Ok, so there’s this recipe that’s BREAKING the internet called Baked Feta Pasta. Just search it on Instagram or TikTok and its EVERYWHERE. So much so, that most of the grocery stores are selling out of block feta cheese all over the nation. Well, I’m here today to tell you that the recipe is BLAND and BORING! So, we’re going to put a twist on that baby and make it exciting, fun, and DELICIOUS!
I started with the basic Baked Feta Pasta ingredients, and added some fresh, traditional Greek ingredients like artichoke hearts, olives, capers and roasted red peppers. If you can’t find the feta cheese, the Mexican version, called “Cotija” works too. Typically feta is made from sheep’s and goat’s milk, and Cotija is made from cow’s milk, so some people even prefer the milder taste of the Cotija.
When the cheese and tomatoes are done, it’s important to add and mix all the other ingredients right away, so the cheese blends in while it’s stringy and hot. Feta cools very quickly, and if it’s not mixed in right away, it will go back to its crumbled form and won’t have the same effect on the recipe. Make the pasta while the cheese is baking and keep it warm while you wait.
I topped the pasta at the end with some chopped parsley, but Basil or even some fresh oregano (or a mixture of the three) would give this recipe even more flavor at the finish line! It’s an easy and fun recipe that can be changed up with tons of different ingredients.
Baked Greek Feta Pasta
Prep Time: 25 minutes / Cook Time: 40 minutes / Servings: 4
8 oz. block Feta or Cotija cheese
8 oz. cherry tomatoes
2 tbsp. Olive oil
1/2 tsp. Coarse sea salt
1/2 tsp. Cracked black pepper
8 oz. bowtie style pasta, boiled and drained
2 cloves garlic, minced or pressed
1/4 cup Kalamata or Manzanilla olives (I used some of both), sliced or roughly chopped
1 tbsp. Non-pareil capers
1/2 cup quartered, marinated artichoke hearts, roughly chopped
1/4 cup roasted red bell peppers, roughly chopped
2 tbsp. Italian parsley, finely chopped
Heat oven to 400 degrees.
Place the block of cheese in the center of a small baking tray. Arrange the cherry tomatoes to surround the cheese. Drizzle with the olive oil and sprinkle with the salt and pepper. Place the tray in the center of the oven and allow the dish to bake for approximately 30 minutes, until the cheese is soft, browned and bubbly.
While the cheese and tomatoes are baking, boil and drain the pasta, keeping it warm while waiting to combine.
Transfer the hot pasta and the cheese/tomato mixture to a very large mixing bowl. Add in the garlic, olives, capers, artichoke hearts and roasted red bell peppers. Stir to combine until the cheese thoroughly coats the other ingredients. Transfer to a serving dish, sprinkle with Italian parsley and serve!