Baked Feta Pasta

By: Cassy Joy Garcia

Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at no extra cost for you), but all opinions are my own. You can find our full affiliate disclaimer here

jump to recipe print

Made into a one-pot meal, this simple baked feta pasta is a leveled up version of the creamy, delicious, trendy dish that’s taking over the internet! 

a white baking dish of baked feta pasta sitting on a marble surface

Baked Feta Pasta Recipe

Though baked feta pasta is taking the internet world by storm right now, we actually feel like our version of it is totally leveled up — here’s why:

Most baked feta recipes call for baking the feta along with the cherry tomatoes, olive oil, and spices, and boiling the noodles separately (while everything else is in the oven). Once the noodles and the feta + cherry tomato bake are done, these recipes call for mixing the two together. OUR recipe, though, calls for baking EVERYTHING (noodles, feta, cherry tomatoes, everything!) together so that you don’t have to worry about the extra step of boiling noodles separately. This makes the entire process completely fuss-free and basically hands-off!

Where did Feta Pasta start?

Good question! We first saw baked feta pasta when our friend, Yumna Jawad of Feel Good Foodie, posted it on her website (you can find her recipe HERE). Yumna said that she learned about this recipe from Grilled Cheese Social who heard about it from a viral recipe called #uunifetapasta that was made famous in Finland by Liemessa but originally shared by Tiiu.

Ingredients for Pasta with Feta

To bring this creamy feta pasta bake together, you’ll need…

  • Dry Pasta – to start, go ahead and grab 12 ounces of dry (uncooked) pasta. Penne, bowtie, rotini, or elbow pasta will all do here — basically, any short noodle is great! 
  • Broth or Water – to cook the pasta, we’ll also need 3 cups of broth or water. Broth gives the final product a bit of a richer flavor, but if you don’t have any on hand, just use water!
  • Feta Cheese – this wouldn’t be the famous baked feta pasta without the feta! You’ll want to grab 1 (8-ounce) block of feta cheese for this recipe. Be sure that when you’re shopping for your feta, you buy an actual block of it, and not 8 ounces worth of feta crumbles!
  • Cherry Tomatoes – again, a staple ingredient for this trendy dish! You’ll need 1 pint of cherry tomatoes here.
  • Olive Oil – 1 tablespoon of olive oil adds a rich flavor + helps our noodles not to stick together.
  • Sea Salt + Ground Black Pepper – a ½ teaspoon of sea salt (plus more to taste) and a ¼ teaspoon of ground black pepper go a long way in seasoning this pasta dish!
  • Garlic – for an added depth of flavor, you’ll also need 2 minced cloves of garlic.
  • Fresh Basil – ¾ ounce of fresh roughly chopped basil (approx. a ¼ cup) finishes everything off beautifully!
ingredients for baked feta pasta sitting on a marble surface

How To Make Baked Feta Cheese Pasta

The process is simple, and that’s what we think makes this recipe so great! Here’s what you’ll need to do: 

  1. Preheat the oven to 400°F.
  2. Add the block of feta to the baking dish – place the block of feta cheese in the middle of the dish.
  3. Add pasta + broth – add the dry pasta to the baking dish (around the block of feta), pour the broth over top the uncooked pasta, and carefully stir the pasta and broth together (being careful not to bump any noodles under or on top of the feta) to make sure that all of the pasta is submerged in the liquid.
  4. Add the cherry tomatoes, EVOO, salt, and pepper – sprinkle the cherry tomatoes over top of the noodles and drizzle everything with the EVOO, salt, and pepper.
  5. Cover tightly + bake – cover the baking dish with foil as tight as possible, and bake at 400°F for 40 minutes.
  6. Add the garlic and basil + stir – once finished baking, remove the foil, add the minced garlic and fresh basil, and stir everything together until well combined. Serve and enjoy!
a block of feta cheese sitting in a white baking dish on a marble surface
a white baking dish with uncooked penne pasta and a block of feta cheese in it
a large white baking dish filled with uncooked penne pasta, broth, cherry tomatoes, and a feta cheese block in the middle
a baking dish covered tightly with foil sitting on a marble surface
a white baking dish with pasta, cherry tomatoes, feta, garlic, and basil, being stirred up with a black rubber spatula
a white baking dish of baked feta pasta sitting on a marble surface

Is Feta Cheese Healthy?

