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<\/p>\nThis baked Feta Pasta is creamy, tangy, and ridiculously satisfying, with a cheesy garlicky tomato sauce you build right in the baking dish. Diced Roma tomatoes roast down with onion and garlic until they\u2019re jammy, and the block of feta turns into a creamy, salty sauce the second I stir it all together. Add in rotini pasta, spinach, and a little pasta water to loosen everything up, and you\u2019ve got my budget-friendly version of the viral TikTok pasta!<\/p>\n\n
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Pin this recipe for later!<\/span>\n <\/div>\n<\/p><\/div>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\nBaked Feta Tomato Pasta Recipe<\/h2>\n The original viral baked feta pasta is made with a block of feta that\u2019s roasted in a dish with cherry tomatoes and olive oil, then mixed with pasta once it\u2019s soft and saucy. It first took off in Finland as \u2018uunifetapasta,\u2019 and then exploded worldwide after being shared all over social media. I knew I had to give it a go when I first saw it, but with a few smart swaps to keep costs down (of course!)<\/p>\n
Instead of using cherry or grape tomatoes like the viral recipe calls for, I reach for budget-friendly Roma tomatoes. They roast down beautifully, bringing plenty of sweetness and acidity, while keeping this dish accessible and practical. Four cups of cherry or grape tomatoes can cost around $8.32 where I live, but five Roma tomatoes come in closer to $1.20. Same bold flavor, same comforting vibe, and a big win for your grocery budget!<\/p>\n
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\nUse any pasta shape you love. <\/strong>Rotini is my go-to because the spirals have a nice chewy bite and grab onto the creamy sauce, but penne, rigatoni, bowtie, shells, cavatappi, or even spaghetti all work great.<\/li>\nDon\u2019t skip the pasta water.<\/strong> The reserved pasta water is the secret to turning baked feta into a smooth sauce.<\/li>\nMake it spicy (if you want!).<\/strong> I like to bump up the red pepper flakes for more heat, or you could add some fresh chili if you\u2019ve got one. The original baked feta pasta from Liemess\u00e4 includes \u00bd a sliced red chili right on top of the feta for an extra kick.<\/li>\nAdd a little honey for contrast. <\/strong>I love adding a small drizzle of honey when I mix it all together because it softens the sharp tang of the salty feta!<\/li>\nUse a block of feta. <\/strong>Feta doesn\u2019t quite melt like, say, mozzarella, but it does soften and turn creamy when it roasts in olive oil, which is exactly what we want here. Block feta works best for this. You can<\/em> use crumbled feta in a pinch by piling it in the center of the dish, but the texture may be a bit grainier since some brands include anti-caking agents. Still drizzle it well with olive oil and use the pasta water to help loosen it into a sauce.<\/li>\nAdd in your favorite protein.<\/strong> If you want to make this extra filling, stir in some leftover roasted chicken breast (diced) or baked tofu right at the end so it heats through without drying out. Cooked chickpeas or white beans, shredded rotisserie chicken, or a handful of cooked lentils are all great add-ins, too.<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nBaked Feta Pasta<\/h2>\n <\/span>Cost <\/span>$11.05 recipe \/ $2.76 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nThis baked Feta Pasta recipe is made with budget-friendly roasted Roma tomatoes, onion, garlic, pasta, and a creamy block of feta! Easy and SO delicious!<\/span><\/p>\n<\/p><\/div>\n\n
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\n\nGather ingredients. Preheat oven to 400\u2109.<\/span><\/p>\n<\/li>\n\nWash and dice tomatoes into 1\u201d pieces<\/p>\n<\/li>\n
\nMince garlic, parsley, and dice the halved onion.<\/p>\n<\/li>\n
\nMix tomatoes, garlic, onion, parsley, salt, black pepper, and red pepper flakes in a 9\u00d713\u201d casserole dish, making a space in the middle for the block of feta.<\/p>\n<\/li>\n
\nAdd feta.<\/p>\n<\/li>\n
\nPour olive oil over the feta and the tomato herb mixture. Transfer baking dish to oven for 40 minutes, uncovered.<\/span><\/p>\n<\/li>\n\nMeanwhile, cook \u00bd box of rotini, reserving \u00bd cup of the pasta water.<\/span><\/p>\n<\/li>\n\nRemove feta and tomatoes from the oven after 40 minutes.<\/p>\n<\/li>\n
\nAdd fresh spinach.<\/p>\n<\/li>\n
\nStir the fresh spinach, honey, and reserved \u00bd cup of pasta water to the hot baking dish, stirring the feta and tomatoes together and wilting the spinach with their residual heat.<\/span><\/p>\n<\/li>\n\nPour the rotini into the baking dish of sauce and mix it together.<\/p>\n<\/li>\n
\nTop with torn fresh basil.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*Swapping Roma tomatoes<\/strong> for cherry<\/strong> or grape tomatoes<\/strong> saves about $7+ per recipe. If you want to use cherry or grape,<\/strong> you will need 4 cups<\/strong> for this recipe.<\/span>**The feta I used is from Walmart.<\/strong> If you buy your feta elsewhere, it might come in different amounts<\/strong>. Whatever size block you get will be fine, as long as it\u2019s around 7\u00a0 ounces. If your block is larger, your sauce will be creamier. If it is smaller, it will be a little less creamy.<\/strong><\/span>***Frozen spinach<\/strong> will also work in this recipe; I would use \u00bc cup<\/strong>\u00a0if using frozen.<\/span><\/div>\n<\/div>\n <\/p>\n
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Serving: <\/span>1<\/span>serving<\/span><\/span>Calories: <\/span>614<\/span>kcal<\/span> (31%)<\/span><\/span>Carbohydrates: <\/span>52<\/span>g<\/span> (17%)<\/span><\/span>Protein: <\/span>16<\/span>g<\/span> (32%)<\/span><\/span>Fat: <\/span>39<\/span>g<\/span> (60%)<\/span><\/span>Sodium: <\/span>874<\/span>mg<\/span> (38%)<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span> (13%)<\/span><\/span>Percentages are of daily value.<\/i><\/p>\n<\/div>\n<\/div>\n<\/div>\n
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