Baked Feta Pasta

5 from 12890 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
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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!

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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 12890 votes
Servings 6 servings
Calories 430
Prep Time 5 minutes
Cook Time 35 minutes
0 minutes
Total Time 40 minutes
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  • 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


  • 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.


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.


Calories: 430kcal, Carbohydrates: 36g, Protein: 12g, Fat: 27g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Cholesterol: 34mg, Sodium: 548mg, Potassium: 460mg, Fiber: 2g, Sugar: 5g, Vitamin A: 984IU, Vitamin C: 36mg, Calcium: 216mg, Iron: 2mg

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

Course: Dinner, Entree, Pastas
5 from 12890 votes (12,244 ratings without comment)

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Recipe Rating


  1. Leigh Day says:

    With two carnivores for dinner, I added cooked chicken, cut into smallish pieces and sautéed in olive oil with some lemon pepper. Added it with the pasta. For the pasta, all I had were broad egg noodles – another success story. The dish was delicious!!!! This will be a go-to recipe.

    1. Yumna J. says:

      Yay, I’m so happy to hear it turned out amazing! Thanks, Leigh!!

  2. Leigh Day says:

    Can you serve this with cooked chicken – to make it non-vegetarian adding the cooked chicken when mixing in the pasta?

    1. Yumna J. says:

      Yes, I think it would be so good with chicken! I would cook the chicken separately while the tomatoes and feta are baking and then mix in the cooked chicken at the same time you add the cooked pasta, just like you suggested.

  3. Kathee says:

    Am fixing this Feta Tomato Pasta Tonight 🤤 However I sadly don’t have fresh basil…. I do have fresh thyme…. I am hopeful this will work 🤔 Also I only have one pint cherry tomatoes…. Soooo I am adding some red sliced bell peppers and onions…. Wish me luck 🤞😋🤤 Love your stufffffff

    1. Yumna J. says:

      Those are smart substitutes, Kathee! I hope it turned out great!!

  4. Ale says:

    How much grams of cherry tomatoes is 2 pints?

    1. Yumna J. says:

      Hi Ale, I don’t use grams so I’m not sure. So sorry!

  5. Christine Brown says:

    Loved this was so tasty and definitely a new favorite

    1. Yumna J. says:

      So glad you loved it, Christine!

  6. sophie smith says:

    this is the most scrumptious delectable pasta my mouth has ever touched!

    1. Yumna J. says:

      Yay, I’m so glad!! Thanks, Sophie!

  7. Sandra Diaz says:

    I love this recipe, feta is one of my favorite cheeses. So easy, so simple and delicious. Let me tell you, I’m even growing cherry tomatoes, so I absolutely loved this

    1. Yumna J. says:

      Aww, so glad you loved it! Thanks so much, Sandra!!

  8. Tracy says:

    I make this dish all the time. Love it better than a traditional jar sauce.

    1. Yumna J. says:

      Yay, so happy to hear it! Thanks, Tracy!

  9. Callie says:

    This recipe is amazing! It has become a weekly dinner staple and is quick and easy to throw together. I use one pint of tomatoes and substitute the other for two chopped zucchinis and it is delicious!

    1. Yumna J. says:

      Aww, so glad you like it enough to keep it in the weekly dinner rotation!! Love the idea of adding zucchini, sounds so good!

  10. Janet says:

    Fantastic recipe! I only had one pint of tomatoes, but I replaced the other pint in the recipe with a red and a yellow pepper chopped into bigger bite-sized pieces. Advice for anyone with a big block of feta: mine was a big cube and it did not melt down, but more roasted at the surface and then crumbled with some pressure applied. Next time I will chop it in half to make two thinner pieces of feta.

    1. Yumna J. says:

      Thank you, Janet! I’m really glad you enjoyed the recipe and love your red and yellow pepper substitution—so smart! Chopping a bigger feta block to help it cook down is great advice, thanks so much for sharing that feedback!!

  11. Julie D says:

    Absolutely delicious!! Added about a tablespoon of pasta water. Perfection!!

    1. Yumna J. says:

      Yay, so happy you liked it!! Thanks, Julie!

