Baked Feta Pasta

5 from 5963 votes

Baked feta pasta is a simple recipe made by oven roasting a block of feta cheese with cherry tomatoes to create a salty and cheesy sauce!

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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!

Baking dish of baked feta pasta with spoon inside for serving

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!)
3 image collage to show the tomatoes with the seasoning, then adding feta cheese, then after baking
  • 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.
3 image collage to show adding the basil and garlic, then mixing, then adding pasta

Tips for making baked feta pasta

  1. 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!
  2. 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.
  3. 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!
  4. 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.
  5. 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

Can you make this with crumbled feta cheese?

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.

Can you make this with any other type of cheese?

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.

What is the best type of pasta to use in this reicpe?

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.

How long does this keep?

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.

Large bowl of baked feta pasta topped with cherry tomatoes and basil

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:

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

Baked feta pasta is a simple recipe made by oven roasting a block of feta cheese with cherry tomatoes to create a salty and cheesy sauce!
5 from 5963 votes
Servings 6 servings
Course Dinner, Entree, Pastas
Calories 429
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins

Ingredients
  

  • 8 ounces dried cavatappi pasta or pasta of choice
  • 2 pints cherry tomatoes
  • 8- ounce block feta cheese
  • ½ cup extra virgin olive oil
  • ¼ teaspoon sea 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.

Video

Notes

Recipe: I learned about this recipe idea from Grilled Cheese Social, and this is based on her version.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • 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

Calories: 429kcal, Carbohydrates: 36g, Protein: 12g, Fat: 27g, Saturated Fat: 8g, Cholesterol: 34mg, Sodium: 539mg, Potassium: 457mg, Fiber: 2g, Sugar: 6g, Vitamin A: 932IU, Vitamin C: 36mg, Calcium: 214mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Baking dish of baked feta pasta with spoon inside for serving

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Comments

  1. I have made this recipe numerous times now and it is fantastic. I have used fresh and frozen basil and both are equally delicious!

  2. My go-to for a quick, easy, and tasty meal! I just skipped the salt as the feta I use is already very salty 🙂

  3. First off I watch ,listen and use all your content on TikTok! I love your baked feta pasta it’s so good 😊

  4. 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.

  5. Wow!! I made this with fettuccine pasta instead and it’s so delicious! Very cheesy, salty and feels fancy 🙌

  6. 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.

  7. 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.

  8. 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.

      1. 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.

  9. 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

  10. 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. ♥️

  11. Such a great, fast and easy-fool-proof recipe! Thank you for sharing and inspiring Yumna! Greetings from Malaysia 🙂

  12. 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!

  13. 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!!!

  14. 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.

  15. 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!!

  16. 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.

  17. This recipe is fantastic!! I make according to directions except I use Classico basil pesto instead of fresh basil

  18. 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!

  19. 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?

    1. 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.

  20. 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!

    1. 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.

  21. 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?!

  22. 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. 🙂

  23. 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.

  24. 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.

  25. 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.

  26. Has anyone roasted whole garlic cloves with the tomatoes then stir after cooking? Going to try over spaghetti squash tonight!

  27. 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!

  28. 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!

  29. 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!

  30. 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!

    1. Yay! That’s great to hear. You can try using some fresh oregano, fresh thyme or switching the fresh garlic for roasted garlic.

  31. 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.

    1. 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.

  32. 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.

  33. 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!

  34. 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

  35. 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.

  36. 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

  37. 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.

  38. 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!

  39. So good!!!! Used tomatoes from my garden and fresh basil from the garden.
    This dish is on point! Sharing with my family and friends.

  40. Made it with shells. Used crumbled feta as that’s what I had. Totally delicious and I will certainly make it again.

  41. 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.

  42. 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!

  43. Just made this and oh my it’s soooooo good. I added some grilled chicken just for protein. We will definitely make this again.

  44. 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.

  45. 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!

  46. 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. 🙏🏼

  47. 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.

  48. 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!

  49. 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!

