Baked Feta Pasta: The Viral Mediterranean Sensation.

Baked Feta Pasta is the dish that famously caused feta shortages in grocery stores. Its appeal lies in its extreme simplicity and the magical transformation of a few humble ingredients into a rich, sophisticated sauce.¹ By roasting a whole block of feta with cherry tomatoes, the cheese softens into a creamy base while the tomatoes burst and release their sweet, acidic juices.²+1

This recipe is the ultimate “low-effort, high-reward” meal, requiring almost no active cooking time while delivering a punch of bold Mediterranean flavor.³

Ingredients

Feta Cheese: 1 block (200g), preferably high-quality Greek sheep’s milk feta.⁴
Cherry Tomatoes: 500g (2 pints).
Pasta: 300g (Short shapes like Penne, Rotini, or Cavatappi work best).
Extra Virgin Olive Oil: 120ml (1/2 cup).
Garlic: 3–4 cloves, minced.⁵
Fresh Basil: 1 handful, torn or chiffonade.⁶
Red Pepper Flakes: 1/2 teaspoon (optional, for heat).⁷
Seasoning: Salt and freshly cracked black pepper.

Instructions

Step 1: Arrange and Season

Preheat your oven to 200°C (400°F). Place the cherry tomatoes in a large oven-safe baking dish. Pour the olive oil over the tomatoes and sprinkle with salt, pepper, and red pepper flakes. Toss well to coat.

Step 2: Add the Feta

Clear a space in the center of the dish and place the whole block of feta there. Turn the block over once to ensure it is coated in olive oil.

Step 3: The Roast

Place the dish in the oven and bake for 30–35 minutes. The tomatoes should be bursting and the feta should look soft and slightly golden on the edges. For extra color, you can broil (grill) it for the last 2 minutes.

Step 4: Boil the Pasta

While the feta is roasting, cook your pasta in a large pot of salted water according to the package directions until al dente. Important: Reserve about 1/2 cup of the starchy pasta water before draining.⁸

Step 5: Create the Sauce

Remove the baking dish from the oven. Immediately add the minced garlic and fresh basil. Use a fork or spoon to mash the softened feta and the roasted tomatoes together. Stir vigorously until they emulsify into a creamy, chunky sauce.

Step 6: Combine

Add the cooked pasta to the baking dish. Toss everything together until the pasta is thoroughly coated. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.

Flavor and Texture Notes

The flavor is a vibrant balance of salty and sweet. The feta provides a tangy, savory backbone, while the roasted tomatoes add a caramelized sweetness. Texturally, the sauce is creamy yet rustic, with the occasional burst of a whole tomato and the freshness of the basil cutting through the richness.

Tips for Success

Use Block Feta: Avoid pre-crumbled feta. Crumbles are often coated in anti-caking agents that prevent them from melting into a smooth sauce.⁹
Don’t Over-salt: Feta is naturally very salty.¹⁰ Be cautious when seasoning the tomatoes and the pasta water; you can always add more salt at the end.
Fresh Garlic Timing: Adding the garlic after roasting (while the oil is still piping hot) ensures a bright, punchy flavor without the risk of the garlic burning in the oven.

FAQ

Question	Answer
Can I add protein?	Yes. Roasted chicken, sautéed shrimp, or even chickpeas are excellent additions to this dish.
What if I don’t like Feta?	You can use a log of goat cheese (Chèvre) or a block of cream cheese for a milder, even creamier result.
Can I use frozen tomatoes?	It is not recommended. Frozen tomatoes release too much water, which will result in a thin, soupy sauce rather than a creamy one.

Conclusion

Baked Feta Pasta is a testament to the power of high-quality, simple ingredients. It is a versatile dish that can be easily customized with spinach, olives, or different herbs to suit your palate.¹¹