  12. jayasree natarajan says:

    Absolutely FANTASTIC and SUPER EASY recipe!! Came out SO good. We used Violife vegan feta block and added 2 bulbs of roasted garlic. Absolutely will be making this all the time now. Thank you for this!

    1. Yumna J. says:

      Yay, I’m so happy you liked it!! Wonderful to hear it works well with Violife vegan feta and sounds delicious with the added roasted garlic—yum!!

  13. Tony says:

    Just made this as an alternative to prima Vera for our weekly pasta dish, and wow! Delicious, easy, and delicious (did I mention it was delicious?)! A bit simpler than similar baked feta pastas I’ve made, but this will be my go-to from now on!

    1. Yumna J. says:

      Wow, I love to hear that! Thank you so much, Tony. I’m so happy you enjoyed this pasta dish!

  14. Tracy says:

    I make this all the time, And always add crushed red pepper to mine.

    Is there any other add-ins that you like to use?

    1. Yumna J. says:

      I’ve made it with onions, peppers, and olives instead of tomatoes and it was delicious!! Crushed red pepper sounds yummy, I’ll have to try it that way!

  15. Fatimah says:

    Soooooo good! We love this so much. Incredibly tasty. And kid approved. It’s always in rotation!

    1. Yumna J. says:

      That’s awesome! So glad to hear your kids love this one!

  16. Louise says:

    Delicious. I would definitely make this again.

    1. Yumna says:

      So glad to hear!

  17. Sheila says:

    Made this tonight—-DELICIOUS!! Easy directions to follow. Will be a staple!!!

    1. Yumna says:

      Yay! Thank you!

  18. Minaa says:

    Hi, I’ve been meaning to make this for ages and today I finally gave it a try. It turned out great! Definitely recommended. Thanks for the clear instructions and tips. 🤍

    1. Yumna says:

      Yay! So glad you enjoyed it!

  19. Lis says:

    I made this recipe substituting feta with goat cheese (as per your substitution suggestion)… I also added 2 yellow peppers. I roasted the (halved) peppers and tomatoes first, removed the peppers to skin, and placed the goat cheese in the centre to bake another 15 min. The dish turned out very colourful, creamy and yummy, thanks!

    1. Yumna says:

      Yum, sounds so good!

  20. Ghada Abdallah says:

    This was the easiest pasta dish I ever made! What a great idea. I literally just read the recipe in the morning, got the ingredients on my way home (I forgot the fresh basil, but I had dried basil at home). All it took was turn on the oven, wash the tomatoes, season them super quick put the cheese in the middle. Put in oven, then start the pasta. While multitasking, I had two timers going so I wouldn’t miss anything- 1 for the pasta and the other for the tomatoes and cheese. Turned out beautiful and delicious. My son immediately came back for seconds. I found it almost addictive. I used whole wheat pasta and regular feta. Definitely will make this again and again.

    1. Yumna says:

      So glad to hear!

      1. Ghada Abdallah says:

        Update: I made this on Tuesday and today is Thursday. Kids are asking for this dish again already! We had no leftovers last time since they gobbled it all up 😋. So this is for dinner once again this week

  21. Hannah says:

    Excellent recipe! The only alterations I made where doubling the recipe, (I like having leftovers for lunches the next day) using queso fresco instead of feta, (it’s much more affordable at my local grocery store) and adding some sliced spinach and feta chicken sausage for extra protein to make it more of a meal. I just cut up the sausage and sautéed it in olive oil on the stovetop, then added it to the sauce at the same time as the basil and garlic. It was delicious and both me and my husband LOVED it!

    1. Yumna says:

      Love this! Thanks for sharing.

  22. Teresa Ross says:

    Yuma – can you advise how much pasta should be added.

    Thanks Teresa

    1. Teresa Ross says:

      Sorry Yumna

  23. PATTY says:

    Just made this for the first time tonight for the two of us and had a hard time restraining ourselves from finishing it off. I made more than the recipe and made a couple off additions, but I have no doubt that this base recipe is wonderful on its own. I only had 1 package of tomatoes, but I had a half pint of chopped canned tomatoes, a fourth of a block of feta (I added it in with the whole block), some sliced fresh mushrooms, and half the breast meat from a rotisserie chicken that all needed used up. Sooooo, I baked all but the chicken, which I added with the pasta and some fresh basil after it baked, tossed it all and returned to the oven for 15 minutes. I did cook the pasta in just enough chicken broth to be almost completely absorbed, with just enough to add a little extra moisture to the sauce. It was SOOO GOOD! Thank you for posting this recipe and sharing on FB.

