Baked Feta Tomato Pasta

Baked Feta Tomato Pasta is a pasta recipe ready in 50 min. It makes 3 servings, each 620 kcal with 25 g protein. Beginner level, 11 ingredients.

Recipe by @ananegoita, adapted and measured by Cookpath.

  • 50 mintotal
  • Beginnerlevel
  • 620kcal a serving
  • 25 gprotein
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Baked Feta Tomato Pasta

What is Baked Feta Tomato Pasta

Rigatoni tossed with cherry tomatoes, feta and garlic baked together with Italian seasoning, finished with parmesan and basil.

More:Feta recipes

How to make Baked Feta Tomato Pasta

Tips from the cook

  • Roast until the tomatoes burst, as that gives the sauce its sweetness.
  • Squeeze the soft garlic out of its skins before blending.
  • Add the pasta water a little at a time while blending, until the sauce is creamy and not too thin.
  • No rigatoni? Any short pasta that holds sauce works too.
Cook it with the app

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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Creamy Radish Salad10 min · 70 kcalHot Honey Garlic Bread2 h · 330 kcal

Meal prep and storage

Keeps 3 days in the fridge, and the sauce thickens, so loosen it with a splash of water.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Baked Feta Tomato Pasta substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Feta2 options
  • Dairy-free feta (tofu-based) 1:1

    Still contains soy.

  • Firm tofu marinated in lemon, oregano and salt 1:1

    Not for melting.

    Still contains soy.

Chilli flakes2 options
  • Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
  • Sweet paprika for colour same amount

    No heat.

Rigatoni1 option
  • Gluten-free pasta (corn/rice or corn-rice blend) 1:1 by weight; cook per packet, slightly al dente

    Soups (goes soft fast) and long simmers.

Parmesan2 options
  • Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight

    Grana Padano is not suitable for egg-free (lysozyme from egg).

    Still contains dairy.

  • Nutritional yeast (fortified flakes) 1:1 by volume, less salty so add pinch of salt

    Does not melt; less sharp.

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