Creamy Baked Feta Pasta with Blistered Cherry Tomatoes
This upgraded baked feta pasta features a block of Greek feta, blistered cherry tomatoes, and chili flakes roasted at 400°F for a rich, creamy, and viral-worthy dinner.
If you’ve spent any time on social media, you’ve likely seen the viral baked feta pasta that took over kitchens everywhere. While the tiktok baked feta pasta trend might have started as a simple hack, our version elevates the technique by focusing on high-heat roasting to achieve deep, caramelized flavors rather than just melting cheese.
The secret to a truly great cherry tomato feta pasta lies in the quality of the ingredients and the ratio of acid to fat. By roasting a full block of sheep's milk feta alongside two pints of tomatoes, you create a self-emulsifying sauce that is far more luxurious than any jarred variety. We add a hit of lemon zest and fresh basil at the end to cut through the richness of the salty cheese.
This is the ultimate low-effort, high-reward meal. You quite literally toss everything into a single baking dish, walk away for 35 minutes, and return to a bubbling, golden masterpiece that requires nothing more than a vigorous stir and a box of al dente noodles.
Ingredients
The Roast
- 2 pints (approx. 600g) cherry or grape tomatoes
- 1 block (7-8 oz / 200g) high-quality Greek feta cheese (in brine, drained)
- 1/2 cup (120ml) extra-virgin olive oil
- 4 cloves garlic, peeled and smashed
- 1/2 teaspoon red chili flakes
- Kosher salt and freshly cracked black pepper to taste
The Pasta & Finish
- 10 oz (285g) dried pasta (cavatappi, rotini, or rigatoni work best)
- 1/2 cup reserved pasta water
- 1/2 cup fresh basil leaves, torn
- 1 teaspoon lemon zest
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Place the cherry tomatoes, smashed garlic cloves, and red chili flakes in a large oven-safe baking dish.
- 3
Drizzle the olive oil over the tomatoes and toss to coat thoroughly; season with a pinch of salt and pepper (remembering that feta is already quite salty).
- 4
Create a space in the center of the dish and place the whole block of feta there, flipping it once to coat both sides in the oil.
- 5
Bake for 35 minutes, or until the tomatoes have burst and the feta has a golden-brown charred top.
- 6
While the sauce roasts, boil a large pot of salted water and cook your pasta until al dente; reserve 1/2 cup of pasta water before draining.
- 7
Remove the baking dish from the oven and immediately use a fork or spoon to smash the softened feta and blistered tomatoes together.
- 8
Stir vigorously until the cheese and tomato juices emulsify into a smooth, creamy sauce.
- 9
Add the cooked pasta, lemon zest, and half the basil to the dish, tossing well and adding splashes of pasta water as needed to reach your desired consistency.
- 10
Garnish with the remaining fresh basil and serve immediately while hot.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 685 kcal
- Protein
- 18 g
- Carbs
- 62 g
- Fat
- 41 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 840 mg
Tips
- → Do not use crumbled feta; it contains anti-caking agents that prevent it from melting into a smooth sauce. Always buy the block.
- → If your sauce feels too thick or ‘tight,’ don’t be afraid of the pasta water. The starch helps bind the oil and cheese into a velvety coating.
- → For extra depth, add a handful of pitted kalamata olives or marinated artichoke hearts to the pan before roasting.
FAQ
Can I make baked feta pasta ahead of time?
It is best served fresh because the feta sauce can thicken and become slightly grainy as it cools. If you must reheat it, add a splash of water or milk and heat gently on the stovetop.
Why does my baked feta pasta look oily?
This usually happens if the sauce hasn't been emulsified properly. Stir the roasted feta and tomatoes vigorously with a splash of starchy pasta water to bind the oil into the cream.
How do I make this recipe vegan?
You can substitute the block of feta with a high-quality vegan feta alternative (like Violife), though you may need to reduce the roasting time by 5-10 minutes as plant-based cheeses melt differently.
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