I Made The Baked Feta Pasta From Tiktok

Ingredients

• 2 cups Cherry Tomatoes (halved if large, whole if small)
• 200 g Feta Cheese (full block, not crumbled)
• 3 Tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Dried Oregano
• 1/2 tsp Red Pepper Flakes (adjust for desired heat)
• 2 cloves Garlic (minced)
• 1/2 Lemon (zested and juiced)
• 1/4 cup Fresh Basil (roughly torn)
• 8 oz Farfalle Pasta (about 2 cups dry)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 4 qt Water (for boiling pasta)

Instructions

1. Preheat Oven

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

   Time: PT10M

   Temperature: 400°F

2. Prep Tomatoes

   Rinse the cherry tomatoes, remove stems, and place them in a mixing bowl.

   Time: PT5M

3. Season Tomatoes

   Add 2 Tbsp olive oil, 1 tsp dried oregano, salt, and pepper to the tomatoes. Toss until evenly coated.

   Time: PT3M

4. Arrange in Baking Dish

   Spread the seasoned tomatoes in a single layer in the baking dish. Place the whole block of feta in the center, drizzle with an additional tablespoon of olive oil, and sprinkle extra oregano, salt, pepper, and ½ tsp red‑pepper flakes over everything.

   Time: PT3M

5. Bake Tomatoes and Feta

   Place the dish in the preheated oven and bake for 30 minutes, until the tomatoes burst and the feta is soft and golden around the edges.

   Time: PT30M

   Temperature: 400°F

6. Mince Garlic

   While the dish bakes, mince 2 cloves garlic finely.

   Time: PT2M

7. Zest and Juice Lemon

   Zest half a lemon, then juice the same half, setting both aside.

   Time: PT3M

8. Rough‑Chop Basil

   Tear or roughly chop ¼ cup fresh basil leaves.

   Time: PT2M

9. Cook Pasta

   Bring 4 qt water to a boil, season with salt, add 8 oz farfalle, and cook according to package directions (about 10‑12 minutes) until al dente. Reserve ½ cup pasta water, then drain.

   Time: PT12M

   Temperature: 212°F

10. Mash Feta and Tomatoes

    Remove the baking dish from the oven. Using a fork, mash the roasted tomatoes and softened feta together until a chunky sauce forms.

    Time: PT3M

11. Add Aromatics

    Stir the minced garlic, lemon zest, and lemon juice into the mashed sauce. Mix well.

    Time: PT2M

12. Combine Pasta and Sauce

    Add the drained pasta to the sauce, tossing to coat. If the sauce seems thick, add a splash of the reserved pasta water.

    Time: PT3M

13. Finish with Basil

    Fold in the torn basil leaves, give a final toss, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

70 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cherry Tomatoes: Grape tomatoes, Roma tomatoes, diced
• Instead of Feta Cheese: Goat cheese, Halloumi (for a firmer texture)
• Instead of Olive Oil: Avocado oil, vegetable oil
• Instead of Dried Oregano: Italian seasoning, fresh oregano, chopped
• Instead of Red Pepper Flakes: Cayenne pepper, chili powder
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Lemon: Lime, citrus zest mix
• Instead of Fresh Basil: Italian flat‑leaf parsley, spinach (for color)
• Instead of Farfalle Pasta: Penne, fusilli, spaghetti
• Instead of Salt: Sea salt, kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Oven
• Baking Dish
• Mixing Bowl
• Fork
• Chef's Knife
• Cutting Board
• Garlic Press or Mince Knife (optional)
• Microplane Zester (optional)
• Large Pot
• Colander
• Measuring Spoons

Critical Steps — Do Not Skip

• Baking the feta block with tomatoes (Step 5) creates the creamy base.
• Mashing the feta and tomatoes while still hot (Step 10) ensures a smooth sauce.
• Adding lemon zest and juice (Step 11) brightens the dish.

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil for the best flavor.
• For extra heat, increase red‑pepper flakes to 1 tsp or add a pinch of cayenne.
• A squeeze of fresh lemon at the end can brighten the dish even more.

Troubleshooting

Storage

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

Freezer: Not recommended; texture of feta changes when frozen.

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

Make-Ahead Tips

• The roasted tomato‑feta mixture can be prepared up to 24 hours ahead and kept refrigerated; reheat gently before mixing with pasta.
• Cook the pasta al dente, rinse under cold water, and store in the fridge; combine and warm when ready to serve.

Frequently Asked Questions