    1. Added artichoke hearts and followed the rest if the recipe to the letter. Amazing, perfect amount of sauce to pasta. Thank you!

  50. So making this recipe but it only calls for 1 cup pasta ??? That can’t be right for 6 portion ms ? Please help

  51. 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!

  52. 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?

      1. 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.

      1. 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.

  53. 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!

  54. 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.

  55. 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!

    1. 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.

  56. 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

  57. 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!

  58. 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!

        1. 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!

    1. I included that much because it’s essentially what makes up the sauce! It will be roughly 1.5 tbsp of oil per serving.

  59. The cream cheese worked great! It was delicious. I added some patty pan squash and extra garlic, lots of fresh basil.

    1. I haven’t tried that, but I think it could work! The texture is likely to turn out pretty different though.

  60. 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 😂

      1. 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!

  61. Love this recipe!! Do you think leftovers could be froze? I have so much leftover and don’t want anything to go to waste!!

    1. 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.

  62. 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.

  63. 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!.

  64. 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.

    1. You can try using some fresh oregano or fresh thyme! Feel free to play around with the seasoning and herbs.

  65. 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

      1. 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.

        1. 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!

  66. 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!!!

  67. 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!!

  68. Can I use a different kind of tomatoes? I have everything else but no cherry tomatoes, only bigger ones (on the vine)? Thank you!

    1. 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.

  69. 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!

  70. 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 and they were equally impressed.
    Regular feta cheese is still hard to get because of this recipe’s popularity so I made this batch with a block of Greek feta and it seem to work just as well. Very creamy and blended easily.

  71. Had to try after seeing it on the Tamaron show. I eat keto so it works for me as long as I don’t eat too many tomatoes. I made pasta for the carb lovers and steamed cauliflower al dente for myself. I also added a block of cream cheese for a creamier consistency. It’s okay.
    My question is does it freeze well? And what else could it be used for?

    1. I’m glad you gave it a try! I would recommend storing it in an airtight container in the fridge (for about 3-4 days) instead of freezing it.

  72. This was great! I followed the recipe exactly, except I ended up adding about 12 oz of pasta because with just 8 it looked a little too watery. Added a little more basil too and it was a hit!

  73. Superb, just as is! Always cut out the green stalks if your garlic has any (makes garlic bitter). Absolutely a GO TO for us! We doubled the recipe for a family of 5 and still had leftovers. Thank you so much!

  74. Great recipe!! Okay so here’s my dilemma… it’s my mistake that I made this with 12oz GF pasta and it’s not as creamy because well, too much pasta. I already dumped my excess pasta water after thinking I wouldn’t need it…darn. What do you think I can add to make this creamier?

  75. Made this recipe and added some cooked shrimp halfway through baking. Soooo yummy!!!! I used dried basil and cherry tomatoes on the vine. Very tasty, loved it!!

  76. This recipe was soooo easy to make and absolutely delicious! I added some fresh parsley at the end. Will be using this recipe more often! Thank you!

  77. Love this dish! It’s so easy and delicious! I’ve also made the dish and added artichokes. Cook everything the same but simply add artichokes with the cherry tomatoes! Same thing with cooked shrimp! Yummy!

  78. Sooooo good!! So easy to make and it can feed an entire family!
    I’ve made this so many times already and it is a family favourite!

  79. I’ve made this dish five times for my family and counting and I use Goat cheese and gluten free
    Whole wheat pasta. It’s easy, simple to make and delicious. It’s now a family staple to make a few times a month. 😋

  80. I keep having the result of a very watery tomato-feta in my dish at the end. I don’t add the extra pasta water, is it right coming out like this? I do loveeee the way it tastes

  81. I made this for supper yesterday and it was absolutely wonderful. I did not have fresh basil so used dry, but next time I will find some fresh basil to use. This is such an easy recipie to make and it tastes to good! It is a keeper.

