Baked Feta Pasta

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Baked Feta Pasta: Try this baked feta pasta with bursting cherry tomatoes for a tasty, fuss-free, and quick weekday pasta dish. The oven does all of the work in this largely hands-off recipe. With so few ingredients, it’s no surprise that this dish—now known as Tik Tok Pasta—went popular in Finland!


Baked Feta Pasta


Baked feta pasta | Good Food



  • 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




Turn the oven on to 400°F. Transfer the cherry tomatoes to a baking dish that is ovenproof. Drizzle with olive oil and sprinkle with salt and pepper. Toss until thoroughly mixed.


After positioning the feta block in the center of the baking dish with the cherry tomatoes surrounding it, turn it over a few times to evenly distribute the seasoning and olive oil over it.


Bake for 35 minutes in a preheated oven, or until the feta cheese melts and the cherry tomatoes burst. Cook the pasta in a saucepan of salted water according to the package directions until it’s al dente while the tomatoes and feta are baking. After draining, set aside ½ cup of the cooking liquid, just in case you decide to discard it.


As soon as possible, add the garlic and basil leaves to the feta and cooked tomatoes, and mix everything together.


After cooking, transfer the pasta to the baking dish and toss to mix. Serve warm, garnished with extra fresh basil.



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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: 430 kcal,
  • 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




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.


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.


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.



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