Creamy Baked Feta Pasta with Blistered Cherry Tomatoes
This upgraded baked feta pasta features a block of Greek feta, blistered cherry tomatoes, and garlic roasted at 400°F into a rich, creamy sauce with lemon and basil.
This viral baked feta pasta is the rare internet trend that actually deserves a permanent spot in your weeknight rotation. While the original tiktok baked feta pasta took the world by storm for its simplicity, our version levels up the flavor by roasting the aromatics at a high heat to ensure the tomatoes truly blister and the garlic softens into a spreadable gold.
The magic of a cherry tomato feta pasta lies in the chemistry between the salty, tangy cheese and the acidic sweetness of the fruit. By roasting everything at 400°F for 35 minutes, you create a self-emulsifying sauce that coats every ridge of your pasta without needing a separate pan or a heavy cream base.
To finish, we cut through the richness with fresh lemon zest and a handful of torn basil. It’s a low-effort, high-reward dinner that proves some trends are classics in disguise.
Ingredients
The Roast
- 2 pints (approx. 600g) cherry or grape tomatoes
- 1 block (7-8 oz / 200g) high-quality Greek feta cheese (in brine, not crumbled)
- 1/2 cup (120ml) extra virgin olive oil
- 4 cloves garlic, peeled and smashed
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon kosher salt
- Black pepper to taste
The Pasta & Finish
- 10 oz (285g) dried pasta (cavatappi, rotini, or rigatoni)
- 1/2 cup reserved pasta water
- 1 tablespoon lemon zest
- 1/2 cup fresh basil leaves, torn
- 1/2 teaspoon flaky sea salt (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Place the cherry tomatoes and smashed garlic cloves in a 9x13 inch baking dish; pour the olive oil over them and toss with salt, pepper, and chili flakes until well-coated.
- 3
Clear 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.
- 4
Bake for 35 minutes until the tomatoes have burst and the feta is soft, slightly browned on top, and looks slumped.
- 5
While the tomatoes roast, boil a large pot of salted water and cook the pasta according to package directions until al dente.
- 6
Reserve 1/2 cup of the starchy pasta water before draining the noodles.
- 7
Remove the baking dish from the oven and immediately use a fork or potato masher to smash the feta and tomatoes together into a chunky, creamy sauce.
- 8
Add the cooked pasta, lemon zest, and half of the basil to the baking dish, tossing vigorously to combine.
- 9
Splash in the reserved pasta water a little at a time if the sauce needs thinning to reach a silky consistency.
- 10
Top with the remaining fresh basil and a final crack of black pepper before serving directly from the dish.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 685 kcal
- Protein
- 16 g
- Carbs
- 58 g
- Fat
- 43 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 890 mg
Tips
- → Use feta sold in a block of brine rather than pre-crumbled containers; crumbles are coated in anti-caking agents that prevent them from melting into a smooth sauce.
- → Don't skimp on the olive oil. It feels like a lot, but it is the primary fat source that emulsifies with the tomato juices to create the sauce texture.
- → If your tomatoes aren't fully burst after 35 minutes, turn on the broiler for 2 minutes at the very end for extra char and sweetness.
FAQ
Can I make baked feta pasta with a different cheese?
Yes, though the flavor will change. Goat cheese or a block of Boursin work well for a creamier, less salty result, but avoid hard cheeses like cheddar which will separate into an oily mess.
Why does my baked feta pasta look dry?
This usually happens if you didn't add enough pasta water or if the pasta sat too long before serving. The starch in the pasta water is essential for emulsifying the oil and cheese into a cohesive sauce.
How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat with an extra splash of water or olive oil to loosen the sauce back up.
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