Baked Feta Pasta with Cherry Tomatoes and Rigatoni
Make the best baked feta pasta with cherry tomatoes. A block of feta, bursting tomatoes, and garlic create a creamy, instant sauce for a perfect weeknight dinner.
This baked feta pasta with cherry tomatoes is the ultimate low-effort, high-reward dinner. By roasting a whole block of Greek feta in a sea of olive oil and aromatics, you create a self-emulsifying sauce that is far more sophisticated than the sum of its parts.
While many remember this as the viral baked feta pasta that once crashed grocery store dairy aisles, its staying power is due to the technique. Roasting at 400°F (200°C) transforms the sharp cheese into a mellow, spreadable base, while the tomatoes blister into sweet, jammy pockets of flavor.
Whether you call it the tiktok feta pasta recipe or simply your new favorite Tuesday night meal, the secret lies in the pasta water. Tossing the rigatoni with that starchy liquid ensures every ridge is coated in the salty, tangy creaminess of the melted feta.
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, smashed and peeled
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon kosher salt (feta is salty, so go easy)
- Freshly cracked black pepper
The Pasta & Finishing
- 1 lb (454g) rigatoni or cavatappi pasta
- 1/2 cup reserved pasta cooking water
- 1 cup fresh basil leaves, roughly torn
- 1 teaspoon lemon zest (optional, for brightness)
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 30–35 minutes, or until the tomatoes have burst and the feta has softened significantly and turned golden on top.
- 5
Boil a large pot of salted water while the tomatoes roast; cook the rigatoni until al dente, reserving at least 1 cup of pasta water before draining.
- 6
Increase the oven heat to 450°F or turn on the broiler for the last 2-3 minutes of roasting if you want more charred color on the tomatoes.
- 7
Remove the baking dish from the oven and immediately use a fork or potato masher to crush the feta and tomatoes together into a chunky, creamy sauce.
- 8
Add the cooked pasta and half of the torn basil to the baking dish, tossing vigorously to combine.
- 9
Splash in the reserved pasta water as needed to loosen the sauce until it reaches a silky, glossy consistency.
- 10
Garnish with the remaining fresh basil and lemon zest before serving warm.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 845 kcal
- Protein
- 24 g
- Carbs
- 88 g
- Fat
- 45 g
- Fiber
- 6 g
- Sugar
- 5 g
- Sodium
- 890 mg
Tips
- → Do not use crumbled feta. It contains anti-caking agents like potato starch that prevent it from melting into a smooth, creamy sauce.
- → Choose a block of feta made from sheep's milk or a sheep and goat blend for the best melting properties and most authentic flavor.
- → Smash the garlic cloves but leave them whole during roasting to prevent them from burning; they will soften enough to be mashed into the sauce later.
FAQ
Can I use different types of pasta for this recipe?
Yes, though short shapes with ridges like rigatoni, penne, or fusilli are best for catching the chunky tomato and feta sauce.
How do I make the sauce creamier if it looks too dry?
The secret is the starchy pasta water. Add it one tablespoon at a time while tossing the pasta; the starch helps emulsify the oil and cheese into a smooth sauce.
Why does my feta look chunky instead of melted?
Some cow's milk fetas have a higher melting point and may stay firm. If this happens, keep mashing with a fork and add a splash of hot pasta water—the heat and moisture will eventually force it into a sauce.
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