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This Baked Feta Pasta is the perfect weeknight dinner recipe that works well for everyone! It is made with a handful of simple ingredients all in one pan for a perfectly fuss-free lunch or dinner that’s so delicious and easy to make.

baked feta pasta with shrimp
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You have all probably heard of The Baked Feta Pasta by now. It’s said to have originated in Finland by Liemessa where stores were running out of feta cheese because of this recipe. This baked pasta recipe then because a viral sensation here in the US on TikTok and thousands of people have recreated this dish.

It is a very simple and easy recipe to make with just a handful of ingredients and fresh herbs. The creamy tomato base is made with roasted cherry tomatoes, a block of Feta Cheese, garlic, and herb. Add your cooked pasta and some spinach or fresh basil and toss together. We went ahead and added a little twist and some protein to this pasta bake recipe by adding in some shrimp to make it a well-balanced meal.

Why you will love this pasta bake recipe

  • Easy to make: this baked feta pasta is really super easy to make. Add the tomatoes, herbs, oil, and feta cheese to a dish, bake, add in the pasta and fresh basil, and you have a perfectly delicious meal ready to be served.
  • Tasty: you will be amazed at how tasty and creamy this pasta dish is. It is just the right combination of creamy and flavorful.
  • So versatile: the different ways you can make this dish is just endless. You can be so creative in making this creamy pasta and make it into different flavors by adding in different veggies and herbs.
close up baked feta pasta dish

Ingredients you will need

Cherry or grape tomatoes
Extra virgin olive oil
Garlic cloves
Italian seasoning
Salt and pepper
Block Feta Cheese
1 lb raw shrimp
Pasta- use any of your favorite pasta
Baby spinach
fresh basil or parsley to garnish
Lemon- juice, and zest

ingredients to make the baked feta pasta

How to make the baked feta pasta

  • Preheat the oven to 400°F.
  • First, prepare the creamy tomato base: to a large baking dish, add the tomatoes, olive oil, seasoning, and garlic. Season with salt and pepper and mix to combine. Make some space in the middle to add the feta cheese and turn it into the oil to coat on both sides.
tomatoes and feta in a dish before baking
  • Bake the tomato and feta: Next, bake for 35 minutes. Remove from the oven and immediately stir everything together until the tomatoes and feta combine into a creamy sauce.
baked tomatoes and block of feta in a white dish
  • Add the shrimp or your preferred protein: Then, add in the shrimp and bake for 6-8 minutes more, or until the shrimp is pink, curled, and opaque. While the shrimp is baking, cook the pasta to al-dente, according to the package directions. Save 1/4 cup of the pasta water, then drain well.
creamy feta base with raw shrimp over creamy sauce
  • Combine everything: Remove the dish from the oven and stir in the spinach, lemon zest, drained pasta, and hot pasta water. Taste and season with salt and pepper.
  • Serve: Finally, sprinkle with freshly chopped parsley or basil, if desired, and serve immediately!

Recipe notes and substitutes

  • Pasta: use any of your favorite pasta. Healthier options can be lentil or chickpea pasta
  • Cheese: the original recipe calls for feta cheese. Some may not like feta cheese and would like to use another type of cheese. Other options can be goat cheese, burrata, and Boursin creamy cheese blocks.
  • Oil: Avocado oil will also work.
  • Tomatoes: we highly recommend using cherry or grape tomatoes. They tend to be juicier and much more flavorful.
  • Garlic: Best to use fresh garlic for optimal flavor.
  • Veggies: you may add other veggies like kale, olives, or mushrooms. We used spinach for a boost of nutrition.
  • Shrimp: this is optional. You can skip the protein altogether or add some cooked chicken.
  • Herbs: Italian seasoning or oregano works best. You may also add some fresh basil at the end.
  • Store leftover in an airtight container in the fridge for up to 4 days.
  • Low carb option: instead of pasta use zucchini noodles or cooked spaghhet squash.
  • Nutritional facts: Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
side shot of baked feta pasta and shrimp

frequently asked questions

How to store baked pasta?

Place leftover baked feta pasta in a container and store in the fridge for up to 4 days. Reheat in the microwave when ready to eat.

What is baked feta pasta?

Its what it sounds like. Baked feta with pasta. This dish originated in Finland and then became viral in the US. It is made by baking cherry tomatoes and a block of feta cheese with some herbs to make a creamy sauce and then tossed in with some cooked pasta. The pasta isn’t baked but added in later.

Can you freeze Pasta?

Yes. You can freeze any leftover pasta for up to 3 months. Thaw in the fridge the night before and reheat in the microwave when ready to serve.

close up baked feta pasta

Other pasta recipes to try

white dish of baked feta pasta with shrimp

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5 from 34 votes

Baked Feta Pasta with Shrimp

By: Rena
Servings: 4
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
baked feta pasta with shrimp
Simple and easy to make baked pasta dish made with roasted tomatoes, feta cheese, fresh herbs, shrimp, and tossed in with some cooked pasta and spinach.

