Baked Feta Pasta

5 from 11945 votes

Baked feta pasta is a simple recipe made by oven roasting a block of feta cheese with cherry tomatoes to create a salty and cheesy sauce!

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For an easy weeknight pasta dish that’s fuss free and flavorful, you have to check out this baked feta pasta with bursting cherry tomatoes. The dish is pretty much hands-off, and all the magic happens in the oven. Made with just a handful of ingredients, it’s no wonder this dish went viral in Finland and is now called Tik Tok Pasta!

Baking dish of baked feta pasta with spoon inside for serving

I learned about this recipe from my friend Grilled Cheese Social, who made it based on a viral recipe called #uunifetapasta made famous in Finland by Liemessa and originally shared by Tiiu. It became so popular that the grocery stores ran out of feta cheese!! I had to give it a try and I see what all the rage is about!! And that’s how Tik Tok pasta was born – literally with my viral video!

Baked Feta Pasta Video Tutorial

Ingredients and substitutions

  • Tomatoes: Opt for cherry or grape tomatoes for this recipe. Their small size means optimal flavor, and the presentation of the tomatoes when they burst is just stunning.
  • Feta Cheese: Use a block of feta cheese for best results. That’s because the block is less processed and will give a more melty consistency when baked.
  • Pasta: You can use any pasta you’d like or even make this with gluten-free pasta.
  • Seasoning & Herbs: You’ll need olive oil, salt, pepper, garlic and basil. Play around with the seasoning and herbs if you’d like. You can try using some fresh oregano, fresh thyme or switching the fresh garlic for roasted garlic.

How to make baked feta pasta

  • Using a baking dish that’s safe for the oven like this one, add the tomatoes, olive oil, salt and pepper and mix to combine.
  • Add the block of feta cheese to the center of the baking dish, and either flip it around a couple times to coat it with the olive oil and seasoning, or just add a touch more olive oil and a couple cracks of fresh black pepper.
  • Bake it in the oven until the tomatoes burst and the feta looks melted (and your house smells heavenly!)
3 image collage to show the tomatoes with the seasoning, then adding feta cheese, then after baking
  • As soon as it comes out of the oven, add some fresh minced garlic and fresh basil leaves.
  • Mix it around immediately so that the garlic softens from the heat in the dish.
  • Add cooked pasta on top and give everything a stir. The feta and tomatoes will essentially create a sauce for the pasta.
3 image collage to show adding the basil and garlic, then mixing, then adding pasta

Tips for making baked feta pasta

  1. Use the freshest ingredients possible. With such minimal ingredients, I highly recommend using fresh cherry tomatoes (not canned diced tomatoes), fresh basil, and fresh minced garlic. And extra virgin olive oil makes all the difference here – it’s essentially what makes up the sauce!
  2. Save the pasta water. Whenever I cook pasta, I like to save ½ a cup of pasta water just in case the pasta dish comes out dry. I didn’t use it here, but you can certainly add it if you feel the baked feta pasta needs more sauce. And in general, it will help the sauce be more smooth and creamy.
  3. Crowd the baking dish with the cherry tomatoes. The rule with roasting cherry tomatoes is if you want them saucy, crowed the pan; if you want them dry roasted, place in a single layer to allow for air circulation. We want saucy here, and I found than an 8″x11″ baking dish works perfectly!
  4. Increase the heat for blistered tomatoes. You can set the oven to broil for 2 minutes at the end or turn the temperature to 450°F during the last 5 minutes of cooking.
  5. Try it on the stovetop. You can cook this on the stovetop over medium-low heat like I did in this Instagram video. It takes only 10 minutes and pretty similar results.

Frequently asked questions

Can you make this with crumbled feta cheese?

Yes, it will still work with crumbled feta, make sure to keep the feta stacked in the middle so that it creates a melty consistency together.

Can you make this with any other type of cheese?

Yes, I tried it with goat cheese and it creates a creamy perfect texture, but cook time may be less depending on how large the block of cheese is. I’ve also heard success using high quality full fat ricotta.

What is the best type of pasta to use in this reicpe?

I have seen this made with penne, spaghetti, bow-tie and the works. I really don’t think there’s a wrong shape of pasta to use. However, I do like something with curves or edges so that the sauce can cling on to more of the pasta.