    1. Yumna says:

      I love all of the tweaks you made, thank you for sharing and I’m so glad you enjoyed it!

  24. Sheryl M says:

    I made this tonight (the original version) and it was absolutely delicious and so simple! Both my husband and my son couldn’t get enough of it. I served it with a salad and some homemade breadsticks making this one of the most perfect meals. This will definitely appear on our table again. Thank you so much for sharing!

    1. Yumna says:

      Yay, so glad to hear!

  25. TLC says:

    Has anyone tried adding a meat to it? Was thinking of adding canned chicken or even some of my leftover ham, but I don’t want to potentially ruin it lol.

    1. Julie says:

      I don’t cook meat with it but I do pan sear some scallops and top off the pasta with the scallops. It’s delish together.

    2. PATTY says:

      I made it with rotisserie chicken the first time, added with the pasta. This time I only had canned chicken and my husband really wanted meat so I nestled chunks of the canned chicken in with the tomatoes and cheese/olive oil and seasonings, and covered for the first 20 minutes, uncovered the last 15. It was delicious again!

  26. TLC says:

    Yummmmy! This was SO much better than I expected. And so easy. I am a sucker for easy because I work all day and come home and cook dinner!

    1. Yumna says:

      So happy you enjoyed it. I love how easy it is, too!

  27. Teresa Ross says:

    Yumna – I just love this recipe and I make it quite often. I also make a One Pot Orzo which I really like too.
    Best regards Teresa

    1. Yumna says:

      So happy you enjoy it, Teresa!

  28. Yvonne gaunt says:

    Very good

    1. Yumna says:

      So happy you enjoyed it!

  29. Nida says:

    This is such a silly question, but has anyone who normally doesn’t like feta tried this recipe and liked it? I never had feta and have heard polarizing things about it, but am sooo curious about how this tastes. Might end up trying it anyways because of all the positive reviews but would love to know if this converted anyone to a feta-believer. Thanks!

    1. Jenny M says:

      Yes, I am not normally a fan of feta, but it is really tasty melted with the tomatoes. I am actually making this tonight. I recently saw a commercial on TV where it looks like they substituted a different kind of cheese (it looked like a package of Boursin), but I can’t confirm what they used.

      1. Yumna says:

        Thanks for your input here! I love feta so it was a tricky one for me to answer.

    2. Angelica says:

      Some in my family do not like Feta either but we all love this recipe using Boursin cheese instead of Feta cheese. It’s delicious!

  30. Ann K says:

    This was INCREDIBLE! I am not a great cook by any means but this was easy and tasted like someone who was educated in cooking might have made it! I did use 12oz of pasta rather than 8 and definitely added the half/cup of the pasta water to the sauce at the end. There was plenty for 4 of us and a couple small lunch portions leftover this way. You must try this – it’s a winner!

    1. Yumna says:

      So glad you loved it!

  31. james says:

    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.

    1. Yumna says:

      Sounds so good, thanks for sharing!

  32. Maria says:

    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.

    1. Yumna says:

      Thanks so much, glad you loved it!

  33. Zandré says:

    SO good and simple, highly recommend.

    1. Yumna says:

      Yay! So happy you liked it!

  34. Beth says:

    Not a fan maybe I did something wrong but my feta was not smooth when mixed and was kinda chunky.

  35. Melinda says:

    Didn’t enjoy the tomato skins. There was also too much cheese

    1. Yumna J. says:

      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!

    2. Kevin says:

      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

      1. Yumna says:

        Thanks for sharing these tips!

  36. Lin K says:

    Fantastic recipe and so easy. Couldn’t stop eating it!

    1. Yumna J. says:

      LOL I have that same problem when I make it! So glad you liked it!

  37. Jen says:

    Hi! I saw your version of this using peppers, onion and olives, how many peppers/onions did you use? I need to make it

  38. EDITH says:

    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.

