Fun fact: This viral recipe was so popular that some countries—like Finland—completely sold out of feta pasta. And after trying Baked Feta Pasta, you’ll see why. Baked Feta Pasta first gained popularity on TikTok because of its simplicity and unique use of feta, and untraditional cheese for pasta. Baking the sharp feta in the oven at a high temperature makes it melty and saucy when mixed with the burst tomatoes and olive oil, creating a cheesy and creamy sauce with fresh brightness. The great thing about this recipe is that Baked Feta Pasta is extremely customizable, making it simple to swap herbs, spices, and veggies.
Ingredients• 20 ounces grape tomatoes • 5 medium cloves garlic, peeled and halved • 1/2 cup extra-virgin olive oil • salt, to taste • freshly ground black pepper, to taste • 7 ounce block feta cheese, plus more to taste, drained • 10 ounces dry pasta, such as campanelle, rigatoni, rotini, penne, bow tie, or cavatappi • 8 ounces spinach, roughly chopped • 1/4 cup fresh basil, thinly sliced • 2 tablespoons fresh parsley, minced • 1/4 teaspoon red pepper flakes, crushed, or more to taste • 1/2 cup reserved pasta water, made during the cooking process
Preheat the oven to 400 degrees F.
Add the grape tomatoes and garlic to a 3-quart baking dish.
Toss the contents with the olive oil and salt and pepper to taste.
In the center of the tomatoes, place the block of feta and turn to coat generously in the oil.
Place the baking dish in the oven on the center rack and bake for 30 minutes.
Remove the baking dish from the oven. Carefully raise the rack to the top 1/3 of the oven.
Return the dish with the feta to the upper rack and increase the oven temperature to 450 degrees F, baking until the tomatoes and cheese start to brown, about 10 minutes.
While the cheese is baking, cook the pasta al dente according to package instructions.
Before draining the pasta, reserve 1/2 cup of the pasta water.
Right before draining, submerge the spinach into the water with the pasta. This will make it wilt immediately.
Finally, drain the pasta and spinach in a colander.
Remove the cheese and tomatoes from the oven.
Using the back of a wooden spoon, mash the tomatoes and feta. Toss in the pasta and spinach along with basil, parsley, and red pepper flakes.
Thin the mixture with a few tablespoons of the reserved pasta water at a time until it reaches your desired consistency.
Add extra salt and pepper as needed.