My sister showed me this viral 4-ingredient baked feta pasta last spring, and I honestly didn’t expect it to change my weeknight routine as much as it did. Everything roasts together in one pan—tangy feta, sweet cherry tomatoes, olive oil, and your favorite short pasta—until the cheese melts into the bursting tomatoes and turns into a rich, creamy sauce with almost no effort. It’s inspired by the TikTok-famous baked feta pasta, but pared down to the true essentials so you can toss it in the oven after work and have dinner on the table with minimal chopping, dishes, or brainpower.
This 4-ingredient baked feta pasta is plenty satisfying on its own, but I like to round it out with a simple green salad or a bagged Caesar kit to keep things easy. Garlic bread or warm crusty baguette is great for scooping up every bit of the creamy, tangy tomato-feta sauce. If you want extra protein, serve it alongside rotisserie chicken or pan-seared sausages. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, or even a sparkling water with lemon, pairs nicely with the salty feta and sweet roasted tomatoes.
4-Ingredient Baked Feta Pasta
Servings: 4
Ingredients
8 oz block feta cheese
2 pints (about 4 cups) cherry or grape tomatoes
1/4 cup extra-virgin olive oil
12 oz rotini pasta, uncooked
Kosher salt, to taste (optional)
Freshly ground black pepper, to taste (optional)
Directions
Preheat your oven to 400°F (200°C). Place a rack in the center of the oven. Grab a medium to large white baking dish (about 9×13 inches or similar) so everything can roast in a single layer.
Add the cherry tomatoes to the baking dish. Nestle the block of feta cheese right in the center of the tomatoes. Drizzle the olive oil evenly over the feta and tomatoes, then season lightly with salt and pepper if you like. Toss the tomatoes a bit so they’re well coated, keeping the feta in the middle.
Bake the feta and tomatoes, uncovered, for 30 to 35 minutes, or until the tomatoes are blistered and bursting and the feta is very soft and lightly golden on top. The dish should look saucy and bubbly around the edges.
While the feta and tomatoes are roasting, bring a large pot of salted water to a boil. Cook the rotini according to package directions until just al dente. Reserve about 1 cup of the starchy pasta water, then drain the pasta.
As soon as the baking dish comes out of the oven, use a large spoon to mash and stir the feta and roasted tomatoes together right in the dish. The feta will melt into the tomato juices and olive oil, creating a creamy, tangy sauce with bits of blistered tomato throughout.
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