The Best Baked Feta Pasta Recipe made in under an hour. Cheesy, delicious & easy to make! This viral TikTok recipe is worth the hype. Loaded with veggies and easily made gluten free!
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By now you’ve probably heard of the viral TikTok feta baked pasta. It’s a creamy, cheesy, delicious dinner that thousands of people have been making and enjoying.
My version is just as delicious as the original, but way lower in fat and veggie loaded!
What is feta pasta?
Feta pasta is a simple recipe that went ‘viral’ thanks to TikTok. The original recipe showed cherry tomatoes and feta baking in a dish until melted and then tossed with cooked pasta.
Our version adds extra veggies and fresh herbs – make it the absolute best feta pasta recipe!
Why we love this baked feta pasta:
Cheese, pasta, veggies.. really – what’s not to love?! Here are a few of the reasons why we love feta pasta!
- Easy – This recipe is seriously SO easy. Chop your veggies, cook your pasta, bake and toss together – it really is fool proof!
- Delicious -It’s hard to not love cheesy pasta – but this recipe really is SO delicious. The salty feta combined with the pasta and veggies is so yummy!
- Customizable– You can easily customize this recipe. Add whatever veggies you have in your fridge, top with whatever protein you like – there’s no wrong way to make it!
- Veggie Loaded– I’m always looking for fun ways to add more veggies to my meals – and this pasta bake is veggie loaded!
Ingredients for Baked Feta Pasta
To make feta pasta you’ll need:
- olive oil
- garlic
- cherry tomatoes
- block of feta
- black pepper, red pepper flakes
- extra veggies (optional) we used asparagus, mushrooms, spinach and corn
- fresh basil
- cavatappi
We’ve included substitutions for this recipe below in the green shaded box.
How to Make Feta Pasta
Making feta pasta is so easy! Here’s how to do it
- Preheat the oven. In a deep, large baking dish, toss olive oil, garlic, and tomatoes.
- Place the block of feta in the center of the tomatoes. Sprinkle with pepper and red pepper flakes.
- Bake at 400 for 15 minutes. After 15 minutes, add asparagus and mushrooms directly on top of tomatoes. Try to keep the feta uncovered by vegetables. Bake for an additional 15 minutes.
- While the feta/vegetables bake – bring a pot of water to a boil and cook the pasta per the directions on the box.
- When finished baking, the feta should be soft and easily mush down when touched with a spoon.
- Stir in chopped spinach, frozen corn, and fresh basil to veggie/cheese mixture. Stir until everything is combined.
- Add the cooked pasta and toss to coat with the feta/vegetable mixture.
🍝Important Tip: We add the asparagus and mushrooms after the cheese/tomatoes have baked for a little bit because they require less time to cook. We wouldn’t recommend adding all veggies to cook for the same time.
So cheesy and delicious!
SUBSTITUTIONS FOR FETA PASTA
This pasta dish is so versatile. Here are a few ways you can customize it!
Olive oil– You can substitute olive oil with avocado oil or even butter. The original recipe calls for 1/2 cup of olive oil but that is way too much in my opinion.
Garlic– Sub fresh garlic with 1 teaspoon garlic powder
Feta – I have not tried this recipe with fat free feta. I don’t think it would work very well as the fat is what makes this creamy. I haven’t tried this with burrata, but I think it would work well. We also have a Goat Cheese Pasta recipe that is delicious and similar to this
Red Pepper Flakes– Red pepper flakes are optional but add a nice element to the dish. Skip them if you don’t like them
Veggies- The original ‘viral’ feta pasta only has tomatoes. I added extra veggies which helps make this dish more filling and healthier. You can substitute whatever veggies you like here. Carrots, green beans, zucchini, butternut squash would all be delicious!
Fresh basil – I highly recommend getting fresh basil for this recipe – the fresh herbs really do make a difference. If you don’t have fresh basil, stir in 1 teaspoon of dried basil.
Pasta– Any pasta would work in this recipe, but I’d try to go for something that has some ridges or curves to it so that it can soak up the cheese. Rigatoni or Casarece would be a good option. I haven’t tried gluten free pasta but I think it would work.
As an Appetizer – You should totally try this Baked Feta Dip!
Storing/Serving Feta Pasta
Refrigerator: This pasta will keep in the refrigerator for up to 3 days.
Freezing: We don’t recommend freezing this dish
Reheating: Reheat this recipe on the stovetop or in the microwave
Feta Pasta Bake FAQ
I haven’t tried making this with crumbled feta cheese but I think it would work. You could try to keep the crumbled feta in the center, or sprinkle it over the tomatoes as it bakes. I think it would take less time to bake!
