Baked Feta Pasta 5 is one of those recipes you keep in your back pocket for busy weeknights and casual get-togethers. It’s rich, cozy, and takes just a few pantry staples to pull off. The oven does the heavy lifting, turning a block of feta and a tray of tomatoes into a silky sauce with almost no effort.
Toss it with hot pasta and a few fresh add-ins, and you’ve got a dinner everyone wants seconds of.
What Makes This Special
This version keeps the viral favorite but adds a few smart tweaks for better flavor and texture. Roasting cherry tomatoes with garlic, chili flakes, and olive oil creates a jammy, slightly sweet base. The feta softens and melts into a tangy, creamy sauce that clings beautifully to pasta.
What sets Baked Feta Pasta 5 apart is the balance. There’s a touch of heat, a bright splash of lemon, and a handful of fresh herbs for lift. You can also add greens, olives, or roasted veggies without overcomplicating the dish.
It’s unfussy, flexible, and honestly hard to mess up.
Shopping List
- Feta cheese: 1 block (7–8 oz), preferably full-fat, in brine
- Cherry or grape tomatoes: 2 pints (about 4 cups)
- Extra-virgin olive oil: 1/4 cup, plus more to taste
- Garlic: 4–6 cloves, thinly sliced
- Crushed red pepper flakes: 1/2–1 teaspoon, to taste
- Freshly ground black pepper: to taste
- Kosher salt: to taste
- Pasta: 12 oz short shapes like rigatoni, penne, or cavatappi
- Lemon: 1, for zest and juice
- Fresh basil: 1/2 cup, torn
- Baby spinach or arugula (optional): 2 cups
- Calamata or mixed olives (optional): 1/2 cup, pitted and chopped
- Parmesan (optional): for serving
How to Make It
- Heat the oven: Preheat to 400°F (200°C). Use the middle rack for even roasting.
- Set up the pan: In a 9×13-inch baking dish, add the tomatoes, sliced garlic, red pepper flakes, a big pinch of salt, and black pepper. Drizzle with most of the olive oil and toss to coat.
- Add the feta: Nestle the block of feta in the center. Drizzle the remaining oil over the cheese.
- Roast: Bake for 30–35 minutes, until the tomatoes burst and the feta is deeply softened and lightly golden. For extra color, broil for 2–3 minutes at the end.
- Cook the pasta: While the feta bakes, boil the pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
- Mash the sauce: Remove the dish from the oven. Use a fork to mash the feta and tomatoes into a creamy sauce. Add lemon zest and a squeeze of lemon juice for brightness.
- Toss everything: Add the hot pasta to the baking dish and toss to coat. If it looks thick, loosen with splashes of pasta water until glossy and saucy.
- Add greens and extras: Fold in basil and spinach (the heat will wilt it). Stir in olives if using. Taste and adjust with more lemon, salt, or pepper.
- Serve: Finish with a drizzle of olive oil and grated Parmesan, if you like. Serve hot.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop with a splash of water or milk to loosen the sauce. You can also microwave in 45-second bursts, stirring between rounds.
- Freezing: Not ideal. The feta can turn grainy and the tomatoes watery after thawing.
- Make-ahead tips: Roast the feta and tomatoes up to a day ahead. Reheat, then toss with freshly cooked pasta for best texture.
Health Benefits
- Protein and calcium: Feta brings both, supporting muscle function and bone health.
- Healthy fats: Olive oil provides heart-friendly monounsaturated fats.
- Antioxidants: Tomatoes deliver lycopene and vitamin C, especially concentrated after roasting.
- Balanced carbs: Pairing pasta with protein, fats, and greens helps steady energy. Choose whole-wheat pasta for more fiber if you prefer.
- Flavorful but controlled sodium: Feta can be salty, so you can reduce added salt elsewhere without losing taste.
Pitfalls to Watch Out For
- Over-salting: Feta and olives are salty. Go lighter on salt in the pasta water and taste as you go.
- Dry sauce: If the dish looks thick, add pasta water. The starch helps create a silky, clinging sauce.
- Under-roasted tomatoes: The tomatoes should burst and caramelize slightly. If they’re pale, give them a few more minutes or a quick broil.
- Crumbly feta: Use a block of full-fat feta in brine. Pre-crumbled feta often has anti-caking agents and won’t melt as smoothly.
- Overcooked pasta: Aim for al dente so it holds up as you toss it with the hot sauce.
Alternatives
- Cheese swaps: Try goat cheese for extra tang, ricotta for mild creaminess, or a creamy sheep’s milk feta if you find regular feta too sharp.
- Veggie boosts: Add roasted zucchini, eggplant, mushrooms, or bell peppers. Stir in peas for a pop of sweetness.
- Protein add-ins: Toss in grilled chicken, shrimp, or chickpeas for more substance.
- Lower-lactose option: Use lactose-free feta if you’re sensitive, or go lighter on the cheese and add more olive oil and herbs.
- Gluten-free: Use your favorite gluten-free pasta and watch the cook time closely.
- Herb variations: Swap basil for parsley, dill, or mint, or mix a few for a fresh, layered flavor.
- Creamier finish: Stir in a splash of reserved pasta water and a tablespoon of butter for a glossy, restaurant-style sauce.
FAQ
Can I use canned tomatoes instead of fresh?
Yes, but the texture will be different.
Use one 14.5-ounce can of good-quality cherry or whole peeled tomatoes, drained well. Roast as directed and mash with the feta. Fresh tomatoes give a brighter, jammy finish, but canned works in a pinch.
What pasta shape works best?
Short, ridged shapes like rigatoni, penne, cavatappi, or fusilli work best.
They hold the sauce in the nooks and won’t clump as easily. Long pastas can feel slippery with this sauce.
Is it spicy?
It has a gentle kick from the red pepper flakes. Reduce or omit them for a milder version, or add more if you like heat.
Can I make it dairy-free?
You can try a dairy-free feta alternative, though melting behavior varies.
To keep it creamy, add a splash of unsweetened plant cream or a spoonful of hummus when tossing with the pasta.
How do I keep leftovers from drying out?
When reheating, add a splash of water, milk, or pasta water to loosen the sauce. Warm gently and stir often to keep it silky.
Why is my feta grainy?
Low-fat or pre-crumbled feta tends to get grainy. Choose a full-fat block stored in brine and mash it while it’s hot out of the oven for the smoothest texture.
Can I add wine?
Yes.
Add 1/4 cup dry white wine to the baking dish before roasting. It will reduce in the oven and add a nice depth to the sauce.
What if I don’t have basil?
Use parsley, dill, or a mix of soft herbs. Even a small handful of arugula at the end adds a peppery freshness.
How can I make it lighter?
Use whole-wheat pasta, add more greens, and reduce the cheese slightly.
Brighten with extra lemon and herbs to keep flavor front and center.
Can I scale it up for a crowd?
Absolutely. Double the tomatoes and use two blocks of feta in a larger baking dish. Roast a few minutes longer if needed, then toss with 1–1.5 pounds of pasta.
Wrapping Up
Baked Feta Pasta 5 is comfort food that doesn’t ask for much.
A handful of simple ingredients turn into a creamy, tangy, tomato-rich sauce that tastes like you worked harder than you did. Keep the base the same, then make it your own with herbs, greens, or a protein boost. It’s dependable, adaptable, and perfect for nights when you want big flavor with minimal fuss.
