Baked Feta Pasta

5 from 8503 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 8503 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 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

  2. 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!

  3. 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.

  4. 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!

  5. 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!

  6. 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!

  7. 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!

  8. 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!

  9. This was so easy to make, but so delicious! This is going into the rotation for sure. Even my 6 yo loved it. Thanks!

  10. 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!

  11. 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. 😋

  12. 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.

    1. You could definitely blend it! It’ll kind of turn out like my Baked Feta Soup but with pasta in it!

  13. I love to watch you put these meals together!!! I haven’t tried one yet but I will!!! They all look delicious!!

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

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

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

  17. 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.

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

  19. 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.

  20. 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.

  21. 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.

  22. 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

  23. 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. ♥️

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

  25. 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!

  26. 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!!!

  27. 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.

  28. 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!!

  29. 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.

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

  31. 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!

  32. 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.

  33. 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.

  34. 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?!

  35. 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. 🙂

  36. 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.

  37. 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.

  38. 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.

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

  40. 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!

  41. 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!

  42. 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!

  43. 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.

  44. 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.

  45. 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.

  46. 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!

  47. 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

  48. 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.

  49. 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

  50. 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.

  51. 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!

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

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

  54. 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.

  55. 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!

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

  57. 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.

  58. 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!

  59. 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. 🙏🏼

  60. 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.

  61. 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!

  62. 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!

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

  64. 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!

  65. 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.

  66. 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!

  67. 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.

  68. 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.

  69. 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

  70. 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!

  71. 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.

  72. 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.

  73. 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!

  74. 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.

  75. 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.

  76. 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!.

  77. 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.

  78. 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!

  79. 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!!!

  80. 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!!

  81. 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.

  82. 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!

  83. 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.

  84. 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.

  85. 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!

  86. 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!

  87. 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?

  88. 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!!

  89. 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!

  90. 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!

  91. 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!

  92. 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. 😋

  93. 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

  94. 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.

  95. 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.

  96. 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.

  97. 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!

  98. 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.

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

  100. 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!

  101. 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!

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

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

  104. 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 🤩