  82. Add anything to this – mushrooms, sweet peppers, zucchini, more tomatoes, etc. Veggies can be added raw before roasting. It’s great meatless, but adding cooked Italian sausage is also wonderful. I added more pasta water and used chickpea pasta (Banza brand from Costco) for more protein, fiber, and fewer carbs. No one can tell the difference. I also used a block of feta and added crumbled. The crumbled burned on top. Would add it later and mix it in if that is all you have. Worth it to make an extra trip to the store for feta in a block.

      1. I tried your recipe tonight and my kids loved it!!! Thank you for sharing an amazingly good and easy pasta dish.

  83. Loved this. I roasted peppers, onions and garlic separately while roasting the tomatoes. Add them and 1/4 cup of Marsala wine. Rated this a big 5 star.

  84. So delicious! I didn’t have enough tomatoes so I added some rough chopped mini sweet peppers. It worked really well. I also added some shrimp at the end. My entire family loved it. Thank you for sharing this recipe with us!

  85. This was… all right?

    I’m quite surprised with the results. This recipe went so crazy viral i was expecting to be blown away.

    Maybe my cherry tomatoes were too sour but this came out way to acidic for our tastes.

    Maybe if we could add a little something something to cut down on the acidic taste??

    Unfortunately, i don’t think i would do this one again…

    1. You’re not alone in that! It can come down to preference. It may help to add a few tablespoons of sugar to help with the acidity.

  86. I’m 84 and tried this recipe it was so good and easy I love it will be making it again and soon

  87. I tried it with goats cheese and it works really well – so delicious. But you need to add about half a cup of milk (or cream) after it comes out of the oven – to cut the slightly harsh / salty end note.

    1. That’s a great tip for those who aren’t really a fan of the harsh tanginess. Thank you!

  88. It was easy and delicious. I used dill b/c didn’t have basil. I’ll make it again but will try adding a bit of sugar to balance the acidity of the tomatoes. I loved the garlic at the end. It made the dish really garlicky like I like it. It smelled like a real restaurant dish. Can’t wait to eat the leftovers tomorrow!

  89. Really tasty!! Just wondering, does anyone happen to know the Canada Food Guide Servings of this dish?
    Thanks!

  90. I LOVE this dish! I substituted the pasta for spaghetti squash and it was AH-MAZING! 💃🏾🍷😜

  91. Ok so this Greek girl totally approves!! I made it for my family using the cavatappi pasta and added oregano and it turned out amazing!! My family loved it!! Good suggestion adding the pasta sauce cause it made it creamier!! Thanks 🤩

  92. This was yummy! My son and husband love it! No leftovers! I add the minced garlic at the beginning, though, to cook with the tomatoes. I’ve also added chopped up mushrooms and marinated artichoke heart, and it made it even better! I also pan fried some chicken breasts and added it on the plate. So good! One time I mixed feta and mozzarella cheese. Also a great combination. Will make this meal regularly as it’s easy and pretty quick! Thanks for a great recipe. Shared it on my Facebook wall!

  93. I just made this for our dinner tonight after hearing about it from Daphne Oz on the Marilyn Dennis show.. Yeah, I know … I’m late to the party. This was so easy to make and, best of all, it was delicious! I added some frozen edamame and finely chopped shallot. I also added whole garlic cloves to the pan during the roasting instead of grated garlic after the roast. I think next time I will hit it with a dash of pepper flakes. Thank you for sharing this tasty dish!

    1. It’s never too late to give it a try! I love the sound of those additions. Definitely do! You’re so welcome!

  94. This dish is (in my tastebuds’ opinion) heavily imbalanced and I firmly believe it’s not due to any particularities in your recipe. All I got was sour with nothing else to complement it. All respect to you for making a well written, easy to follow recipe with many additional tips and pictures (hence the 5 stars), but I just feel like this was my only try with a tiktok trend recipe.
    Have a nice day!

  95. I admit I was s little skeptical because it almost seemed too easy but my husband and I loved it. We practically licked our plates. Serving it to friends this weekend. And because it’s so easy it gives me more free time to relax with them.