    1. Yumna Jawad says:

      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!

  39. Darla Urton says:

    Way too much olive oil. I will cut it in half next time. Other than that, a great quick meal!

    1. Yumna J. says:

      Thank you for the feedback, Darla!

  40. Katie says:

    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!

    1. Yumna J. says:

      Awe, thank you so much for making it!

  41. Jenny S says:

    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!

    1. Yumna J. says:

      You’re so welcome! Thank you for making it!

  42. Jacqueline says:

    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.

    1. Yumna J. says:

      So glad you liked it, Jacqueline!

  43. Racheal says:

    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!

    1. Yumna J. says:

      Thanks so much for the feedback, Racheal!

  44. Dominique says:

    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.

    1. Yumna J. says:

      Love the idea of making it with goat cheese!!

  45. Rachael says:

    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!

    1. Yumna J. says:

      Thank you so much!

  46. Sarah says:

    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.

    1. Yumna J. says:

      I am sorry to hear that it wasn’t to your tastes.

  47. J.R. says:

    This recipe is so easy and tasty! If I wanted to use orzo, about how much?

    1. Yumna J. says:

      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!

  48. Sheilagh says:

    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??

    1. Yumna J. says:

      Lol thank you so much, Sheilagh!

  49. Theress says:

    Delicious! Would definitely make again

    1. Yumna J. says:

      Thank you so much, Theress!

  50. Lydia says:

    So good! I’ll definitely make this recipe again.
    The recipe says it makes 6 portions, but I got 3 portions out of it.

    1. Yumna J. says:

      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.

  51. Jennifer says:

    This was delicious! I added some chopped sliced salami to it for even more good flavor! Thank you for this recipe!

    1. Yumna J. says:

      Thanks so much!

  52. Analisa Cordova Silverstein says:

    I made this and it was delicious! I added fresh jalepeno bits and it gave it a perfect kick!

    1. Yumna J. says:


  53. Mary says:

    Absolutely delicious. Entire family loves it.

    1. Yumna J. says:

      So happy to hear that!

  54. Val says:

    This is a recipe that I am confident in making and my family loves it. It tastes great as left overs too!!

    1. Yumna J. says:

      So happy to hear that, Val!

  55. Dana Kirkland says:

    This was absolutely delicious! Very easy to make. I added some sweet sausage. I will definitely make this again.

    1. Yumna J. says:

      So glad you liked it, Dana!

  56. Kat says:

    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.

    1. Yumna J. says:

      Oo love all these ideas!

  57. Wendy says:

    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.

    1. Yumna J. says:

      So sorry it wasn’t to your taste, Wendy! Thanks for the feedback!

    2. Alex says:

      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.

      1. Wendy says:

        Thanks for the suggestion, Alex. I’ll try again with a sheeps milk feta. Cheers!

  58. Sarah says:

    I make this over and over, I love it. It’s also fantastic as a decadent dip with crusty bread!

    1. Yumna J. says:

      Oh I love that idea!! Thanks for sharing, Sarah!

  59. Tammara says:

    I tried it and is super easy. I added to our rotation. Yum!

    1. Yumna J. says:

      So glad you liked it!

  60. Suzan says:

    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.)

    1. Yumna J. says:

      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.

    2. Rachel says:

      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.

  61. Donna Hausler says:

    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!

    1. Yumna J. says:

      You’re so welcome, Donna! I love shrimp in this! Flattered to have made it onto your weekly rotation.

      1. Crystal says:

        Can I use frozen cherry tomatoes for this recipe?

        1. Yumna J. says:

          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!

  62. Amy says:

    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. 😉

    1. Yumna J. says:

      Wow, love that Alexa suggested it!

  63. gABRIELLE wEISS says:

    What type of Feta is everyone using and what are the taste differences?

  64. Rey says:

    I love this recipe! It has saved my college life 😅 I use cream cheese (sometimes with chives) instead of feta, turns out great!

    1. Yumna J. says:

      LOL thank you so much, Rey! I love the idea of the cream cheese and chives!

  65. Roxanne says:

    I make this ALL THE TIME and no matter what brand of ingredients I use it’s AMAZING!

    1. Yumna J. says:

      Thanks so much, Roxanne!

