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Baked Feta Pasta

Baked feta pasta with burst roasted cherry tomatoes and a creamy feta sauce that clings to every penne piece. This TikTok baked feta pasta method roasts feta until golden at the edges, then smashes it into glossy, creamy tomato drippings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Feta and tomatoes
  • 1 block (8 oz) feta cheese Block feta for best roasting and easy smashing.
  • 2 pints cherry tomatoes Use a mix of ripe reds for more vibrant burst juices.
  • 0.333 cup olive oil Helps feta turn golden and keeps tomatoes glossy.
  • 4 cloves garlic, smashed Smashing releases fragrance during roasting.
  • 0.5 tsp red pepper flakes Add to taste for gentle heat.
  • 0.25 salt Season the boiling water and roasting components to taste.
  • 0.25 cracked black pepper Use freshly cracked for best aroma.
Pasta and finishing
  • 12 oz penne or rotini pasta Cook until al dente so it holds up in the toss.
  • 1 cup reserved pasta water Add gradually to reach a creamy, sauce-coating texture.
  • 0.25 fresh basil Scatter on top for fresh flavor.
  • 0.5 tbsp extra olive oil Drizzle for sheen right before serving.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Roast the feta and tomatoes
  1. Preheat the oven to 400°F and place the feta in the center of a 9x13 baking dish.
  2. Surround the feta with cherry tomatoes and garlic, then drizzle everything with olive oil and season with red pepper flakes, salt, and pepper.
  3. Bake for 30-35 minutes, until the feta is golden at the edges and the tomatoes have burst and released their juices.
Cook and combine
  1. Meanwhile, cook the pasta in well-salted boiling water until al dente, then reserve 1 cup pasta water before draining.
  2. Use a fork to smash the baked feta and stir it into the roasted tomatoes until a creamy sauce forms, adding pasta water as needed for looseness.
  3. Add the cooked pasta and toss to coat, then drizzle with extra olive oil and scatter fresh basil over the top.

Notes

For the creamiest texture, add pasta water gradually while stirring the smashed feta into the tomatoes until the sauce coats the noodles. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of water to loosen. Freezing isn’t recommended because the creamy feta sauce can break after thawing. For a dairy-light swap, use a high-quality low-lactose feta and plan to add a little more pasta water to keep the sauce smooth.