Baked Feta Pasta

This is the story of another viral TikTok trend that I kinda wanted to hate...but didn't. It's not that I didn't think the idea sounded delicious, it’s just that the whole thing seemed too simple. Obviously roasting a block of feta with bursting tomatoes is going to be amazing, but is it good enough to break the Internet? The answer: yes…simply, yes. With roasted tomatoes and sharp, tangy feta, this baked pasta dish is undeniably delicious. But the real beauty of this dish is its simplicity and versatility. It couldn’t be easier to make—the recipe itself is practically hands-off. Plus, you can really use the classic recipe as a jumping-off point (like we did here) to make your ideal pasta dinner.

What People Are Saying:
"I made this last night and it was great! I followed the recipe exactly. it tasted even better today for lunch." – den5852

"I've got to say at first I wasn't sure if I was going to like it…but after it was all done and on my plate I've got to say 'Delish' is the word for it. My husband said this is most definitely a weekly pasta and my son said it's one of, if not the, best pastas I’ve made." – jlp3731

How To Make Baked Feta Pasta

INGREDIENTS

• Tomatoes: Cherry or grape tomatoes have just the right ratio of pulp to juice for this recipe. If you have a choice, go with cherry tomatoes—they burst and go jammy a little more readily than grape tomatoes. Plus, they look grand in the baking dish.
• Shallot: Sweet, mild shallots marry beautifully with tomatoes. If you don’t have access to shallots, feel free to substitute an approximately equal quantity of finely chopped red onion.
• Olive Oil: If 1/2 cup oil seems like a lot, bear in mind that the olive oil is the sauce here. All the other ingredients just merge with it.
• Feta: A nice thick slab forms the centerpiece of this dish. Drain it well and handle gently to keep it intact.
• Thyme: With its subtly minty, slightly lemony flavor, thyme brings a wonderful freshness to the party. Feel free to swap in oregano if you're so inclined.
• Pasta: Short tubular pastas, such as macaroni or cavatappi, are ideal for this dish. They're easier to toss in the baking dish, and I love the way the sauce hides inside them.

STEP-BY-STEP INSTRUCTIONS

Get started by preheating your oven to 400°. While it’s heating up, quarter the shallot and smash the garlic cloves with the flat side of a chef’s knife (for safety’s sake, press down the heel of your hand). Now toss the tomatoes, shallot, and garlic to a medium (2-qt.) baking dish. If you don’t have a pretty oval baking dish like the one pictured, don’t let that stop you; any 13" x 9" baking dish is perfect. Measure out 1/2 cup olive oil, then spoon out 1 Tbsp. and set aside for drizzling. Pour the remaining olive oil over the tomatoes, season with salt and red pepper flakes, and toss to coat.

Place the feta on top of the tomatoes and drizzle with the reserved olive oil. Scatter some thyme sprigs over the top.

Transfer the baking dish to the oven and bake until the feta is golden and the tomatoes have burst and their juices are bubbling away. (Don’t expect the feta to melt—feta doesn’t do ooey-gooey—but it will soften and get creamy.) This will take 40 to 45 minutes. Meanwhile, seize the opportunity to cook the pasta in a large pot of boiling salted water until al dente. Just before draining, scoop out 1/2 cup pasta water and set aside.

The tomatoes are jammy, the feta is creamy, what’s next? I recommend plucking out the thyme sprigs; the stems don't make great eating. Now add the pasta and reserved pasta liquid to the baking dish. Finely grate lemon zest over if you like (I do!) and toss everything together. And that’s it—no further cooking required. How’s that for a baked pasta! Just garnish with basil and serve.

Full list of ingredients & instructions can be found in the recipe below.

Baked Feta Pasta Variations

My top tip for making this pasta? Play around with it—add more than just tomatoes and feta. Quartered shallots will get nice and jammy, and smashed garlic will infuse the olive oil. Like spice? Throw in a ton of crushed red pepper flakes. Got rosemary? Add a couple sprigs for an earthy touch. Not feeling feta? Swap it out for goat cheese or brie, like in our baked brie pasta.

Recipe Tips

• You don't need to change the oven temperature: The OG recipe calls for baking the feta with the tomatoes at 400° for 30 minutes, then kicking up for the last 10 minutes. After 30 minutes in the oven, I found my feta well on its way to a pretty shade of golden on top. To avoid burning any extra additions like garlic and herbs, I think it's best to keep the temperature steady.
• Amp up the tomatoes: While many recipes only call for one pint of tomatoes, after testing this recipe, I decided to add two for a fuller, more flavorful sauce.
• Adding pasta water helps: A scoop of pasta water will help stretch your sauce to coat your pasta more smoothly and generously.