How to Make the VIRAL Baked Feta Pasta… But WAY Better

Ingredients

• 275 g Cherry Tomatoes (Whole, can halve if large)
• 2 Tbsp Olive Oil (Extra‑virgin preferred)
• to taste Salt
• to taste Black Pepper (Freshly cracked)
• 200 g Double‑Creamed Feta (Smoother than regular crumbly feta; melts beautifully)
• 4 sprigs Fresh Thyme (Leaves removed after roasting)
• 4 Garlic Cloves (Whole, unpeeled; will roast and become buttery)
• 180 g Pasta (any shape, e.g., cavatappi) (Grooved shapes hold sauce better)
• 50 g Ricotta Cheese (Adds extra creaminess)
• 15 g Parmesan Cheese (Finely grated)
• 10 Fresh Basil Leaves (Torn or sliced; adds bright flavor)
• 1 tsp Lemon Juice (Optional, brightens the dish)
• ½ tsp Lemon Zest (Optional, adds aroma)

Instructions

1. Prepare the roasting base

   Place the cherry tomatoes (275 g) in the baking dish, drizzle with 1 Tbsp olive oil, season with salt and freshly cracked black pepper, then toss to coat.

   Time: PT5M

2. Add feta, thyme, garlic and extra oil

   Create a small well in the center of the tomatoes, place the double‑creamed feta block, sprinkle a few fresh thyme sprigs, drizzle the remaining 1 Tbsp olive oil over the cheese, and nestle the 4 whole garlic cloves around the feta.

   Time: PT3M

3. Roast the mixture

   Put the baking dish in a pre‑heated oven at 400°F and roast for about 30 minutes, stirring once halfway through.

   Time: PT30M

   Temperature: 400°F

4. Cook the pasta

   While the feta roasts, bring a large pot of heavily salted water to a boil, add 180 g pasta and cook according to package directions (about 10 minutes) until al dente.

   Time: PT10M

   Temperature: 212°F

5. Drain and set aside

   Drain the pasta in a colander, set aside, and keep the reserved pasta water warm.

   Time: PT2M

6. Create the creamy sauce

   Remove the baking dish from the oven, discard the thyme sprigs, and carefully peel the roasted garlic cloves (they will be hot). Using a fork, mash the softened feta together with the garlic and any pan juices into a smooth sauce.

   Time: PT3M

7. Combine pasta and sauce

   Return the cooked pasta to the pot, add the feta‑garlic sauce, 50 g ricotta, 15 g grated Parmesan, chopped basil leaves, optional lemon juice and zest, and drizzle in the reserved pasta water a little at a time, tossing until everything is glossy and evenly coated.

   Time: PT5M

8. Plate and garnish

   Serve the pasta in bowls, topping each with extra grated Parmesan, a grind of black pepper, a few fresh basil leaves, and optionally a sliced cherry tomato for color.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

70 g

Fat

25 g

Fiber

3 g