  66. Cindy says:

    Love this recipe. I add sweet yellow and red peppers and chicken strips. So yummy!

    1. Yumna J. says:

      Oh, I love that idea!!

      1. Ellen says:

        Love this recipe-trying it with peppers tonight!

        1. Yumna J. says:

          Thank you so much!!

  67. Sades says:

    So easy, so good. Wow. New staple.

    1. Yumna J. says:

      So glad you liked it, Sades!

  68. Lynn says:

    Very good. Only thing different is i added cooked sausage and hamburger.

    1. Yumna J. says:

      Love that idea! Glad you enjoyed it!

  69. Kate says:

    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.

    1. Yumna J. says:

      Love that! Glad you enjoyed it!

  70. Debra says:

    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.

    1. Yumna J. says:

      I am sorry to hear that the baked feta pasta was not to your taste.

    2. Angel says:

      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?

    3. Kevin says:

      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?

  71. Shelly says:

    One recipe called for 1 cup olive oil. Another recipe called for 2 tbs. Olive oil. Why such a big difference?

    1. Yumna J. says:

      What other recipe are you referring to?

  72. Deena says:

    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..

    1. Yumna J. says:

      You’re so welcome! Glad you enjoy it, Deena!

  73. Pal says:

    I tried this last night and it was a huge hit in my house. THANK YOU

    1. Yumna J. says:

      You’re so welcome! Glad everyone enjoyed it!

  74. Breanna says:

    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!

    1. Yumna J. says:

      Spinach or kale would make an excellent addition to this! Can’t wait to hear what you think! Enjoy!

    2. Sarah says:

      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?

      1. Kim says:

        I grated two small zucchini, squeezed to remove excess moisture, then added to cooked pasta before adding cheese and tomatoes. It was delicious!

        1. Yumna J. says:

          I love this!

  75. Lisa says:

    This dish was so easy to make and absolutely delicious. I will be making this again.

    1. Yumna J. says:

      So glad you enjoyed it, Lisa!

  76. Amberly Leasure says:

    Do you think this would work with crumpled feta? The block seems to be the big show here.

    1. Yumna J. says:

      Hi Amberly! You can certainly use crumbled feta everything gets mixed in after baking anyways. Just use 8oz. Hope you enjoy it!

  77. Terri says:

    Sorry I m allergic to tomatoes. 🤷🏻‍♀️

  78. Megan Shallcross says:

    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.

    1. Yumna J. says:

      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!

    2. Amanda Dillman says:

      I just made this with Basil pesto and didn’t use any dried or fresh Basil in addition to it and it was great!

      1. Yumna J. says:

        Yay! So glad it worked with the basil pesto!

  79. Marjorie says:

    Thank you for re-posting this the ingredients are all fairly healthy and it really is easy to make. Loved it!

    1. Yumna J. says:

      You’re so welcome! Glad you liked it, Marjorie!

  80. Beverly says:

    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!

    1. Yumna J. says:

      Oh my, that sounds drool-worthy!

  81. Lil Bengal says:

    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.

    1. Yumna Jawad says:

      I am so glad you found this easy to follow! That’s perfect. You’re so welcome!

    2. Hanna says:

      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.

      1. Yumna J. says:

        So glad to hear that, Hanna! I agree, I could eat it for days too!

  82. Wey says:

    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

    1. Yumna Jawad says:

      Thank you!! Simple but delicious is the way to go!

  83. Zainab says:

    I finally tried the famous baked feta pasta! So easy and so good! I couldn’t stop eating it. Thank you!!

    1. Yumna Jawad says:

      I’m so glad you finally got around to trying it and enjoyed! Yay!! You’re so welcome.

  84. Becky says:

    This was so easy and so yummy! I don’t know why I wanted so long to try it!

    1. Yumna Jawad says:

      Thank you so much! I’m so glad you got around to trying it!!

  85. Marla says:

    Recipes are great. However American cooking websites need to do metric. Only country that’s not on the metric system.

    1. Yumna Jawad says:

      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.

  86. Kavindi says:

    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!

    1. Yumna Jawad says:

      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.

  87. Elizabeth says:

    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.

