In my opinion this pasta is best served the day it’s made if you are picky about the texture, just because the pasta will soften as it sits (as with just any pasta coated in sauce). This is so the pasta is added warm and also so it doesn’t just sit and stick together. Try to time the pasta to finish around the same time as feta and tomatoes will be done in the oven.When tossed with the warm sauce it will soak it up and soften a tad more. Cook pasta just to al dente for the best texture.They bring a lot of fresh flavor here and a light sweetness to balance the tang. We want a rich sauce and no dry pasta so this is key. Also avoid low-fat feta which won’t melt as well or taste quite as good.You don’t want any of that powdery coating and the whole block will hold up far better to roasting. Do not use crumbled feta! Block feta is the only way to go in this recipe.

It has great flavor and melts more smoothly. It’s pricey (I buy it at $10 a block) but worth it.

Personally my favorite feta to use here is Murray’s brand if you can find it.

If you are trying to reduce the carbs try with with zucchini noodles or spaghetti squash.

Good options would be asparagus, broccoli, frozen artichoke hearts or zucchini (just keep in mind cooking time will vary).

Try another veggie in place of spinach.

You can mix in some cooked meat at the end – chicken, ground beef or ground turkey would be good options. Campanelle, rigatoni, rotini, penne, bow tie, or cavatappi are great options.

Thin and season: Thin mixture with a few tablespoons of pasta water at a time to reach desired consistency.

Add pasta and herbs: Toss pasta in with mixture along with basil, parsley and red pepper flakes.

Mix feta mixture: Smash the tomatoes, garlic, oil and feta together with the back of a wooden spoon.

Save some pasta water, cook spinach: Reserve 1/2 cup pasta water and right before draining pour and submerge spinach in with the pasta (it should wilt almost instantly).

Cook pasta: Meanwhile boil pasta to al dente in salted water (I use 1 Tbsp salt and about 3 or 4 quarts of water), according to time listed on pasta package.

Bake until tomatoes and cheese are starting to brown slightly, about 10 minutes longer. Return baking dish to oven and increase oven to 450 degrees.

Then remove the baking dish, raise oven rack up to upper 1/3 of the oven.

Bake in center of preheated oven for 30 minutes.

Place feta in the center of tomatoes and turn to coat with oil. Toss with olive oil and a few pinches of salt.

Add feta, tomatoes, oil to baking dish: Add grape tomatoes and garlic to a 3 quart baking dish.

1/4 tsp crushed red pepper flakes, or more to taste.

5 medium garlic cloves, peeled and halved.

block feta cheese (sheep’s milk variety), drained TikTok Baked Feta Pasta Recipe Ingredients

After just one taste you’ll be hooked! Watch the Video! It’s amazing how something so simple can taste so supremely delicious. I also like a medium bite size pasta here. This version of mine shares the same idea with a few additions I love – like a fair amount of roasted garlic, fresh spinach and extra herbs. The Short History of Baked Feta PastaĪ version of feta pasta was originally shared by Tiiu Piret on her blog in 2018, then it went viral a year later when Jenni Hayrinen shared her simplified version of “uunifetapasta” (Finnish for ‘oven-baked feta pasta’) on Tiktok (and her blog). Like just about everyone else I’m obsessed! And luckily now that things have calmed down with it’s popularity a little you shouldn’t have to deal with any feta shortages. I never should have waited so long to try it. I don’t really do trendy (and don’t even have a TikTok account) but this is a trend I’ll totally get behind! I’m wayyyy behind on this one but my brother has kept telling my how amazingly delicious baked feta pasta was and now finally, I’ve gotten around to making it. The ever so popular TikTok Baked Feta Pasta! It’s a hearty dish made with roasted tomatoes, creamy and lightly tangy baked feta, al dente pasta, and fresh herbs.

Feta pasta