Make this Baked Feta Pasta Tonight⏤so easy and delicious! Find out why Finland ran out of feta cheese, and TikTok users can’t get enough of the Uunifetapasta.
Baked Feta Pasta
Chewy bowtie pasta, coated in a light, salty, slightly-creamy tangy feta, kale sauce, with little bits of tender roasted garlic, and flecked with red pepper flakes. Wowee, wow! This pasta is yummy and easy No wonder this baked feta pasta went viral on TikTok!
What is Baked Feta Pasta?
Baked Feta pasta is also known as Uunifetapasta, which is Finnish for “oven feta pasta.” The recipe went viral from Liemessa’s recipe. It became so popular that the grocery stores in Finland ran out of feta cheese, or so they say 😏!!! Of course, I had to find out what all the craze was about and try it for myself.
Made famous on TikTok and Instagram by grilled cheese social, & feel good foodie social media shares. Although as great as this recipe is, there was a moment of controversy regarding its origins. Many claimed it was initially Tiiu’s recipe, but in my opinion, they’re two completely different recipes.
Liemessa’s recipe is a basic confit with a spicy block of feta. Tiiu’s recipe is a wine flavoured feta confit, with pecorino cheese and honey. They could not be more different.
The viral version is made with cherry tomatoes, feta cheese, olive oil and pasta. However, I had to put my own spin on the trend, so this is the Deliciously Mediterranean version.
- Feta cheese. I used a Greek goat feta cheese for this recipe. I love the smoothness and tanginess of the goat feta. Regular feta is also tasty and has a more child-friendly taste profile.
- Cherry tomatoes. You’re going to need a lot of these for this recipe, so you’ll have a light tomato, cheesy sauce. If you don’t have enough tomatoes, you’ll end up with dried tomatoes.
- Shallots. I love shallots. They add a lovely taste to this recipe.
- Olive oil. The light fruity taste of olive oil is perfect for this dish, and I can’t imagine making it with any other oil. If you’re not a fan of this oil, try using a light tasting brand.
- Whole garlic cloves. I tossed in a few whole cloves with the skins on and roasted them with the tomatoes. This trick creates delicious creamy pockets of garlic flavour.
- Parsley, Basil and Oregano. These three herbs are the perfect trinity for this recipe, but just using one or two of these herbs would also be equally delicious.
- Red pepper flakes. Just a little heat to balance all the flavours. I don’t recommend skipping this ingredient; just adjust the amount.
- Bow tie pasta. Any pasta will do, but I love the fancy look of a bow tie for this no-fuss pasta.
- Kale. Completely optional, but I’m always trying to add more greens into my diet with the least amount of effort.
How to make this No-fuss recipe?
- Toss tomatoes, shallots, and garlic into a baking dish, then place a block of feta cheese into the pan and generously coat with olive oil.
- Bake for 30 minutes at 400ºF, then increase the heat to broil and get a nice char on the tomatoes and feta.
- Boil the pasta as directed on the package.
- Once the tomatoes, feta and garlic are roasted, remove the garlic from its peel and toss in the parsley, basil, kale and pasta. Stir everything together and top with pepper flakes.
- Serve right away!
Recipe Expert Tips
- Fresh is best, but wrinkly cherry tomatoes are ok! As with all simple recipes, fresh produce really matters for best results, but the cherry tomatoes are a bit of an odd exception. Wrinkly cherry tomatoes are fine for this recipe, and they may even make the sauce sweeter.
- Too dry? If you find the feta and tomato mixture too dry, add a splash of pasta water.
- Looking for more protein? Throw in some cooked butter beans or chickpeas for a vegetarian option. Or some cooked shrimp, chicken, or fish of your choice.
- Can’t do tomatoes? You can swap the tomatoes for any veggie you want! You can go Greek with kalamata olives, bell peppers and red onions. Or create a spanakopita flavour: sauté some onions, mix in lots of fresh spinach and top with feta cheese and olive oil. Maybe even a middle eastern style with zucchini and lots of garlic. No matter what veggie you choose to use, just bake and enjoy. (Oh, and let me know in the comments below👇🏼)
Of course! You’re cooking the pasta separately from the dish, so there shouldn’t be any problems. You can also toss in zucchini noodles too for a low-carb variation.
I recommend sticking to feta for the best results. You can choose any feta you like. Some recipes suggest using ricotta. However, it will completely change the flavour and texture profile of the dish. I don’t recommend it.
Any shape will work with this recipe. I like the look of the bow tie pasta, but a pasta with a ridge would be the best so the sauce will cling to every spot of the noodle.
For best results, serve the pasta right after baking. You can store the leftovers in the fridge for up to 4-5 days in an airtight container. It tastes great the next day at room temperature or slightly heated.
Yes you use can. Any feta cheese will do!
More Mediterranean recipes
- 1lb bow tie pasta, cooked
- 2-3 pints of cherry tomatoes* ( roughly 1lb)
- 1 shallot sliced
- 4 whole garlic cloves
- 3 sprigs of fresh oregano
- Salt and pepper (to taste)
- 1/2 cup olive oil
- 1 cup kale, finely chopped
- 2 tbsp fresh basil, diced
- 2 tbsp fresh parsley, diced
- 1-2 tsp chilli flakes
- Heat oven to 400ºF/200ºC
- Prepare feta confit. Place cherry tomatoes, shallots, and whole garlic cloves in a baking dish. Put the block of feta cheese in the middle, then drizzle on the olive oil. Sprinkle on the salt and pepper.
- Bake. Place the baking dish in the oven. Bake for 30 minutes, then set the oven to broil⏤Bake for 5-7 minutes.
- Finishing touches. Remove the confit from the oven, then remove the fresh herb stems and the whole garlic cloves. Set the garlic aside for 1-2 minutes. Add the kale, parsley, and basil, then mix everything. Remove the roasted garlic from its peel and toss it back into the baking dish. Lightly mash the garlic and mix.
- Serve. Add in the pasta. Mix and serve.
Adapted from Grilled Cheese Social.
*I use a large pint (907g) of cherry tomatoes when making this recipe. For best results use enough tomatoes to crowd the baking dish.
Reheat: when reheating, use low-heat until the pasta is warm. However, the pasta is delicious at room temperature.
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Amount Per Serving: Calories: 484Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 1mgSodium: 107mgCarbohydrates: 49gFiber: 6gSugar: 8gProtein: 10g