Any pasta will work in this recipe, but I think a noodle with curves or ridges is best because it soaks up all the sauce! Cavatappi, Rigatoni or BowTies would be best.
Other healthy pasta recipes:
Here are some of our other favorite pasta recipes
Feta Pasta Recipe
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon garlic minced- about 3 cloves
- 1 lb cherry tomatoes
- 10 oz block of feta drained
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 12 oz asparagus 3 cups cut in 1 inch pieces
- 8 oz mushrooms 3 cups thinly sliced
- 3 cups chopped spinach
- 1 cup frozen corn optional, thawed
- ¼ cup fresh basil
- 1 lb cavatappi
Instructions
- Preheat the oven to 400.
- In a deep, large baking dish, toss olive oil, garlic, and tomatoes.
- Place the block of feta in the center of the tomatoes. Sprinkle with pepper and red pepper flakes.
- Bake at 400 for 15 minutes. After 15 minutes, add asparagus and mushrooms directly on top of tomatoes. Try to keep the feta uncovered by vegetables. Bake for an additional 15 minutes.
- While the feta/vegetables bake – bring a pot of water to a boil and cook the pasta per the directions on the box.
- When finished baking, the feta should be soft and easily mush down when touched with a spoon.
- Stir in chopped spinach, frozen corn, and fresh basil to veggie/cheese mixture. Stir until everything is combined.
- Add the cooked pasta and toss to coat with the feta/vegetable mixture.
Toni says
Loved this recipe. Easy to make and so delicious.
The Clean Eating Couple says
Thank you, Toni!!
Cyndi Campbell says
Really tasty, fun and easy to make! I felt much less guilty eating it by adding all the veggies. In addition to the tomatoes, we added mushrooms, carrot, spinach and basil. We also used medium shell pasta and it was delish!
The Clean Eating Couple says
So happy to hear this, thanks Cyndi!
Becca says
Made this last night and it was so good and so easy! Loved the veggie choices!
The Clean Eating Couple says
Thanks, Becca! So glad you liked it!
Kristen says
Super easy to make and so delicious! I love how tons of veggies are in this dish and it makes a lot of pasta so good for leftovers.
The Clean Eating Couple says
Thank you so much, Kristen!
Lili says
I was really excited to try this new recipe and it did not let me down! If you have not yet, do yourself a favor and try it!
The Clean Eating Couple says
Thank you so much!
Courtney says
Made this tonight for dinner. So delicious and husband approved 🙂 Total win!
The Clean Eating Couple says
So glad you both enjoyed it! Thank you!!
Chrissi says
This is DELICIOUS!!! We added chicken and used broccoli instead of asparagus because it’s what I had. You nailed it with these vegetable additions girl! Thank you so much for the recipe! My boys loved it, including my stepson who says he hates feta 😂
The Clean Eating Couple says
So happy you liked it, Chrissi! Thank you!!
Kelsey says
We loved this recipe! Easy and quick after work meal with minimal prep and clean-up. We loved the addition of the extra veggies and I added leftover grilled chicken when I ate it again for lunch the next day!
The Clean Eating Couple says
So happy you liked it Kelsey! Thank you!
Kerry Alexander says
Love your version of this Liz!!! Your recipes have become go-to’s for me!!!
The Clean Eating Couple says
Thank you so much!!
Amanda says
This was awesome ! So easy to make and packed with veggies . Def going to be making this in the rotation .
The Clean Eating Couple says
Thanks, Amanda! So glad you liked it!
Carleigh DeLuca says
This was so good and really easy to customize! I don’t like tomatoes and I had other vegetables so I just put in what I had and used crumbled feta and it turned out great!
The Clean Eating Couple says
Thanks so much, Carleigh!
Trudy-Mae says
Sooooo good and literally soooo easy. People who know me know the kitchen and I are not friends. But I could not stop eating it. My plans to have some left over for the next day were in serious danger. I especially liked that this didn’t call for as much oil as other recipes either although I did drizzle a bit on the feta. I’m probably making it again this week with even more veggies.
The Clean Eating Couple says
So happy to hear you enjoyed it, Trudy! Thank you!
Katie says
I’ve made this a couple times and it is so good!
The Clean Eating Couple says
So glad you liked it, Katie!
Emily Yungblut says
Another recipe to add to the rotation. This was so delicious! I love all of the additional vegetables in this version.
Gilbert says
Great recipe and so delicious and healthy
The Clean Eating Couple says
Thanks, Gilbert!
Emily Yungblut says
This has become a family favorite which says a lot from a family of 6. Everyone eats it!! It’s easy and delicious- a win win
Jennie says
My husband and I love this recipe! Comes together quickly and makes great leftovers! Sometimes we throw in some sausage or chicken for a little extra protein. Love it!