How long does this keep?

This pasta is best served straight out of the baking dish. If you have any leftovers, you can keep them in an airtight container in the fridge to enjoy within the next couple days.

Large bowl of baked feta pasta topped with cherry tomatoes and basil

There’s something about baked feta and bursting juicy sweet cherry tomatoes that is absolutely irresistible. Add to it some pasta, and this dish is a weeknight dream dinner come true! I’m obsessed with tik tok pasta and I hope you try it and love it too!

More pasta recipes:

If you’ve tried this healthy-ish feel good Baked Feta Pasta recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Baked Feta Pasta

Baked feta pasta is a simple recipe made by oven roasting a block of feta cheese with cherry tomatoes to create a salty and cheesy sauce!
5 from 11945 votes
Servings 6 servings
Calories 430
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes



  • 8 ounces cavatappi pasta or pasta of choice
  • 2 pints cherry tomatoes
  • 8 ounce block feta cheese
  • ½ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves minced
  • ¼ cup packed chopped fresh basil plus more for serving


  • Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
  • Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning.
  • Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
  • While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you'd like to toss it in.
  • Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.
  • Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.


Recipe: I learned about this recipe idea from Grilled Cheese Social, and this is based on her version.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of cavatappi pasta, you can use any pasta or make it with gluten-free pasta
  • Instead of cherry tomatoes, you can use regular whole tomatoes or even canned diced tomatoes, but cherry tomatoes have the best flavor here.


Calories: 430kcal, Carbohydrates: 36g, Protein: 12g, Fat: 27g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Cholesterol: 34mg, Sodium: 548mg, Potassium: 460mg, Fiber: 2g, Sugar: 5g, Vitamin A: 984IU, Vitamin C: 36mg, Calcium: 216mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Course: Dinner, Entree, Pastas

Rate and comment

Recipe Rating


  1. This is such a silly question, but has anyone who normally doesn’t like feta tried this recipe and liked it? I never had feta and have heard polarizing things about it, but am sooo curious about how this tastes. Might end up trying it anyways because of all the positive reviews but would love to know if this converted anyone to a feta-believer. Thanks!

  2. This was INCREDIBLE! I am not a great cook by any means but this was easy and tasted like someone who was educated in cooking might have made it! I did use 12oz of pasta rather than 8 and definitely added the half/cup of the pasta water to the sauce at the end. There was plenty for 4 of us and a couple small lunch portions leftover this way. You must try this – it’s a winner!

  3. Love your recipes! This one deserves all the hype. I roast a couple of bulbs or garlic on the side, and then add the roasted garlic to the mix after it comes out of the oven.

  4. This recipe was perfect and no adjustments necessary. My husband and kids who are picky eaters loved it too. I took a chance on this because I was unsure how feta would taste in a hot pasta dish and glad I did! The pasta dish exceeded my expectations and will add this to my rotation.

    1. So sorry this didn’t turn out well for you. You could always try reducing the cheese and using canned peeled cherry tomatoes as an alternative!

    2. When we make this, we typically use a potato masher to mash the cheese and tomatoes. Recently, I have also started to use an immersion blender after mashing to create an even smoother texture. Not fully blended, but finer than the mashing. We also use about 4-6 cloves of garlic and fresh basil

  5. Hi! I saw your version of this using peppers, onion and olives, how many peppers/onions did you use? I need to make it

  6. I’d love to make this but am hoping for better understanding of which feta cheese would work best? The Arab market I go to has Balkan feta, Greek feta, Turkish feta….. should I use real sheep or goat milk feta or settle for cow’s milk?
    Thank you.

    1. Any block of feta would work well for this recipe. I think the Greek feta might work best. Let me know if you try it!

  7. Oh my gosh this is so delicious. I made a small, single to two person recipe.
    I ate the whole thing, it was sooooo good.
    I put the chopped garlic in with the tomatoes and feta, added some pitted Greek olive medley. It is so good, I will make it for company.
    Thank you for this easy to make 5star recipe!

