I still remember the first time this warm, jammy bowl pulled me in — it felt like a hug after a long day. Simple ingredients, a hot oven, and less than an hour turn humble tomatoes and a block of cheese into a comforting dinner for four.
In about 45 minutes you’ll roast tomatoes and a slab of feta at 400°F until they turn jammy and golden. While they bake, boil short pasta until al dente and save 1/2 cup pasta water to finish the sauce.
This method is mostly hands-off, uses a 13” x 9” or 2- to 3-quart baking dish, and yields 4 servings. Expect big flavor from a short list: tomatoes, olive oil, garlic or shallot, herbs, and a pinch of heat. Looking for more protein-packed pasta ideas? Try our cottage cheese pasta recipes for high-protein alternatives. For a full walkthrough and helpful variations, see this version on Cooking Classy.
Key Takeaways
- Roast a block of cheese with 2 pints cherry tomatoes at 400°F for 40–45 minutes.
- Boil short pasta and reserve 1/2 cup pasta water to create a silky sauce.
- Use a 13” x 9” baking dish so tomatoes can crowd and burst for jammy flavor.
- Prep time is about 10 minutes; total time is roughly 45 minutes for dinner-ready results.
- Simple swaps and add-ins let you customize without extra fuss.
Why This Baked Feta Pasta Is Worth the Hype
This simple oven trick delivers a big payoff for little effort. Roast a block of cheese with two pints of cherry tomatoes and olive oil at 400°F for 40–45 minutes. The tomatoes burst, sweeten, and form a naturally jammy sauce while the cheese softens into a creamy base.
The method is forgiving and fast: short pasta tossed with starchy pasta water turns those oven juices into a glossy sauce. A pinch of red pepper flakes and fresh basil brighten each bite and balance salty, tangy cheese flavors. Testers say leftovers taste even better after the flavors meld overnight.
- Two pints of cherry tomatoes = richer sauce and less chance of a dry finish.
- One baking dish keeps cleanup easy and concentrates flavor.
- Use short pasta shapes so each piece traps bits of tomato and cheese.
| Element | Why It Matters | Quick Tip |
|---|---|---|
| Roast time | 40–45 minutes at 400°F gives jammy tomatoes | Keep oven steady to avoid burning herbs |
| Tomatoes | Two pints yield fuller, saucier results | Use cherry tomatoes for sweetness |
| Finish | Pasta water makes a silky, restaurant-style sauce | Reserve ½ cup while draining pasta |
Ingredients You’ll Need for the Best Results
The foundation of this dish is surprisingly simple: ripe tomatoes, good cheese, and plenty of oil. Below are exact amounts and small tips to help each element shine.
Tomatoes, Feta, and Olive Oil: The Flavor Base
Use 2 pints cherry or grape tomatoes for sweet, jammy sauce. Pick a 7–8 oz block feta, well-drained and room temperature for creamier melting.
Plan on about 1/2 cup extra-virgin olive oil — it carries the tomato juices and binds the cheese into a glossy sauce.
Aromatics and Heat
Add 3–5 garlic cloves (smashed or chopped) and one small shallot for layered savory notes. A pinch of red pepper flakes brings gentle warmth; adjust to taste.
Pasta and Helpers
Cook 12 oz short pasta (macaroni, cavatappi, rigatoni, or orzo) in well-salted water. Reserve 1/2 cup pasta water to emulsify the sauce.
- Fresh basil and optional parsley brighten the finish.
- Use kosher salt sparingly; the block cheese is already salty.
- Optional: lemon zest or a drizzle of balsamic for extra lift.
Equipment & Prep: Set Yourself Up for Success
Good results start with the right dish, oven position, and a short prep routine. Take a moment to lay out tools and heat the oven so everything runs smoothly.
Pick the right pan and heat
Use a 2- to 3-quart baking dish or a 13” x 9” pan so the tomatoes crowd and bathe in oil. Crowding encourages them to burst and turn jammy faster.
Place a rack in the center and preheat oven to 400°F. A steady 400°F keeps garlic and herbs from scorching and promotes even browning.
Prep the rest
Choose heavy, oven-safe ceramic or metal; both hold heat and help the sauce bubble at the edges. Avoid oversized pans that spread tomatoes too thin.
- Have a large pot of salted water heating so you can boil pasta while the dish roasts.
- Keep a heatproof cup ready to reserve 1/2 cup pasta water before draining.
- Place herb sprigs on top of the block feta cheese for easy removal after baking.
- Smash or halve garlic so it mellows in hot oil without burning.
