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Baked Feta Pasta

Baked Feta Pasta 4.000

Aaron Hutcherson for The Washington Post

Feb 11, 2021

This viral social media recipe is low-effort and packed with flavor. A simple pasta sauce full of salt, tang, acid and a little bit of spice is made from baking feta cheese, tomatoes, olive oil and crushed red pepper flakes until soft before mashing it all together with a fork. For a creamier texture, be sure to use Greek feta (which is made from at least 70 percent sheep's milk) in lieu of feta-style cheese made from cow's milk. Any pasta shape you have on hand will do, but we recommend a medium-length pasta that holds onto the rustic sauce for optimal enjoyment.

Active time: 10 minutes; Total time: 45 minutes

Storage Notes: Leftovers can be refrigerated for up to 3 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 pints (17 1/2 ounces / 500 grams) cherry or grape tomatoes
  • 4 cloves garlic, halved lengthwise
  • 1/2 cup extra-virgin olive oil, divided
  • Kosher salt
  • 1 block (7 ounces / 200 grams) Greek feta cheese
  • 1/2 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 12 ounces medium-length dried pasta, such as campanelle, rigatoni or rotini
  • Fresh basil leaves, for serving


Position a rack in the middle of the oven and preheat to 400 degrees.

In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup of the olive oil. Sprinkle with some salt and toss to coat. Place the feta cheese in the center of the tomatoes and garlic, top with the remaining olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.

Mash the feta and tomatoes with a fork and mix until evenly combined. Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. Taste, and season with additional salt and pepper, if desired. To serve, divide among bowls and top with plenty of basil leaves.

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Recipe Source

Adapted from Jenni Häyrinen's Liemessa blog.

Tested by Aaron Hutcherson.

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Nutritional Facts

Calories per serving: 718

% Daily Values*

Total Fat: 40g 62%

Saturated Fat: 12g 60%

Cholesterol: 44mg 15%

Sodium: 596mg 25%

Total Carbohydrates: 66g 22%

Dietary Fiber: 5g 20%

Sugar: 8g

Protein: 19g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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