    1. Yumna Jawad says:

      Thank you for your feedback! I understand your point of view. I will take that into consideration!

  88. Maria says:

    We make this regularly and everyone loves it! Excellent recipe. Thank you!

    1. Yumna Jawad says:

      That makes me so happy to hear! You’re so welcome!!

  89. Jackie Sapp says:

    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

    1. Yumna Jawad says:

      That sounds like such a delicious combo! Glad you enjoyed!

  90. Olivia says:

    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!

    1. Yumna Jawad says:

      Thank you so much! That sounds like a great way to add more veggies to a dish.

  91. Rosa G. says:

    This is a fave at my home…sooo delish!!

    1. Yumna Jawad says:

      That makes me so happy to hear! Thank you!

  92. kim says:

    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.

    1. Yumna Jawad says:

      Thank you so much! That’s perfect. Yes!! Let me know how it goes!

  93. Maplemomma says:

    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!

    1. Yumna Jawad says:

      Thank you so much! I’m glad you got around to trying and are a fan. Thank you!!

  94. Helen Reese says:

    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!

    1. Yumna Jawad says:

      Thank you so much! That sounds so comforting and delicious.

  95. Trisha says:

    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!

    1. Yumna Jawad says:

      I’m glad to hear the picky eaters enjoyed it as well! You can definitely add meat (or seafood) to this!

  96. Laura says:

    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!

    1. Yumna Jawad says:

      Thank you so much! I love how easy it is to make, too. That sounds so fresh and yummy!

  97. Ellen says:

    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!

    1. Yumna Jawad says:

      Thank you so much! That’s perfect. Sounds so fresh!

  98. Felicia Weathers says:

    Awesome dish, super easy to make and cost efficient

    1. Yumna Jawad says:

      Thank you so much!

  99. Negeanv says:

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

    1. Yumna Jawad says:

      Thank you so much! Yay!! You’re so welcome.

  100. Fernanda Paz y Puente says:

    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!

    1. Yumna Jawad says:

      Thank you so much! That is perfect! Yum!!

  101. Sally says:

    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. 😋

    1. Yumna Jawad says:

      It’s such a great bonding experience! That sounds perfect. Hope you continue to enjoy it!

  102. Kaylie says:

    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. Yumna Jawad says:

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

  103. Mona says:

    No wonder this recipe went viral. This is out of this world! Absolutely delicious and very easy.

    1. Yumna Jawad says:

      So glad you enjoyed! Thank you!

  104. Gail says:

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

    1. Yumna Jawad says:

      Aww, I love that! Can’t wait for you to give one of them a try!

  105. EB says:

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

    1. Yumna Jawad says:

      That’s amazing! I love that!

  106. Barb says:

    This is one of the best pasta dishes ever!!

    1. Yumna Jawad says:

      Thank you so much!

  107. Dana says:

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

    1. Yumna Jawad says:

      This is a great recipe when you’re looking for that! I love it!

  108. Franny says:

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

    1. Yumna Jawad says:

      I truly appreciate all of your support! Thank you!!

  109. Norma says:

    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.

    1. Yumna Jawad says:

      That sounds delicious! I definitely need to try this with some squash.

  110. Avis says:

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

    1. Yumna Jawad says:

      I love that! Yay!!

  111. Betsy says:

    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.

    1. Yumna Jawad says:

      I love that! Yay!!

  112. Marilyn says:

    Love this recipe

    1. Yumna Jawad says:

      Thank you!

  113. Emily says:

    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.

    1. Yumna Jawad says:

      Thank you! Glad you made it work. There are so many ways to personalize this recipe!

  114. Kayleigh says:

    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. Yumna Jawad says:

      I love that! Happy to hear you’re loving the recipe!

  115. Sonja Hoerath says:

    Absolutely loved this recipe!! Super easy to make and fun! Delicious!!

    1. Yumna Jawad says:

      Thank you so much! I love that!

  116. Sally says:

    Love this recipe, so easy and so yummy the whole family loves it! We also made it with Boursin cheese and loved it!

    1. Yumna Jawad says:

      Thank you so much! Glad that you all enjoyed.

      1. Anjali m says:

        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.

        1. Yumna Jawad says:

          I would estimate that one pint is roughly 280-310 grams.