  8. So yummy! I follow the directions but usually add a lot more tomatoes (we have so many varieties from our garden right now) and lots of garlic. I also add some cooked chicken at the end for some protein. Next time I’ll add some spinach but otherwise this dish is absolutely delicious! Thank you for the recipe!

  9. WOW and WOW! Used two different sized tomatoes from our garden, small and medium which made a nice visual in the finished dish. All I did was sprinkle some Italian Herb Blend on top of the feta. How easy. Can’t wait for tonight for the leftovers. It was so rich and creamy. I suppose you could add some sweet italian sausage but like the simplicity without.

  10. Made this recipe but added zucchini, spinach, halved the amount of tomatoes and added balsamic/pesto/honey marinated chicken chunks in the last 15 minutes of bake time.

    I think the recipe could have been done with half the amount of feta or a quarter less, it was quite thick. I also had a thick layer of oily feta veggie chicken mixture which was great and I scooped out all the bits and mixed the pasta in a separate container. There was simply too much fat and oil in the baking dish. I ended up keeping a quarter of the oily feta sauce out and will use for a smaller pasta lunch or as a bread dip.

    All in All, it was delicious. I had to stop myself from just eating the whole pot full!

  11. We eat this almost weekly, always turns out great. Normally we make it with canned whole peeled tomatoes because then it’s more or less a pantry dinner. We also use goat cheese most often, mostly just personal preference and it’s extra creamy! Mushrooms, chicken, spinach, bacon, peppers..there are many great additions. Definitely adding a bit of seasoning goes a long way, don’t fear the garlic, shallots, red pepper flakes, and even some msg.

  12. This recipe is amazing! It’s one of our go-to recipes, and we have made it several times now. The baked tomatoes are so sweet and the melted fresh feta is delicious. Thank you!

  13. This was just okay. Kind of boring and wasn’t a huge fan of all the tomato skins. I think if it had some other veggies or something it would have been better. Also, I cooked the noodles to al dente, but I let them rest after mixing them with the hot tomato/cheese and the sauce cooked them further, making them no longer al dente.

    1. I’ve never made it with orzo, but that is a great idea! I would use 8oz still. You’ll have to let me know how it turns out!

  14. I have made this delicious dish far too often!! 😀😀 It is a staple and a favourite in our meal rotation! It has garnered rave reviews from family and friends!! Love the freshness of olive oil, feta, tomatoes and basil….so simple yet yet so delish!!!! Can I give the recipe 10 stars??

  15. So good! I’ll definitely make this recipe again.
    The recipe says it makes 6 portions, but I got 3 portions out of it.

    1. Thanks so much! Portion size is a little over 1/4 cup, so if you’re not eating it as a side with some protein and say a salad and more as the main meal it does yield less.

  16. This was delicious! I added some chopped sliced salami to it for even more good flavor! Thank you for this recipe!

  17. I made this and it was delicious! I added fresh jalepeno bits and it gave it a perfect kick!

  18. This is a recipe that I am confident in making and my family loves it. It tastes great as left overs too!!

  19. This was absolutely delicious! Very easy to make. I added some sweet sausage. I will definitely make this again.

  20. I love feta and this recipe did not disappoint! I did make a few small tweaks. Instead of plain feta I used blocks with garlic and basil in them, regular olive oil for a bolder flavor, kosher salt on the tomatoes and I added italian seasoned roasted chicken breast on top. So good and made for an easy full meal.

  21. I just made this; took longer than 35 minutes for the feta to melt, more like 50 minutes, and after stirring became nice, thick and creamy to look at. I found the texture gritty and it wanted to stick to my teeth. Won’t make again.

    1. I agree that it definitely took longer than 35 minutes, more like 45-50, but I thought mine still turned out great. I am curious about what kind of feta you used, though. I could definitely see a cow’s milk feta resulting in a grainy texture.
      I’d recommend a sheep’s milk feta from Greece, France, or Bulgaria since those tend to lend a richer and creamier texture. If you were using a sheep’s milk feta and got that result then I guess it just comes down to personal taste.

  22. I love this so much I am making it for the dinner following my mother’s memorial. 35 people. That’s a lot of yummy. Hope I get the quantity right. I figure 1 1/2 cups per person. How much of each do you recommend? I’m concerned my grief mind might make a mistake. (Your recipe is the best one out there.)

