Baked Feta and Tomato Pasta

This baked feta and tomato pasta is my go-to when I want something quick, easy, and satisfying. Inspired by the recipe that went viral on social media, this version has an optional high-protein, high-fibre twist making it nice and healthy.

With just six ingredients and almost no prep, it’s one of the easiest dinners you’ll ever make. Ready in under 30 minutes, it’s ideal for busy weeknights and a great option for meal prepping.

It’s also vegetarian so it’s perfect if you’re looking for effortless ways to eat less meat.

Ingredients & Substitutions

High-Protein, High-Fibre Pasta

You can use any pasta you like for this dish, but for a healthier version, I recommend Vetta SMART Protein Penne or Vetta SMART Protein Spirals.

Made with oat fibre, Vetta pasta offers 24g of protein and 10g of fibre per serve which is double the protein and 25% fewer carbs than regular pasta, yet the taste is surprisingly similar.

Danish Feta

The key to success for this recipe is using creamy Danish feta rather than crumbly Greek feta. This is because Danish feta melts when it’s baked creating a rich, creamy sauce.

For the best results, go for the creamiest one you can find. I like to use Coles brand Danish feta.

Grape Tomatoes

I prefer grape tomatoes (also called Roma tomatoes) over cherry tomatoes because they have a slightly sweeter flavour, but cherry tomatoes work too if that’s what you have on hand.

Italian Herbs

I use the Coles brand Italian herb mix which contains marjoram, basil, red bell pepper, rosemary, oregano, parsley, and thyme.

Salt

A little bit of salt enhances the flavour of the dish. You can adjust the amount of salt according to your tastes and dietary needs.

Olive Oil

Olive oil is essential for roasting the feta and tomatoes and turning everything into a proper pasta sauce. It’s also a good source of healthy monounsaturated fats.

Detailed Instructions

Step 1: Prepare Your Equipment

Preheat your oven to 180^oC (360^oF) fan forced.

Step 2: Cook the Pasta

Cook the pasta according to the package directions. This ensures perfect results every time as cooking times vary for different types and brands of pasta. For example, Vetta SMART Protein Penne takes a little longer than regular pasta.

Tip: Boil the water in the kettle first to speed things up – it’s much quicker than heating cold water in a saucepan.

Step 3: Combine the Ingredients

Break the feta into chunks and place in a medium-sized baking dish (also called a casserole dish). Add the tomatoes, herbs, salt, and olive oil. Toss gently to combine.

Step 4: Bake the Feta and Tomatoes

Bake for 20-30 minutes until the tomatoes are blistered and the feta is soft and starting to brown.

Step 5: Mix it All Together

Remove the dish from the oven and stir until the tomatoes and feta form a creamy sauce. Add the drained pasta and mix until evenly coated.

Serving Suggestions

Serve this creamy baked feta and tomato pasta with steamed green vegetables or salad for a balanced meal.

Alternatively, you can stir through a handful of baby spinach at the end (the residual heat will be enough to wilt the spinach).

You can also add a sprinkle of parmesan for an extra layer of flavour if you like.

Storage Tips

Store your baked feta and tomato pasta in an airtight container for up to a week and reheat individual portions in the microwave before serving.

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