Baked Feta Pasta with Spinach and Cherry Tomatoes
This viral TikTok baked feta pasta combines creamy, melted cheese with tender pasta in a single pan. Elbow pasta cooks directly in milk mixed with cheddar, feta, and olive oil, creating a rich sauce as it bakes. Fresh spinach wilts into the hot pasta while feta softens and blends throughout, delivering salty, tangy depth. Cherry tomatoes and Parmesan finish the dish with bright acidity and umami. Perfect for weeknight dinners or meal prep, this one-pan wonder appeals to anyone seeking comfort food without elaborate techniques. Serve it hot straight from the baking dish. What sets this version apart is the ingenious cooking method: pasta bakes uncooked in milk rather than boiling separately, infusing every bite with creamy texture while feta dissolves into a luxurious sauce. The final mash brings all components together seamlessly.
Ingredients
- 9 oz elbow pasta, uncookedshort pasta (ditalini, penne)1:1pasta
similar texture and cook time
- 2 cups whole milk
- 2 tablespoon olive oil
- ½ cups Parmesan cheese, grated on fine grater
- 1 pinch black pepper
- 7 oz cherry tomatoes, whole
- 1 cups cheddar cheese, grated
- 1 ¾ cups feta cheese
- 1 pinch salt
- 1 ¾ oz baby spinach
Instructions
- 1
Place feta in center of baking dish.
- 2
Scatter uncooked elbow pasta around the feta.
- 3
Pour milk over pasta and feta.
- 4
Grate cheddar over entire surface.
- 5
Drizzle with olive oil, season with salt and pepper.
- 6
Bake at 350°F for 30 minutes.
- 7
Remove from oven and scatter spinach over top.
- 8
Mash thoroughly with spatula until feta breaks apart and combines with pasta and spinach, adding more milk if needed.
- 9
Top with whole cherry tomatoes.
- 10
Finish with grated Parmesan.
Tips
Mash vigorously in step 3 so feta fully dissolves and coats every pasta piece. A rough, chunky consistency is ideal - aim for creamy rather than smooth to preserve texture contrast.
Add milk gradually if the baked pasta seems too dry after baking. Start with 1 tablespoon and stir; the pasta will continue absorbing liquid as it cools, so avoid oversaturating.
Use a shallow 27x17cm baking dish so pasta cooks evenly and feta melts fully. Deeper pans may require longer baking time and uneven cooking.
Good to Know
Keep covered in airtight container in refrigerator for up to 3 days. Reheat gently in oven at 160°C with splash of milk to restore creaminess.
Assemble in baking dish up to 4 hours before baking; cover and refrigerate. Add 5 minutes to bake time if cold. Do not add spinach until after baking.
Serve directly from baking dish while steaming hot. Pair with crusty bread, garlic bread, or simple green salad dressed in lemon vinaigrette.
Common Mistakes
Skip mashing to avoid separated, curdled sauce. Thorough mashing emulsifies the feta and cheese into creamy coating.
Overfill the baking dish to avoid milk boiling over and pasta cooking unevenly. Use shallow 27x17cm exactly.
Add spinach before baking to avoid wilted, mushy texture that dissolves. Add after baking when heat wilts it gently.
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture and cook time
FAQ
Can I make this ahead and freeze it?
Yes, freeze the assembled unbaked dish (minus spinach) up to 2 months in freezer-safe container. Bake directly from frozen, adding 10-15 minutes bake time. Add spinach after removing from oven. Texture remains creamy and pasta fully cooks.
What if I don't have cheddar cheese?
Substitute with Gruyere, Emmental, or even mozzarella at equal weight. Avoid soft cheeses like fresh mozzarella, which don't melt into sauce evenly. Harder cheeses grate better and distribute throughout pasta smoothly.
How long does this keep and can I reheat it?
Store covered for 3 days refrigerated. Reheat gently in oven at 160°C for 10-15 minutes with splash of milk stirred in, as pasta absorbs liquid overnight. Avoid microwave, which creates rubbery texture. Stir frequently while reheating.