    1. Oh no, I am so sorry to hear that Suzan. I have not made such a large batch before so I don’t want to steer you wrong with measurements. I think the best thing to do here would be to get 5 of those aluminum pans and make the recipe as stated then there isn’t any worry about measurements. Hope that helps, again sorry for your loss.

    2. I’m so sorry for your loss. I just wanted to poke my nose in where it doesn’t belong and wish you comfort and love.

  23. I made this for company on Sunday, and it was a HIT! Incredibly delicious and so easy – I will probably make it every week for the next 6 months. My mouth is watering just thinking about it.
    I added shrimp during the last 10 minutes of bake time, so it was a complete meal in a single pan. Thank you for this new addition to my meal rotation!

    1. You’re so welcome, Donna! I love shrimp in this! Flattered to have made it onto your weekly rotation.

        1. Hi Crystal, I’ve never tried this recipe with frozen tomatoes, I am not sure how it would turn out. If you try it you’ll have to let me know what you think!

  24. Made this tonight and it was pretty great! I added chicken once done. Definitely will make again. Thanks to Alexa for suggesting it when I asked her what I should fix for dinner. 😉

  25. I love this recipe! It has saved my college life 😅 I use cream cheese (sometimes with chives) instead of feta, turns out great!

  26. Really quick and easy for meal prep. I skipped the feta cause I’m a student and just mixed in normal cheese after the tomato was cooked and still worked great.

  27. Yikes. Where do I start? With this recipe, much depends on the type of Feta and the quality of the tomatoes you start with. Many Feta cheeses are MUCH too salty to make the end result palatable. Also, cherry tomatoes in winter (e.g., hothouse tomatoes) are predictably awful. For me, this recipe was an epic, inedible failure. Proceed with caution.

    1. What product were you using, I make this all the time (rn actually), and it always comes out great and my parents always ask me to make it. Maybe it’s the company you got your ingredients from?

    2. Cherry tomatoes are available year-round. This recipe is intended for people who enjoy Feta Cheese. We know Feta has a high salt content. If you know that why would you make it?

  28. Hi
    One recipe called for 1 cup olive oil. Another recipe called for 2 tbs. Olive oil. Why such a big difference?

  29. WOW!! WOW!! WOW!! I just finished a lovely bowl of your fabulous pasta recipe with feta & tomatoes. It was so super delicious. I did not have fresh basil and used jarred basil..yummy. Thank you so very much..

  30. This looks amazing! Definitely going to try it soon so I’ll be back to post a review. Just wondering if there might be another veggie to add that might go well with this. Maybe spinach mixed in?? I love everything about this recipe, just try to find ways to add in the extra veggies when I can!

    1. Spinach or kale would make an excellent addition to this! Can’t wait to hear what you think! Enjoy!

    2. I pack an entire 12oz bag of spinach in at the end! I’ve also made this with a mountain of cubed butternut instead of tomatoes. I see other folks used peppers, too. It’s so versatile, anything would work, I think. I’m wondering if anyone has tried with zucchini? Maybe put it in halfway through cooking so it doesn’t get too mushy?

      1. I grated two small zucchini, squeezed to remove excess moisture, then added to cooked pasta before adding cheese and tomatoes. It was delicious!

    1. Hi Amberly! You can certainly use crumbled feta everything gets mixed in after baking anyways. Just use 8oz. Hope you enjoy it!

  31. If you can’t find fresh basil and don’t want to use dried, are there any other suggestions? Can you use Basil Pesto instead? What are your thoughts? I’d like to make this tonight. Thank you.

    1. Hi Megan, I haven’t tried to make this recipe with basil pesto, though I imagine it would work well. You can always try it! Let me know how it turns out when you make it!

    2. I just made this with Basil pesto and didn’t use any dried or fresh Basil in addition to it and it was great!

  32. Great dish! Not the first time I’ve made this. This time I cooked a chicken breast in an IP. Used the broth to cook the pasta. It’s winter where I live, so I added pesto sauce instead of fresh basil. When I mixed the pasta and the tomato/ feta cheese I added a bag of fresh spinach and some Greek seasoning. baked 10 minutes. Another win. Pasta, chicken and cheese!

