. I did notice after the fact that the original grilled cheese version calls for 1 lb of pasta with the same amount of oil did you find it to be to dry? I will definitely make again but with less oil as there was still plenty of liquid without needing pasta water. Although I do grow all my tomatoes which are definitely juicier than store bought so that probably helped.
In the end it can really come down to preference, so you can try different variations of it until you find what works best for you!
Can this recipe be cut in half?
Yes!
just did this today i saw it on tik tok and bought the things then i needed to verify somethings and came on here love the tips you give us and so detailed the broil for 2 mins very game changer so goooddd!!!!! and you are right pretty!!!
I’m so glad you decided to give it a try! Thank you!!
I’ve tried other feta pasta recipes, and this one is by far the best!
It’s so easy to make and turns out sooooo delicious!!
Thank you so much! I’m so glad to hear that!
Can I use a different kind of tomatoes? I have everything else but no cherry tomatoes, only bigger ones (on the vine)? Thank you!
Yes, you can. Instead of cherry tomatoes, you can use regular whole tomatoes or even canned diced tomatoes, but cherry tomatoes have the best flavor here.
What can use instead of Basil?
This has to be THE BEST PASTA RECIPE that I have come across! Everyone I’ve made it for, raves about it! It’s super easy to make and will get you mad props!
No way, that is amazing! Yay!!!
This is a fail proof meal that is so easy to prepare, you’ll want to make it over and over. I like it with fresh cut string beans to give it a little crunch. I made it for company