Ingredients

  • 2 pints cherry or grape tomatoes
  • 2 tbsp extra virgin olive oil, divided
  • 3-4 cloves garlic, chopped or pressed
  • 1 tsp Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 8 oz block feta cheese
  • 1 lb medium-sized raw shrimp, peeled and deveined
  • 8 oz. pasta, GF if needed, whole grain, or lentil pasta
  • 2 cups packed baby spinach, roughly chopped, or a handful of basil
  • juice and zest of 1 lemon

Optional

  • chopped parsley or basil, to garnish

Instructions

  • Preheat the oven to 400°F.
  • To a large baking dish, add the tomatoes, olive oil, seasoning, and garlic. Season with salt and pepper and mix to combine.
  • Make some space in the middle to add the feta cheese and turn it into the oil to coat on both sides.
  • Bake for 30-35 minutes. Remove from the oven and immediately stir everything together until the tomatoes and feta combine into a creamy sauce.
  • Add in the shrimp and bake for 6-8 minutes more, or until the shrimp is pink, curled, and opaque.
  • While the shrimp is baking, cook the pasta to al-dente, according to the package directions. Save 1/4 cup of the pasta water, then drain well.
  • Remove the dish from the oven and stir in the spinach, lemon zest, drained pasta, lemon juice, and hot pasta water. Taste and season with salt and pepper.
  • Sprinkle with freshly chopped parsley or fresh basil, if desired, and serve immediately!

Video

Notes

  • Pasta: use any of your favorite pasta. Healthier options can be lentil or chickpea pasta
  • Cheese: the original recipe calls for feta cheese. Some may not like feta cheese and would like to use another type of cheese. Other options can be goat cheese, burrata, and Boursin creamy cheese blocks.
  • Oil: Avocado oil will also work.
  • Tomatoes: we highly recommend using cherry or grape tomatoes. They tend to be juicier and much more flavorful.
  • Garlic: Best to use fresh garlic for optimal flavor.
  • Veggies: you may add other veggies like kale, olives, or mushrooms. We used spinach for a boost of nutrition.
  • Shrimp: this is optional. You can skip the protein altogether or add some cooked chicken.
  • Herbs: Italian seasoning or oregano works best. You may also add some fresh basil at the end.
  • Store leftover in an airtight container in the fridge for up to 4 days.
  • Nutritional facts:
    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.

Nutrition

Serving: 2cupsCalories: 571kcalCarbohydrates: 50gProtein: 41gFat: 22gSaturated Fat: 10gCholesterol: 336mgSodium: 1552mgPotassium: 741mgFiber: 7gSugar: 10gVitamin A: 2811IUVitamin C: 64mgCalcium: 497mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

Author

About Rena Awada

Hi, I’m Rena! I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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Recipe Rating




31 Comments

  1. 5 stars
    I made this today and it was AMAZING! I had to use Boursin cheese because my grocery store didn’t have a block of feta. I can’t wait for the left overs.

    1. That’s another great substitute for Feta cheese. Good choice. Next time let me know how it comes out with feta cheese.

  2. 5 stars
    Really satisfying and delicious- I substituted the tomatoes for peppers and a courgette, worked really well. Just a note of caution- the feta cheese is quite salty so don’t overdo the seasoning! Will be cooking again.

  3. 5 stars
    This is delicious! If I substitute chicken would I add it at the same time as the recipe says to add shrimp? Would I then cook as the recipe indicates?
    Thank you!

      1. Hi Becky. Not necessarily double everything. I feel like it will be too much. Maybe by half, so instead of x2 go for x1.5, just a bit more of everything. It is already really creamy so using 2 blocks of feta I feel will be too much. 1 and a half blocks of feta will be just enough.

  4. What are suggestions if I wanted to fix this ahead of time and bake to warm it up for later in the week?

    1. Hi. This stores well. So cook ahead and store in a sealed container in the fridge until ready to eat. You can also freeze them in individual serving containers.

      1. Hi Rena,

        Thinking about trying this Recipe. But I would like to double the pasta. Would I double everything else?

        Thank you.

        Becky

      2. Hi, I replied to this in your other comment. I don’t think doubling will be great, Just a bit more of everything. Like x1.5 instead of x2

  5. 5 stars
    I’m making this a second time tonight because it was delicious. I have some recipe questions: it says 2 tbsp olive oil divided, yet recipe only references olive oil once in the instructions. It also says “juice and zest of one lemon”, yet in the instructions it only refers to the zest, I don’t see anything about what to do with the juice.

  6. I’m making this right now! If I don’t have a block would crumbled feta work too? Maybe just not cooked for as long?

  7. 5 stars
    Delicious Pasta (lentil rotini) have made it twice and can’t believe how simple and amazing this is.