Hey there! So, you’ve probably seen this Tiktok baked feta pasta thing all over the internet, right? Well, I decided to give it a go myself, and let me tell you – it’s as easy and delicious as everyone claims. The first time I tried it, I actually didn’t have cherry tomatoes (whoops), so I used grape tomatoes instead. Worked like a charm! I was skeptical at first, but the whole ‘just throw it in the oven’ thing? Total game-changer. Plus, the smell in the kitchen – amazing!
Why You’ll Love This
I make this when I’m too tired to whip up anything too elaborate, but still want something that feels fancy. My family goes absolutely bonkers for it because, well, cheese and pasta – need I say more? (And it’s not just any cheese, it’s feta, my friend.) There’s something satisfying about dumping a bunch of stuff in a dish and having it turn into something magical.
Ingredients List
- 1 block of feta cheese (sometimes I use goat cheese if I’m feeling fancy)
- 2 pints cherry tomatoes (or grape tomatoes, whatever’s handy)
- 1/4 cup olive oil (I swear by the extra virgin stuff, but you do you)
- 3 cloves of garlic, minced (I might use more if I’m warding off vampires)
- 10 oz pasta of your choice (penne, fusilli – whatever makes you happy)
- A pinch of red pepper flakes (optional, but adds a nice kick)
- Salt and pepper to taste
- Fresh basil leaves for garnish (if you’re feeling fancy)
Directions (Let’s Get Cooking!)
- Preheat your oven to 400°F (about 200°C). Trust me, you’ll want it hot and ready.
- In a baking dish, throw in your cherry tomatoes and garlic. Drizzle them with olive oil, toss with salt and pepper, then nestle that block of feta right in the middle. Drizzle some more oil over the cheese because, why not?
- Bake for about 30-35 minutes, until the tomatoes are bursting and the feta looks gloriously melty. This is usually where I sneak a taste, just to make sure it’s, you know, edible.
- Meanwhile, cook your pasta according to package instructions. Don’t forget to save a cup of the pasta water – it’s a lifesaver later.
- Once the feta and tomatoes are out of the oven, give them a good stir to make a creamy sauce. Add the cooked pasta and a splash of that reserved pasta water if you want it saucier. (Or skip it, no judgment here.)
- Toss in some fresh basil and red pepper flakes if you’re feeling spicy, and serve it up hot!
Notes
Okay, here’s what I’ve learned: not all feta is created equal. Some are saltier than others, so keep that in mind. And if your tomatoes aren’t quite ripe, maybe add a sprinkle of sugar to sweeten the deal.
Variations
I’ve tried swapping the feta with Boursin cheese – super creamy! One time, I got adventurous and added cooked chicken; it was a hit, though it didn’t quite pair with the feta as I hoped. I also tossed in some spinach once, but it wilted to nothing – lesson learned!
Equipment
If you don’t have a baking dish, a good ol’ casserole dish works just fine. And if you, like me, occasionally misplace your garlic press, just chop the garlic real fine – it’ll still do the trick.
Storage Information
This dish stores well in the fridge for a couple of days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I usually pair this pasta with a simple green salad. My kids love it with garlic bread – because, you know, carbs on carbs.
Pro Tips
I once tried rushing the baking process by cranking up the oven to 450°F. Bad idea. The tomatoes were scorched, and the feta was a bit too crispy for my liking.
FAQ
Q: Can I use different types of pasta?
Absolutely! Although traditional pasta is great, I’ve used whole wheat and even gluten-free pasta, and it all works.
Q: What if I don’t have fresh basil?
No worries – dried basil or even a sprinkle of Italian seasoning will do in a pinch.
Q: Is there a way to make it less salty?
Sure thing! Try using less feta or swap it with a milder cheese. And maybe hold back on the salt until the end.
For more kitchen tips, check out my favorite kitchen hacks here, and if you’re into experimenting with cheeses, this cheese guide is a fun read!