  33. This is the simplest recipe to follow and made ever so quickly. My friend recommended this recipe to me 2 years ago. I make this baked feta pasta dish in less than an hour and more than I make anything else now. Thank you so so much. SO GOOD.

    1. This is one of my favorite recipes to make, it’s so easy and delicious. It does make a lot of pasta but I could eat this for days. Add some chicken into it and lemon juice on top and it’s to die for.

  34. First time making it with your recipe and it sure is yummy! Love it when it’s called for only few ingredients and taste delish. Thank you

  35. Recipes are great. However American cooking websites need to do metric. Only country that’s not on the metric system.

    1. Thank you so much! Unfortunately this is not something we can provide on our site because it’s not what we use internally. So we can use an automated system to calculate them but we cannot guarantee that it is accurate since it is not completed by a member of our team who knows the metric system. I think using online unit conversions could be a good option. I’m so sorry for the inconvenience.

  36. I made this today and turned out as a pretty good dish. I find your receipes more convenient. Thanks for that. However I would like you to suggest to add the measurements in metric system as well. Because it’s overwhelming to convert each and every unit when making the dish and when specially using the phone. I hope you will consider my concern. Thank you! Much love!

    1. That’s perfect! Thank you so much! Unfortunately this is not something we can provide on our site because it’s not what we use internally. So we can use an automated system to calculate them but we cannot guarantee that it is accurate since it is not completed by a member of our team who knows the metric system. I think using online unit conversions could be a good option. I’m so sorry for the inconvenience.

  37. This recipe is super, but your website is horrendous. I get that you’re trying to make a bit of money and that’s great but there are so many adds and videos going on it gives me a headache. I’m sorry, but I doubt I’ll ever come back.

  38. I use the tomato/basil feta, 1 1/2 blocks. Brown ground beef, Italian seasoning and onions, crumb the 1/2 block in with the cooked meat, toss with tomatoes salt/pepper and olive oil, and surround the feta block in the middle. Bake like suggested and add pasta and pasta water to combine. Italian sausage, or turkey can be substituted for ground beef. Yummy

  39. Excellent recipe and so, so easy. I often add raw spinach right in when mixing tomato-cheese mixture with the pasta. I have even added diced red bell pepper when I was short on tomatoes and I would argue it enhanced it!

  40. Again, another simple recipe but so delicious! The feta with the cherry tomatoes made a perfect sauce. I did add some of the pasta water as suggested to think it out a little. I also liked the Helen Reeses (comment below) with adding Italian sausage for those who need to have meat. I’ll try that next time.

  41. Such a wonderful, basic recipe! I just saw feta bake on Instagram. Followed your recipe, had to use half cherry tomatoes, half canned. Everyone loved it! Had a side of chicken for hubby…. You’ll love it!

  42. Easy good recipe using all the cherry tomatoes still coming in later season. Added Italian sausage for hubby the second making and he liked this heartier version better. Tomato and cheesy bliss for an easy dinner!

  43. I just found this recipe a few weeks ago. All the picky eaters loved it as did the rest of us. However, my boyfriend said he felt like it needed some type of meat. So I debated between chicken or chicken sausage this time. It made a good addition to the dish, but is delicious either way!

  44. I love this dish, so easy to make even at the end of a long day when feeling lazy!

    I refrigerate leftovers then next day add cucumber, spring onion and a bit of white wine vinegar to make a cold pasta salad for lunch! Also yummy!

  45. Delicious and easy to scale down. I often have feta left over from some other recipe and I’m happy to have another tasty use for it. I used standard fresh tomatoes (skins removed) and whole wheat linguine and it was great!

  46. This was so easy to make, but so delicious! This is going into the rotation for sure. Even my 6 yo loved it. Thanks!

  47. Love how flavorfull and delicious this is! Have made it with protein pasta that tends to be very plane and was DELICIOUS. Also with zuchinni noodles or spaghetti squash. Perfect!