  117. Marcie says:

    This recipe is the! Yumna makes all of he recipes so easy to follow and so good!!!

    1. Yumna Jawad says:

      Aww, thank you so much!

  118. Sierra Ford says:

    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

    1. Yumna Jawad says:

      That’s perfect! I love that. Yay!!

  119. Baker says:

    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. ♥️

    1. Yumna Jawad says:

      That makes me so happy to hear!

  120. Shelley says:

    Love this dish! It’s a constant in our house.

    1. Yumna Jawad says:

      Thank you! That makes me so happy to hear!

  121. Airin Zainul says:

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

    1. Yumna Jawad says:

      Thank you! Always happy to share!

  122. Tina says:

    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!

    1. Yumna Jawad says:

      Thank you! I love that!

  123. Amber says:

    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!!!

    1. Yumna Jawad says:

      That makes me so happy to hear! I love that!

  124. Liz says:

    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.

    1. Yumna Jawad says:

      Thank you! That sounds delicious!

  125. Jennifer Nelson says:

    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!!

    1. Yumna Jawad says:

      Thank you! So glad you made it work and enjoyed!!

  126. June says:

    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.

    1. Yumna Jawad says:

      So glad you enjoyed!

  127. Ashley Crawford says:

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

    1. Yumna Jawad says:

      Thank you so much! I love that idea!

  128. Max Katz says:

    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!

    1. Yumna Jawad says:

      Must be so nostalgic! I need to try that.

  129. Danni Reino says:

    Make this weekly, love it! I usually sauté some shrimp and throw it in there!

    1. Yumna Jawad says:

      I love that so much! Such a great pairing!

  130. Anne says:

    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. Yumna Jawad says:

      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.

  131. Alicia says:

    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. Yumna Jawad says:

      Thank you! I love that – yay!!

    2. Love this! What's a service size? says:

      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.

      1. Yumna Jawad says:

        It really varies by batch. I recommend weighing out the entire batch and dividing that by six.

  132. Ruthi Q says:

    Prepared it again over the weekend. This one is a winner!

    1. Yumna Jawad says:

      So glad you enjoyed! Thank you!!

  133. Alex says:

    I’d like to put bacon in this, should I cook the bacon separately and put it in at the end?

    1. Yumna Jawad says:

      I think that would be best!

  134. Maggie says:

    Friend made this at the firehouse and it was a fan favorite! Has been added to my home collection

    1. Yumna Jawad says:

      That makes me so happy to hear! Glad you all enjoyed!

  135. Catherine F Stowe says:

    Feta pasta

    1. Yumna Jawad says:


  136. Dusty Massie says:

    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?!

    1. Yumna Jawad says:

      Thank you so much! So many ways to enjoy this and personalize it, so you could’ve definitely done that!

  137. K.M. says:

    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. 🙂

    1. Yumna Jawad says:

      I’m so glad you all enjoy it and the different variations! Thank you!!

  138. Julie Williams says:

    Absolutely delicious, and so easy! I added sautéed shrimp when I added the pasta. Everyone loved it!

    1. Yumna Jawad says:

      Thank you so much! That sounds like a delicious addition!

      1. Natalie says:

        Did you have to increase or decrease any of the ingredients to be able to add shrimp?

        1. Yumna Jawad says:

          Nope! It should work just fine with the added shrimp! Love that!

  139. Timika Jenkins says:

    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.

    1. Yumna Jawad says:

      That’s amazing! Sounds delicious.

  140. Wendy Roberts says:

    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.

    1. Yumna Jawad says:

      Aww, thank you so much! It really is that versatile!

  141. Doris says:

    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.

    1. Yumna Jawad says:

      That’s amazing! So glad you enjoyed it so much!

  142. Helen says:

    Made this with spaghetti squash. Sooo good!!

    1. Yumna Jawad says:

      That sounds amazing! Yay!!

  143. Paige West says:

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

    1. Yumna Jawad says:

      Let me know how it goes!

    2. t says:

      hey paige, i tried this and it works out even better! i loved the more rich flavor of garlic!

  144. Evelyn A Salazar says:

    My family loved it ! Thank you !

