Viral Baked Feta and Cherry Tomato Pasta Tips, FAQ & printable recipe

Tips for success

To elevate the flavor, consider adding a few whole pitted Kalamata olives to the baking dish before roasting. Their briny depth pairs beautifully with the tangy feta and sweet tomatoes.

If you want to add a bit of texture, you can sprinkle toasted pine nuts or breadcrumbs over the top just before serving. This adds a lovely crunch that contrasts nicely with the silky, creamy sauce, making each bite even more interesting and enjoyable for everyone at the table.

If you are serving this for a large group, you can easily double the recipe by using a larger baking dish. Just ensure that the tomatoes remain in a single layer to guarantee they roast correctly.

If you have any leftovers, the pasta can be stored in an airtight container in the refrigerator. It reheats beautifully, though you may want to add a tiny splash of water or oil to loosen the sauce as it tends to thicken once it cools down.

Variations

• Spinach and Feta Pasta: Stir in two cups of fresh baby spinach during the final step when you mash the feta. The heat from the sauce will wilt the spinach perfectly, adding a pop of green and extra nutrients.
• Roasted Vegetable Feta Pasta: Add chopped zucchini or bell peppers to the baking dish along with the cherry tomatoes. These vegetables roast beautifully alongside the tomatoes and add a nice variety of textures to the final dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Reheat

Reheat in a pan over low heat with a splash of water until warmed through.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the pasta has cooled to room temperature before covering it to prevent condensation. When you are ready to enjoy it again, reheat it gently on the stovetop or in the microwave, adding a small splash of water to restore the creamy consistency of the sauce, which may firm up after being chilled.

You can assemble the baking dish with the tomatoes, garlic, spices, and feta up to a few hours before you plan to bake it. Keep it covered in the refrigerator and bring it to room temperature for about 20 minutes before placing it in the preheated oven. It is best to cook the pasta fresh right before serving, as this ensures the best texture for the noodles and the most vibrant flavor for the finished dish.

Serving ideas

Serve this pasta immediately while it is still warm and the sauce is at its creamiest. It makes a perfect main course when paired with a side of crusty bread to mop up any remaining sauce in the dish.

A simple green salad with a light vinaigrette also provides a refreshing contrast to the richness of the feta sauce, making for a well-rounded meal that feels special yet remains remarkably easy to put together on a busy weeknight.

For an elegant presentation, garnish the dish with a few extra fresh basil leaves and a light dusting of red pepper flakes right before bringing it to the table.

If you are a fan of extra acidity, a small squeeze of fresh lemon juice over the finished pasta can brighten the flavors significantly. The dish is visually stunning with its bright red tomatoes and creamy white feta, so serving it directly in the baking dish adds a rustic, inviting touch.

Frequently asked questions

Recipe card

Viral Baked Feta and Cherry Tomato Pasta

Prep 5 minCook 30 minTotal 35 minServes 4

Ingredients

• 2 pints cherry tomatoes
• 1/2 cup extra virgin olive oil
• 4 garlic cloves, smashed
• 1 tsp dried oregano
• sea salt to taste
• 200 g block Greek feta cheese
• red pepper flakes to taste
• 1/2 cup fresh basil, torn
• 300 g cavatappi pasta, cooked

Instructions

1. Preheat the oven to 400°F (200°C). In a ceramic baking dish, toss the cherry tomatoes with the extra virgin olive oil, smashed garlic cloves, dried oregano, and a pinch of sea salt until everything is evenly coated.
2. Nestle the block of Greek feta cheese into the center of the tomato mixture. Drizzle the top of the feta with a little extra olive oil and sprinkle with the red pepper flakes.
3. Place the baking dish in the preheated oven and bake for 30 minutes. The cherry tomatoes should be burst with blistered skins, and the feta should be soft, melty, and golden-brown on top.
4. Remove the dish from the oven. Using a wooden spoon, mash the warm feta and bursting tomatoes together until they form a smooth, creamy sauce. Stir in the fresh torn basil.
5. Fold in the cooked cavatappi pasta. Stir thoroughly so that every single noodle is completely drenched and coated in the tangy, creamy feta and tomato sauce before serving immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

14 g

Carbohydrates

52 g

Fat

24 g

Fiber

3 g

Sugar

6 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.