This baked feta pasta recipe is an easy pasta dish with a fragrant mint-and-chilli kick; all from one baking dish. Prep takes under 10 minutes, and dinner is on the table in 40 minutes. It's the viral recipe, but make it yours.
If there is one viral dish that deserves to be tried, it is hands down this baked feta pasta. The original recipe created by Finnish food blogger Jenni Häyrinen is perfect as is, but it is also a canvas that you can build upon.
She calls for fresh basil to be added at the end, which I never have in hand. What I did have was a jar of homemade dried mint, because I love adding it to my raita. So in it went, and guess what? It became our personal favourite, and I don't fret if I can't get fresh basil.
Jump to:
Here's the key thing to know about this recipe: dried mint added directly onto the feta is not a substitution; it's an upgrade. When the dried mint bakes in olive oil, it blooms. It turns deeply fragrant, infusing the oil, the cheese, the tomatoes...everything. That's the difference, and it's worth making this for.
Ingredients Used
- Extra virgin olive oil: Use a generous hand. The oil becomes part of the sauce and carries all the aromatics.
- Ripe tomatoes: I love to use cherry tomatoes, but I have also used regular ripe plum tomatoes. Make sure to quarter them before adding. The riper, the sweeter the sauce.
- Garlic cloves: Slice lengthwise so they soften and caramelise without burning.
- Feta cheese: Buy a block, not crumbled feta. The block of feta holds its shape in the oven.
- Red pepper flakes: The source of heat and spice. Some days, I like to use bird's eye chillies.
- Dried mint: This is the hero of this adaptation. Oregano or thyme works too if mint feels unfamiliar; see notes in the recipe card.
- Spaghetti: Our favourite, but use any pasta you have.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
How to Make Baked Feta Pasta - Quick Glance
- Preheat the oven to 200°C. This steady heat is what gives the feta those golden, slightly crisp edges while keeping the centre soft. I had tried to use grill mode for the last few minutes, but it always ended with burnt spots. So, I like to bake longer at 200 °C.
- Arrange the baking dish. Add the ingredients to the dish and make sure they are coated in olive oil. The feta should sit taller in the oil rather than swimming in it. Go low on salt as feta is salty.
- Bake for 30-35 minutes. While the dish is in the oven, cook the pasta according to the package instructions. You want both ready at roughly the same time.
- Crumble, mix, and serve. Use a fork to crumble the feta and press the tomatoes to make the sauce. Stir in the cooked pasta and serve immediately. You may add a handful of fresh basil or mint on top.
Serve with cucumber salad, skip the feta since you're already getting plenty from the pasta. The fresh herbs and lemon dressing cut through the richness perfectly!
Should Baked Feta Pasta Look Curdled?
Yes, the sauce will look curdled and stay that way. I've made this with cow's milk feta (which is what we get here in the UAE) and also with goat cheese, and the result was the same both times: grainy and rustic. If you've seen viral videos where the sauce looks creamy, I genuinely don't know how they got there, because even Jenni's original looks curdled to me.
A PureWow food editor and a PopSugar writer have both gone on record saying they won't make this dish for exactly this reason: the feta doesn't melt. Fair enough. But I'd argue that's the whole point. This isn't a cream sauce pretending to be something it's not. If you're okay with texture, you'll love it. If you need silky, this dish isn't for you.
Variations
I have made these two variations, and we loved them...
- Add chicken for a heartier meal: Sliced cooked chicken stirred through at the end turns this into a more wholesome dinner. Season the chicken with salt, olive oil, and a pinch of red pepper, so it doesn't compete with the feta sauce.
- Add chopped bell peppers along with cherry tomatoes for an added flavour.
- Herb substitutes: Oregano is the next best option. You can also try zaatar or thyme, as they pair well with good olive oil.
Baked Feta Pasta Recipe Questions, Answered
Do I have to use cherry tomatoes?
Cherry tomatoes cook more readily and give you a saucier result. Grape tomatoes are slightly less juicy, which can actually be an advantage if you like a thicker sauce. Just avoid large tomatoes, as they don't break down at the same rate as the feta, and you'll end up with uneven results.
