Simple 5-Ingredient Baked Feta Pasta You’ll Crave Daily

You know those recipes that take the internet by storm for a reason? That’s baked feta pasta in a nutshell—simple, creamy, and ridiculously satisfying. I first stumbled upon this dish when my best friend texted me at midnight (yes, midnight) raving about how she’d just made “the easiest pasta of her life.” Naturally, I had to try it, and oh boy, was she right. The magic happens when tangy feta and sweet cherry tomatoes bake together into a silky sauce that clings to every noodle. Five ingredients, one baking dish, and barely any effort? Count me in every single time.

Why You’ll Love This Baked Feta Pasta

Listen, I know we all have those days when we want something delicious without the fuss—that’s where this baked feta pasta swoops in to save dinner. Here’s why it’s my go-to:

• Effortless magic: Toss everything in a dish, bake, stir—done. Even my pasta-hating cousin couldn’t resist seconds.
• Flavor bomb: The feta gets all melty and golden while the tomatoes burst into jammy sweetness. Add garlic and chili flakes? *Chef’s kiss*.
• Pantry hero: Only 5 main ingredients (hello, budget-friendly!), and you can riff with what’s in your fridge.
• Crowd pleaser: Vegetarian? Check. Kid-approved? My picky eater licks the bowl. Need to impress? Serve it in the baking dish for that rustic charm.

Trust me, once that first creamy, tangy forkful hits, you’ll get the hype.

Ingredients for Baked Feta Pasta

Gather these simple ingredients—no fancy shopping trips needed. The beauty of this dish is how everyday staples transform into something spectacular:

• Feta cheese (8 oz / 225g): Go for a block, not crumbled—it melts better and stays creamy. I use the kind packed in brine for extra tang.
• Cherry tomatoes (2 cups / 300g): Sweet, ripe ones burst into the best sauce. If they’re sad in winter, grape tomatoes work too.
• Olive oil (3 tbsp): Drizzle generously—this helps the feta soften and tomatoes caramelize.
• Garlic (2 cloves, minced): Because everything’s better with garlic. Pressed works, but minced gives little flavor pockets.
• Red pepper flakes (½ tsp): Just enough warmth. Skip it if you’re spice-shy.
• Pasta (8 oz / 225g): Penne or rigatoni hold the sauce well, but honestly, any shape you’ve got is fine.
• Fresh basil: A handful torn at the end brightens everything up. No basil? A pinch of dried oregano does the trick.
• Salt & pepper: To taste—though go easy on salt since feta’s already salty.

That’s it! Now let’s turn these into magic.

How to Make Baked Feta Pasta

Okay, let’s get to the good stuff—making this dreamy pasta. I promise it’s so easy you could do it half-asleep (though maybe don’t test that theory). Just follow these steps, and you’ll have a dish that’ll make you feel like a kitchen rockstar.

Preparing the Baking Dish

Grab a medium baking dish—no need to grease it. Plop that gorgeous feta block right in the center, then scatter the cherry tomatoes around it like little flavor satellites. Drizzle everything with olive oil like you’re painting a masterpiece, then sprinkle the minced garlic, red pepper flakes, and a crack of black pepper. Go easy on the salt—feta’s already salty enough to do the heavy lifting.

Baking the Feta and Tomatoes

Pop that dish into a 400°F (200°C) oven and let the magic happen. In about 25 minutes, you’ll see the tomatoes wrinkling and bursting, and the feta will turn golden and soft—like a little cheese cloud begging to be stirred. If your tomatoes aren’t quite bursting, give ‘em 5 more minutes. No rush here!

Cook the Pasta

While the oven works its magic, cook your pasta in salted boiling water until al dente—usually a minute less than the package says. Save a cup of pasta water! This starchy liquid is gold for adjusting the sauce later. Drain the pasta, but don’t rinse it—you want all that starch to help the sauce cling.

Combining Everything

Time for the grand finale! Use a fork to smash the baked feta and tomatoes together—it’ll turn into the creamiest, tangiest sauce you’ve ever seen. Toss in the cooked pasta, adding splashes of reserved pasta water until it’s silky and coats every noodle. Tear up some fresh basil, give it one last stir, and prepare for your first bite of heaven.

