Baked Feta Pasta
While some social media trends aren’t built to last, this feta pasta recipe riffs on a TikTok sensation to create a dish that's creamy, cheesy and eternally satisfying.
- Nutritional Analysis
- Per Serving
- Calories
- 680
- Total Fat
- 42 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 50 milligrams
- Sodium
- 605 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 5 grams
- Sugar
- 9 grams
- Protein
- 18 grams
Article by Emily Saladino
Whether you’re an avid TikTok user or scroll Instagram occasionally, you probably saw the baked feta pasta recipe that took social media by storm in early 2021. While some viral sensations aren't built to last, the team at Food Network Kitchen felt that this one deserved a closer look. Recipe Developer Amanda Neal tinkered with the TikTok feta pasta rubric to create this crowd-pleasing version that stands the test of time. Here’s how to bring her vision to life.
The History of this Baked Feta Pasta
The feta pasta recipe has a short but eventful history. In 2018, Finnish blogger Tiiu Piret (@tiiupiret) shared a recipe for a pasta containing prosecco, baked feta and tomatoes. In 2019, another Finnish blogger, Jenni Häyrinen (@liemessa), shared a simplified version of that dish on her blog and Instagram account using the hashtag #uuifetapasta. Afterward, sales of feta in Finland apparently increased by 300 percent.
Enthusiasm for baked feta pasta soon went global. In June 2019, American food influencer MacKenzie Smith (@grilledcheesesocial) posted a translation of the popular recipe on her blog and Instagram. By February 2021, TikTok videos hashtagged #fetapasta racked up more than 600 million views, the dish had been featured on The Today Show, and grocery stores and cheesemongers reported feta shortages.
It's been a few years since this recipe's viral fame, but it's still a popular preparation home cooks love.
How to Make Baked Feta Pasta Like a Pro
Food Network Kitchen’s version of the Internet-famous baked feta pasta dish uses a few simple tricks and techniques that take the recipe from good to great.
Generously salt the pasta water. For the most tender and flavorful pasta, add enough salt to the pasta water so that it tastes like the sea.
Opt for a short, tubular pasta. Amanda uses a short tube pasta so the sauce can get trapped inside each piece. If you don’t have mezze rigatoni, penne, regular-sized rigatoni or another short, tubular pasta are all great options.
The best cheese for this baked feta pasta is sheep’s milk feta. Buy quality feta for this recipe because the cheese provides so much flavor and texture to the finished dish. Amanda prefers a medium or firm Greek feta made only from sheep’s milk, noting that cow’s milk feta has a sourer taste and tends to be crumblier.
Does feta melt? Yes, feta melts beautifully, creating a creamy, tangy sauce for this baked pasta dish.
Customize the seasonings. While the Food Network Kitchen team likes how fresh basil brightens this feta cheese and tomato pasta, you can use chopped parsley, oregano or a mix of herbs. If you love garlicky flavors, you can stir in another grated clove, too.
How to Store Leftover Baked Feta Pasta
If you have leftover baked feta pasta, store it in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over low heat; if it looks dry, stir in a teaspoon of olive oil to reconstitute the sauce.
Baked Feta Pasta
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 680
- Total Fat
- 42 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 50 milligrams
- Sodium
- 605 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 5 grams
- Sugar
- 9 grams
- Protein
- 18 grams
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 680
- Total Fat
- 42 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 50 milligrams
- Sodium
- 605 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 5 grams
- Sugar
- 9 grams
- Protein
- 18 grams
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
- As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it’s okay if some of the oil isn’t fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
Cook’s Note
Be sure to buy a good-quality feta for this recipe, particularly because it’s the main ingredient and flavor of the dish. We suggest using a medium or firm Greek feta made only from sheep’s milk. Feta made from cow’s milk tends to be crumblier and more sour.
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