- Set out tongs and a wooden spoon to smash tomatoes and toss the sauce right in the baking dish.
“A small setup step saves time and gives a richer, more concentrated sauce.”
How to Make Baked Feta Pasta Step by Step
Follow this simple, timed routine to get a glossy, jammy sauce and tender pasta in under an hour.
Start by tossing ripe cherry tomatoes, smashed garlic, and shallot with most of the olive oil right in a baking dish. Season with a pinch of salt and red pepper flakes, then nestle the 7–8 oz block of feta in the center and drizzle the rest of the oil on top.
Roast and time it
Slide the dish into a preheated 400°F oven and roast for about 40–45 minutes until the tomatoes burst and the cheese is golden at the edges.
Cook the pasta
While it roasts, cook pasta in generously salted boiling water until al dente (about 8–10 minutes for most short shapes). Reserve 1/2 cup pasta water before draining.
Finish and toss
- Remove herb stems, then smash the tomatoes and cheese with a spoon to form a creamy base.
- Add the hot pasta directly to the dish and splash in pasta water while you toss to emulsify the sauce.
- Stir in fresh basil, adjust salt to taste, and add extra pasta water if the sauce feels tight.
For a handy reference or the viral recipe that kicked this trend off, see the viral recipe.
Pro Tips & Troubleshooting for a Silky, Flavorful Sauce
Quick adjustments while finishing make a big difference. If the texture or taste is off, small fixes rescue the dish. Start by planning oil and tomato volume so the base forms easily.
Core rules to follow
- Use a full 1/2 cup olive oil — the oil helps the tomato juices and cheese emulsify into a glossy sauce.
- Choose block feta (full-fat) so the cheese melts creamy; crumbled or low-fat versions stay grainy.
- Roast two pints of tomatoes to prevent a dry finish and to balance tangy cheese with natural sweetness.
Fixes for common problems
If the mix feels tight, add warm pasta water a splash at a time and toss until glossy. If tomatoes are too tart, a light drizzle of balsamic glaze brightens without dulling flavor.
“Reserve hot pasta water and toss while everything is still warm — it makes all the difference.”
| Issue | Quick Fix | Why it Works |
|---|---|---|
| Dry sauce | Add 2–4 tbsp warm pasta water | Starches emulsify oil and juices into a silky finish |
| Too tart | Drizzle a teaspoon balsamic glaze | Sweet acid balances bright tomatoes |
| Bitter or burned herbs | Keep oven steady at 400°F and add herbs after baking | Prevents scorching and preserves fresh flavor |
Variations & Easy Substitutions
Small swaps—proteins, veggies, or a different cheese—turn the same oven trick into many meals. Below are quick, reliable changes that keep the core method intact and let you tailor flavor and texture.
Add protein
Stir in cooked rotisserie chicken or mix in browned Italian sausage or ground turkey. These add-ins bulk up the meal without changing timing.
Swap the veggies
Wilt fresh spinach with the hot pasta, or roast broccoli, asparagus, zucchini, or artichokes alongside the cheese and cherry tomatoes so everything finishes together.
Change cheeses or shapes
Not in a feta mood? Try goat cheese or brie for a creamier finish. Switch shapes to cavatappi, rigatoni, or orzo so the sauce clings differently to each bite.
- Use bow ties or rotini for kid-friendly portions.
- Add a pinch of red pepper for gentle heat.
- Finish with fresh basil and a splash of olive oil to brighten the dish.
- If adding sturdy veg, cut small so it roasts through; warm the pan briefly in the oven after adding protein to serve piping hot.
Serving Ideas, Pairings, Storage & Reheating
A few finishing touches turn the roast into a restaurant-style meal in minutes. Finish each serving with torn fresh basil, lemon zest, and cracked black pepper to brighten the rich, savory sauce.
If the sauce tightens as it cools, loosen it with a spoonful of hot pasta water or warm water and toss until glossy. Pair the dish with a crisp salad and garlicky bread so nothing competes with the main flavors.
- Refrigerate leftovers in an airtight container for up to 3 days; the pasta will soften but flavors meld nicely.
- Freeze for up to 2 months; thaw overnight in the fridge and reheat gently, adding a splash of water or a 1/4 cup warm liquid to revive texture.
- Reheat on the stovetop over low for a few minutes, stirring often; avoid high heat to prevent separation.
Serve straight from the baking dish for casual family style. After reheating, taste and rebalance with a little salt pepper and a final sprinkle of basil. Keep lemon wedges handy — an extra squeeze perks up warmed portions beautifully.
