This baked Feta Pasta is creamy, tangy, and ridiculously satisfying, with a cheesy garlicky tomato sauce you build right in the baking dish. Diced Roma tomatoes roast down with onion and garlic until they’re jammy, and the block of feta turns into a creamy, salty sauce the second I stir it all together. Add in rotini pasta, spinach, and a little pasta water to loosen everything up, and you’ve got my budget-friendly version of the viral TikTok pasta!
Baked Feta Tomato Pasta Recipe
The original viral baked feta pasta is made with a block of feta that’s roasted in a dish with cherry tomatoes and olive oil, then mixed with pasta once it’s soft and saucy. It first took off in Finland as ‘uunifetapasta,’ and then exploded worldwide after being shared all over social media. I knew I had to give it a go when I first saw it, but with a few smart swaps to keep costs down (of course!)
Instead of using cherry or grape tomatoes like the viral recipe calls for, I reach for budget-friendly Roma tomatoes. They roast down beautifully, bringing plenty of sweetness and acidity, while keeping this dish accessible and practical. Four cups of cherry or grape tomatoes can cost around $8.32 where I live, but five Roma tomatoes come in closer to $1.20. Same bold flavor, same comforting vibe, and a big win for your grocery budget!
Recipe Success Tips
- Use any pasta shape you love. Rotini is my go-to because the spirals have a nice chewy bite and grab onto the creamy sauce, but penne, rigatoni, bowtie, shells, cavatappi, or even spaghetti all work great.
- Don’t skip the pasta water. The reserved pasta water is the secret to turning baked feta into a smooth sauce.
- Make it spicy (if you want!). I like to bump up the red pepper flakes for more heat, or you could add some fresh chili if you’ve got one. The original baked feta pasta from Liemessä includes ½ a sliced red chili right on top of the feta for an extra kick.
- Add a little honey for contrast. I love adding a small drizzle of honey when I mix it all together because it softens the sharp tang of the salty feta!
- Use a block of feta. Feta doesn’t quite melt like, say, mozzarella, but it does soften and turn creamy when it roasts in olive oil, which is exactly what we want here. Block feta works best for this. You can use crumbled feta in a pinch by piling it in the center of the dish, but the texture may be a bit grainier since some brands include anti-caking agents. Still drizzle it well with olive oil and use the pasta water to help loosen it into a sauce.
- Add in your favorite protein. If you want to make this extra filling, stir in some leftover roasted chicken breast (diced) or baked tofu right at the end so it heats through without drying out. Cooked chickpeas or white beans, shredded rotisserie chicken, or a handful of cooked lentils are all great add-ins, too.
Baked Feta Pasta
Equipment
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9×13'' Casserole Dish
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Sauce Pan
Ingredients
- 5 Roma tomatoes diced into 1” pieces, (1 lb 5 oz, 4 cups) $1.20*
- 3 garlic cloves minced, (1 Tbsp) $0.30
- ½ yellow onion diced, (1/2 cup) $0.35
- 1 Tbsp fresh parsley minced, $0.09
- ½ tsp salt $0.01
- ¼ tsp black pepper ground, $0.01
- ⅛ tsp red pepper flakes $0.02
- 7 oz. block feta $5.44**
- ½ cup olive oil $1.50
- 8 oz. rotini pasta half a box, (uncooked) $0.53
- 1 cup fresh spinach packed, $0.46***
- ½ Tbsp honey $0.25
- ½ cup reserved pasta water $0.00
- 0.25 oz. fresh basil torn, $0.89
Instructions
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Gather ingredients. Preheat oven to 400℉.
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Wash and dice tomatoes into 1” pieces
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Mince garlic, parsley, and dice the halved onion.
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Mix tomatoes, garlic, onion, parsley, salt, black pepper, and red pepper flakes in a 9×13” casserole dish, making a space in the middle for the block of feta.
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Add feta.
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Pour olive oil over the feta and the tomato herb mixture. Transfer baking dish to oven for 40 minutes, uncovered.
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Meanwhile, cook ½ box of rotini, reserving ½ cup of the pasta water.
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Remove feta and tomatoes from the oven after 40 minutes.
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Add fresh spinach.
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Stir the fresh spinach, honey, and reserved ½ cup of pasta water to the hot baking dish, stirring the feta and tomatoes together and wilting the spinach with their residual heat.
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Pour the rotini into the baking dish of sauce and mix it together.
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Top with torn fresh basil.
See how we calculate recipe costs here.
Notes
Nutrition
how to make Feta Pasta step-by-step photos
Gather your ingredients and preheat the oven to 400°F.
Prep the fresh ingredients: Wash and dice 5 Roma tomatoes into 1-inch pieces.
Mince the 3 cloves garlic and 1 Tbsp fresh parsley, and dice ½ yellow onion.
Add to casserole dish: Place the prepared tomatoes, onion, garlic, and parsley in a 9×13-inch casserole dish, then season with ½ tsp salt, ¼ tsp ground black pepper, and ⅛ tsp red pepper flakes. Stir to combine, then make a little space in the center for the feta.
Place the 7 oz. block of feta in the center of the dish.
Drizzle ½ cup olive oil over the feta and tomato mixture, then bake uncovered for 40 minutes.
Cook pasta: While the feta bakes, cook 8 oz. rotini pasta (½ box) according to the package directions. Before draining, reserve ½ cup pasta water.
Finish the sauce: Carefully remove the baking dish from the oven after 40 minutes.
Add 1 cup packed fresh spinach to the casserole dish.
Pour in ½ Tbsp honey and the ½ cup reserved pasta water and stir everything together, breaking up the feta and mixing it with the tomatoes while the spinach wilts from the heat.
Combine with the pasta: Add the cooked rotini to the baking dish and stir until the pasta is fully coated.
Finish and serve: Top your feta cheese pasta with 0.25 oz. torn fresh basil, and enjoy!
Serving Suggestions
I usually keep it simple and let this tomato feta pasta be the main event, but some steamed or roasted veggies wouldn’t hurt (broccoli, green beans, cauliflower, and asparagus are some of my favorites). If you want a meaty main alongside it, chicken schnitzel or sweet-savory air fryer pork chops are both great with the tangy tomato-feta sauce. I also think a chilled white bean salad would be delicious as a cheap but fresh side dish!
Storage & Reheating
Feta pasta will last in the fridge for up to 3-4 days in an airtight container. Reheat in the microwave in short bursts, stirring in between, and add a splash of water or a drizzle of olive oil if it needs loosening up. It’s also great served cold, mixed into a simple salad for an easy lunch!
Try These Pastas with Feta Cheese Next!
- This Pasta with Sausage and Peppers is an easy weeknight dinner, loaded with savory sausage, sweet peppers, and a saucy tomato base.
- Roasted Broccoli Pasta with Lemon and Feta keeps it simple in the best way, turning plain pasta into a bold bowl.
- Our Ditalini Pasta Salad is one I like to keep in the fridge for easy lunches, with roasted veg, pesto, and a salty sprinkle of feta in every bite!
More Vegetarian Pasta Recipes
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Hello, my name is SURESH KUMAR. I'm a 50 year old self-employed Pirate from the Caribbean. 
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