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A bowl of tomato and basil creamy pasta.

TikTok Pasta | Creamy Baked Feta & Tomatoes

The FAMOUS TikTok 6 ingredient creamy baked feta and tomato pasta has taken the entire world by storm... and it couldn't be easier to make!
5 from 6 votes
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Course: Dinner
Cuisine: Pasta
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 581kcal


  • Stovetop
  • Oven


  • 500 g cherry tomatoes
  • cup olive oil
  • 250 g soft feta see notes
  • 250 g pasta of choice
  • 2 garlic cloves or 2 tsp minced garlic
  • handful of fresh basil to garnish


  • Preheat oven to 200 degrees celsius (fan-forced).
  • Place the cherry tomatoes into a medium-large sized ovenproof baking dish.
    Add the feta to the middle of the dish.
    Pour over the olive oil and toss the tomatoes to coat.
    Turn over the feta so that it is coated with olive oil on both sides.
    Season with salt and pepper.
    Bake for 30 minutes.
  • Turn the heat up to 230 degrees celsius (fan-forced) and continue to bake for 15 minutes or until the feta is soft, golden and melting and the tomatoes have split, the skins beginning to char and the juices are flowing out.
  • Meanwhile, cook the pasta on the stovetop according to the packet directions. When al dente, reserve 1 cup of the pasta water then drain.
  • Remove the baking dish from the oven, add the minced garlic and stir through. Continue mixing until all of the feta has melted and created a creamy, smooth sauce with the oil and tomato juices.
  • Add the drained pasta and mix until all of the pasta is coated with the sauce. If the sauce is too thick, mix through a splash of the reserved pasta water.
  • Garnish with the fresh basil and season with salt and pepper.



Important Ingredients Info
Feta - For the creamiest and smoothest sauce, use a soft feta made from sheep’s milk (like Danish or French). The soft blocks in brine are the best type of feta to use – not the hard crumbly type. Avoid feta made from cow’s milk as it’s too firm and crumbly. Greek feta ‘can’ be used, however as it is firmer, your sauce will be slightly grainy. 
Tomatoes - Choose in-season mini tomatoes for the ultimate sweetness. I used cherry tomatoes in this recipe, but Roma or grape tomatoes work great too. If you only have large tomatoes on hand, ensure you cut them into quarters before using.
More Recipe Tips
Flavour - I would say that this is quite a mild flavoured dish. While the bursts of baked tomatoes give this pasta a boost of BIG flavour, overall the sauce is quite mild. This is the PERFECT pasta dish for kids (especially fussy ones!) as there’s nothing at all offensive about the taste. If you are used to extra flavour, add some chorizo, salami, bacon or pancetta and some chilli and lemon zest or olives. For our family, the classic recipe was perfect.
Storing and Freezing - Store any leftovers in an airtight container in the fridge and consume within 2 days. Alternatively, freeze any leftovers in an airtight container for up to 3 months.
Additions - for something a little extra, add sliced chorizo, salami, bacon or pancetta. Olives are also delicious in this recipe.


Calories: 581kcal | Carbohydrates: 55g | Protein: 18g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 716mg | Potassium: 457mg | Fiber: 3g | Sugar: 7g | Vitamin A: 875IU | Vitamin C: 29mg | Calcium: 338mg | Iron: 2mg