Baked Feta Pasta Reinvented

The origins of baked feta pasta can be traced back to Finland, where the dish gained popularity in the early 2020s. Its viral status emerged when food bloggers and home cooks began sharing their unique takes on the recipe, showcasing the versatility of baked feta in various cuisines. The combination of creamy feta cheese with pasta has since evolved into a beloved comfort dish worldwide, embraced for its simplicity and deliciousness.

Discover the delectable flavors of Creamy Sun-Dried Tomato & Baked Feta Pasta, a comforting dish that's easy to make and perfect for any occasion. This viral sensation combines baked feta, sun-dried tomatoes, and fresh herbs to create a rich, creamy sauce that elevates any pasta. With just a handful of ingredients, this recipe promises indulgence and freshness. Whether for a weeknight dinner or a special gathering, this pasta is sure to impress!

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Ingredients

8 oz (225 g) pasta (penne or fusilli preferred)

1 block (8 oz) feta cheese

1 cup sun-dried tomatoes in oil, drained and chopped

1 cup cherry tomatoes, halved

4 cloves garlic, minced

¼ cup extra-virgin olive oil

1 tsp dried oregano

1 tsp red pepper flakes (adjust based on spice preference)

½ cup fresh basil leaves, chopped (plus extra for garnish)

Salt and pepper to taste

Freshly grated Parmesan cheese for serving (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

Prepare the Baking Dish: In a 9x13 inch baking dish, combine the chopped sun-dried tomatoes, halved cherry tomatoes, minced garlic, olive oil, dried oregano, red pepper flakes, and a generous pinch of salt and pepper. Stir this mixture thoroughly to ensure all vegetables are evenly coated with the oil and seasonings.

Add the Feta: Make a small space in the center of the vegetable mixture and gently place the block of feta cheese there. Drizzle an additional splash of olive oil over the feta and season it lightly with a pinch of salt and pepper.

Bake the Dish: Transfer the baking dish into the preheated oven and bake for 25-30 minutes. Look for the tomatoes to become blistered and for the feta to emerge golden and creamy.

Cook the Pasta: While the feta and tomatoes are baking, fill a large pot with water, salt it generously, and bring it to a boil. Cook the pasta according to package directions until it reaches al dente texture. Remember to reserve about ½ cup of the starchy pasta water before draining.

Combine the Ingredients: Once the baking is complete, remove the dish from the oven. Stir the roasted vegetables and feta together until everything is creamy and well-combined. If the mixture appears too thick, gradually mix in some of the reserved pasta water until it reaches your desired creaminess.

Mix in the Pasta: Add the drained pasta to the baking dish and toss everything together gently. Fold in the fresh basil, ensuring an even distribution of flavors throughout. Taste and adjust the seasoning with additional salt, pepper, or red pepper flakes as needed.

Serve: Serve your pasta warm, garnished with extra fresh basil leaves and a generous sprinkle of grated Parmesan cheese, if desired. Relish the cozy flavors of your creamy sun-dried tomato and baked feta pasta!

Prep Time, Total Time, Servings: 10 minutes | 45 minutes | Serves 4-6