Viral Baked Feta Pasta 2 Years Later

Ingredients

• 400 g Penne Pasta (dry, uncooked)
• 300 g Cherry Tomatoes (halved)
• 200 g Feta Cheese (block, full‑fat)
• 3 cloves Garlic (minced)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1/2 tsp Red Pepper Flakes (adjust to heat preference)
• 1/2 tsp Dried Oregano
• 1 tsp Salt (or to taste)
• 1/4 tsp Black Pepper (freshly ground)
• 200 g Raw Shrimp (peeled and deveined; optional)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 400°F

2. Combine Tomatoes and Seasonings

   In the baking dish, toss the halved cherry tomatoes, minced garlic, olive oil, salt, black pepper, red pepper flakes, and dried oregano until everything is evenly coated.

   Time: PT5M

3. Add the Feta Block

   Place the block of feta in the center of the tomato mixture. Do not crumble it; keep it whole so it can melt into a creamy sauce.

   Time: PT2M

4. Bake the Feta and Tomatoes

   Transfer the dish to the oven and bake for 30 minutes, shaking the pan once halfway through to stir the tomatoes.

   Time: PT30M

   Temperature: 400°F

5. Boil Pasta

   While the feta bakes, bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 9‑10 minutes.

   Time: PT10M

6. Optional Shrimp Addition

   If using shrimp, quickly toss the raw shrimp onto the tomato‑feta mixture during the last 5 minutes of baking. The shrimp will cook through in the oven's heat.

   Time: PT5M

   Temperature: 400°F

7. Combine Pasta with Sauce

   Remove the baking dish from the oven. Use a fork to mash the baked feta and tomatoes together, creating a creamy sauce. Add the drained pasta and toss to coat, adding reserved pasta water a little at a time until the sauce reaches a silky consistency.

   Time: PT5M

8. Serve

   Plate the pasta, drizzle with a final drizzle of olive oil, and garnish with extra red pepper flakes or fresh basil if desired.

   Time: PT3M

Nutrition Facts

Calories

460

Protein

20g

Carbohydrates

55g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Penne Pasta: fusilli, rigatoni, gluten‑free penne
• Instead of Cherry Tomatoes: vine‑ripe plum tomatoes, diced
• Instead of Feta Cheese: goat cheese block, halloumi (for a firmer texture)
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Olive Oil: vegetable oil, avocado oil
• Instead of Red Pepper Flakes: cayenne pepper (pinch)
• Instead of Dried Oregano: Italian seasoning (1/2 tsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Raw Shrimp: chicken breast strips, tofu cubes

Equipment Needed

• Oven‑Safe Baking Dish
• Large Pot
• Colander
• Skillet (optional)
• Measuring Spoons
• Chef's Knife
• Wooden Spoon or Spatula

Critical Steps — Do Not Skip

• Ensuring the oven is fully preheated to 400°F before baking.
• Keeping the feta block whole during the bake so it melts into a creamy sauce.
• Adding shrimp only during the last 5 minutes to avoid overcooking.

Chef Tips from the Video

• Use a high‑quality, creamy feta for the best sauce texture.
• Roasting the tomatoes concentrates their sweetness, eliminating the need for added sugar.
• A splash of lemon juice at the end brightens the dish without altering the original flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; the texture of feta changes after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomato‑feta mixture and store it in the refrigerator for up to 24 hours; bake when ready.
• Cook the pasta ahead of time, toss with a little oil to prevent sticking, and reheat with the sauce.

Frequently Asked Questions