Baked feta pasta has become a lasting favourite in home kitchens over the past few years – and for good reason. In this dish, the richness of feta, the sweetness of tomatoes, and the softness of olive oil come together in a way that almost always works.
The brilliance of this recipe lies in its simplicity. Everything cooks in one baking dish, and the pasta is mixed in at the end. The result is juicy, full of flavour, and just the right kind of easy for everyday cooking.
Do not skimp on the olive oil – it is an essential part of the sauce. It binds the flavours together and gives the dish a soft texture without any cream. The chilli adds a little heat, but you can leave it out or adjust it to your taste.
Baked feta pasta works well as a vegetarian dish on its own, but you can also add fried chicken or prawns if you like. This is one of those recipes that adapts easily to the occasion.
More about feta cheese:
en.wikipedia.org/wiki/Feta
FAQ – frequently asked questions
Can you make this dish without chilli?
Yes. Chilli is not essential, but it adds a welcome little kick.
What pasta works best?
Spaghetti works well, but penne and other pasta shapes work too.
Can baked feta pasta be reheated?
Yes. Add a little water or olive oil if needed to keep the texture juicy.
Wine pairing for baked feta pasta
A fresh white wine such as Sauvignon Blanc works very well. A light rosé is also an excellent choice.
Baked Feta Pasta
Ingredients
- 400 g spaghetti
- 1 teaspoon sea salt
- 200 g feta cheese whole
- 1.5 dl olive oil
- 1 chilli to taste
- 500 g cherry tomatoes
- 1 teaspoon ground black pepper
- 2 tbsp pine nuts
- 1 bunch fresh basil
Instructions
- Bring the pasta water to the boil and add a dash of salt.
- When the water boils, cook the pasta until al dente. Put the oven on full heat.
- Pour a generous amount of olive oil into the baking dish. Place the feta cheese in the baking dish. Cut the cherry tomatoes in half and roll them around in the baking dish so that they are coated with olive oil.
- Sprinkle the chillies over the feta and drizzle olive oil over the whole thing.
- Place the pan on the top shelf of the oven and let the oven heat up to 250C. Bake the feta until the tomatoes start to colour. You can also turn the grill rack over at the end. Just keep on eye that it will not burn.
- In the meantime, toast the pine nuts in a pan to add a little colour, but be careful not to burn them.
- Strain the pasta. Lift the baking dish on the table and stir the spaghetti into the feta. Season with black pepper.
- Pile up the portions and garnish with basil and toasted pine nuts.
Notes
- Use real feta cheese, not salad cheese – the flavour and texture are very different.
- Do not be shy with olive oil, it is essential for a rich and smooth sauce.
- Cherry tomatoes work best because they become naturally sweet in the oven.
- You can use sun-dried tomatoes for a deeper, more intense flavour.
- Add chilli to taste or leave it out completely for a milder version.
Nutrition
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