Baked Feta Pasta

Spread the love

Baked Feta Pasta :-You absolutely must try this baked feta pasta with bursting cherry tomatoes if you are looking for a simple pasta dish that can be prepared on a weeknight and is both savoury and easy to prepare. Almost no effort is required to prepare the dish, and the oven is where all of the magic takes place. Due to the fact that it is made with only a few components, it is not surprising that this meal became so popular in Finland that it is now known as Tik Tok Pasta!

Baked Feta Pasta




  • 8 ounces cavatappi pasta or pasta of choice
  • 2 pints cherry tomatoes
  • 8 ounce block feta cheese
  • ½ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves minced
  • ¼ cup packed chopped fresh basil plus more for serving



  • Bake at 400 degrees Fahrenheit. Arrange the cherry tomatoes in a baking dish that can be baked in the oven. The olive oil should be poured on top, and then salt and pepper should be added. Mix thoroughly by tossing the ingredients.
  • After positioning the feta block in the middle of the baking dish, encircling it with the cherry tomatoes, flip it a couple of times to ensure that it is evenly coated with the olive oil and its seasoning.
  • Bake in an oven that has been warmed for thirty-five minutes, after which the cherry tomatoes should burst and the feta cheese should melt.
  • To prepare the pasta, cook it in a pot of salted water according to the instructions on the package until it reaches the al dente stage while the tomatoes and feta are baking.
  • While draining, set aside half a cup of the liquid that was used for cooking in case you decide to add it later.
  • After the tomatoes and feta have been cooked, immediately add the garlic and basil leaves to the mixture, and then toss everything together to blend.
  • While the pasta is still cooking, transfer it to the baking dish and mix it to blend. Add additional fresh basil as a garnish, and serve the dish hot.




  • Recipe: Grilled Cheese Social is the source from which I obtained the concept for this recipe, and this is a version that is based on hers.
  • Storage: Any leftovers should be stored in a container that is airtight. They can be stored in the refrigerator for approximately three to four days.
  • Substitutes: If you want the greatest results, you should follow the recipe exactly as it is. Nevertheless, the following are some conventional alternatives that would be suitable for use in this recipe.


  • It is possible to substitute cavatappi pasta with any other type of pasta or to make it with gluten-free pasta.
  • It is possible to use standard whole tomatoes or even canned chopped tomatoes in place of cherry tomatoes; nevertheless, cherry tomatoes have the most exceptional flavour in this particular recipe.




Calories: 430kcalCarbohydrates: 36gProtein: 12gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 34mgSodium: 548mgPotassium: 460mgFiber: 2gSugar: 5gVitamin A: 984IUVitamin C: 36mgCalcium: 216mgIron: 2mg



Can you make this with crumbled feta cheese?

  • Yes, it is still possible to use crumbled feta; however, you will need to ensure that the feta is stacked in the middle so that it can contribute to the formation of a melty consistency.
Can you make this with any other type of cheese?
  • The answer is yes; I tested it with goat cheese, and it produces a creamy texture that is excellent; however, the amount of time it takes to cook may be shorter depending on the size of the cheese block. In addition, I’ve heard that using high-quality full-fat ricotta has been successful.


What is the best type of pasta to use in this reicpe?


  • I have witnessed this dish being prepared with penne, spaghetti, bow-tie, and everything else imaginable. To be honest, I don’t believe there is a specific shape of pasta that should be used.
  • On the other hand, I like anything that has a curved shape or edges, as this allows the sauce to adhere to a greater portion of the pasta.

Leave a Comment