“For best texture, only reheat what you’ll eat and boost richness with a drizzle of oil or a bit more cheese.”
Brief History & Credits: From Finland to Viral TikTok Fame
A humble oven trick from Finland set the stage for one of the web’s biggest recipe sensations. In 2018 Finnish blogger Tiiu Piret shared an early version of an oven-cooked cheese-and-tomato dish that later inspired wider attention.
In 2019, Jenni Häyrinen (Liemessa) simplified the method into a handy uunifetapasta that was easy to reproduce at home. Her version emphasized generous tomatoes, olive oil, and a single block of cheese — a formula that translates well to short videos.
The viral wave
The dish went viral when creators on TikTok and Instagram showcased bubbling tomatoes and a golden cheese block in quick loops. That visual made the recipe irresistible and shareable.
Supermarket sales spiked as people tried the trend. Food writers and U.S. sites tested tweaks, advising a steady 400°F oven, plenty of tomatoes, and enough oil to ensure a silky finish.
“Its visual appeal and foolproof method turned a local idea into a global moment.”
- 2018: Tiiu Piret posted an early oven version.
- 2019: Jenni Häyrinen popularized the simplified home-friendly take.
- 2021 onward: the trend went viral on social platforms and became a weeknight staple.
For a deeper look at how food trends spread, read this piece on what makes a recipe went viral and why short-form video reshaped home cooking.
Conclusion
With a few pantry staples and one baking dish, you can make a bright, saucy meal in under an hour.
Quick tip: crowd cherry tomatoes around a block feta, drizzle 1/2 cup extra-virgin olive oil, and roast at oven 400 for about 40–45 minutes. While it bakes, cook short pasta and save 1/2 cup pasta water.
Toss hot pasta into the baking dish, smash the tomatoes and cheese, then add pasta water until the sauce is silky. Finish with basil, a pinch of red pepper, and adjust salt and pepper to taste.
This baked feta pasta recipe is fast, forgiving, and easy to riff on—keep it in rotation for simple weeknight dinners.
FAQ
What oven temperature and time should I use?
Preheat your oven to 400°F and roast until the tomatoes burst and the cheese block is softened and slightly golden, about 35–45 minutes depending on your oven and dish size.
Which type of cheese block works best for a creamy sauce?
Use a full-fat block of Greek cheese for creamier results; choosing a compact block rather than crumbled cheese gives a smoother melt.
Can I use other oils besides extra-virgin olive oil?
Extra-virgin olive oil gives the best flavor, but mild virgin olive or light olive oil will work in a pinch. Avoid strongly flavored oils that compete with the tomatoes and garlic.
How much garlic and red pepper flakes should I add?
For a standard family-size tray, 2–4 garlic cloves and 1/4–1/2 teaspoon of red pepper flakes balance flavor and heat. Adjust to taste if you prefer milder or spicier results.
What pasta shape is ideal and how much pasta water should I reserve?
Short shapes like cavatappi, rigatoni, or orzo hold the sauce best. Reserve about 1/2 cup of salted pasta water to loosen the sauce and help it cling to the noodles.
Do I need a specific baking dish size or oven rack position?
A medium baking dish that fits the tomato layer without overcrowding works well. Place the rack in the center so heat circulates evenly and the cheese softens without burning.
Can I add protein or swap vegetables?
Yes—rotisserie chicken, Italian sausage, or ground turkey are great protein additions. Swap in spinach, zucchini, asparagus, broccoli, or artichokes to vary texture and nutrition.
My sauce is too thick or too tart—how do I fix it?
If too thick, whisk in reserved pasta water a tablespoon at a time until silky. If too tart, a small drizzle of balsamic glaze or a pinch of sugar helps round the acidity.
How should I finish and serve the dish?
Toss with torn fresh basil, lemon zest, and cracked black pepper before serving. A final drizzle of virgin olive oil brightens the flavors and adds shine.
How long can I store leftovers and can I freeze them?
Store in an airtight container in the refrigerator for up to 3 days. Freeze portions for up to 2 months; thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of pasta water if needed.
Is there a quick way to make this on busy weeknights?
Use cherry tomatoes and halve them to speed roasting time, bake the cheese and tomatoes while boiling pasta, and toss immediately. Rotisserie chicken or leftover roasted veggies make it weeknight-friendly.
Where did this dish originate and how did it go viral?
The concept traces to Finland’s “uunifetapasta,” popularized by home cooks like Tiiu Piret. A simplified version shared on TikTok sparked a viral wave, prompting many home cooks to try the easy, flavorful sauce.