  48. My daughter and I made this recipe together. Since it’s just the two of us, we halved the recipe and used a roasted red pepper & garlic seasoning mix instead of the fresh basil. We also added a bit of pasta water to make the sauce creamier. It was so good, we are making it again tonight. 😋

  49. Hi quick question, if you don’t really like the texture of whole cherry tomatoes, could you blend of them or would it change the taste or quality of the dish too much. I have issues with textures so I was curious. I don’t want to change the taste though because the texture wouldn’t bother me too much it’s just not my favorite.

    1. You could definitely blend it! It’ll kind of turn out like my Baked Feta Soup but with pasta in it!

  50. I love to watch you put these meals together!!! I haven’t tried one yet but I will!!! They all look delicious!!

  51. I have made this recipe numerous times now and it is fantastic. I have used fresh and frozen basil and both are equally delicious!

  52. My go-to for a quick, easy, and tasty meal! I just skipped the salt as the feta I use is already very salty 🙂

  53. First off I watch ,listen and use all your content on TikTok! I love your baked feta pasta it’s so good 😊

  54. Tried it by cooking squash with the tomatoes it came out perfectly, and subbing in chick pea pasta instead of regular pasta. It turned out really good and would recommend this to any one to try.

  55. Wow!! I made this with fettuccine pasta instead and it’s so delicious! Very cheesy, salty and feels fancy 🙌

  56. I just made this for dinner. Instead of basil, I added two heaping scoops of pesto and I tossed in some grilled shrimp. It was so good! Can’t wait to make it again. Next time I will omit the salt, the feta being salty enough on its own.

  57. Very easy, very tasty recipe. Couldn’t find fresh Basil on the store or cavatappi pasta so I subbed oregano and mixed it in with the tomatoes, and I subbed orichiette pasta. Turned out lovely! Will make again.

  58. I don’t use any salt because feta has plenty. My 2nd time making this delightful dish! Mmm Love me some organic cherry tomatoes since regular tomatoes are high on the dirty dozen list. It’s definitely a keeper recipe.

      1. Am planning to make this- how much is a pint of cherry tomatoes in grams? I’m not getting a definite answer by Googling. Thanks, Yumna.

  59. Needed something quick that would use up the food on its last leg in my fridge and this was a hit! So creamy and delicious and easy to pack tons of yummy vegetables into for extra nutrients!

    This was a hit and Im sure I’ll be making it again soon

  60. My husband and I love your Feta/Tomatoe bake for pasta. We have it at least once a week. Lots of ways to switch it up. ♥️

  61. Such a great, fast and easy-fool-proof recipe! Thank you for sharing and inspiring Yumna! Greetings from Malaysia 🙂

  62. AMAZING AND SO EASY! I skipped the extra salt since feta is already pretty salty and the salted water from the pasta is probably more than enough. And it was perfect!

  63. I’ve made this recipe a ton of times and followed the recipe to a t and it’s absolutely delicious and so easy.
    After receiving an immersion blender for Christmas, I decided to switch it up and decided to blend the sauce this time to make it more of a smooth sauce.
    It was so good!!!

  64. I love this recipe. Was great to use up tomatoes from the garden when I have a bunch ripen at the same time. I add ground sausage that I brown while its in the oven and spinach.

  65. I love this recipe! My family and I are vegan so I used Violife vegan feta and Barilla chickpea pasta. I also added sun dried tomatoes. AMAZING!!

  66. Great we really liked it really easy and yummy, will make again. We used cream goats cheese and we didnt have enough Tom’s, so we added a tin of tomartoes but all came out great.

  67. This recipe is fantastic!! I make according to directions except I use Classico basil pesto instead of fresh basil

  68. My mum used to make this on Sundays (one of Cook’s days off in our household) when I was a lad in Ankara, 60 years ago. Most modern cooks used this ‘shortcut’ in those days. Funny how it’s now a tiktok sensation amongst juvies. Don’t forget the halabi!

  69. I was so disappointed in this. The tomatoes in this recipe were very acidic almost bitter. I had hoped that cooking in the olive oil would have mellowed the flavor but it did nor. not sweet at all.i bought cherry and grape both containers said “sweet” .
    I wonder if anyone else has had this experience.

    I think the recipe would be so much better wth home grown sweet tomatoes. Oh buy the way I used the stove top method and cooked slowly.
    Any thoughts?

    1. I think that would help too! Choosing the right tomatoes will definitely make a difference. Adding a tablespoon or two of sugar may help cut the acidity too.