This totally depends on what healthy means to you! If your body tolerates dairy well, then feta cheese is a really delicious option that’s loaded with protein and calcium. As with any cheese, though, it does come with a higher fat content (though lower than many other cheeses) than many other protein-rich foods.

Is Feta Cheese the Healthiest Cheese?

Whether it’s the healthiest cheese or not, we’re not totally sure (that’s truly variable from person to person), but it does tend to be lower in calories than other cheeses. While it may be lower in calories, though, it’s actually higher in sodium than many other cheeses. Feta cheese also contains significant amounts of CLA (conjugated linoleic acid), a super nutritious fatty acid.  

a white baking dish of baked feta pasta sitting on a marble surface

Can you make feta cheese pasta with feta crumbles?

The recipe will work with crumbled feta, but it’ll definitely yield a less creamy, melty texture. For best results, we definitely recommend using a block of feta if possible!

What tastes good with feta cheese?

The bursting cherry tomatoes in this recipe pair beautifully with the feta cheese, as does the garlic and basil! If you want to round out your meal with a protein + side salad, you've got a couple of options! You can…

  • Press the easy button – keep things super and hands-on cooking time minimal simple and purchase a rotisserie chicken and bagged side salad.
  • Make your own – while your feta pasta bakes, throw in some chicken thighs to bake alongside it (then slice and serve them over top the finished pasta)! While everything is baking, make a quick arugula salad.

Serving and Storage Tips

This pasta is best served right out of the baking dish, but reheated leftovers are also really tasty! Store any leftover baked feta pasta in an airtight container in the fridge for up to 4 days.


Easy Pasta with Feta Cheese

a white baking dish of baked feta pasta sitting on a marble surface

This feta pasta is ultra-creamy, studded with roasted tomatoes, and baked entirely in one dish!

  • Author: Cassy Garcia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Serves 5 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian


  • 12 ounces penne pasta (rotini, bowtie, or elbow pasta will also work)
  • 3 cups chicken broth or water
  • 1, 8-ounce block of feta cheese
  • 1 pint cherry tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 0.75 ounces (about 1/4 cup) fresh basil, roughly chopped


  1. Preheat the oven to 400 F. 
  2. Place the block of feta in the center of a 9×13 inch baking dish, then pour the dry pasta around the feta. 
  3. Pour the broth over the uncooked pasta, then carefully stir the pasta with the broth (making sure not to stir the feta in with it), to make sure that the pasta is fully submerged in liquid.
  4. Sprinkle the cherry tomatoes over top of the noodles, then drizzle over the olive oil and salt and pepper. 
  5. Cover the baking dish with foil as tight as possible, and bake at 400 F for 40 minutes.
  6. Once finished baking, remove the foil, add the minced garlic and fresh basil, and stir everything together until fully combined. Serve and enjoy!


  • Make sure you use a block of feta cheese, not crumbled feta.
  • For gluten-free, we recommend Barilla or Jovial pasta

Keywords: feta pasta, pasta with feta, baked pasta

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


Your email address will not be published. Required fields are marked *

Recipe rating

  1. Ramya says:

    Will be making this soon can i use vegan feta and vegetable broth as am a vegan i love pasta soooooooooooo much perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

    1. Brandi Schilhab says:

      Yes, please let us know how it works with vegan feta!! We hope you love it!

  2. Lauren says:

    This looks great! Could you add a protein like chicken? I have a rotisserie chicken I’d love to shred and add to this but don’t want to mess with the outcome!

    1. Brandi Schilhab says:

      We haven’t actually tried adding the protein in the bake itself, but adding shredded rotisserie chicken to the finished pasta would be delicious!

  3. Crystal O'Morrow says:

    Has anyone tried this in an Airfryer/Convection oven? I’m trying to figure out how to convert the cooking time.

    1. Brandi Schilhab says:

      We haven’t, Crystal! Would love to know how it works if you try it though!

