Lighter Baked Feta Pasta with Roasted Cherry Tomatoes

Introduction

This lighter baked feta pasta with roasted cherry tomatoes is a fresh take on the viral TikTok recipe that took Pinterest and social media by storm. Instead of being overly rich, this version keeps all the creamy, tangy flavor of baked feta but adds more vegetables, less oil and a little pasta water to create a silky sauce. Juicy cherry tomatoes, garlic and herbs roast in the oven with a block of feta until they burst and caramelize, then everything is tossed together with hot pasta for an easy, comforting dinner that’s ready in about 30 minutes.

Quick Info

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 3–4
Difficulty: Easy

Ingredients

200–250 g short pasta (penne, fusilli, farfalle, etc.)
1 small block feta cheese (about 150–200 g)
300 g cherry or grape tomatoes
1 small red onion, thinly sliced (optional but delicious)
2 cloves garlic, minced or thinly sliced
2 tbsp olive oil (instead of the usual 4–5 tbsp)
½ tsp dried oregano
½ tsp dried basil or Italian seasoning
¼ tsp chili flakes (optional, for a little heat)
Salt and black pepper, to taste
1 small handful fresh spinach or arugula (optional, for extra greens)
Fresh basil leaves, for serving
Grated parmesan, for serving (optional)

Instructions

1. Prepare the baking dish

Preheat your oven to 400°F / 200°C.
In a medium baking dish, add the cherry tomatoes and sliced red onion.
Drizzle with 2 tbsp olive oil, add the garlic, dried oregano, dried basil, chili flakes (if using), a pinch of salt and black pepper.
Toss everything together so the tomatoes and onions are coated.
Place the block of feta cheese in the center of the dish, pushing the tomatoes around it.

2. Bake the feta and tomatoes

Place the baking dish in the preheated oven.
Bake for 20–25 minutes, or until the tomatoes are soft and bursting and the feta is lightly golden on top.
If your oven has a broil/grill function, you can broil for an extra 2–3 minutes at the end to get a little more color on the feta (optional).

3. Cook the pasta

While the feta and tomatoes are baking, bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente.
Before draining, scoop out ½ cup (120 ml) of the pasta cooking water and set aside.
Drain the pasta.

4. Create the sauce

Remove the baking dish from the oven.
Using a fork, gently mash the baked feta and tomatoes together until you get a creamy, chunky sauce.
Add a splash of the reserved pasta water (start with 2–3 tbsp) and stir to loosen the sauce.
Taste and adjust seasoning with extra salt, pepper or chili flakes if needed.

5. Combine pasta and sauce

Add the hot drained pasta directly into the baking dish.
Toss everything together until the pasta is well coated with the feta-tomato sauce.
If the mixture looks a bit dry, add more pasta water, a spoonful at a time, until the sauce is silky and coats the pasta.

6. Finish with fresh greens and herbs

Stir in a small handful of fresh spinach or arugula while the pasta is still hot, just until the greens wilt slightly.
Top with fresh basil leaves.
Serve immediately with extra black pepper and a little grated parmesan if you like.

Tips & Lighter Variations

More veggies: Add sliced bell peppers, zucchini or mushrooms to the baking dish along with the tomatoes.
Whole wheat or protein pasta: Use whole wheat or high-protein pasta for extra fiber and a more filling dish.
Less cheese: If you want it even lighter, use half a block of feta and add a spoonful of plain Greek yogurt at the end to keep it creamy.
Spice level: Adjust chili flakes to your taste or leave them out for a kid-friendly version.
Make it gluten-free: Use your favorite gluten-free pasta.

Lighter Baked Feta Pasta with Roasted Cherry Tomatoes