A mix of creamy feta and delicious goat cheese, all melted to pure perfection and then blended into the best (and easiest) pasta dish. This Baked Feta Pasta will quickly become a family favorite. This viral recipe blew up several years ago and hasn’t let up. So if your garden is anything like mine with an abundance of cherry tomatoes, whip this delicious dinner up with the easy recipe below.
After seeing this viral pasta dish last year I immediately bought the ingredients and whipped it up. Since then it has been on the menu rotation constantly. I’ve made it countless of ways and put my own twists on it and I must say this one is one of the best!
To start you want to add all the cherry tomatoes into a single layer in a 9×13 pan. Generously pour the olive oil over the tomatoes ensuring they are all coated. Sprinkle seasoning over the tomatoes and toss to coat.
Once all the tomatoes are covered make a well in the center of the tomatoes. Place the 8 oz block of feta as well as two 4oz rolls of goat cheese in the well. I use one plain and one garlic and herb goat cheese. Drizzle olive oil over the cheese.
Place dish in a preheated oven at 425 degrees F. Bake for 30 mins or until the tomatoes begin to blister.
While baking, cook pasta according to directions.
Note: I have used linguine, angel hair, penne, rotini, farfalle and bow tie. There is not one I didn’t love!
Once tomatoes are blistering and bubbling, remove from oven. I use this meat chopper to blend the cheese and tomatoes together.
Although totally optional, we always add a protein to the top of this pasta. My favorite protein to use is my simple baked chicken. When I tell you this is the juiciest chicken you will ever eat, you need to try it for yourself!
Easy Baked Chicken:
You will need two separate small bowls. In the first bowl, whip up 2-3 eggs and in the second bowl mix up panko and Italian bread crumbs. I always season the bread crumbs with paprika, salt, pepper, chicken seasoning and Italian seasoning. Dip each chicken breast in the egg, then in the bread crumbs, back in the egg and then a second time in the bread crumbs. Make sure the chicken is fully covered in the bread crumbs. Lay each on a lined baking sheet. Bake at 425 degrees for 20-25 mins. Time depends on the size and thickness of your chicken breasts. I usually check between 15-20 mins and add time accordingly. Once done, I slice and place on top of pasta.
The Best Baked Feta Pasta
Equipment
- 9×13 Baking Dish
Ingredients
- 8 oz pasta of choice Rotini (pictured) also see notes!
- 1 8 oz Feta Block
- 1 4 oz Goat Cheese plain
- 1 4oz Goat Cheese herb
- 2-3 pints Cherry Tomatoes
- 2-3 Tbsp Olive Oil extra virgin
- 2-3 cloves Garlic minced
- 1-2 tsp fresh cracked pepper
- 1 tsp salt
- 1-2 tsp paprika
- 2 tsp italian seasoning
- sprig fresh basil chopped
Optional: chopped spinach, grated Parmesan
Instructions
- Preheat Oven to 425 ℉. Place tomatoes & minced garlic into 9×13 pan. Cover in Olive oil and spices, mix well ensuring all are fully coated.
- Make a well in the middle of the tomatoes and place all the cheeses. Flip to coat the cheeses with the olive oil and seasonings.
- Bake in the oven for 25-30 minutes until tomatoes burst and cheese is melted.
- While baking, cook the pasta noodles until al dente. Drain and set aside. Reserve 1 cup pasta liquid to add if needed.
- Immediately add spinach to feta and tomatoes and use meat chopper to blend it all together. (If using!)
- Transfer cooked pasta to dish and mix well. Add extra pasta liquid if needed. Garnish with fresh basil & Parmesan cheese.
Notes
Nutrition
Enjoy, Karla
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