Viral Baked Feta Cherry Tomato Pasta
The legendary viral pasta made with a block of feta, cherry tomatoes, and fresh basil.
In a nutshell: This authentic italian / finnish viral baked feta cherry tomato pasta comes together in just 35 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
This is the internet-breaking baked feta pasta recipe. Cherry tomatoes and a whole block of Greek feta cheese are baked until bursting and creamy, then tossed with garlic, basil, and pasta.
Key Equipment
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Chef's Pro-Tips
- Salt the Water Like the Sea: Generously salt the boiling water (about 1-2 tablespoons per gallon). This is your only opportunity to season the pasta dough from the inside out.
- Reserve Starchy Pasta Water: Scoop out half a cup of cooking water before draining. The emulsified starches combine with sauce and cheese to create a glossy, clingy glaze.
Ingredients
4
servings
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1 block greek feta cheese, 8 oz
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2 pints cherry tomatoes
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½ cup extra virgin olive oil
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3 cloves garlic, minced
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10 oz rigatoni or penne pasta
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½ cup fresh basil leaves, torn
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Step-by-Step Instructions
Assemble and Bake
Preheat your oven to 400°F (200°C). In a large baking dish, combine the cherry tomatoes, minced garlic, and extra virgin olive oil. Toss well. Place the whole block of feta cheese in the center of the dish, turning it to coat with olive oil. Bake for 30 minutes until the tomatoes are bursting and the feta is soft and lightly browned on top.
Boil Pasta
While the cheese and tomatoes bake, cook your rigatoni pasta in a large pot of salted boiling water according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
Mash and Toss
Immediately upon pulling the baking dish from the oven, use a fork to mash the softened feta and bursting cherry tomatoes together, stirring until they emulsify into a creamy, rich sauce. Fold in the cooked pasta and fresh basil, adding a splash of reserved pasta water if needed to loosen the sauce. Serve hot.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
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View on AmazonFrequently Asked Questions
A whole 8 oz block melts into the creamiest sauce. Crumbled feta works but does not emulsify as smoothly with the roasted tomatoes.
The starchy water helps the mashed feta and tomato juices emulsify into a glossy sauce that clings to the rigatoni instead of pooling at the bottom.
Short, ridged shapes like rigatoni or penne catch the creamy sauce. Avoid long thin noodles, which do not hold it as well.
Yes. Stir in cooked chicken, shrimp, or white beans when you fold in the pasta for a heartier meal.
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