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Baked Feta Pasta

Baked feta pasta with burst roasted cherry tomatoes and a golden baked feta center stirred into a glossy creamy sauce that clings to penne or rotini. This TikTok baked feta pasta method bakes the feta until edges turn golden, then tosses it with pasta water for a smooth, creamy finish.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block (8 oz) feta cheese
  • 2 pints cherry tomatoes
  • 0.333 cup olive oil
  • 4 cloves garlic smashed
  • 0.5 tsp red pepper flakes
  • salt to taste
  • cracked black pepper to taste
  • 12 oz penne or rotini pasta
  • 1 cup reserved pasta water reserve 1 cup before draining
  • fresh basil for serving
  • extra olive oil for serving

Equipment

  • 1 sheet pan

Method
 

Bake the feta and tomatoes
  1. Preheat the oven to 400°F, then place the feta in the center of a 9x13 baking dish.
  2. Surround the feta with cherry tomatoes and smashed garlic, then drizzle with olive oil and season with red pepper flakes, salt, and cracked black pepper.
  3. Bake for 30-35 minutes until the feta is golden at the edges and the tomatoes have burst and released their juices (look for glossy tomato juices around the feta).
Cook pasta
  1. Cook the penne or rotini in well-salted boiling water until al dente, then reserve 1 cup pasta water before draining.
Make the creamy sauce and serve
  1. Use a fork to smash the baked feta, then stir it into the roasted tomatoes until creamy and glossy; add pasta water as needed.
  2. Add the cooked pasta and toss to coat, then drizzle with extra olive oil and scatter fresh basil over the top.

Notes

Pro tip: reserve pasta water and add it gradually—stir until the sauce turns creamy and shiny, then toss so every nook of the pasta gets coated. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of water. Freezing is not recommended for best texture. For a lighter option, use part-skim feta and slightly reduce the olive oil while keeping the pasta-water emulsification.