Baked Feta Pasta is all the rage & it’s easy to see why!

This is a one-dish wonder has taken over kitchens all over the world. It showcases bright colors and even brighter flavors! Feta, tomatoes, olive oil and seasonings are baked and tossed with cooked pasta. Ridiculously easy. The result is perfection on a plate.

close up of Baked Feta Pasta in a casserole dish


If you’ve ever been on TikTok (find us there too) you’ve definitely seen Baked Feta Pasta! This recipe has been insanely viral and has literally travelled the world.

I first learned about this dish from my friend Yumna over at Feel Good Foodie who learned it from Grilled Cheese Social. Originally this recipe was created by Jenni over at Liemessa in Finnland and has graced the kitchens of millions of people.

We Love it Because

  • It’s ridiculously easy. So easy!
  • Prep is literally minutes (or less).
  • This pasta uses simple fresh ingredients for an amazing dish.
  • It’s rich and jam packed with flavor.

We love to put our own spin on trending recipes and Baked Feta Pasta is the perfect way to up-level the basic recipe. Take this versatile recipe and make your own creation with what you’ve got on hand.

ingredients to make Baked Feta Pasta


CHEESE Feta cheese is the star of the show. It has a tangy, salty flavor. It comes in blocks and crumbles easily.

Feta tastes great melted when other ingredients are added to it like garlic, olive oil, or balsamic vinegar (use your imagination). This recipe uses a full 8-ounce block of feta!

CHERRY TOMATOES A liberal amount of cherry or grape tomatoes offsets the feta perfectly for a tangy, salty, and fresh taste. Add red bell pepper for some extra flavor.

PASTA & SEASONINGS Go ahead and use the pasta of your choice. We love a medium shape like penne, rotini, or farfalle. Season however you’d, we like our own blend of Italian Seasoning the best!


Feel free to add freshly chopped spinach, sliced mushrooms, or diced zucchini. While this is a vegetarian recipe, it can easily be a protein entrée with the addition of chicken, shrimp, or Italian Sausage.

How to Make Baked Feta Pasta

This is such an easy recipe and it’s so versatile, you’ll find ways to make it all year long!

  1. Just toss tomatoes with olive oil & garlic.
  2. Place feta block in the center of the tomatoes and bake per recipe below.
  3. Meanwhile, cook pasta al dente & drain, reserving water.
  4. Stir tomatoes & feta in their baking dish and add pasta. Stir and add pasta water as needed.

This dish is VERY rich so we like to ensure we have lots of tomatoes and to garnish with fresh herbs like basil and parsley.

two bowls of Baked Feta Pasta with garnish

Tips for a Perfect Pasta Dish

  • Avoid overcooking the pasta, it will continue to cook once it’s added to the casserole dish.
  • Tomatoes can be cut in half lengthwise before baking or left whole.
  • Try adding some Greek Seasoning instead of Italian Seasoning for a twist!
  • Serve alongside some tasty meatballs and why not serve a light dessert?


Keep leftover baked feta pasta covered in the refrigerator and it will last about 4 days. Reheat in the microwave. Baked feta pasta can be assembled in advance and kept in the refrigerator. Make the pasta fresh and combine the two. Serve with basil as a garnish.

Best Baked Pasta

Did your family love this Baked Feta Pasta? Be sure to leave a rating and a comment below! 

baked feta and tomatoes in a casserole dish with pasta
5 from 51 votes↑ Click stars to rate now!
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Baked Feta Pasta

Baked Feta Pasta is an easy yet elegant vegetarian pasta dish that's perfect for a family dinner!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings


  • 8 ounce block of feta cheese
  • 1 pound cherry tomatoes or grape tomatoes, about 3 cups
  • ¼ cup olive oil
  • 3 cloves garlic minced
  • ½ teaspoon Italian seasoning
  • teaspoon red chili flakes
  • ¼ cup fresh basil chopped
  • 8 ounces uncooked pasta
  • salt & pepper
  • fresh basil and parsley for serving


  • Preheat oven to 400°F.
  • Toss tomatoes with olive oil, garlic, Italian seasoning and chili flakes in a baking dish. Nestle the block of feta in the tomatoes.
  • Bake 35 minutes or until feta is soft and the tomatoes are soft and splitting. Broil 2-3 minutes.
  • While the tomatoes are baking, cook pasta al dente in salted water. Drain but be sure to reserve at least 1 cup of water.
  • Stir the tomatoes and feta in the baking dish.
  • Mix in pasta adding enough pasta water to make a creamy sauce.
  • Stir in fresh basil and serve.
5 from 51 votes

Nutrition Information

Serving: 1.5cups | Calories: 384 | Carbohydrates: 25g | Protein: 13g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 648mg | Potassium: 325mg | Fiber: 2g | Sugar: 6g | Vitamin A: 896IU | Vitamin C: 27mg | Calcium: 307mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course, Pasta
Cuisine American
Baked Feta Pasta in bowls with a title
Baked Feta Pasta in a dish with writing
plated Baked Feta Pasta with a title

Original baked feta pasta recipe here.


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This recipe is spot on as are most of yours are . Second time I made it I added some pan fried chicken and was very good as well. Keep these kitchen rock star recipes coming!5 stars

    1. Thank you so much for the kind words Steve, I am so glad you are enjoying the recipes!

  2. Made this last week .. Absolutely ” Delicious ” Wanting to make this again with sliced italian sausage .. should I pre cook the sausage first and add when mixing or will it cook when added along with the cheese and tomatoes ??5 stars

    1. I would precook the sausage and then add after the cheese and tomatoes have been baked and stir it in at the end. I am glad you loved this recipe Randy!

  3. I love this! I’ve made it a few times now, and the last time I did, I breaded some chicken breasts and put them in the pan to bake with the tomatoes and feta. Almost like a chicken parm but better!5 stars

  4. Would this refrigerate well? My husband’s schedule is such that he’s never home for dinner, so we each just meal prep our own stuff for the week.

  5. Every bit as easy as it was delicious. I pulled the water out of the pasta intending to use it but the tomatoes were so juicy and I didn’t need it. I did add a onion because I think everything should have onion.
    When I pulled it out of the oven I was afraid it didn’t work but when I started stirring it came together easily.5 stars

  6. Loved this as it was so tasty and so easy. I held back on amount of basil( a mistake) and added baby spinach and kalamata olives. The only think I might change is not to add salt to the dish. Can’t wait to make this again and again. Looked beautiful too. Restaurant worthy.5 stars

    1. Go ahead and use the pasta of your choice Tammy. We love a medium shape like penne, rotini, or farfalle.

  7. This dish was so easy to make and absolutely delicious! My husband asked to add it to our regular rotation because it was that good!! Highly recommend5 stars

  8. I saw this recipe awhile back don’t remember where – I have made this many times and is delicious.
    I have added fresh mushrooms to the tomatoes when almost done and then spinach when done the heat of the tomatoes wilts the spinach. I also have done it asparagus in with the tomatoes and when almost done added Kalamata olives and oregano.. Making it with zucchini and yellow summer squash is also a hit. I have used penne, spiral, bow ties. works with any favorite pasta. Quick and easy meal night in my books. Thanks5 stars