Tips for Perfect Baked Feta Pasta

Want to take your baked feta pasta from good to unforgettable? Here are my tried-and-true secrets:

• Block feta is non-negotiable. Crumbled feta dries out—the block stays lusciously creamy as it bakes. Look for one swimming in brine for extra moisture.
• Pasta water is your backup singer. Start with ¼ cup when mixing, then add more as needed. It transforms the sauce from thick to velvety.
• Roast those tomatoes until they collapse. If they’re not bursting open, keep baking—their jammy sweetness makes the sauce.
• Taste before salting. Feta’s salty, so I wait until the end to adjust. A squeeze of lemon can balance it if needed.

Little tweaks, huge rewards. You’ve got this!

Ingredient Substitutions and Notes

Ran out of something? No stress—this dish is flexible! Here’s how to tweak it without losing that wow factor:

• Feta alternatives: If you can’t find block feta, goat cheese works (though it’s milder—add extra garlic and lemon zest). Ricotta salata’s too firm, but a mix of cream cheese and grated pecorino mimics the tang.
• Tomato swaps: No cherry tomatoes? Use diced Roma tomatoes—just roast them longer until jammy. Sun-dried tomatoes (packed in oil) add intensity (use half the amount).
• Pasta shapes: Orzo bakes right in with the feta for a risotto-like dish! For gluten-free, chickpea pasta holds up well.

The rule? Keep the creamy + tangy + sweet balance, and you’ll nail it.

Serving Suggestions for Baked Feta Pasta

This pasta is a star on its own, but oh, the things you can do with it! I love serving it with a hunk of crusty garlic bread to swipe up every last bit of that creamy sauce. If you’re feeling fancy, a simple arugula salad with lemon dressing cuts through the richness perfectly. For protein, grilled shrimp or chicken meatballs turn it into a feast. And honestly? Leftovers straight from the fridge the next day? Chef’s kiss.

Storing and Reheating Baked Feta Pasta

Let’s be real—this pasta rarely lasts long, but if you’ve got leftovers, stash them in an airtight container in the fridge for up to 3 days. To reheat, splash in a tablespoon of water or milk and warm it gently on the stove, stirring often. Microwaving works too, but go low and slow—30-second bursts with stirring in between—to keep that creamy texture dreamy. Pro tip: The flavors meld beautifully overnight, making day-two pasta almost better than the first round!

Baked Feta Pasta Nutritional Information

Here’s the scoop on what’s in each hearty serving (based on my recipe—yours might vary slightly depending on brands or tweaks!): About 450 calories, with 15g of protein to keep you satisfied. It’s got a good balance of carbs (45g) and healthy fats (22g) from that glorious olive oil and feta. The cherry tomatoes add a pop of vitamin C, while the garlic and red pepper flakes give it an antioxidant kick. Not too shabby for something this indulgent-tasting, right? Just remember—nutrition is an estimate, so if you’re counting closely, check your specific ingredients.

Frequently Asked Questions About Baked Feta Pasta

Got questions? I’ve got answers! Here are the top things people ask me about this dish—because trust me, you’re not the first to wonder.

Can I Use Different Types of Cheese?

You can, but block feta is the MVP here—it melts into that perfect creamy sauce. Crumbled feta dries out, but if you’re desperate, mix it with a spoonful of cream cheese to mimic the texture.

How Do I Make It Creamier?

Easy! Reserve a cup of that starchy pasta water when draining. Stir it in tablespoon by tablespoon until it’s as silky as you want. A splash of heavy cream works too, but I love the lightness of the water trick.

Can I Add Protein to This Dish?

Absolutely! Toss in grilled shrimp, crispy chickpeas, or shredded rotisserie chicken. Just add them when you mix everything—the heat from the pasta will warm them through. My husband loves it with spicy Italian sausage crumbles!

Give this recipe a whirl tonight—then come back and tell me how you made it your own in the comments! Did you add a secret ingredient? Swap the herbs? I want all the details.

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