    1. Yumna Jawad says:

      Yay!! That’s amazing to hear!

  145. Jasmine says:

    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!

    1. Yumna Jawad says:

      Glad you finally got the chance to try it! Yay!!

  146. Amy says:

    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!

    1. Yumna Jawad says:

      So glad the two of you enjoyed it! Hope the rest do too. Thank you!!

  147. Samantha says:

    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!

    1. Yumna Jawad says:

      Great tip! You’re so welcome!

  148. Hannah Clawson says:

    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. Yumna Jawad says:

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

  149. MG says:

    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. Yumna Jawad says:

      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.

      1. MG says:

        Thank you!

  150. Lee says:

    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.

    1. Yumna Jawad says:

      Thank you! Love the sound of that!

  151. Theresa says:

    The BEST Cheese sauce ever!

    1. Yumna Jawad says:

      Thank you!!

  152. Dee S says:

    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!

    1. Yumna Jawad says:

      Thank you so much! Never too late!!

  153. Sheri says:

    In the feta cheese bake can you use cheddar it mozzarella cheese instead

    1. Yumna Jawad says:

      No, in my experience that hasn’t worked well because it comes out stringy and not melty and creamy.

  154. Angel says:

    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

    1. Yumna Jawad says:

      You’re so welcome! Yay!!

  155. PD says:

    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.

    1. Yumna Jawad says:

      Yay!! Love those additions. So many great ways to enjoy this!

  156. Saumya says:

    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

    1. Yumna Jawad says:

      Wow, thank you so much! That’s a great tip for those who don’t enjoy the tomato peel.

  157. Jennifer says:

    Few ingredients — lots of flavor.

    1. Yumna Jawad says:

      Yes, exactly! Thank you!

  158. Cheryl Corr says:

    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.

    1. Yumna Jawad says:

      Love the spinach idea to get in some extra greens. You’re so welcome!

  159. Liz says:

    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!

    1. Yumna Jawad says:

      Thank you! I love that idea.

  160. mary says:

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

    1. Yumna Jawad says:

      Thank you! That must’ve been extra fresh. Hope they enjoy it too!

  161. Sam Standridge says:

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

    1. Yumna Jawad says:

      So happy to hear it! Yay!!

  162. Jess says:

    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.

    1. Yumna Jawad says:

      Thank you so much! You could definitely do that depending on how saucy you want your pasta to be.

  163. Jennifer says:

    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!

    1. Yumna Jawad says:

      Yay! Glad it still worked. Love what you added – yum!

  164. Rebecca Abruzzese says:

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

    1. Yumna Jawad says:

      I love that! Yum!!

  165. Melissa says:

    My family loved this dish! I just made some simple lemon chicken to go with! A new family fav for sure!

    1. Yumna Jawad says:

      Thank you so much! Love the sound of pairing this with chicken. Yay!!

  166. Anne says:

    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.

    1. Yumna Jawad says:

      Thank you so much! Glad you gave it a try nonetheless and enjoyed it.

  167. Elizabeth says:

    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!

    1. Yumna Jawad says:

      I love that! That’s a great way to switch it up and get the kids to eat some veggies.

  168. Maureen (Mo) Smith says:

    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. 🙏🏼

  169. Elizabeth Jozwicki says:

    I make this all the time it’s fast, easy and tasty to make.

    1. Yumna Jawad says:

      All things to love! Yay!!

  170. Monika Wendehorst says:

    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.

    1. Yumna Jawad says:

      I love that haha!

  171. Kara says:

    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!

    1. Yumna Jawad says:

      Wow, thank you so much! Love that idea with the extra greens!

    2. Nitra says:

      Did you add the spinach in at the end raw or do you cook it??

  172. Cata Etcheberry says:

    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. Yumna Jawad says:

      That’s perfect! Pesto sounds like a great addition. Thank you!!

    2. Robert Gaston says:

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

  173. Sarah Speight says:

    Loved this tried it with Macedonian Feta which is creamy instead of crumbly & got great results

    1. Yumna Jawad says:

      That sounds delicious!

  174. Annette says:

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

    1. Yumna Jawad says:

      This recipe calls for 8 ounces dried cavatappi pasta for 6 servings.

  175. Lina says: