Baked Feta Pasta

Yumna Jawad
Updated

5 from 11945 votes

Baked feta pasta is a simple recipe made by oven roasting a block of feta cheese with cherry tomatoes to create a salty and cheesy sauce!

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For an easy weeknight pasta dish that’s fuss free and flavorful, you have to check out this baked feta pasta with bursting cherry tomatoes. The dish is pretty much hands-off, and all the magic happens in the oven. Made with just a handful of ingredients, it’s no wonder this dish went viral in Finland and is now called Tik Tok Pasta!

Baking dish of baked feta pasta with spoon inside for serving

I learned about this recipe from my friend Grilled Cheese Social, who made it based on a viral recipe called #uunifetapasta made famous in Finland by Liemessa and originally shared by Tiiu. It became so popular that the grocery stores ran out of feta cheese!! I had to give it a try and I see what all the rage is about!! And that’s how Tik Tok pasta was born – literally with my viral video!

Baked Feta Pasta Video Tutorial

Ingredients and substitutions

  • Tomatoes: Opt for cherry or grape tomatoes for this recipe. Their small size means optimal flavor, and the presentation of the tomatoes when they burst is just stunning.
  • Feta Cheese: Use a block of feta cheese for best results. That’s because the block is less processed and will give a more melty consistency when baked.
  • Pasta: You can use any pasta you’d like or even make this with gluten-free pasta.
  • Seasoning & Herbs: You’ll need olive oil, salt, pepper, garlic and basil. Play around with the seasoning and herbs if you’d like. You can try using some fresh oregano, fresh thyme or switching the fresh garlic for roasted garlic.

How to make baked feta pasta

  • Using a baking dish that’s safe for the oven like this one, add the tomatoes, olive oil, salt and pepper and mix to combine.
  • Add the block of feta cheese to the center of the baking dish, and either flip it around a couple times to coat it with the olive oil and seasoning, or just add a touch more olive oil and a couple cracks of fresh black pepper.
  • Bake it in the oven until the tomatoes burst and the feta looks melted (and your house smells heavenly!)
3 image collage to show the tomatoes with the seasoning, then adding feta cheese, then after baking
  • As soon as it comes out of the oven, add some fresh minced garlic and fresh basil leaves.
  • Mix it around immediately so that the garlic softens from the heat in the dish.
  • Add cooked pasta on top and give everything a stir. The feta and tomatoes will essentially create a sauce for the pasta.
3 image collage to show adding the basil and garlic, then mixing, then adding pasta

Tips for making baked feta pasta

  1. Use the freshest ingredients possible. With such minimal ingredients, I highly recommend using fresh cherry tomatoes (not canned diced tomatoes), fresh basil, and fresh minced garlic. And extra virgin olive oil makes all the difference here – it’s essentially what makes up the sauce!
  2. Save the pasta water. Whenever I cook pasta, I like to save ½ a cup of pasta water just in case the pasta dish comes out dry. I didn’t use it here, but you can certainly add it if you feel the baked feta pasta needs more sauce. And in general, it will help the sauce be more smooth and creamy.
  3. Crowd the baking dish with the cherry tomatoes. The rule with roasting cherry tomatoes is if you want them saucy, crowed the pan; if you want them dry roasted, place in a single layer to allow for air circulation. We want saucy here, and I found than an 8″x11″ baking dish works perfectly!
  4. Increase the heat for blistered tomatoes. You can set the oven to broil for 2 minutes at the end or turn the temperature to 450°F during the last 5 minutes of cooking.
  5. Try it on the stovetop. You can cook this on the stovetop over medium-low heat like I did in this Instagram video. It takes only 10 minutes and pretty similar results.

Frequently asked questions

Can you make this with crumbled feta cheese?

Yes, it will still work with crumbled feta, make sure to keep the feta stacked in the middle so that it creates a melty consistency together.

Can you make this with any other type of cheese?

Yes, I tried it with goat cheese and it creates a creamy perfect texture, but cook time may be less depending on how large the block of cheese is. I’ve also heard success using high quality full fat ricotta.

What is the best type of pasta to use in this reicpe?

I have seen this made with penne, spaghetti, bow-tie and the works. I really don’t think there’s a wrong shape of pasta to use. However, I do like something with curves or edges so that the sauce can cling on to more of the pasta.

How long does this keep?

This pasta is best served straight out of the baking dish. If you have any leftovers, you can keep them in an airtight container in the fridge to enjoy within the next couple days.

Large bowl of baked feta pasta topped with cherry tomatoes and basil

There’s something about baked feta and bursting juicy sweet cherry tomatoes that is absolutely irresistible. Add to it some pasta, and this dish is a weeknight dream dinner come true! I’m obsessed with tik tok pasta and I hope you try it and love it too!

More pasta recipes:

If you’ve tried this healthy-ish feel good Baked Feta Pasta recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Baked feta pasta.
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Review

Baked Feta Pasta

Baked feta pasta is a simple recipe made by oven roasting a block of feta cheese with cherry tomatoes to create a salty and cheesy sauce!
5 from 11945 votes
Author Yumna Jawad
Servings 6 servings
Course Dinner, Entree, Pastas
Calories 430
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Video

Ingredients
  

  • 8 ounces cavatappi pasta or pasta of choice
  • 2 pints cherry tomatoes
  • 8 ounce block feta cheese
  • ½ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves minced
  • ¼ cup packed chopped fresh basil plus more for serving

Instructions

  • Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
  • Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning.
  • Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
  • While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you'd like to toss it in.
  • Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.
  • Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.

Equipment

Staub Ceramics Rectangular Baking Dish
Rectangular Ceramic 8×11 Baking Dish
Anolon Hard Anodized Nonstick Cookware
Anodized Nonstick Cookware

Notes

Recipe: I learned about this recipe idea from Grilled Cheese Social, and this is based on her version.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of cavatappi pasta, you can use any pasta or make it with gluten-free pasta
  • Instead of cherry tomatoes, you can use regular whole tomatoes or even canned diced tomatoes, but cherry tomatoes have the best flavor here.

Nutrition

Calories: 430kcal, Carbohydrates: 36g, Protein: 12g, Fat: 27g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Cholesterol: 34mg, Sodium: 548mg, Potassium: 460mg, Fiber: 2g, Sugar: 5g, Vitamin A: 984IU, Vitamin C: 36mg, Calcium: 216mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Vegetarian
Cuisine Mediterranean
Course: Dinner, Entree, Pastas

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Recipe Rating




Comments

  1. This is such a silly question, but has anyone who normally doesn’t like feta tried this recipe and liked it? I never had feta and have heard polarizing things about it, but am sooo curious about how this tastes. Might end up trying it anyways because of all the positive reviews but would love to know if this converted anyone to a feta-believer. Thanks!

    Reply

  2. This was INCREDIBLE! I am not a great cook by any means but this was easy and tasted like someone who was educated in cooking might have made it! I did use 12oz of pasta rather than 8 and definitely added the half/cup of the pasta water to the sauce at the end. There was plenty for 4 of us and a couple small lunch portions leftover this way. You must try this – it’s a winner!

    Reply

  3. Love your recipes! This one deserves all the hype. I roast a couple of bulbs or garlic on the side, and then add the roasted garlic to the mix after it comes out of the oven.

    Reply

  4. This recipe was perfect and no adjustments necessary. My husband and kids who are picky eaters loved it too. I took a chance on this because I was unsure how feta would taste in a hot pasta dish and glad I did! The pasta dish exceeded my expectations and will add this to my rotation.

    Reply

    1. So sorry this didn’t turn out well for you. You could always try reducing the cheese and using canned peeled cherry tomatoes as an alternative!

      Reply

    2. When we make this, we typically use a potato masher to mash the cheese and tomatoes. Recently, I have also started to use an immersion blender after mashing to create an even smoother texture. Not fully blended, but finer than the mashing. We also use about 4-6 cloves of garlic and fresh basil

      Reply

  10. Hi! I saw your version of this using peppers, onion and olives, how many peppers/onions did you use? I need to make it

    Reply

  11. I’d love to make this but am hoping for better understanding of which feta cheese would work best? The Arab market I go to has Balkan feta, Greek feta, Turkish feta….. should I use real sheep or goat milk feta or settle for cow’s milk?
    Thank you.

    Reply

    1. Any block of feta would work well for this recipe. I think the Greek feta might work best. Let me know if you try it!

      Reply

  13. Oh my gosh this is so delicious. I made a small, single to two person recipe.
    I ate the whole thing, it was sooooo good.
    I put the chopped garlic in with the tomatoes and feta, added some pitted Greek olive medley. It is so good, I will make it for company.
    Thank you for this easy to make 5star recipe!

    Reply

  14. So yummy! I follow the directions but usually add a lot more tomatoes (we have so many varieties from our garden right now) and lots of garlic. I also add some cooked chicken at the end for some protein. Next time I’ll add some spinach but otherwise this dish is absolutely delicious! Thank you for the recipe!

    Reply

  15. WOW and WOW! Used two different sized tomatoes from our garden, small and medium which made a nice visual in the finished dish. All I did was sprinkle some Italian Herb Blend on top of the feta. How easy. Can’t wait for tonight for the leftovers. It was so rich and creamy. I suppose you could add some sweet italian sausage but like the simplicity without.

    Reply

  16. Made this recipe but added zucchini, spinach, halved the amount of tomatoes and added balsamic/pesto/honey marinated chicken chunks in the last 15 minutes of bake time.

    I think the recipe could have been done with half the amount of feta or a quarter less, it was quite thick. I also had a thick layer of oily feta veggie chicken mixture which was great and I scooped out all the bits and mixed the pasta in a separate container. There was simply too much fat and oil in the baking dish. I ended up keeping a quarter of the oily feta sauce out and will use for a smaller pasta lunch or as a bread dip.

    All in All, it was delicious. I had to stop myself from just eating the whole pot full!

    Reply

  17. We eat this almost weekly, always turns out great. Normally we make it with canned whole peeled tomatoes because then it’s more or less a pantry dinner. We also use goat cheese most often, mostly just personal preference and it’s extra creamy! Mushrooms, chicken, spinach, bacon, peppers..there are many great additions. Definitely adding a bit of seasoning goes a long way, don’t fear the garlic, shallots, red pepper flakes, and even some msg.

    Reply

  18. This recipe is amazing! It’s one of our go-to recipes, and we have made it several times now. The baked tomatoes are so sweet and the melted fresh feta is delicious. Thank you!

    Reply

  19. This was just okay. Kind of boring and wasn’t a huge fan of all the tomato skins. I think if it had some other veggies or something it would have been better. Also, I cooked the noodles to al dente, but I let them rest after mixing them with the hot tomato/cheese and the sauce cooked them further, making them no longer al dente.

    Reply

    1. I’ve never made it with orzo, but that is a great idea! I would use 8oz still. You’ll have to let me know how it turns out!

      Reply

  21. I have made this delicious dish far too often!! 😀😀 It is a staple and a favourite in our meal rotation! It has garnered rave reviews from family and friends!! Love the freshness of olive oil, feta, tomatoes and basil….so simple yet yet so delish!!!! Can I give the recipe 10 stars??

    Reply

  23. So good! I’ll definitely make this recipe again.
    The recipe says it makes 6 portions, but I got 3 portions out of it.

    Reply

    1. Thanks so much! Portion size is a little over 1/4 cup, so if you’re not eating it as a side with some protein and say a salad and more as the main meal it does yield less.

      Reply

  24. This was delicious! I added some chopped sliced salami to it for even more good flavor! Thank you for this recipe!

    Reply

  25. I made this and it was delicious! I added fresh jalepeno bits and it gave it a perfect kick!

    Reply

  27. This is a recipe that I am confident in making and my family loves it. It tastes great as left overs too!!

    Reply

  28. This was absolutely delicious! Very easy to make. I added some sweet sausage. I will definitely make this again.

    Reply

  29. I love feta and this recipe did not disappoint! I did make a few small tweaks. Instead of plain feta I used blocks with garlic and basil in them, regular olive oil for a bolder flavor, kosher salt on the tomatoes and I added italian seasoned roasted chicken breast on top. So good and made for an easy full meal.

    Reply

  30. I just made this; took longer than 35 minutes for the feta to melt, more like 50 minutes, and after stirring became nice, thick and creamy to look at. I found the texture gritty and it wanted to stick to my teeth. Won’t make again.

    Reply

    2. I agree that it definitely took longer than 35 minutes, more like 45-50, but I thought mine still turned out great. I am curious about what kind of feta you used, though. I could definitely see a cow’s milk feta resulting in a grainy texture.
      I’d recommend a sheep’s milk feta from Greece, France, or Bulgaria since those tend to lend a richer and creamier texture. If you were using a sheep’s milk feta and got that result then I guess it just comes down to personal taste.

      Reply

  33. I love this so much I am making it for the dinner following my mother’s memorial. 35 people. That’s a lot of yummy. Hope I get the quantity right. I figure 1 1/2 cups per person. How much of each do you recommend? I’m concerned my grief mind might make a mistake. (Your recipe is the best one out there.)

    Reply

    1. Oh no, I am so sorry to hear that Suzan. I have not made such a large batch before so I don’t want to steer you wrong with measurements. I think the best thing to do here would be to get 5 of those aluminum pans and make the recipe as stated then there isn’t any worry about measurements. Hope that helps, again sorry for your loss.

      Reply

    2. I’m so sorry for your loss. I just wanted to poke my nose in where it doesn’t belong and wish you comfort and love.

      Reply

  34. I made this for company on Sunday, and it was a HIT! Incredibly delicious and so easy – I will probably make it every week for the next 6 months. My mouth is watering just thinking about it.
    I added shrimp during the last 10 minutes of bake time, so it was a complete meal in a single pan. Thank you for this new addition to my meal rotation!

    Reply

    1. You’re so welcome, Donna! I love shrimp in this! Flattered to have made it onto your weekly rotation.

      Reply

        1. Hi Crystal, I’ve never tried this recipe with frozen tomatoes, I am not sure how it would turn out. If you try it you’ll have to let me know what you think!

          Reply

  35. Made this tonight and it was pretty great! I added chicken once done. Definitely will make again. Thanks to Alexa for suggesting it when I asked her what I should fix for dinner. 😉

    Reply

  37. I love this recipe! It has saved my college life 😅 I use cream cheese (sometimes with chives) instead of feta, turns out great!

    Reply

  42. Really quick and easy for meal prep. I skipped the feta cause I’m a student and just mixed in normal cheese after the tomato was cooked and still worked great.

    Reply

  43. Yikes. Where do I start? With this recipe, much depends on the type of Feta and the quality of the tomatoes you start with. Many Feta cheeses are MUCH too salty to make the end result palatable. Also, cherry tomatoes in winter (e.g., hothouse tomatoes) are predictably awful. For me, this recipe was an epic, inedible failure. Proceed with caution.

    Reply

    2. What product were you using, I make this all the time (rn actually), and it always comes out great and my parents always ask me to make it. Maybe it’s the company you got your ingredients from?

      Reply

    3. Cherry tomatoes are available year-round. This recipe is intended for people who enjoy Feta Cheese. We know Feta has a high salt content. If you know that why would you make it?

      Reply

  44. Hi
    One recipe called for 1 cup olive oil. Another recipe called for 2 tbs. Olive oil. Why such a big difference?

    Reply

  45. WOW!! WOW!! WOW!! I just finished a lovely bowl of your fabulous pasta recipe with feta & tomatoes. It was so super delicious. I did not have fresh basil and used jarred basil..yummy. Thank you so very much..

    Reply

  47. This looks amazing! Definitely going to try it soon so I’ll be back to post a review. Just wondering if there might be another veggie to add that might go well with this. Maybe spinach mixed in?? I love everything about this recipe, just try to find ways to add in the extra veggies when I can!

    Reply

    1. Spinach or kale would make an excellent addition to this! Can’t wait to hear what you think! Enjoy!

      Reply

    2. I pack an entire 12oz bag of spinach in at the end! I’ve also made this with a mountain of cubed butternut instead of tomatoes. I see other folks used peppers, too. It’s so versatile, anything would work, I think. I’m wondering if anyone has tried with zucchini? Maybe put it in halfway through cooking so it doesn’t get too mushy?

      Reply

      1. I grated two small zucchini, squeezed to remove excess moisture, then added to cooked pasta before adding cheese and tomatoes. It was delicious!

        Reply

    1. Hi Amberly! You can certainly use crumbled feta everything gets mixed in after baking anyways. Just use 8oz. Hope you enjoy it!

      Reply

  51. If you can’t find fresh basil and don’t want to use dried, are there any other suggestions? Can you use Basil Pesto instead? What are your thoughts? I’d like to make this tonight. Thank you.

    Reply

    1. Hi Megan, I haven’t tried to make this recipe with basil pesto, though I imagine it would work well. You can always try it! Let me know how it turns out when you make it!

      Reply

    2. I just made this with Basil pesto and didn’t use any dried or fresh Basil in addition to it and it was great!

      Reply

  53. Great dish! Not the first time I’ve made this. This time I cooked a chicken breast in an IP. Used the broth to cook the pasta. It’s winter where I live, so I added pesto sauce instead of fresh basil. When I mixed the pasta and the tomato/ feta cheese I added a bag of fresh spinach and some Greek seasoning. baked 10 minutes. Another win. Pasta, chicken and cheese!

    Reply

  54. This is the simplest recipe to follow and made ever so quickly. My friend recommended this recipe to me 2 years ago. I make this baked feta pasta dish in less than an hour and more than I make anything else now. Thank you so so much. SO GOOD.

    Reply

    2. This is one of my favorite recipes to make, it’s so easy and delicious. It does make a lot of pasta but I could eat this for days. Add some chicken into it and lemon juice on top and it’s to die for.

      Reply

  55. First time making it with your recipe and it sure is yummy! Love it when it’s called for only few ingredients and taste delish. Thank you

    Reply

  58. Recipes are great. However American cooking websites need to do metric. Only country that’s not on the metric system.

    Reply

    1. Thank you so much! Unfortunately this is not something we can provide on our site because it’s not what we use internally. So we can use an automated system to calculate them but we cannot guarantee that it is accurate since it is not completed by a member of our team who knows the metric system. I think using online unit conversions could be a good option. I’m so sorry for the inconvenience.

      Reply

  59. I made this today and turned out as a pretty good dish. I find your receipes more convenient. Thanks for that. However I would like you to suggest to add the measurements in metric system as well. Because it’s overwhelming to convert each and every unit when making the dish and when specially using the phone. I hope you will consider my concern. Thank you! Much love!

    Reply

    1. That’s perfect! Thank you so much! Unfortunately this is not something we can provide on our site because it’s not what we use internally. So we can use an automated system to calculate them but we cannot guarantee that it is accurate since it is not completed by a member of our team who knows the metric system. I think using online unit conversions could be a good option. I’m so sorry for the inconvenience.

      Reply

  60. This recipe is super, but your website is horrendous. I get that you’re trying to make a bit of money and that’s great but there are so many adds and videos going on it gives me a headache. I’m sorry, but I doubt I’ll ever come back.

    Reply

  62. I use the tomato/basil feta, 1 1/2 blocks. Brown ground beef, Italian seasoning and onions, crumb the 1/2 block in with the cooked meat, toss with tomatoes salt/pepper and olive oil, and surround the feta block in the middle. Bake like suggested and add pasta and pasta water to combine. Italian sausage, or turkey can be substituted for ground beef. Yummy

    Reply

  63. Excellent recipe and so, so easy. I often add raw spinach right in when mixing tomato-cheese mixture with the pasta. I have even added diced red bell pepper when I was short on tomatoes and I would argue it enhanced it!

    Reply

  65. Again, another simple recipe but so delicious! The feta with the cherry tomatoes made a perfect sauce. I did add some of the pasta water as suggested to think it out a little. I also liked the Helen Reeses (comment below) with adding Italian sausage for those who need to have meat. I’ll try that next time.

    Reply

  66. Such a wonderful, basic recipe! I just saw feta bake on Instagram. Followed your recipe, had to use half cherry tomatoes, half canned. Everyone loved it! Had a side of chicken for hubby…. You’ll love it!

    Reply

  67. Easy good recipe using all the cherry tomatoes still coming in later season. Added Italian sausage for hubby the second making and he liked this heartier version better. Tomato and cheesy bliss for an easy dinner!

    Reply

  68. I just found this recipe a few weeks ago. All the picky eaters loved it as did the rest of us. However, my boyfriend said he felt like it needed some type of meat. So I debated between chicken or chicken sausage this time. It made a good addition to the dish, but is delicious either way!

    Reply

  69. I love this dish, so easy to make even at the end of a long day when feeling lazy!

    I refrigerate leftovers then next day add cucumber, spring onion and a bit of white wine vinegar to make a cold pasta salad for lunch! Also yummy!

    Reply

  70. Delicious and easy to scale down. I often have feta left over from some other recipe and I’m happy to have another tasty use for it. I used standard fresh tomatoes (skins removed) and whole wheat linguine and it was great!

    Reply

  72. This was so easy to make, but so delicious! This is going into the rotation for sure. Even my 6 yo loved it. Thanks!

    Reply

  73. Love how flavorfull and delicious this is! Have made it with protein pasta that tends to be very plane and was DELICIOUS. Also with zuchinni noodles or spaghetti squash. Perfect!

    Reply

  74. My daughter and I made this recipe together. Since it’s just the two of us, we halved the recipe and used a roasted red pepper & garlic seasoning mix instead of the fresh basil. We also added a bit of pasta water to make the sauce creamier. It was so good, we are making it again tonight. 😋

    Reply

  75. Hi quick question, if you don’t really like the texture of whole cherry tomatoes, could you blend of them or would it change the taste or quality of the dish too much. I have issues with textures so I was curious. I don’t want to change the taste though because the texture wouldn’t bother me too much it’s just not my favorite.

    Reply

    1. You could definitely blend it! It’ll kind of turn out like my Baked Feta Soup but with pasta in it!

      Reply

  77. I love to watch you put these meals together!!! I haven’t tried one yet but I will!!! They all look delicious!!

    Reply

  78. I have made this recipe numerous times now and it is fantastic. I have used fresh and frozen basil and both are equally delicious!

    Reply

  80. My go-to for a quick, easy, and tasty meal! I just skipped the salt as the feta I use is already very salty 🙂

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  81. First off I watch ,listen and use all your content on TikTok! I love your baked feta pasta it’s so good 😊

    Reply

  82. Tried it by cooking squash with the tomatoes it came out perfectly, and subbing in chick pea pasta instead of regular pasta. It turned out really good and would recommend this to any one to try.

    Reply

  83. Wow!! I made this with fettuccine pasta instead and it’s so delicious! Very cheesy, salty and feels fancy 🙌

    Reply

  84. I just made this for dinner. Instead of basil, I added two heaping scoops of pesto and I tossed in some grilled shrimp. It was so good! Can’t wait to make it again. Next time I will omit the salt, the feta being salty enough on its own.

    Reply

  86. Very easy, very tasty recipe. Couldn’t find fresh Basil on the store or cavatappi pasta so I subbed oregano and mixed it in with the tomatoes, and I subbed orichiette pasta. Turned out lovely! Will make again.

    Reply

  87. I don’t use any salt because feta has plenty. My 2nd time making this delightful dish! Mmm Love me some organic cherry tomatoes since regular tomatoes are high on the dirty dozen list. It’s definitely a keeper recipe.

    Reply

      1. Am planning to make this- how much is a pint of cherry tomatoes in grams? I’m not getting a definite answer by Googling. Thanks, Yumna.

        Reply

  91. Needed something quick that would use up the food on its last leg in my fridge and this was a hit! So creamy and delicious and easy to pack tons of yummy vegetables into for extra nutrients!

    This was a hit and Im sure I’ll be making it again soon

    Reply

  92. My husband and I love your Feta/Tomatoe bake for pasta. We have it at least once a week. Lots of ways to switch it up. ♥️

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  94. Such a great, fast and easy-fool-proof recipe! Thank you for sharing and inspiring Yumna! Greetings from Malaysia 🙂

    Reply

  95. AMAZING AND SO EASY! I skipped the extra salt since feta is already pretty salty and the salted water from the pasta is probably more than enough. And it was perfect!

    Reply

  96. I’ve made this recipe a ton of times and followed the recipe to a t and it’s absolutely delicious and so easy.
    After receiving an immersion blender for Christmas, I decided to switch it up and decided to blend the sauce this time to make it more of a smooth sauce.
    It was so good!!!

    Reply

  97. I love this recipe. Was great to use up tomatoes from the garden when I have a bunch ripen at the same time. I add ground sausage that I brown while its in the oven and spinach.

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  98. I love this recipe! My family and I are vegan so I used Violife vegan feta and Barilla chickpea pasta. I also added sun dried tomatoes. AMAZING!!

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  99. Great we really liked it really easy and yummy, will make again. We used cream goats cheese and we didnt have enough Tom’s, so we added a tin of tomartoes but all came out great.

    Reply

  100. This recipe is fantastic!! I make according to directions except I use Classico basil pesto instead of fresh basil

    Reply

  101. My mum used to make this on Sundays (one of Cook’s days off in our household) when I was a lad in Ankara, 60 years ago. Most modern cooks used this ‘shortcut’ in those days. Funny how it’s now a tiktok sensation amongst juvies. Don’t forget the halabi!

    Reply

  103. I was so disappointed in this. The tomatoes in this recipe were very acidic almost bitter. I had hoped that cooking in the olive oil would have mellowed the flavor but it did nor. not sweet at all.i bought cherry and grape both containers said “sweet” .
    I wonder if anyone else has had this experience.

    I think the recipe would be so much better wth home grown sweet tomatoes. Oh buy the way I used the stove top method and cooked slowly.
    Any thoughts?

    Reply

    1. I think that would help too! Choosing the right tomatoes will definitely make a difference. Adding a tablespoon or two of sugar may help cut the acidity too.

      Reply

  104. SO delicious! I added a can of chick peas and it was absolutely amazing! Definitely going in the rotation. So easy and hands off, too!

    Reply

    2. One of my go to’s but curious how many Oz a serving would be? I know it lists that it makes 6 servings but not sure what the serving size is even if approximate.

      Reply

  109. This is a most excellent recipe for this dish. Although I wondered if I wouldn’t personally, wanna stir in the basil and garlic 5 minutes before it was done, giving that garlic and basil a good chance to meld with everything else and then toss with the pasta and hit it on high broil for about 3 minutes just to give it that little bit brown crispy texture?!

    Reply

  110. This is a FABULOUS recipe. It’s become our weekly “meatless” dinner. I’ve made it for guests and everyone always says wow! I love that it’s so simple and the ingredients are easy to keep on hand. I’ve done some different variations of adding kalamata olives, fire roasted artichokes, sun-dried tomatoes, grilled zucchini and a few others depending on what I have handy. They’ve all been delicious and the leftovers are great too. Thanks for sharing this. 🙂

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  112. I tried this pasta tonight and it came out amazing!! I added chicken, mushrooms & opted for rotini noodles. Next time I’ll add spinach and cream to cut some of the richness.

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  113. Simply the best recipe. East to mix and match with different greens, chorizo, olives (not all at once). It’s easy to prepare and guests love it.

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  114. This recipe was easy to make on the stove and delicious. I made it with grape tomatoes and the burst of flavor when you bit into one of them was amazing.

    I will definitely make it again.

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  116. Has anyone roasted whole garlic cloves with the tomatoes then stir after cooking? Going to try over spaghetti squash tonight!

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  118. I have been wanting to try it since seeing it on TikTok. I didn’t have 2 pints of cherry tomatoes so I used 1/2 pt cherry tomatoes, 1 whole zucchini and a plant of mushrooms. Omg so delicious! Will definitely make again. Tha KS you for the recipe!

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  119. Was so eager to make the baked feta pasta. Made it tonight for dinner and it was delicious. It’s just my husband and me tonight and it looks like we barely ate anything as there is a lot left over. Excited for my son who is a chef to try it and I’m sure my daughter will enjoy it as well. Besides the wonderfully fresh flavor, it is a very pretty dish. Thank you for this lovely and quick fish!

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  120. A tip for some who mentioned their feta didn’t melt. Not all feta is made with 100% sheep’s milk. Sheep’s milk feta melts the best 😊 thank you for sharing this recipe it was amazing!

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  121. Super simple and fun recipe! I was thinking of adding some more herbs or spices to mine, what should I try? I’m a novice cook so I’m not sure what flavors would work well with this!

    Reply

    1. Yay! That’s great to hear. You can try using some fresh oregano, fresh thyme or switching the fresh garlic for roasted garlic.

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  122. Rookie question, but if I wanted to add a protein to this, such as shrimp, do I need to pre cook them or could I just add to feta & tomatoes raw and let cook with that?
    Thanks I’m advance.

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    1. I would recommend adding cooked shrimp to the dish after the cooked pasta has been added. I would not cook with the shrimp with feta and tomatoes.

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  123. Delicious! And so easy! I used whole wheat fusilli (to make it healthy;) ) and when it was done I tossed in a mix of baby arugula and spinach with the garlic. I also added some crushed chilis (maybe 1/2 tsp or so) and subbed dried basil since the store was out of fresh.

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  125. Excellent! Easy, pretty and delicious. I may have been late to discover this recipe, but it allowed me to use a bounty of cherry tomatoes from my garden. Creamy and delicious! Love it—Thanks for sharing!

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  127. Hi. Thank you very much for sharing this recipe. I tried it with chicken and it was very very good. It had a lemony flavor to it. I sprinkled the remaining feta cheese on top and put it back into the oven for about 10 minutes just to heat it up again and mix that into it. It was delicious. Thank you again

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  128. I like the way it turned out. Added onions and some greens ( a package of mixed greens that included spinach and chard etc…)… I added some grilled chicken. I think next time I may add some olives. I used penne pasta but, as they say any pasta will do.

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  129. Literally the best pasta I’ve ever made. I recomend letting the feta and tomato mixture cool for a little and then taking out the tomato peals, I personally don’t like their texture but each to their own. 5/5 definitely gonna make this again

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  131. I cant say enough, I used fresh and some frozen cherry tomatoes. Only thing I did differently is I added 2 big handfuls of fresh spinach on top before cooking.

    Thank you so much. Easy home cooked meal with little effort.

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  132. This was sooo good! I added fresh spinach to the hot feta and tomatoes to cause it to wilt when stired. Then stirred in the pasta and some browned sausage. Great way to use all the tomatoes and basil from the garden! Toddler approved!

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  133. So good!!!! Used tomatoes from my garden and fresh basil from the garden.
    This dish is on point! Sharing with my family and friends.

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  134. Made it with shells. Used crumbled feta as that’s what I had. Totally delicious and I will certainly make it again.

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  135. The recipe is delicious and extremely simple to make and clean up. However, I’d recommend using 16 oz. of pasta rather than just 8 oz. When I used only 8 oz of pasta, the ratio of feta to pasta was way too high.

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  136. Made this tonight and it was delish! Had to use crumbled feta. Added artichokes, black olives and shallot. Crumbled in some chicken and spinach sausage. Can’t wait for the leftovers!

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  137. Just made this and oh my it’s soooooo good. I added some grilled chicken just for protein. We will definitely make this again.

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  139. This was a simple and delicious dish. My husband and I were a bit skeptical about how it would come together, but is now a new favorite.

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  140. I make this quite often! It’s so easy and is perfect for busy nights. All you need to plan for is baking time. Sometimes I add in fresh spinach but the recipe is amazing as is! It’s one way to get my kids to eat tomatoes! We love it!

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  141. I absolutely LOVE this recipe! I make it a lot. I add fresh spinach sometimes, or
    whatever I have on hand. On its own it’s a “ yummy” recipe. Thank you Feel Good
    Foodie, Yumna. My Foodie Dream Girl. 🙏🏼

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  143. I’ve made this so many times, my husband starts rolling his eyes.
    I don’t care, could eat this three times a week with a side of broccoli.

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  144. I have tried quite a few feta pasta recipes but this was by far the best one! The whole family loved it! I added spinach for extra greens. Thank you!

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  145. I cooked it for my father’s birthday and It turned out delicious 😋. I forgot about the basil 🌿 but my brother had pesto so I replaced it with that instead and I think it was for the best in the end.
    Bonus: Yumna was super sweet and “translate” what a pint of cherry tomatoes was haha, I’m from Chile and I’ve never heard of that measure unit before.
    Thank you so much!

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    2. Added artichoke hearts and followed the rest if the recipe to the letter. Amazing, perfect amount of sauce to pasta. Thank you!

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  147. So making this recipe but it only calls for 1 cup pasta ??? That can’t be right for 6 portion ms ? Please help

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  148. This was sooo good!! Easy, delicious, and minimal prep/cleanup — the perfect combo for a busy toddler mom. Definitely will be a staple in our rotation and super easy to customize for variety!

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  149. My feta wouldn’t melt! So I took a hand blender to the baking dish of tomatoes and feta and whizzed it up once cooked – was amazing! Did you crumble the feta first?

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      1. My feta did not get melty either. I tried whisking and such. Maybe it needed to cook longer. But I did cook it an extra 10 minutes. Either way, the flavor was still wonderful! Will definitely try it again. Trial and error is part of the fun of cooking.

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      1. I have made this a couple times with vegan feta, I used violife, it turned out great. You do have to reduce the olive oil to just a drizzle, enough to coat the tomatoes and feta, otherwise you end up with an oil slick floating on top of your sauce.

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  154. This is my new summertime supper go to! I followed the recipe exactly. I did use Angel Hair Spaghetti and after three days the hubs and I managed to consume every tomatoes!!
    Simply Delicious!

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  155. So glad I found this recipe. We have many tomatoes this year especially cherry tomatoes . So easy to make definitely will be making it again.

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  157. Have made this and is delicious. I am having friends over for dinner and I would like to serve this as a side dish. What would you suggest as a main course? Thanks!

    Reply

    1. I’m glad to hear it! I think it would pair well with a protein like my Grilled Dijon Chicken and a veggie dish like my Green Bean Salad.

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  159. Oh my goodness, and I mean goodness!
    This was absolutely delicious! So easy and quick, it has become one of my weekly recipes. Thank you for posting

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  161. Hi, Yumna!

    Thank you for an excellent base recipe that’s so forgiving!

    I baked this in an 8×8 pan, and kept most of the ingredients the same but halved the olive oil (and it still turned out great). I add sliced fresh mushrooms with the tomatoes, and sprinkled 1 teaspoon of red chili flakes + 1/2 teaspoon of garlic powder on 5 ounces of feta (cow’s milk). Baked at 180°C (fan-forced) for 30 minutes, then at 200°C for 10 minutes to blister the tomatoes. Stirred in handfuls of baby spinach and fresh basil at the end, alongside 2 tablespoons of pasta water. My entire family was so pleased!

    While I made do with the ingredients I had, your recipe is foolproof and easily customisable! Thank you so much from sunny Singapore!

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  162. I used crumbled feta and cooked the garlic with the tomatoes. Added fresh micro basil and heavy cream instead of pasta water at the end. Huge success with “gnoodle” low carb pasta, making it very keto friendly and a dish fit for company!

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        1. It serves 6! However, it will depend on how much each person is going to eat. You can adjust the toggle on the recipe card, so the number of servings aligns with what you’re going for!

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    1. I included that much because it’s essentially what makes up the sauce! It will be roughly 1.5 tbsp of oil per serving.

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  165. The cream cheese worked great! It was delicious. I added some patty pan squash and extra garlic, lots of fresh basil.

    Reply

    1. I haven’t tried that, but I think it could work! The texture is likely to turn out pretty different though.

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  168. I have to watch an ad just to see the recipe video.

    And then when the video plays the ads play again.

    And this page is full of ads on the actual page.

    For a recipe that is free on tiktok 😂

    Reply

      1. I just watched your video. Loved it. I’ve made your original recipe once before and we loved it. Making it again tonite. The Goat Cheese and Honey is next. Thanks so much!

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  169. Love this recipe!! Do you think leftovers could be froze? I have so much leftover and don’t want anything to go to waste!!

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    1. Thank you so much! I wouldn’t recommend freezing it. Instead, store any leftovers in an airtight container, and it will last about 3-4 days in the fridge.

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  171. Absolutely love it! The whole family loved it. Making it again now.
    Love how easy it is to make as well, and looks and tastes like a lot of effort.

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  172. After Caprise salad I just knew there could be no better summer dish! Did I get that wrong!? This is a fast, succulent easy dish that I loved and it eats just as good cold with a light wine and hot Italian bread as fresh out of the oven!.

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  173. With the tiktok hype and all of the variations, it’s hard to figure out what is the true baked feta pasta recipe. I tried this one and was pleasantly surprised. I cut the recipe in half since I only wanted to try a small amount first and the only tweak I made was adding red chili flakes. One thing I would recommend doing is after the feta comes out of the oven and you add the garlic and basil, go ahead and haul out your potato masher and go to town on the baked tomatoes and feta. My pasta was a little more rustic than I’d like, but all in all it was tasty! I’d make it again.

    Reply

    1. You can try using some fresh oregano or fresh thyme! Feel free to play around with the seasoning and herbs.

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  175. its was amazing and delicious everyone enjoyed it all i did is twist up the spice to all italian seasoning just a dash of the fetta 😛 and use different type of mini tomato

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      1. I found it to be extremely oily. Although the taste was great the oil unfortunately didn’t sit well in my stomach. I did notice after the fact that the original grilled cheese version calls for 1 lb of pasta with the same amount of oil did you find it to be to dry? I will definitely make again but with less oil as there was still plenty of liquid without needing pasta water. Although I do grow all my tomatoes which are definitely juicier than store bought so that probably helped.

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        1. In the end it can really come down to preference, so you can try different variations of it until you find what works best for you!

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  177. just did this today i saw it on tik tok and bought the things then i needed to verify somethings and came on here love the tips you give us and so detailed the broil for 2 mins very game changer so goooddd!!!!! and you are right pretty!!!

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  178. I’ve tried other feta pasta recipes, and this one is by far the best!
    It’s so easy to make and turns out sooooo delicious!!

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  179. Can I use a different kind of tomatoes? I have everything else but no cherry tomatoes, only bigger ones (on the vine)? Thank you!

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    1. Yes, you can. Instead of cherry tomatoes, you can use regular whole tomatoes or even canned diced tomatoes, but cherry tomatoes have the best flavor here.

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  180. This has to be THE BEST PASTA RECIPE that I have come across! Everyone I’ve made it for, raves about it! It’s super easy to make and will get you mad props!

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  181. This is a fail proof meal that is so easy to prepare, you’ll want to make it over and over. I like it with fresh cut string beans to give it a little crunch. I made it for company and they were equally impressed.
    Regular feta cheese is still hard to get because of this recipe’s popularity so I made this batch with a block of Greek feta and it seem to work just as well. Very creamy and blended easily.

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  182. Had to try after seeing it on the Tamaron show. I eat keto so it works for me as long as I don’t eat too many tomatoes. I made pasta for the carb lovers and steamed cauliflower al dente for myself. I also added a block of cream cheese for a creamier consistency. It’s okay.
    My question is does it freeze well? And what else could it be used for?

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    1. I’m glad you gave it a try! I would recommend storing it in an airtight container in the fridge (for about 3-4 days) instead of freezing it.

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  184. This was great! I followed the recipe exactly, except I ended up adding about 12 oz of pasta because with just 8 it looked a little too watery. Added a little more basil too and it was a hit!

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  185. Superb, just as is! Always cut out the green stalks if your garlic has any (makes garlic bitter). Absolutely a GO TO for us! We doubled the recipe for a family of 5 and still had leftovers. Thank you so much!

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  186. Great recipe!! Okay so here’s my dilemma… it’s my mistake that I made this with 12oz GF pasta and it’s not as creamy because well, too much pasta. I already dumped my excess pasta water after thinking I wouldn’t need it…darn. What do you think I can add to make this creamier?

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  187. Made this recipe and added some cooked shrimp halfway through baking. Soooo yummy!!!! I used dried basil and cherry tomatoes on the vine. Very tasty, loved it!!

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  188. This recipe was soooo easy to make and absolutely delicious! I added some fresh parsley at the end. Will be using this recipe more often! Thank you!

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  189. Love this dish! It’s so easy and delicious! I’ve also made the dish and added artichokes. Cook everything the same but simply add artichokes with the cherry tomatoes! Same thing with cooked shrimp! Yummy!

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  190. Sooooo good!! So easy to make and it can feed an entire family!
    I’ve made this so many times already and it is a family favourite!

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  192. I’ve made this dish five times for my family and counting and I use Goat cheese and gluten free
    Whole wheat pasta. It’s easy, simple to make and delicious. It’s now a family staple to make a few times a month. 😋

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  193. I keep having the result of a very watery tomato-feta in my dish at the end. I don’t add the extra pasta water, is it right coming out like this? I do loveeee the way it tastes

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  194. I made this for supper yesterday and it was absolutely wonderful. I did not have fresh basil so used dry, but next time I will find some fresh basil to use. This is such an easy recipie to make and it tastes to good! It is a keeper.

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  195. Add anything to this – mushrooms, sweet peppers, zucchini, more tomatoes, etc. Veggies can be added raw before roasting. It’s great meatless, but adding cooked Italian sausage is also wonderful. I added more pasta water and used chickpea pasta (Banza brand from Costco) for more protein, fiber, and fewer carbs. No one can tell the difference. I also used a block of feta and added crumbled. The crumbled burned on top. Would add it later and mix it in if that is all you have. Worth it to make an extra trip to the store for feta in a block.

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      1. I tried your recipe tonight and my kids loved it!!! Thank you for sharing an amazingly good and easy pasta dish.

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  197. Loved this. I roasted peppers, onions and garlic separately while roasting the tomatoes. Add them and 1/4 cup of Marsala wine. Rated this a big 5 star.

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  200. So delicious! I didn’t have enough tomatoes so I added some rough chopped mini sweet peppers. It worked really well. I also added some shrimp at the end. My entire family loved it. Thank you for sharing this recipe with us!

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  201. This was… all right?

    I’m quite surprised with the results. This recipe went so crazy viral i was expecting to be blown away.

    Maybe my cherry tomatoes were too sour but this came out way to acidic for our tastes.

    Maybe if we could add a little something something to cut down on the acidic taste??

    Unfortunately, i don’t think i would do this one again…

    Reply

    1. You’re not alone in that! It can come down to preference. It may help to add a few tablespoons of sugar to help with the acidity.

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  202. I’m 84 and tried this recipe it was so good and easy I love it will be making it again and soon

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  203. I tried it with goats cheese and it works really well – so delicious. But you need to add about half a cup of milk (or cream) after it comes out of the oven – to cut the slightly harsh / salty end note.

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    1. That’s a great tip for those who aren’t really a fan of the harsh tanginess. Thank you!

      Reply

  205. It was easy and delicious. I used dill b/c didn’t have basil. I’ll make it again but will try adding a bit of sugar to balance the acidity of the tomatoes. I loved the garlic at the end. It made the dish really garlicky like I like it. It smelled like a real restaurant dish. Can’t wait to eat the leftovers tomorrow!

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  206. Really tasty!! Just wondering, does anyone happen to know the Canada Food Guide Servings of this dish?
    Thanks!

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  207. I LOVE this dish! I substituted the pasta for spaghetti squash and it was AH-MAZING! 💃🏾🍷😜

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  209. Ok so this Greek girl totally approves!! I made it for my family using the cavatappi pasta and added oregano and it turned out amazing!! My family loved it!! Good suggestion adding the pasta sauce cause it made it creamier!! Thanks 🤩

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  210. This was yummy! My son and husband love it! No leftovers! I add the minced garlic at the beginning, though, to cook with the tomatoes. I’ve also added chopped up mushrooms and marinated artichoke heart, and it made it even better! I also pan fried some chicken breasts and added it on the plate. So good! One time I mixed feta and mozzarella cheese. Also a great combination. Will make this meal regularly as it’s easy and pretty quick! Thanks for a great recipe. Shared it on my Facebook wall!

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  211. I just made this for our dinner tonight after hearing about it from Daphne Oz on the Marilyn Dennis show.. Yeah, I know … I’m late to the party. This was so easy to make and, best of all, it was delicious! I added some frozen edamame and finely chopped shallot. I also added whole garlic cloves to the pan during the roasting instead of grated garlic after the roast. I think next time I will hit it with a dash of pepper flakes. Thank you for sharing this tasty dish!

    Reply

    1. It’s never too late to give it a try! I love the sound of those additions. Definitely do! You’re so welcome!

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  212. This dish is (in my tastebuds’ opinion) heavily imbalanced and I firmly believe it’s not due to any particularities in your recipe. All I got was sour with nothing else to complement it. All respect to you for making a well written, easy to follow recipe with many additional tips and pictures (hence the 5 stars), but I just feel like this was my only try with a tiktok trend recipe.
    Have a nice day!

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  216. I admit I was s little skeptical because it almost seemed too easy but my husband and I loved it. We practically licked our plates. Serving it to friends this weekend. And because it’s so easy it gives me more free time to relax with them.

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  218. Super love!! Everyone licked their plates clean and wanted seconds! I’d like to try with a little less olive oil next time. 🙂

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  219. Great recipe, thank you! I’ve made it a few times now, and it’s a big hit. There are a lot of recipes out here but this one seems to be the most foolproof. Notes, in case useful for others:
    – I used VeggieCraft penne made with cauliflower, and we thought it worked well for this
    – I tried it w/ about 1/4 cup EVOO, 1/4 cup dry white wine, and that was also quite tasty and a little less of hit of calories and fat
    – I like garlic overload and use 5 cloves
    – for my oven, cooking for 30 minutes and then broiling for 5-7 minutes worked well
    – I tried adding one yellow squash, cut into a penne-ish shape, added before the broil, and it worked well (planning to try two squash, which might require more tomatoes)
    – I haven’t been able to find feta made from sheep’s milk, and the cow’s milk feta has still worked well

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  220. This is so yummy!! I’ve made this dish multiple times, each time trying something a little different. Once I added baby spinach, another time it was vegan chicken, and tomorrow night I’m trying it with broccoli florets!

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  221. After making this recipe , I give it 5 stars !
    It was delicious that night and even better as left overs .
    I didn’t have a block of cheese , but used crumbles and found they worked just as well . I also added chicken to the dish , my husband loved it !

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  222. I haven’t tried the recipe yet because I can’t find any Feta blocks at my local stores. Will mozzarella work?

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  223. I make this recipe every week at least once to my family. I love how flavorful and well executed is. I actually aded a little touch of myself combining the 3 versions you have done before.

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  224. My family loves this dish, asks me to make it weekly. Thanks
    I also added basil and thyme, but a pinch of thyme

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  225. I topped some parmesan and It was done within 25 minutes, my roommate was like you did nothing then he tasted it and couldn’t stop afterwards 😂
    Well done dear, it was amazing 🤩

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  227. I added Italian sausage to mine and my family licked their plates clean, it was that damn good!! This is a permanent addition in rotation.

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  228. Best pasta ever! I added chunks of salmon filet. Also, mixed in asagio, pecorino & Parmesan at the end. Leftovers every bit as good.

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  230. this recipe is so easy to follow and so delicious???? it made for a wonderful dinner, thank you 🙂

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  232. This recipe looks wonderful, but my family doesn’t like feta or goat cheese. Could I use fresh mozzarella?

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  234. Omg, this pasta is everything! Absolutely delicious, healthy and super quick to make! Next time gonna try with goat cheese.

    Thank you for nice recipes! I really love it!!!

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  235. Omg, this pasta is everything 😍 very delicious, healthy and super quick to make! Love it so much! Next time gonna try it with goat cheese.

    Thank you for recipes!!!!!

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  236. Such and easy and yummy recipe! It was great to find a Baked Feta Pasta recipe which has the perfect proportions of ingredients. Don’t be shy – try it out!!

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  237. This is my new go-to for busy nights and impressing people. Absolutely delicious & so hands OFF! All fresh ingredients make the difference for sure!! Thank you for this.

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  238. This was maybe the first time I became aware that the feta we’d been buying was cow’s milk – shouldn’t even be called feta, seems to me – I found some Bulgarian feta at the supermarket (first thing I’ve ever seen from Bulgaria), 1/3 the price of the Greek feta. Anyway, I followed the recipe, kind of almost (as usual). I decided I wanted more herbs, so I opened the oven door and threw (literally) some Herbes de Provence on it.

    When the tomato-cheese part was almost done, I broiled a few pieces of sockeye salmon with olive oil. tarragon, salt & pepper and lime, then mixed in the pasta (farfalla) and basil with the tomato-cheese, added some kalamata olives because why not, and some sliced avocado with lime, then put the salmon on top and covered it with the pasta-cheese, and broiled it for maybe 5 minutes on low like 6″ from the element. All went well, it was very colorful with the tomatoes (so sweet) and avo and salmon, the lime added its own tang to the feta’s. My wife just flipped out it was so incredibly good.

    You do a great job not only with the recipes but with the photos to show how it’s supposed to look at different stages, the overview of how to make it and the whole point of it, followed by the actual recipe, the substitutions, the nutritional data – really good, enthusiastic but not gushy. This is the first one I’ve tried, a hit the first time up, will probably serve it to guests once we start having them again and everybody’s still alive. I’d like to try a Greek yogurt recipe, but the only Greek yogurt I can find is from cow’s milk (but Fage is pretty good for what it is, nonetheless – hope nonfat will be OK). Many many thanks. Cooking is a nice break from making furniture, don’t have to worry about right angles so much.

    Reply

    1. Those sound like wonderful additions! That’s what I love about this recipe – it’s so versatile! Thank you so much for your feedback. Hoping things get better soon, so it’s safe to have guests again!

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      1. Have you tried it adding chicken? Any thoughts on whether I would need to add more water, anything else?

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  239. Hi! Sorry if this is a silly question – but I couldn’t find a reliable answer/conversion online.
    How many lbs or oz is “2 pints” of cherry tomatoes? Thanks!

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    1. I would estimate roughly 10-11 ounces for each pint of cherry tomatoes, but the recipe will still work if you choose to use more or less than that.

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  240. This was to die for- we were all scraping the pan!
    I am going to make it for my neighbor who had surgery- considering adding grilled chicken but not sure. It’s so good as is! Thank you for sharing this!!

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        1. Good thing I didn’t do it yesterday…for some reason I added 16oz of pasta. Just wasn’t focusing. It actually turned out ok but not as rich. Was the first time I made it for my family (first time I made it was with a friend for girls night) and the family liked it. Hubs wants green olives and chicken added so I will try that way too with 8 Oz. Just know if you meet up the pasta, it’s really ok!!

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  241. Dear Yumna – I couldn’t wait to make this dish as soon as I saw your recipe. It was even more delicious and fun than I thought. I eat mostly vegetarian meals – but could see this complementing SO many main dishes. I served this as a side the next day with grilled pastrami sandwiches for my son and we both thought it was delicious. Hot or cold – this is a winner!

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    1. Hi, Jodi! I’m so glad you decided to make it! That sounds wonderful!! There are definitely many ways to enjoy this!

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  242. Absolutely delicious! I didn’t have fresh basil, but used dried and fresh oregano from my garden. Did the same with the fresh spinach and mixed it in while the pasta was warm. Picky kids LOVED it! THANKS!!!

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  243. I’ve been hearing about this recipe and had to try it. It’s a perfect recipe, quick, fresh, healthy and tasty.

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  244. I added a big bag of baby spinach directly to the top after the timer went off. Didn’t stir it in right away, just let it sit for five minutes more in the oven. PERFECT!

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  249. Made it 3 times so far. The dish never makes its way to the fridge. It is just good, simple, easy and fun to make.

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  251. Delicious, and I see so many opportunities!! Made it with feta from sheep’s milk-melted perfectly. I sprinkled with Italian seasonings before baking. My husband said that next time I should add come sun dried tomatoes too-I might. I will absolutely make again-can’t wait to try with goat cheese. Thanks and cheers1

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  253. Made this last night with linguini. It was delicious, but it seems that the pasta all stuck together with the cheese and was hard to separate. Is it better with a smaller pasta like bow ties, penne or elbows??

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    1. Thank you! Hmmm, that shouldn’t be the case if the feta melts enough! You could try it with another pasta shape, but I also think it would help if you added some reserved pasta water to it.

      Reply

  254. I’ve made this twice now and it’s so good! I did a couple of changes (extra feta because I can only find the crumbles – the blocks are all sold out here lol), and some different herbs added in. It’s great how customizable it is! Thanks for the recipe, it’s a favorite in our house now. 🙂

    Reply

  255. I had 30 minutes to make a quick meal for the family and this one was a winner and made me look good! The entire family loved it and it felt effortless. Absolutely love this and your easy recipe to follow.

    Reply

  257. This was so amazing that I am making it again tonight. This time I am using Boursin cheese and also adding cooked chicken. 🤗😋
    Thank you for posting!

    Reply

  260. I tried this recipe but with a twist. I used grape tomatoes, sweet peppers, and salmon, with salt, pepper and half a lemon. Baked @350 for 15 minutes. Mixed all together. It was delicious!! My new fave dish.

    Reply

  261. This pasta was ABSOLUTELY delicious😋😋😋 I wanted to make it with my mom but I was too excited so i just made it by myself. When I took the 1st bite, I said to myself “No wonder this went viral on Tik Tok.” I only ate one serving and I was already full. My mom even took some as her lunch for work.

    Reply

  263. An amazing tastey easy recipe I’ve probably made this a least once a week since it went viral, I’ve even added cooked prawns with garlic & lemon juice simply pan fried then adding them at the same time as the pasta

    Reply

  267. If you make it with red onion and red pepper, do you substitute the cherry tomatoes for 1 red onion, 1 red pepper and olives?

    Reply

    1. Yes, you can do that! It’s very customizable, so you can change the ratio of red onions, red peppers, and olive to your liking.

      Reply

  268. First SENSIBLE use of garlic…..We all know Garlic, when sauteed, fried or cooked loses all its essence. But with this recipe, the garlic is not wasted but is semi cooked by the hot pasta being added and hence ‘tames’ the garlic—the way it should be. Thank you

    Reply

    1. Thank you! However, if you do prefer cooking garlic in other ways and want to add it to this recipe in that way, that’s also an option!

      Reply

    2. I actually added an entire garlic bulb to the dish as it baked, then blended everything together. The flavor from the roasted garlic was sooo good!
      Thanks for the recipe!

      Reply

  271. We’re absolutely in LOVE with this! It takes almost NO time to prep, and when you heat up leftovers, they’re even BETTER than the day you made it!

    Reply

  273. This was delicious!! I added some artichokes, zucchini, kalamata olives and red bell peppers since I only had 1 package of cherry tomatoes, but it was amazing! Would make again for sure!

    Reply

  274. I am not a fan of feta at all, but I do like goat cheese and figured I could still make this recipe with a tiny bit of tweaking. I opted to use a small log of chèvre (4oz) and it turned out just perfect.

    Reply

  275. I also added grilled chicken and mushrooms to this pasta dish and it was a hit with my family!!!!

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  276. So easy to make and so delicious! It’s creamy and tasty. One of my favorite dishes. I could eat it every day!

    Reply

    2. This was delicious!! I added some artichokes, zucchini and red bell peppers since I only had 1 package of cherry tomatoes, but it was amazing! Would make again for sure!

      Reply

  280. I was very hesitant about this recipe because I’m not a big fan of Feta but it was fantastic! I used spinach fettuccini noodles and the creaminess of the sauce and the flavors from the feta and tomatoes combined with the spinach was to died for. I also added a few pieces of broiled chicken and it made it even better. One thing was very surprised by was how good still is on the next day. Thank you!

    Reply

      1. Hi l just wanted to congratulate you first on your AMAZING creation, but I have a question, do you need to use cherry tomatoes for this recipe? Like can I replace it with fresh tomatoes cut into quarters?

        Reply

        1. Thank you so much, Amy! I recommend using cherry or grape tomatoes because their small size means optimal flavor, and the presentation of the tomatoes when they burst is just stunning. However, instead of cherry tomatoes, you can use regular whole tomatoes or even canned diced tomatoes, but cherry tomatoes have the best flavor here.

          Reply

  282. Absolutely delicious. I added artichoke hearts in oil and would have added olives if I had some. Making it again. I used spaghetti

    Reply

  283. Super easy and delicious! I don’t cook very often, but this was very manageable and not a huge mess afterwards.

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  284. I made this recipe using Brie. Don’t forget to slice a thin layer off the top of the brie before placing the 🧀 in with your tomatoes and whatever else you may choose. To that I added fresh sm. mushrooms sliced onion whole garlic after roasting instructions & pasta h20 added spinach mashed garlic cloves. Served so delish.
    Nothing for leftovers. ⭐⭐⭐⭐⭐thx FGF.net♥️

    Reply

  286. I am not a fan of Feta cheese at all neither is my baby sister. She made the recipe and snapchatted me her reaction. I was surprised and gave it a shot. Omg Yumma I can’t thank you enough for the youtube video recipe with the 3 versions of this amazing recipe. I made the stove top version and it was absolutely delish 😋

    Reply

  289. Tried the feta pasta with goat feta… yummy yummy yummy yummy!!!!! Thank you so quick, easy to make and so delicious 😋
    Ellie – South Africa

    Reply

  290. I made the baked feta pasta tonight…added some grilled chicken and a side of Ceasar salad and it came out incredible! My husband said it was restaurant quality! While I couldn’t take full credit, I have to say I have made many of your recipes and I am impressed by every single one!! From one Lebanese (Armenian but born in Beirut) mama to another, THANK YOU!!!!!

    Reply

  293. It was absolutely delicious and so easy to prepare. It really changes from the regular pasta recipe you cook usually. ❤️❤️

    Reply

  294. Made it this evening for dinner. I used garlic olive oil and added leftover shrimp. Delicious and will definitely make again. Thanks for sharing.

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  295. Yumna, I tried n loved the feta cheese as well as Goat cheese pasta! Used half of a huge garlic bulb n flavours melded so beautifully 😍 thanks for making it easy, doable, lovable n viral💕

    Reply

    1. I’ve heard others who have tried it with vegan feta cheese and said it worked, but I haven’t tried that!

      Reply

  298. Absolutely loved this recipe. Quick, simple and very tasty 🤤. Definitely give this recipe a try.

    Reply

    2. Thank you so much for this recipe. We had it for tea tonight and it was just like a warm hug! Just so delicious and so easy! Can’t wait to have it again…very soon! X

      Reply

    1. I haven’t tried that yet, but I think it would work! It may just be a little more stringy because of the way it melts.

      Reply

  305. So delish!!! I’ve been wanting to make this ever since I saw it on Instagram/Tik Tok and I finally did. So light and flavorful! It was very easy to make.y whole family enjoyed it- even more 2 year old son kept asking for more!! I would recommend saving some pasta water and adding a little bit of needed- this combined all the ingredients nicely and made the sauce come together. This will definitely be a recipe on my weekly dinner rotation!! You will love it!!! (Works great for leftovers, even cold as a pasta salad)

    Reply

  308. I made this last night and it was soo good! Quick and easy to make. The people that came over to eat loved it! ❤️

    Reply

    1. Yay! Let me know what you think once you give it a try! If you have any leftovers, you can keep them in an airtight container in the fridge to enjoy within the next couple days.

      Reply

        1. I’m sure it could! However, for best results, I’d recommend storing any leftovers in an airtight container for about 3-4 days in the fridge!

          Reply

  314. First saw this recipe take Instagram by storm on Yumna’s page and I had to try it. When I finally got the ingredients I followed her recipe exactly the way she put in her video and it…was… Amazing! I highly recommend this recipe especially to up and coming cooks to gain some confidence in the kitchen. It’s about as tasty as home made pasta dishes get! 5/5

    Reply

  315. Tasted really good… i cooked the garlic in with the pasta and turned out great.. going to add some minced chicken to it tomorrow
    Thanks!!!

    Reply

    1. I’ve received comments saying they have (added cooked protein in with the pasta), and they said it worked out well!

      Reply

  317. There really aren’t enough stars to fully rate this easy to prepare and totally de-luscious pasta. I tried it with regular and also chickpea pasta. I reeelly tried to like the healthier chickpea pasta with it, but basically, why spoil an already delicious recipe? I’ve gone with ‘twisted elbow normal’ pasta and this is a huge hit! Thanks for sharing xoxoxoxoxo

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  318. I could not find a block of feta in the smaller toinwn I live in. I cooked the tomatoes for 25 minutes. Put the crumbled feta in and then cooked for an additional 10 minutes. Then completed recipe as stated. It turned out amazing.

    Reply

    2. Did you season the tommy toes first, or season when you added the crumbles? Our local grocers doesn’t carry the block of feta either.

      Reply

  319. Was wondering if the calorie count is 429 per serving or 429 for the entire dish? Either way, it’s delicious! 😊

    Reply

  320. Hi I can’t find your low-carb baked feta pasta with the squash. How long to you put the squash in the oven and do you use olive oil?

    Reply

    1. I followed this same recipe, but I added the spaghetti squash instead of pasta. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Season with salt and pepper, place cut side down in a baking dish with about 1 inch of water. Bake until fork tender, about 45 minutes!

      Reply

    2. Really wasn’t a fan. Lacked in spice and flavour and I didn’t think feta was best cheese to use kinda sour and imo garlic should of been cooked off. I really was exited for this because the tiktok one was raved about! No idea why now and I went exactly by the recipe and there’s nothing exciting about this🤦‍♀️ We cook big meals for our big family daily were both really good cooks and no one ate this. 🙁 Boyfriend told me to at least give 3 stars. He said it was different but not the best. Sorry….we won’t be making again.

      Reply

    1. I tried it with goat cheese and it creates a creamy perfect texture, but cook time may be less depending on how large the block of cheese is. I’ve also heard success using high quality full fat ricotta.

      Reply

  323. Just made this last night and I’ve been telling everyone I know, that this is the easiest and tastiest recipe ever! I added a block of frozen spinach, some fresh oregano, and a few frozen cubes of pesto I had made since i didn’t have fresh basil. Mmmmmmmm mmmmm!

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  329. I saw this recipe on feelgoodfoodie Instagram reels with kalamata olives, red bell peppers, and red onions. I added some rainbow cherry tomatoes cause we had some stranglers. I couldn’t believe how creamy it turned out with just feta and pasta water.

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  330. So easy to make and ao wholesome! I added mushrooms and used penne pasta with Israeli feta cheese instead 🤤
    My go to dish when i don’t feel like looking up a new resipe for dinner ❤️

    Reply

  331. In love with this recipe. My husband does not normally like pasta and he fell in love with this. Tastes like something you would get at a bougie restaurant ❤️❤️

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  335. Well , best ever pasta recipe ,
    My daughters gave it 5 stars
    Gréât and easy for working women
    Husbands and kids loved it .
    Thank you so much , keep on giving us the best 🤩

    Reply

  336. I’ll be and I agreed it’s a keeper! Can’t wait to try it roasted on the grill for a little sweet summer smokiness!!

    Reply

  337. Convenient and tasty, with the least amount of effort needed! Made some modifications though: swapped the basils with basil flakes and garlic with garlic powder and added a little bit of thyme. Added probably 1/3-1/2 of a block of feta cheese. Smelled so good and tasted like something you would get from a nice restaurant. Highly recommend!

    Reply

  338. Amazing!!! My extremely fussy 4year old said she liked it too, hallelujah finally a dish the whole family loves!!! My 1year old are it even after he’d had his dinner! Fussy husband was impressed too. Thank you!!

    Reply

      1. I’ve made this a few times and often take leftovers to work and it heats up well and tastes awesome the next day and even the day after that lol

        Reply

    2. This recipe is the best ever— trust me. It came out AMAZING and everyone thoroughly enjoyed it. I didn’t add as much olive oil and it came out delicious. Highly recommend this!

      Reply

    1. Yes, you could do either! With crumbled feta, make sure to keep the feta stacked in the middle so that it creates a melty consistency together. I also tried it with goat cheese and it creates a creamy perfect texture, but cook time may be less depending on how large the block of cheese is. I’ve also heard success using high quality full fat ricotta!

      Reply

  342. This pasta dish was sooooo good. My husband, who does not like tomatoes, went back for 3rds!!! Such rich flavors and easy to make. Will definitely make it again! Thanks for the recipe.

    Reply

  343. This was the easiest and tastiest recipe I’ve made in a long time. My son who HATES tomatoes LOVED this dish. I can’t wait until our stores get more feta and tomatoes so I can make it again.

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  345. I made the version of this with red bell pepper, olives and onions. I used Violife vegan feta. It turned bout so good! Thank you.

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  348. So easy and delicious! Note: I did not have a full chunk of feta, more lie 2/3 of a chunk – but so what! I added one large clove fresh chopped garlic to the feta and a small container of cherry tomatoes to roast with my spaghetti squash. My house smelt AMAZING! I highly recommend this recipe. If I were to make it again, I would double up my feta and tomatoes.

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  350. I first found out about this pasta on tiktok, but I am so grateful that it led me to your site!! This recipe was AMAZING, and I can’t wait to try all of your other recipes!

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  353. Such a good recipe! was super delish, only modifications I made was using quite a bit less oil and adding some yummy seasoning like a moroccan spice mix and some chilli flakes. Added chicken too as was feeding a couple more people. Also added a couple teaspoons of honey which took away the acidity from the tomatoes. Really yummy 🙂

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  356. I’m sure you have been hearing this often but it’s so good! Made your traditional recipe the other night + another night with sundried tomatoes and olives and they were both fantastic. Thanks of the idea!

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  357. Something so simple but so good. I added the garlic before I cooked it as well little oregano. Next time might add artichokes as well.

    Yum.

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  360. This will be my first attempt at your recipe but I couldn’t find any feta cheese but instead, I have Greek-style cheese. Would that be a good substitute for feta cheese?

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  361. Basically put all the tender veggies in your fridge in this dish plus feta, olive oil, herbs and spices and bake away. Add pasta. Amazing. So easy. So tasty. Thank you Yumna!

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  364. My hometown store was out of the feta blocks so I substituted with the feta crumbles. Instead of adding the crumbles in at the beginning I added them after 15 minutes. I also like to broil for 3-5 extra minutes after the original cook time. It was delicious!

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  366. Beyond delicious. Probably the easiest recipe ever and comes out so professional looking and tasting. Just be careful, you’ll end up eating the entire tray of it!!!! Haha

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  368. Absolutely delicious, and super easy weeknight dinner! I love multitasking, so I liked that I could cook the pasta while the tomatoes and feta were in the oven. Definitely a repeater!

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  373. My husband and daughter made this tonight and it was delicious! We will definitely make this again! Thank you for the recipe! 😋

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  374. Making this dish for the third time tonight! We used different oil and different feta each time. There is a significant difference in taste based on oil used. We liked our second batch better than the first, hopefully tonight’s is just as scrumptious!

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  375. Finally made this recipe!! It was delicious for dinner and my whole family loved it. I added dried oregano, red pepper flakes and some sliced red pepper to the tomato and feta mixture which was really yummy. Great recipe!

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  381. Loved this recipe! Such a fun and different way to make pasta. I added some zucchini and peppers with the cherry tomatoes when in the oven. And later added some cooked chicken breast in the mix as well, fam loved it 🥰

    Reply

    2. Aannndd finally I did it for the weekend!! It’s super yummy and hubby loved it too, to the extent we finished it in an hour 😋 I didn’t have Basil actually and added oregano and it was good 😌thank you for the recipe ❤️

      Reply

  384. I made this tonight and I definitely underestimated this dish. Didn’t think I was going to like it but I loved it!! Very easy to make big hit in my home.

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  385. I usually don’t try these trendy recipes but HAD to try this one and let me tell you it is worth the hype… its easy, delicious, and all around amazing 👏

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  387. I have your feta tomato dish in oven today with onion and some peppers also!! Smells so good can’t wait to dig in 😋😋😋

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  388. Made this for our Valentine’s Day dinner. So easy and so good!!! Will make again for sure! I went back to buy more feta and it was sold out!😆 I used protein pasta too.

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  389. Loved this recipe! I would make the following changes next time when I make it again! I’d use less cheese, add olives and spinach…served with some grilled chicken for protein! YUM!

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    1. Yes! Opt for cherry or grape tomatoes for this recipe. Their small size means optimal flavor, and the presentation of the tomatoes when they burst is just stunning.

      Reply

  395. Has anyone tried to add chicken? At what point would you add it? Could you stir diced uncooked chicken into it before baking you think? Either way..Im giving this recipe a try! Cant wait!

    Reply

    1. From others who have commented, chicken would work in this recipe! I recommend adding cooked chicken in the end when you add in the pasta. Hope you enjoy!

      Reply

  396. This pasta has been blowing out the internet right now and of course, I had to try it! It was soooooooo good! I’m not a great cook, so I had to kind of guess when the tomatoes were done, but it was sooooo good! I’m hoping to make it with zoodles or something similar next time! There are so many variations I’m excited to try!

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  397. Hi Yumna,

    I was so tempted to try out your Baked tomatoes-Festa pasta, and I tried it today. It was so amazing and I really liked it. It’s now on my list of regular dishes.
    So quick, easy and delicious…!!!

    Thank you for the recipe 🤗👍🏻

    Reply

  398. Loved this so much can’t wait to make it again. I used spaghetti and I saved about 1/4 cup pasta water which I added in that really helped create the consistency I love.

    Reply

  405. Love this recipe! So easy to make & delicious! Also super easy to add in extra veggies for whatever crowd I’m hosting!

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  406. If I knew it was going to be THIS SPECTACULAR,I would have tried this much sooner! It is so creative, easy, & absolutely DELICIOUS!! Thank you so much for sharing this deliciousness!!!! (5 stars isn’t enough!!!!)

    Reply

  408. Thank you so much for this delicious recipe my hubby and the kids loved it, I’ll do it again tomorrow.
    It is very easy and quick need less than 30 minutes to be prepared.

    Reply

  411. I tried your recipe and the pasta turned out great!!! Added some shallots with tomatoes in the bake and olives on top with the basil! So fresh and yummy – thank you 🙂

    Reply

  412. I read after baking this they threw it in the blender to make it a creamy sauce, then poured it over the pasta… definitely going to try that next time!

    Reply

  413. This was AMAZING!!!! I added shrimp and my mouth just exploded with emotions. It was easy and quick. Next time, I will try salmon as Christine recommended. Definitely will make over and over and over again. Thanks for this incredible recipe.

    Reply

      1. I don’t like feta cheese. The only ricotta cheese comes i found is in a container like the container similar to sour cream. Is this ok to use?

        Reply

  415. The best Fetapasta in the World. So easy and so delicious 🤤🤤🤤🤤 @feelgoodfoodie

    #feta#fetapasta#onepotpasta#delicious#foodporn#pasta#feelgoodfoodie#tasty#mealprep#pastalover#highfat#bestpasta#frankfurt#germany#stayhome

    Reply

  416. Made this for lunch using goat cheese and gluten-free pasta. My husband and kids really enjoyed. Also added and mixed it about 3oz of fresh organic baby spinach with the pasta. A must try, easy one pan dish. Thank you!!

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  418. This was sinfully rich. I did add 1/2 pound of Monterey jack to add a neutral creamy texture to the grittiness of the feta.

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  419. I made it with crumbled feta that I already had in the fridge and it was delicious! Me and my family enjoyed this dish. I will definitely be making it again.

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  420. My husband and I wanted to make a special Valentine’s Day dinner to honor our love and devotion to each other. This was such a simple, delicious and healthy meal that we paired with a fresh salad and chocolate covered strawberries. Thank you so much for an amazing recipe that helped us make beautiful memories!

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  421. I made this last night for Valentine’s Day dinner for my parents and it was a hit!!!! So creamy, delicious and easy. OMG….it comes out so flavorful you’d think I’ve spent hours in the kitchen preparing the sauce (shhhhh….let them think you did). I added a Mediterranean salad and roasted chicken and it was AMAZING and so easy! I will be making this again soon!!! Thank you Yumna….

    Reply

  426. Even though I’m vegan, I use the violife’s feta cheese and it still turned out amazing and I will be making it again. Thank you for this recipe.

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  427. Absolutely delicious. So easy and honestly better than most pasta dishes I’ve had at actual restaurants, you need to make this right now!

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  428. Should I cook the asparagus before adding? I know to add the uncooked spinach leaves as soon as I remove from oven, but I am unsure about the asparagus

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  429. This recipe is awesome, and quite simple. I made it for my valentine, added spinach and pesto sauce. It was yum!

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  430. I made this #bakedfetacheese pasta recipe for my valentine. I added spinach and pesto sauce in my variation. It was yum! Thanks Yumna ! – Ani

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  435. YES it’s that good! Finally made this recipe after seeing it on the Feel Good Foodie Instagram page. Didn’t have basil but added olives (we are an olive family!) and it was beyond delicious. My husband wants me to add it to the regular rotation!

    Reply

  438. I’m confused! I’m new at this so forgive me…The recipe says 8 oz of dried pasta. I looked at the video of the recipe and my eye says that isn’t 8oz of pasta – at least by volume. Or is supposed to be 8 oz by weight.? I went to Google for suggestions of weight vs volume and they said weight. 8 oz of weight is an awful lot of dried pasta!
    What’s the standard – weight or volume?
    I’m just going to wing it until I hear back.
    Thanks.
    Derek

    Reply

  440. I used cheese tortellini to enhance the cheese factor and I am not sorry. I also used some left over rotisserie to the end product…perfect combo. My next attempt will be with spinach and asparagus, as I prefer more texture.

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  441. I appreciate the nutritional info a lot so I can include this recipe in my Nutrisystem diet and tweak it accordingly. Thank you! It was delicious.

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  442. I’m confused at measurements. 8 oz of dry past isn’t much at all. I would need 5X this for my family (500g) normal sized bag. Do I use 5 X everything else for this dish?

    Reply

    1. Yes, I would increase the other ingredients too! You may have to cook it for longer if there is more cheese and tomatoes in it.

      Reply

  443. Was looking for a easy recipe for supper and this recipe was perfect. I added bacon to mine and it was delicious! Will definitely keep an eye out for future recipes!

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  445. I combined both your recipes, one with cherry tomatoes and one with veggies.. it’s was really amazing!! My diner was divine last night ❤️

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  447. Omg i tried your baked pasta recepie, i cannot believe the taste😱😱
    It was sooooo yummmmy,am so confident now that i can cook too 🤭🤭 thanku thank u
    Love your posts 👍🤗

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  449. I find a lot of pasta recipes require complicated sauces that don’t taste as good as you hoped. This one is the complete opposite. So easy and so flavourful for only a couple ingredients. 11/10 recommend

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  453. Love All your recipes. Mind Blowing.
    Have passed your account to many of my friends and family.
    Just did it because I have love for you.
    🙏❤💝👍

    Reply

  456. I’ve been excited to try this recipe for awhile and let me tell you… it lives up to the hype! Simple steps to prepare yet one of the yummiest pasta dishes. I will definitely be making this again… thank you so much for sharing this recipe!

    Reply

  458. I made 2 of these with my mom, the one with peppers, onions & olives and the one with tomatoes! 🙂 Such a delicious recipe! Thank you for posting! We really appreciate it! We’re going to try some of your other recipes!

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  460. Holy Moly, this is so good and so easy to make. My family agreed that this is our new favorite meal. Bonus: I baked salmon and placed it on top of the pasta. It blended into the meal like butter. Delicious!

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  466. It was so easy and yummy!
    It’s bot easy to get Feta cheese in Japan, but I will do same recipe when I find Feta cheese again!
    Amazing recipe 😊

    Reply

    1. I think adding some extra vegetables like spinach, peppers or onions is a great idea. But I do recommend you try it as a stand alone recipe first, maybe with a side of shrimp or chicken, and then switch it up! Enjoy!

      Reply

  470. This is so good and easy peasy! I added toasted walnuts, arugula, and caramelized red onions. Thank you, Yumna!!

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  472. I decided to try this pasta recipe since it was making its rounds on social media and it was incredibly delicious! Not the fastest thing to cook, but the best tasting things aren’t ever quick and roasting tomatoes always bring out a beautiful sweetness. My family all loved it so I’ll definitely be making it again!

    Reply

  473. I made fetta cheese pasta today and omg, it was so delish. Thankyou, for sharing this amazing recipe. I loved it!!! Looking forward, to making it again

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  476. This recipe was so delicious and packed full of fresh flavors! My favorite part about this recipe is the simplicity. It got a 10/10 in my household and I will definitely be making this again.

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  479. Amazing dish and very easy. I made this and added grilled chicken on top. Thank you for sharing your recipes and being very humble

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  480. Amazing dish and so easy. I
    Made this and added grilled chicken on top. Thank you for your healthy recipes and being so very humble and responsive

    Reply

  482. I am not a professional chef or even an experienced cook and I was able to pull this off. The whole family loved it! Really glad to of found it.

    Reply

  483. Yes I made the feta pasta recipe for dinner and it turned out amazing!!! Love the tomato and feta blend it’s delicious thank you for the awesome recipes my kids even loved it with garlic bread

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  485. Super delicious and incredibly simple! My family loved it just as much as I did – so that’s a major success! Thanks for sharing this recipe. 😊

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  487. I just made this. It was delicious. Less washing and ssssoooo easy to make. Family loved it. Thank you for sharing this recipe

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  488. Sooooo Good!!! and so easy to make!
    i added some pitted black olives and bacon bits to mine!
    But we almost ate half the pasta before i added the items because it was so good even without the extras 😉

    very easy and quick recipe.

    ♡♡♡

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  490. Yummm! Made an adapted version with ricotta and spinach! Love it and will make again. Next time I need more cherry tomatoes !

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    2. Hello dear I am your follower from Kuwait and I am just obsessed with your intsa and this is my feta cheese pasta inspired by you..
      All the best dear ❤️

      Reply

    3. Do NOT substitute grape tomatoes for cherry tomatoes. it’s not good. Very acidic. Follow the recipe & it will be delicious 🙂

      Reply

  499. This looked so yummy , I wanted to make it right away! Didn’t have feta but did have some pesto and Parmesan. Baked tomatoes as directed, added a heaping scoop of pesto with some park sprinkled on top, noodles, mixed then a little more park and the hubs said it was in his top 10 faves! This was last week…

    Got me some feta do trying the real recipe today with the spaghetti squash substitute. ::cross fingers::

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  503. I’m originally from Moldova. Feta is like second condiment in our meals. This recipe was 💣 with all the veggies. Yumm.

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  505. Came across this recipe on TikTok and it was absolutely delicious! We will definitely be making it again. 🍝❤️

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  513. Great recipe so quick and easy to get right! I used cherry tomatoes and bell peppers and it was magical. My son says it’s his new favorite pasta!!

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  514. I used cranberry cheese, brussel sprouts, tomatoes, some herbs and olive oil with spagetti(all we had at the time) . Turned out tasty and filling

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  522. The perfect family dish; easy and quick to prepare, oven does the work, delicious flavours and happy family eating together. Amazing 🤩

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  524. Could chicken be added to this? If so, do you think chicken breasts could be baked with the tomato/cheese or should it be added after?

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  525. Made this last night and it was soooo good. Easiest pasta dish I think I’ve ever made, and who doesn’t love easy!? Only addition I made was with spinach leaves and I subtracted the basil. Going to make it again and add some chicken! Thank you!

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  527. I couldn’t find a block of feta so I bought crumbled feta. How should I adjust this recipe to make sure I still get the same consistency and texture from the dish?
    Thanks!

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    1. I recommend piling the feta in the middle really close together. That will help it not burn and be extra creamy. And because crumbled feta may have some caking agents on it to help keep them separated, it’s also a great idea to add some pasta water to help make the sauce more smooth. Enjoy!

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  528. Made this as a dip for a Mediterranean Diet friendly Super Bowl snack. I added kalamata olives, capers, & artichoke hearts. It was so good! Can’t wait to have it again with pasta.

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  529. I just made this recipe over the weekend and it was a perfect Saturday night meal! With the leftovers, I added some Rao’s pasta sauce and some ground pork sausage. It made for another great meal on already tasty leftovers! Thanks for bringing so many great iterations of this pasta to your pages!

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  530. I plan on trying this tonight, however I have some feta crumbles & a fresh mozzarella ball – do you hink this will work and still make a good consistency sauce??

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    1. Others who have tried it with mozzarella have told me it’s also good that way, but I think it gets really stringy, so I usually don’t recommend it. However, if you mix the two, it may! Or maybe add the mozzarella after the veggies are baked? It would require some experimenting!

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  533. This recipe is the BEST!! I have made it twice the first time I did it the regular way and the second time I added shrimp to it. It is so good and so quick to make. I have shared this recipe with so many people and they all agree DELICIOUS 😋

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  534. I’m on the baked feta pasta train! I had to give it a go! I see now why everyone is making it! Thank you @feelgoodfoodie for such a wonderful creation!❤️

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  535. I made the baked feta today it was absolutely delicious and so easy and everyone loved it. Definitely going to make again.

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  536. Absolutely Amazing!
    I however, used Violife Vegan ‘Feta’ Cheese. ( side note, Violife cheeses are the BEST vegan options for cheese I have tried).
    I also used Gluten Free pasta.
    I devoured it within the same day.

    ** A tip regarding the vegan cheese, I picked up from grilled cheese social:
    “HOW TO MAKE IT VEGAN – follow the recipe as is but do not add the vegan feta until the last 5-10 minutes because it will melt and splatter all over your oven.”

    I added it in the last 5 minutes of 400, then cranked up to 450 for the 5-10 minutes of browning. Was plenty enough time for the vegan cheese to melt.

    I recommend your IG/Website to my patients, many say they already follow you 🙂 This pediatrician loves your recipes. My college aged daughter actually came to me one day, as she follows you on tik tok!

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    1. Thank you so much for sharing this – this is especially helpful considering many people have been asking how to recreate it using vegan cheese! Thank you so much for all the support on my pages!

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    1. I’m sorry to hear that. Sometimes such recipes can be a hit or miss depending on preferences for certain ingredients!

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  538. O. M.G. This is ABSOLUTELY AMAZING!! I had to use crumbled Feta, couldn’t find block Feta, I don’t think it would make a difference! Next time, I have to double the recipe! Sooo delicious and beyond! LOL

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  541. I cannot find the version you made with red peppers and spaghetti squash. Could you publish that video again? Thanks for all the great recipes!

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    1. Hi, Kathy! That dish is the same recipe as this Baked Feta Pasta recipe but with peppers, onions, and olives instead of tomatoes.

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  544. This came out so incredibly yummy and delicious, thank you for sharing your recipe it was so easy to make !! You are so talented

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  545. The easiest dish to make you feel like you know how to cook! I couldn’t pass up this recipe that was flooding both my Instagram and TikTok, and it did NOT disappoint! This is for sure on rotation in our meal planning now!

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  547. This recipe tasted delicious, I think this is my new addiction. I tried it yesterday and almost ate the whole platter! 😬 If i could give it more then a 5 star I would! Love it, thank you so much ☺️

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  550. Thank you, I actually tried just the way you did it and hooked 🙌🏾🙌🏾🙏🏾🙏🏾
    Thank you so much

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  551. Loved this recipe. It tasted like I just got it as a restaurant. I did add some additional spices. I added oregano and chili pepper flakes. In addition instated or the minced garlic at the end I used a food processor and with a bit of olive oil I blended up 3 cloves of garlic. I added it in with the tomato’s, olive oil, salt, pepper, oregano, and chili flakes. I mixed it all together then added the feta. I coated the feta in the olive oil mixture with the spices. Then baked it. Literally everyone in my family loved it. Will be making it again!

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  553. I’m in no means a cook. I burn water lol but I saw your tik tok and had to try your recipe. It’s my partner and I’s 8th anniversary and I wanted to try for once to cook for him. Well I did and man was this not the easiest recipe ever.

    Also it’s so delicious. I’m not a huge out of my comfort zone eater but I did try this and like I said delicious. I will be COOKING thing again. Thank you so much.

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    2. This entire meal was amazing, instead of feta I used a ball of mozzarella and I also added a vegetable broth jelly bullion cube in the centre of all the melted cheese at the last 8 minutes and popped it back in the oven and it was delicious ! 10/10

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  554. I’m making this tonight. I’m adding sliced black olives and roasted garlic. I’m going to top with sautéed shrimp!

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  555. Hi!!!
    Let me just tell you last nite I made your West African soup and it was delicious! 😋
    Today I asked my girls what new recipe they wanted to try out this week- and my Lourdes (she’s 10) sent me your Baked Feta pasta lol

    What a coincidence!!! Two nites in a row 🙂

    Anyhow, wanted to let you know how much we loved both recipes and how cute you + your family are! Keep on doing what you’re doing 🌟🌟🌟

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  556. I love how thorough you were with this recipe, especially with the step-by-step photos!

    My new favorite thing to do: Before mixing the pasta in, I set aside some of the cheesy tomato-ey sauce and use it as a dip! it works well with bread, pita bread, pita chips, or even veggies! Warning: this dipping sauce is highly addicting though – yum!!!

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  562. living in NYC isn’t easy between the accessibility to what items you want and the price it’s really difficult to eat right especially on a budget. i was too lazy to go out before the snow storm and so one night i had to go to the over priced low quality market near me i knew immediately what i was going to make. unfortunately no basil but i threw in some red pepper flakes. also because i work for nutritionist i try to eat healthy (so hard w/ an eating disorder) i used chickpea pasta and you honestly can’t taste a different at all. lastly, i used a cast iron (that’s only what I have) and I’m convinced the “seasoning” made it so much better

    Reply

    1. I’m so glad you were able to find a way to enjoy this that works for you! I love the idea of cooking this on a cast iron for the seasoning!

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  563. I wasn’t sure how feta would be with pasta. But it is delicious! This recipe could not be easier! I easily halved the recipe – but now can’t wait to make the other half!

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  564. This recipe was super quick and easy to make. Everyone loved it! I’m going to continue making this dish once feta cheese is back in stores haha! Thank you

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  566. I made the feta cheese pasta today and it was amazing 🥰thank you!!! Our new favorite meal and so easy! I shared it with all of my friends!

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  567. It was delicious 😋, now it’s my favorite pasta 🙌🏽 … your recipes are great thanks for sharing them … blessings 💕

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  569. This recipe is so delicious!! I added chicken sausage, zucchini and onions to the dish before I put it in the oven to try and make the dish more filling. I cannot recommend this enough, our new fav pasta dish and SO easy to make! Thanks so much for always sharing such wonderful recipes Yumna!

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  570. Such a simple but incredibly delicious dish! The amount of flavour that you get from the roasted tomatoes and feta is amazing, will definitely be making this again!

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  571. So rich and yummyy! Thank you for this recipe.. all my family loved it 🤗💜
    All the way from Lebanon 🇱🇧

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  573. Hellloo from Lebanon 🇱🇧
    I made the feta cheese pasta tonight, IT WAS AWESOOOME
    Everyone loved it tonight
    Love your recipes so much and your positivity and everything!!! Thankk youu so much ❤️

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  575. I accidentally saw the video and today I made it for the first time and it tastes wonderful 🤩 love at first sight and first bite 😁

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  576. This was so creamy and delicious just like you said! ❤️❤️ My hubby isn’t a pasta lover and her loooved this! 🥰🥰 sending you lots love and appreciation all the way from Oman! 🇴🇲 ❤️

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  577. Super fast, super delicious! It’s even a great recipe to let your kids help themselves and explore some different flavors when it comes to “pasta and cheese”!

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  578. I made mine with mushrooms and zucchini to add more veggie and had to use them. Let’s just say it’s our new favorite pasta! My husband LOVED it! Making it again for the whole family for Super Bowl weekend

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  580. SOO GOOD!! Will definitely be making this again! I added thyme, rosemary, and oregano to the tomatoes as well and it added the perfect bite. My boyfriend(who typically hates feta) LOVED this dish.

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  584. My husband and I loved this recipe. We modified it a bit; we used Turkish cheese, added spinach, and also added sirloin strips. So yummy same day and even for leftovers! Highly recommend!

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  587. Loved this easy recipe! I forgot the pepper flakes but have already thought about making again and adding shrimp, chicken or italian sausage. Easy, versatile and mmmmmm…comfort food!

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  593. Such a simple and quick dinner! I will be adding this to my list of staple dishes for easy weeknight dinners. You can add so many variants to amp up the veggies, I tried kale and it was fantastic!

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  597. Do you have any recommendation for the air fryer with this? I am single and will probably at least half the recipe.