  96. Super love!! Everyone licked their plates clean and wanted seconds! I’d like to try with a little less olive oil next time. 🙂

  97. Great recipe, thank you! I’ve made it a few times now, and it’s a big hit. There are a lot of recipes out here but this one seems to be the most foolproof. Notes, in case useful for others:
    – I used VeggieCraft penne made with cauliflower, and we thought it worked well for this
    – I tried it w/ about 1/4 cup EVOO, 1/4 cup dry white wine, and that was also quite tasty and a little less of hit of calories and fat
    – I like garlic overload and use 5 cloves
    – for my oven, cooking for 30 minutes and then broiling for 5-7 minutes worked well
    – I tried adding one yellow squash, cut into a penne-ish shape, added before the broil, and it worked well (planning to try two squash, which might require more tomatoes)
    – I haven’t been able to find feta made from sheep’s milk, and the cow’s milk feta has still worked well

  98. This is so yummy!! I’ve made this dish multiple times, each time trying something a little different. Once I added baby spinach, another time it was vegan chicken, and tomorrow night I’m trying it with broccoli florets!

  99. After making this recipe , I give it 5 stars !
    It was delicious that night and even better as left overs .
    I didn’t have a block of cheese , but used crumbles and found they worked just as well . I also added chicken to the dish , my husband loved it !

  100. I haven’t tried the recipe yet because I can’t find any Feta blocks at my local stores. Will mozzarella work?

  101. I make this recipe every week at least once to my family. I love how flavorful and well executed is. I actually aded a little touch of myself combining the 3 versions you have done before.

  102. My family loves this dish, asks me to make it weekly. Thanks
    I also added basil and thyme, but a pinch of thyme

  103. I topped some parmesan and It was done within 25 minutes, my roommate was like you did nothing then he tasted it and couldn’t stop afterwards 😂
    Well done dear, it was amazing 🤩

  104. I added Italian sausage to mine and my family licked their plates clean, it was that damn good!! This is a permanent addition in rotation.

  105. Best pasta ever! I added chunks of salmon filet. Also, mixed in asagio, pecorino & Parmesan at the end. Leftovers every bit as good.

  106. this recipe is so easy to follow and so delicious???? it made for a wonderful dinner, thank you 🙂

  107. This recipe looks wonderful, but my family doesn’t like feta or goat cheese. Could I use fresh mozzarella?

  108. Omg, this pasta is everything! Absolutely delicious, healthy and super quick to make! Next time gonna try with goat cheese.

    Thank you for nice recipes! I really love it!!!

  109. Omg, this pasta is everything 😍 very delicious, healthy and super quick to make! Love it so much! Next time gonna try it with goat cheese.

    Thank you for recipes!!!!!

  110. Such and easy and yummy recipe! It was great to find a Baked Feta Pasta recipe which has the perfect proportions of ingredients. Don’t be shy – try it out!!

  111. This is my new go-to for busy nights and impressing people. Absolutely delicious & so hands OFF! All fresh ingredients make the difference for sure!! Thank you for this.

  112. This was maybe the first time I became aware that the feta we’d been buying was cow’s milk – shouldn’t even be called feta, seems to me – I found some Bulgarian feta at the supermarket (first thing I’ve ever seen from Bulgaria), 1/3 the price of the Greek feta. Anyway, I followed the recipe, kind of almost (as usual). I decided I wanted more herbs, so I opened the oven door and threw (literally) some Herbes de Provence on it.

    When the tomato-cheese part was almost done, I broiled a few pieces of sockeye salmon with olive oil. tarragon, salt & pepper and lime, then mixed in the pasta (farfalla) and basil with the tomato-cheese, added some kalamata olives because why not, and some sliced avocado with lime, then put the salmon on top and covered it with the pasta-cheese, and broiled it for maybe 5 minutes on low like 6″ from the element. All went well, it was very colorful with the tomatoes (so sweet) and avo and salmon, the lime added its own tang to the feta’s. My wife just flipped out it was so incredibly good.