  70. SO delicious! I added a can of chick peas and it was absolutely amazing! Definitely going in the rotation. So easy and hands off, too!

    1. One of my go to’s but curious how many Oz a serving would be? I know it lists that it makes 6 servings but not sure what the serving size is even if approximate.

  71. This is a most excellent recipe for this dish. Although I wondered if I wouldn’t personally, wanna stir in the basil and garlic 5 minutes before it was done, giving that garlic and basil a good chance to meld with everything else and then toss with the pasta and hit it on high broil for about 3 minutes just to give it that little bit brown crispy texture?!

  72. This is a FABULOUS recipe. It’s become our weekly “meatless” dinner. I’ve made it for guests and everyone always says wow! I love that it’s so simple and the ingredients are easy to keep on hand. I’ve done some different variations of adding kalamata olives, fire roasted artichokes, sun-dried tomatoes, grilled zucchini and a few others depending on what I have handy. They’ve all been delicious and the leftovers are great too. Thanks for sharing this. 🙂

  73. I tried this pasta tonight and it came out amazing!! I added chicken, mushrooms & opted for rotini noodles. Next time I’ll add spinach and cream to cut some of the richness.

  74. Simply the best recipe. East to mix and match with different greens, chorizo, olives (not all at once). It’s easy to prepare and guests love it.

  75. This recipe was easy to make on the stove and delicious. I made it with grape tomatoes and the burst of flavor when you bit into one of them was amazing.

    I will definitely make it again.

  76. Has anyone roasted whole garlic cloves with the tomatoes then stir after cooking? Going to try over spaghetti squash tonight!

  77. I have been wanting to try it since seeing it on TikTok. I didn’t have 2 pints of cherry tomatoes so I used 1/2 pt cherry tomatoes, 1 whole zucchini and a plant of mushrooms. Omg so delicious! Will definitely make again. Tha KS you for the recipe!

  78. Was so eager to make the baked feta pasta. Made it tonight for dinner and it was delicious. It’s just my husband and me tonight and it looks like we barely ate anything as there is a lot left over. Excited for my son who is a chef to try it and I’m sure my daughter will enjoy it as well. Besides the wonderfully fresh flavor, it is a very pretty dish. Thank you for this lovely and quick fish!

  79. A tip for some who mentioned their feta didn’t melt. Not all feta is made with 100% sheep’s milk. Sheep’s milk feta melts the best 😊 thank you for sharing this recipe it was amazing!

  80. Super simple and fun recipe! I was thinking of adding some more herbs or spices to mine, what should I try? I’m a novice cook so I’m not sure what flavors would work well with this!

    1. Yay! That’s great to hear. You can try using some fresh oregano, fresh thyme or switching the fresh garlic for roasted garlic.

  81. Rookie question, but if I wanted to add a protein to this, such as shrimp, do I need to pre cook them or could I just add to feta & tomatoes raw and let cook with that?
    Thanks I’m advance.

    1. I would recommend adding cooked shrimp to the dish after the cooked pasta has been added. I would not cook with the shrimp with feta and tomatoes.

  82. Delicious! And so easy! I used whole wheat fusilli (to make it healthy;) ) and when it was done I tossed in a mix of baby arugula and spinach with the garlic. I also added some crushed chilis (maybe 1/2 tsp or so) and subbed dried basil since the store was out of fresh.

  83. Excellent! Easy, pretty and delicious. I may have been late to discover this recipe, but it allowed me to use a bounty of cherry tomatoes from my garden. Creamy and delicious! Love it—Thanks for sharing!

  84. Hi. Thank you very much for sharing this recipe. I tried it with chicken and it was very very good. It had a lemony flavor to it. I sprinkled the remaining feta cheese on top and put it back into the oven for about 10 minutes just to heat it up again and mix that into it. It was delicious. Thank you again

  85. I like the way it turned out. Added onions and some greens ( a package of mixed greens that included spinach and chard etc…)… I added some grilled chicken. I think next time I may add some olives. I used penne pasta but, as they say any pasta will do.