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    1. I haven’t tried it in the air fryer yet, but I’d follow most of the same steps. The only change that would need to be made is experimenting with the cook time (until you find a time that’s enough for the cherry tomatoes to burst and feta cheese to melt). You could also make the full recipe and store leftovers for another meal!

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  602. I’ve seen this all over tik tok and it doesn’t disappoint. It’s so easy and rich in flavor on of my favorite pasta dishes so far. I love it

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  604. Hey!! I’m a big fan of yours all the way in Dubai. Loved your version, we made it for lunch yest!! 😍
    Love samiya

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  605. I must say that this dish is definitely worth the hype! I myself am not a big fan of feta so I used ricotta and feta like you suggested and also I like roasted garlic flavour so I added it in the beginning with the tomatoes and cheese and honestly it was really good! It’s so creamy and flavorful. Thanks for the recipe.

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  607. Omg. This was such an easy dinner to put together. And it was so delish!!!!!! I cant even explain how good the it smelled in my kitchen. Super simple staple ingredients… i had no idea you can eat feta melted like that i usually have it in salads. Im not a tomato person but THIS. Wow. Just so good…. savory, light, little to no effort for big flavor. This is going to be my go to once a week. I added cayenne and red pepper flakes because i like a little heat and it was perfect. Also topped it with dried oregano. Adding a little pasta water also helped keep the dish stay moist. I love it and everyone ate it up in one sitting between 4 of us! So GOOOOOD!

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  610. Are the instructions the same for stove top? I just moved and don’t have an oven safe dish yet and am dying to make this!

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  612. So glad I found this on your IG! Really enjoyed making this pasta and excited to try variations of it. I added spinach and shrimp the first time around and am sure it will be just as good with other add-ins!

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  613. Made this for dinner and it was so easy and delicious 😋 My husband hasn’t stopped talking about how good it was and how he can’t wait to make this for someone and blow their mind 😅

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  614. I made it today for dinner and I never cook and don’t enjoy cooking at all. But it was so easy to make I had to…wish I had basil!

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  616. Simple AND delicious!! I used ravioli instead of regular pasta. I also added the garlic prior to baking. So good!!

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  617. This was so good and easy! I put it with spaghetti squash and added some spinach to up the veggies! Turned out wonderful! Would make this again!

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  619. I’ve seen you on Tiktok, and your version looks good and pretty fool-proof. You mention retaining some pasta water to improve the consistency and I haven’t seen that on the other posts. I’m making it tonight! Thanks

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    1. Yes! Whenever I cook pasta, I like to save 1/2 a cup of pasta water just in case the pasta dish comes out dry. I didn’t use it here, but you can certainly add it if you feel the baked feta pasta needs more sauce. And in general, it will help the sauce be more smooth and creamy. Hope you enjoy it!

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    1. I haven’t tried this with mozzarella cheese yet, but I’ve heard from others who did that it works really well in this recipe.

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  623. My two favorite things about this recipe are that it’s so simple (w/less than 10 ingredients), and it’s surprisingly #dairyfree friendly!
    …
    If you use true Greek feta, with a country of origin label coming from outside the United States, the cheese should be made with sheep‘s milk. Most people that have lactose intolerance problems or dairy sensitivities typically don’t have reactions to non-cows milk, so this is a win win! 🧀🙌
    …
    The main things we changed for our version included using double the feta and double the tomatoes, and adding the garlic in while you roasted the tomatoes (instead of afterwards). With the strong taste of the feta and tomato, we felt that the flavors melded together better with the softer, roasted garlic notes, in my humble opinion. I loved how creamy and cheesy it was, and I could eat the entire thing and go back for seconds, super comforting for me! 🥰🍝 Definitely recommend this one for a super easy dinner!

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  624. I’ve heard folks are having a hard time finding Feta due to the popularity of this recipe. I found feta but no cherry/grape tomatoes! Will this translate using a regular tomatoes (cut up) or do I need to remove some of the tomato liquid? It just seems like it will be a lot juicier?
    Thanks!

    Reply

    1. Instead of cherry tomatoes, you can use regular whole tomatoes or even canned diced tomatoes, but cherry tomatoes have the best flavor here. It won’t be necessary to remove the extra tomato liquid because, in general, it will help the sauce be more smooth and creamy.

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    2. This was such a HIT with the FAM! EVERYONE LOVED IT! As did I! so easy to prep too! 100% it will be a part of my weekly meals 🙂 SO YUMMY!

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  626. I love this recipe, it is so easy to make yet so delicious and filling! I’m excited to try different versions, thank you for the ideas Yumna! 😄

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  629. Great recipe. I’ve made this twice in a week, my husband just loves it. Great if you also add chicken, or eating the mixture as a dip.

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    1. Aww thanks so much Rania! So glad you and Hassan enjoyed it!! Thanks for taking the time to leave a review 🙂

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  630. Wondering if the garlic would be too strong when putting it in after it’s cooked? Would it work putting it in before with the cheese and tomatoes? Thanks!

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    1. I didn’t find it too strong when adding the garlic after it had been cooked. If you try cooking the garlic with the cheese and tomatoes, let me know how it goes!

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  631. So I used a combination of feta and ricotta and it turned out amazing! I thought I wasn’t going to like it because I’m not a fan of feta but surprisingly I didn’t hate it. Also I used oregano instead of basil. Thank you for the recipe, Yumna!

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  632. Hi Hun,
    Hope you & your love ones are healthy and safe. I am a new follower of yours on IG on 2.2.21 when I saw this recipe on my timeline. I made this for last night’s dinner and it was hit. Packed with flavors, very delicious. Can’t wait to make/try your other recipes.

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  634. This turned out awesome but make sure to save some pasta water to loosen up the sauce and make it really creamy and coat the noodles better.

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    1. Yay! Yes, whenever I cook pasta, I like to save 1/2 a cup of pasta water just in case the pasta dish comes out dry. I didn’t use it here, but you can certainly add it if you feel the baked feta pasta needs more sauce!

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  635. Delicious variation of paste that is super easy to make!! I used crumbled feta and it worked perfectly!
    Always loving your recipes, Yumna. Many many thanks!

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  637. Made this recipe twice in the same day, it was just to delicious! And what’s best of it, you could make single serving as well!

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  639. We loved this! I added everything but the pasta at once and let it sit in the fridge until it was time to cook dinner. We added meatballs. Next time we will probably cut back on the feta, but only because my kids don’t love feta!

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    1. Yay! Meatballs sound like a wonderful addition. I’ve tried goat cheese and it works in this recipe too, so you could do a 50/50 between feta and goat cheese.

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  640. I’m such a fan of recipes with a minimal amount of ingredients! Too funny, while I was buying my feta, another lady was also buying it too because she saw it blow up on the internet!
    I would recommend eating it the day you make it. I used fusilli because I had that on hand.
    So simple to make, thanks for the recipe, Yumna!

    Reply

    1. Yes, it will still work with crumbled feta – make sure to keep the feta stacked in the middle so that it creates a melty consistency together.

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        2. Hey Jeanette! I am a reporter for the Wall Street Journal, and I’m working on a story about this recipe and talking to people who didn’t have it go well the first time! Would you be able to talk about your experience for this fun story? My email is annie.gasparro@wsj.com.

          Reply

  643. Super simple but packed with tons of flavor. I am non-dairy so i opted for violife vegan feta and it melted beautifully, you can’t tell the difference! New favorite go to, on the fly pasta dish!

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  644. I love it, smell, taste hmmm everything. Will try with some extra veggies next time, just to spice it up a bit 🙂

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  645. This is so good!!! I added the garlic & parsley at the same time as the tomatoes & feta. My kids ate it all, there were no leftovers. I’ll be making this a lot to get rid of pasta! A block of feta was $2.41 at the deli counter, it was exactly 8 ounces.

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  648. I made this recipe last sunday, we had a friend over for dinner, and it was a success! We loved it. Also thanks for the tip about saving some pasta water, I did use some of it in the sauce to make it less thick. This recipe is definitely a keeper: quick, easy, delicious, perfect for a cosy sunday night dinner!

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  649. Hi, I’m sorry if this is obvious to some and not me, what is a pint of tomatoes? Do you know how many grams that would be? Thank you.

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  650. I had it last night, made by a friend’s daughter – who is 11 years old. It was the best pasta I have eaten in quarantine! I had 2 heaping helpings. We were thinking to add eggplant, or zucchini or even spinach. Any thoughts about vegging it up?
    Thanks for the delicious dinner!

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  651. This is an incredible recipe, not only is it simple and quick, I love that you can personalize it by adding other ingredients (like olives, asparagus, zucchini, onions etc). Our whole family loved it and it’s going in the monthly rotation!

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  653. I really wanted to make this recipe but my Boyfriend dislikes tomatoes (like a lot), so he was definitely hesitant about it turning out tasty. Well, he was definitely shocked and absolutely LOVED IT! This might be the best pasta I have ever tried, it really is that amazing! Thank you so much- I will be making some of your other recipes!! 🙂

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  656. I made this for dinner tonight and my husband and I loved it so much! I enjoyed the few simple ingredients, each flavor really stands out 🙂 I used a smaller dish so I did cook it for longer for the tomato to properly stew. Thank you!!

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  657. A stupid question, I’m sure, but I’m guessing that you cook the pasta first and then add the already boiled pasta to the cheese/tomato mixture. Correct? Thanks.

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  658. Can you specify how many grams or cups of pasta is required for this recipe? It is hard to find an accurate conversion for ounces to grams when dealing with pastas.

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  661. Absolutely my favorite pasta recipe now! So easy to prepare, everyday ingredients for a Greek Turkish House 🙂 the moment the feta melted with the cherry tomatoes the smell in the house was unimaginable! Never get disappointed following you Yumna, thank you for your quick and delicious recipes 🥰

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  662. This recipe was absolutely DELICIOUS and SO easy to make!!!!!! My husband and dog even loved it 😂😂 it was amazing! Can’t wait to make more!!

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  668. It was amazing, the feta pasta was so easy and lovely. Will definitely do it again. The babaganoosh I added too much lemon so will do it less next time, I think because my eggplants were a little small… but I love citrus so it’s all gone,,, will make another batch. Thank you so much. Love your page and your food xx

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  669. Thank you! I really enjoyed it! Unfortunately I didn’t have basil, so I opted with spring onion (scallions/green onion) and fresh chilli. Worked a treat and I’ve got leftovers for tomorrow! Thank you so much.

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  670. Made this. Super easy and quick. And literally died of happiness over the taste. Fresh ingredients really do make a difference! So good!

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  673. Tiktok brought me here! WOW this recipe is absolutely amazing. I’m so glad it randomly came up on my fyp. What a great resource of delicious recipes you have here!

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  678. This recipe was delicious, and so easy to make! I had a hard time not eating it all in one sitting. Definitely going to add this to the weekly recipes!

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  679. Made this for my crew at the firehouse. It disappeared really quick and was told that next time I should double the recipe. It was so delicious!

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  681. This is a super quick meal to put together but definitely doesn’t taste like it. Will definitely add it to my regular schedule.

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  682. SO delicious. This recipe is 10x better than what you get in a restaurants. Beautiful, simple, & quality ingredients really make this indulgent and tasty. Love how creamy and tangy the feta made the entire dish without adding ANY cream. I added a little tiny bit of sugar to balance out the acidity from the tomato’s on my part. LOVED this will make it again. You’ll definitely love this at home.

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  683. Loved this recipe, so easy and delicious
    I swapped the basil with parsley added lemon zest and a splash of Tabasco

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      2. Hey Ellen! I am a reporter for the Wall Street Journal, and I’m working on a story about this recipe and talking to people who didn’t have it go well the first time! Would you be able to talk about your experience for this fun story? My email is annie.gasparro@wsj.com.

        Reply

  686. This was delicious!! Made as is but also made one with squash noodles- amazing taste!! Will definitely be making this one often…

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  687. My Daughter is vegan and used Miyoko’s classic chive cashew milk cheese in place of the feta. It was delicious.

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  688. Such a quick and yummy recipe I can’t wait to continue making this for my family and impressing guests at dinner parties.

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  690. I made this dish for my friend and I. It was super easy to make. It was so delicious there were no left overs. The recipe calls for a serving of 6, it was just us two. Definitely making this my go to quick dinner or pot luck contribution. I love this recipe.

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  695. This looks amazing! Can’t wait to try… just to confirm, would 2 pints of cherry tomatoes be equivalent to 16oz.?
    Thank you so much for sharing!

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  700. This recipe was so easy to make and tasted amazing!!! Everyone in my house enjoyed the meal and that isn’t always something easy to accomplish. Will definitely repeat this again!!

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  701. Family loved it – even my picky toddler. Such a quick dinner too – from prep to finish, minimal ingredients and minimal effort for a dish that looks elegant with a green salad

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