One-Pan Feta Pasta With Cherry Tomatoes

Recipe from Jenni Hayrinen

Adapted by Melissa Clark

Published April 8, 2021

  • Beatriz Da Costa for The New York Times. Food Styling: Rebecca Jurkevich.
Media 1 of 1
Total Time
1 hour
Rating
4(3,205)
Comments
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In 2018, the Finnish blogger Jenni Hayrinen posted a recipe for baked feta pasta. The dish became a full-on TikTok sensation, popular to the point that supermarkets were selling out of feta. This version streamlines her recipe. Instead of cooking the pasta separately, it’s added to the casserole dish with the baked feta and tomatoes, turning it into a cozy one-pan meal. (Also note that you’ll need an electric kettle to boil the water. So maybe it’s more like a one-and-a-half-pan meal.) Don’t think of this as a pasta dish in an Italian, al-dente sense. It’s more like a creamy casserole along the lines of mac and cheese. In any case, it’s comforting and supremely easy. —Melissa Clark

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Ingredients

Yield:4 servings

  • 2 pints cherry tomatoes

  • 5 garlic cloves, peeled and left whole

  • 5 thyme sprigs

  • 2 rosemary sprigs

  • 1 ½ teaspoons kosher salt

  • ½ cup extra-virgin olive oil, plus more for serving

  • 8 ounces feta

  • ½ teaspoon black pepper, plus more for serving

  • Pinch of red-pepper flakes

  • 12 ounces short pasta, such as farfalle, campanelle, rotini or cavatappi

  • 3 cups boiling water

  • 1 cup torn basil leaves

  • Flaky sea salt, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

76 grams carbs; 50 milligrams cholesterol; 751 calories; 23 grams monosaturated fat; 4 grams polyunsaturated fat; 12 grams saturated fat; 41 grams fat; 6 grams fiber; 1250 milligrams sodium; 21 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and ¾ teaspoon salt. Toss with ¼ cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining ¼ cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.

  2. Step 2

    Add the pasta to the pan in an even layer and sprinkle with remaining ¾ teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.

  3. Step 3

    Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.

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Ratings

4 out of 5
3,205 user ratings
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Comments

Steve

I've tried the TikTok version a couple times. I much preferred it with Boursin, which melts much better than feta and already has some herby flavor, if anyone wants to give that a go.

Till

Respect to MC but too many vowels in my name to add 3 c boiling water to that beautiful sugo so made pasta separately, minus thyme, more rosemary, 1/2 chopped red onion and balanced tomatoes (2 lbs grape tomatoes), sheep feta (10.5 oz) for 1 lb tortiglioni (Cinque Terre from Sardegna, molto buono), 45 min. Easy, delicious, now in rotation.

Barbara McCarthy

I would delete the rosemary and thyme-- let the basil sing solo! I use 3-4 pints of tomatoes. Try to use goats milk or sheep feta, I believe it makes a creamier sauce. Adding a tablespoon or two of heavy cream, at the end makes the sauce decadent.

Bill B.

I made as written, and I was asked to make it again soon. I think I would scant the 3 cups of water just a little, but I liked the flavor and texture of the pasta cooked with the sauce.

taylor

I really try to cook all recipes as written the first time, BUT I legitimately ran out of time, so followed some other's advice and cooked the pasta separately on the stove. I stirred it in after 40 min bake time with just a splash of reserved pasta water and it was perfect. I even was able to make chicken meatballs during the bake time (from another NYT cooking recipe) and the result was a delicious, filling, whole-family-friendly dinner. I'll keep making it this way because it was so easy!

GEORGE FRAZIER

I have many well deserved favorites from Melissa. This one reigns at this moment of having dined and it would be hard to dislodge for its fool proof path to being the herald cook. . Thank you

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