  86. Literally the best pasta I’ve ever made. I recomend letting the feta and tomato mixture cool for a little and then taking out the tomato peals, I personally don’t like their texture but each to their own. 5/5 definitely gonna make this again

  87. I cant say enough, I used fresh and some frozen cherry tomatoes. Only thing I did differently is I added 2 big handfuls of fresh spinach on top before cooking.

    Thank you so much. Easy home cooked meal with little effort.

  88. This was sooo good! I added fresh spinach to the hot feta and tomatoes to cause it to wilt when stired. Then stirred in the pasta and some browned sausage. Great way to use all the tomatoes and basil from the garden! Toddler approved!

  89. So good!!!! Used tomatoes from my garden and fresh basil from the garden.
    This dish is on point! Sharing with my family and friends.

  90. Made it with shells. Used crumbled feta as that’s what I had. Totally delicious and I will certainly make it again.

  91. The recipe is delicious and extremely simple to make and clean up. However, I’d recommend using 16 oz. of pasta rather than just 8 oz. When I used only 8 oz of pasta, the ratio of feta to pasta was way too high.

  92. Made this tonight and it was delish! Had to use crumbled feta. Added artichokes, black olives and shallot. Crumbled in some chicken and spinach sausage. Can’t wait for the leftovers!

  93. Just made this and oh my it’s soooooo good. I added some grilled chicken just for protein. We will definitely make this again.

  94. This was a simple and delicious dish. My husband and I were a bit skeptical about how it would come together, but is now a new favorite.

  95. I make this quite often! It’s so easy and is perfect for busy nights. All you need to plan for is baking time. Sometimes I add in fresh spinach but the recipe is amazing as is! It’s one way to get my kids to eat tomatoes! We love it!

  96. I absolutely LOVE this recipe! I make it a lot. I add fresh spinach sometimes, or
    whatever I have on hand. On its own it’s a “ yummy” recipe. Thank you Feel Good
    Foodie, Yumna. My Foodie Dream Girl. 🙏🏼

  97. I’ve made this so many times, my husband starts rolling his eyes.
    I don’t care, could eat this three times a week with a side of broccoli.

  98. I have tried quite a few feta pasta recipes but this was by far the best one! The whole family loved it! I added spinach for extra greens. Thank you!

  99. I cooked it for my father’s birthday and It turned out delicious 😋. I forgot about the basil 🌿 but my brother had pesto so I replaced it with that instead and I think it was for the best in the end.
    Bonus: Yumna was super sweet and “translate” what a pint of cherry tomatoes was haha, I’m from Chile and I’ve never heard of that measure unit before.
    Thank you so much!

    1. Added artichoke hearts and followed the rest if the recipe to the letter. Amazing, perfect amount of sauce to pasta. Thank you!

  100. So making this recipe but it only calls for 1 cup pasta ??? That can’t be right for 6 portion ms ? Please help

  101. This was sooo good!! Easy, delicious, and minimal prep/cleanup — the perfect combo for a busy toddler mom. Definitely will be a staple in our rotation and super easy to customize for variety!

  102. My feta wouldn’t melt! So I took a hand blender to the baking dish of tomatoes and feta and whizzed it up once cooked – was amazing! Did you crumble the feta first?

      1. My feta did not get melty either. I tried whisking and such. Maybe it needed to cook longer. But I did cook it an extra 10 minutes. Either way, the flavor was still wonderful! Will definitely try it again. Trial and error is part of the fun of cooking.

      1. I have made this a couple times with vegan feta, I used violife, it turned out great. You do have to reduce the olive oil to just a drizzle, enough to coat the tomatoes and feta, otherwise you end up with an oil slick floating on top of your sauce.

  103. This is my new summertime supper go to! I followed the recipe exactly. I did use Angel Hair Spaghetti and after three days the hubs and I managed to consume every tomatoes!!
    Simply Delicious!

  104. So glad I found this recipe. We have many tomatoes this year especially cherry tomatoes . So easy to make definitely will be making it again.

  105. Have made this and is delicious. I am having friends over for dinner and I would like to serve this as a side dish. What would you suggest as a main course? Thanks!

    1. I’m glad to hear it! I think it would pair well with a protein like my Grilled Dijon Chicken and a veggie dish like my Green Bean Salad.