Can I make this ahead?
The sauce can be made ahead and refrigerated for up to 2 days. Reheat gently in a pan, add a splash of water to loosen, then toss with freshly cooked pasta. The flavour actually deepens overnight.
What pasta shape works best?
Our personal favourite is Spaghetti as it gives you long, saucy strands. But short, bow ties or penne is also highly recommended if you like a saucier bite.
Why does my baked feta pasta taste bland?
Almost always one of three things: under-salted pasta water, feta that wasn't given enough time in the oven to caramelise the edges, or dried mint that's been sitting in the cupboard too long and has lost its potency. Smell your dried mint before using... if it barely registers, it's time for a new jar.
Enjoyed this Recipe?
Did you know that commenting and rating recipes is one of the best ways to support your favourite food bloggers? If you tried this recipe, please leave a review in the comments with your ⭐️⭐️⭐️⭐️⭐️ rating. Your feedback enables my small business to continue offering free, high-quality recipe content for you. It is the best way to help me thrive in an increasingly competitive AI world.
More Pasta Recipes
Looking for other recipes like this? Try these:
More Recipes Using Feta Cheese
What herb do you always have on your shelf that you'd never think to put in pasta but probably should?
📖 Recipe Card
Baked Feta Pasta Recipe with Mint
Ingredients
- ¼ cup olive oil, extra virgin
- 250 grams cherry tomatoes, or ripe tomatoes
- 2 garlic cloves, sliced lengthwise
- 100 grams feta cheese, block
- 1 teaspoon chilli flakes, or 2 bird's eye chillies
- 1 teaspoon dried mint, (see notes)
- 200 grams spaghetti
- water as required, to boil pasta
- salt, to boil pasta
Instructions
- Preheat oven to 200°C. Drizzle some of the olive oil into a baking dish. Add the cherry tomatoes and sliced garlic cloves and toss to coat. Place the block of feta in the centre. Sprinkle the dried mint and red pepper flakes over the feta, then drizzle with a little more olive oil.¼ cup olive oil extra virgin250 grams cherry tomatoes or ripe tomatoes2 garlic cloves sliced lengthwise100 grams feta cheese block1 teaspoon chilli flakes or 2 bird's eye chillies1 teaspoon dried mint (see notes)
- Bake in the preheated oven in the middle rack for 30 to 35 minutes or until the edges of the feta are golden. Watch closely, as it can catch quickly.
- Meanwhile, bring a pot of water to a boil on high heat to cook pasta. I like to keep the pot covered with a lid to quicken the process. Salt your boiling water and cook pasta just until al dente. Before draining, reserve a cup of pasta water, then drain.water as required to boil pastasalt to boil pasta200 grams spaghetti
- Remove the baking dish from the oven. Use a fork to crumble the feta and press the softened tomatoes. Mix to form the sauce. Add the drained pasta and toss well, adding a splash of pasta water if needed. Finish with fresh basil or mint leaves.
Notes
- Dried mint substitute: Dried oregano or thyme works well baked directly onto the feta. Fresh basil or fresh mint can be used as a finish, but should not be added before baking.
- Pepper flakes heat level: Bird's eye chillies give a sharper heat than red pepper flakes. Remove them before tossing if you prefer a milder result.
- Pasta water: Reserve before draining, a splash loosens the sauce if needed.
- Leftovers: The sauce keeps well refrigerated for 2 days. Reheat with a splash of water and cook fresh pasta to serve.
- Add chicken: Sliced cooked chicken stirred through at the end makes this a heartier pasta dish.
Nutrition Info
Nutritional information is an estimate provided for informational purposes only. Values may vary based on ingredient brands, cooking methods, and portion sizes.
Adapted from the original viral baked feta pasta (uunifetapasta) by Jenni Häyrinen at Liemessä.
If you love baked pasta, my pasta al forno uses the same hands-off oven method.
Comments
No Comments