  4. Denise says:

    I’ve made this “trendy” dish before, but was curious if baking it with the dry pasta would be just as good, so I tried it tonight! I used vegan feta (which works wonderfully) and grain-free Jovial pasta along with BB SGP spices…it was delicious!! The pasta didn’t hold its shape much, but it did not compromise the taste! Also tossed in a couple of handfuls of arugula after it was baked to add some green to it!

    1. Brandi Schilhab says:

      Amazing! So glad to hear it, Denise!

  5. Chelsey says:

    Will this freeze well? This seems like an easy recipe to make and keep in the freezer before my 3rd baby arrives 🙂

  6. Alee says:

    Just made this tonight, it was great and super easy. Only thing was I had to add an extra cup of chicken stock to have my pasta be completely submerged. It was not too liquidy. Sprinkling some chili flakes on right before serving was super yummy too! I will definitely make this again. It seems like it would be pretty easy to customize as well, if you wanted to add meat or other veggies or something. Would be fun to play around with this recipe but its delish as-is!!

    1. Brandi Schilhab says:

      So good to know, Alee! Thanks for sharing this with us + we’re so glad you enjoyed it!

  7. Nikki Bott says:

    I made this recipe using herb goat cheese and brown rice pasta from tjoes and came out GREAT!

    1. Brandi Schilhab says:

      Awesome! So glad to hear that, Nikki! Thank you for letting us know!

  8. Libby says:

    I used Jovial bow tie pasta and had to use 4 cups of broth to ensure my noodles were covered, but the end result was delicious, and couldn’t have been easier! On the table in less than an hour! Thanks for another great, easy recipe. Looking forward to the new book!

    1. Brandi Schilhab says:

      Wahoo!! That’s so great to hear, Libby!

  9. Holly says:

    This is so easy and SO delish!

    1. Brandi Schilhab says:

      So glad that you enjoyed this one, Holly!!! Thank you for sharing this with us!

  10. Josie Chamness says:

    My mom and I made this bake for Mother’s Day and it was SO good. We used Jovial gluten free pasta and it held up beautifully for those of you wondering! We’re thinking of adding roasted chicken, pancetta, or maybe browned Italian sausage at the end next time – this would be fabulous with some meat mixed in but is also great as is. Thank you for this SUPER easy recipe! 🙂

    1. Brandi Schilhab says:

      We are so glad you enjoyed this one, Josie! Thank you so much for sharing this with us!!

  11. Liz says:

    Made this tonight and it was INCREDIBLE. Rest assured, readers: the 3 cups of broth – even though the pasta (bowtie for me) wasn’t completely submerged – was sufficient; the pasta cooked perfectly.

    I added some tomato-basil chicken sausage at the end with the garlic and basil and it was the perfect addition. I can’t wait to make this again!

    1. Brandi Schilhab says:

      So glad you loved this one, Liz!!! What a great idea to add that sausage – I bet it was delicious!

  12. Jill says:

    Could you add some spinach into this to get in some greens and keep it as a one-pot meal?

    1. Brandi Schilhab says:

      I would think so, Jill! We haven’t tried it, but I don’t see why not!

  13. Janene says:

    Sooo delicious – added tuna! This will definitely be a regular on our weekly menu. Thank you!

    1. Brandi Schilhab says:

      Ooh, great addition, Janene! We’re so glad you enjoyed it!!

  14. Coach Laura says:

    I made this recipe and it came out good. I’ve made the original baked feta where you mix in the cooked pasta after the feta is baked. But recently I’ve been making all my pasta one-pot pasta. My mom is Italian and I’m not sure if my Italian grandmothers would approve but I’m tired of boiling pasta and have been experimenting. So this Fed&Fit recipe sounded really good to me. I made it as written but used less liquid and still had to remove some at the end of cooking when the noodles were done. I added garlic at the beginning, red pepper flakes and Italian seasoning. Also I added spinach at the end to up the nutrients. Sometimes I add chick peas of cannellini.

    But one of the reasons I love the original roast feta recipe is that I love any roasted veggies especially cherry tomatoes roasted in olive oil and garlic. So I think next time I may roast some tomatoes separately so that they get golden and less mushy. I’ll still cook some with the noodles.

    Other than that, I love the ease of not having to boil pasta noodles. Thanks for the recipe.

    1. Brandi Schilhab says:

      Such great feedback, Laura! Thank you for sharing this with us!