    You do a great job not only with the recipes but with the photos to show how it’s supposed to look at different stages, the overview of how to make it and the whole point of it, followed by the actual recipe, the substitutions, the nutritional data – really good, enthusiastic but not gushy. This is the first one I’ve tried, a hit the first time up, will probably serve it to guests once we start having them again and everybody’s still alive. I’d like to try a Greek yogurt recipe, but the only Greek yogurt I can find is from cow’s milk (but Fage is pretty good for what it is, nonetheless – hope nonfat will be OK). Many many thanks. Cooking is a nice break from making furniture, don’t have to worry about right angles so much.

    1. Those sound like wonderful additions! That’s what I love about this recipe – it’s so versatile! Thank you so much for your feedback. Hoping things get better soon, so it’s safe to have guests again!

      1. Have you tried it adding chicken? Any thoughts on whether I would need to add more water, anything else?

  113. Hi! Sorry if this is a silly question – but I couldn’t find a reliable answer/conversion online.
    How many lbs or oz is “2 pints” of cherry tomatoes? Thanks!

    1. I would estimate roughly 10-11 ounces for each pint of cherry tomatoes, but the recipe will still work if you choose to use more or less than that.

  114. This was to die for- we were all scraping the pan!
    I am going to make it for my neighbor who had surgery- considering adding grilled chicken but not sure. It’s so good as is! Thank you for sharing this!!

        1. Good thing I didn’t do it yesterday…for some reason I added 16oz of pasta. Just wasn’t focusing. It actually turned out ok but not as rich. Was the first time I made it for my family (first time I made it was with a friend for girls night) and the family liked it. Hubs wants green olives and chicken added so I will try that way too with 8 Oz. Just know if you meet up the pasta, it’s really ok!!

  115. Dear Yumna – I couldn’t wait to make this dish as soon as I saw your recipe. It was even more delicious and fun than I thought. I eat mostly vegetarian meals – but could see this complementing SO many main dishes. I served this as a side the next day with grilled pastrami sandwiches for my son and we both thought it was delicious. Hot or cold – this is a winner!

    1. Hi, Jodi! I’m so glad you decided to make it! That sounds wonderful!! There are definitely many ways to enjoy this!

  116. Absolutely delicious! I didn’t have fresh basil, but used dried and fresh oregano from my garden. Did the same with the fresh spinach and mixed it in while the pasta was warm. Picky kids LOVED it! THANKS!!!

  117. I’ve been hearing about this recipe and had to try it. It’s a perfect recipe, quick, fresh, healthy and tasty.

  118. I added a big bag of baby spinach directly to the top after the timer went off. Didn’t stir it in right away, just let it sit for five minutes more in the oven. PERFECT!

  119. Made it 3 times so far. The dish never makes its way to the fridge. It is just good, simple, easy and fun to make.

  120. Delicious, and I see so many opportunities!! Made it with feta from sheep’s milk-melted perfectly. I sprinkled with Italian seasonings before baking. My husband said that next time I should add come sun dried tomatoes too-I might. I will absolutely make again-can’t wait to try with goat cheese. Thanks and cheers1

  121. Made this last night with linguini. It was delicious, but it seems that the pasta all stuck together with the cheese and was hard to separate. Is it better with a smaller pasta like bow ties, penne or elbows??

    1. Thank you! Hmmm, that shouldn’t be the case if the feta melts enough! You could try it with another pasta shape, but I also think it would help if you added some reserved pasta water to it.

  122. I’ve made this twice now and it’s so good! I did a couple of changes (extra feta because I can only find the crumbles – the blocks are all sold out here lol), and some different herbs added in. It’s great how customizable it is! Thanks for the recipe, it’s a favorite in our house now. 🙂

  123. I had 30 minutes to make a quick meal for the family and this one was a winner and made me look good! The entire family loved it and it felt effortless. Absolutely love this and your easy recipe to follow.

  124. This was so amazing that I am making it again tonight. This time I am using Boursin cheese and also adding cooked chicken. 🤗😋
    Thank you for posting!