This Baked Penne has exploded in popularity — and for good reason. Creamy feta is roasted with cherry tomatoes, garlic, and Italian seasonings until it becomes luxuriously soft, then it’s tossed with cooked penne and fresh baby spinach for a simple, irresistible weeknight meal.
Baked Feta Pasta Recipe
Even if you haven’t seen the original TikTok, this baked feta pasta has been everywhere online. It’s one of those recipes people tag friends in because it’s quick, comforting, and produces a rich, creamy sauce without a jar of tomato sauce.
Many versions skip seasoning, but adding a few pantry spices makes a big difference. I recommend garlic powder, onion powder, salt, freshly ground black pepper, crushed red pepper for a touch of heat, and Italian seasoning to round out the flavors.
This is an easy, customizable dinner that comes together with minimal effort. It’s perfect for busy weeknights or any time you want a satisfying pasta that feels a little special.
- TOMATOES: 3 (10 oz) containers cherry or grape tomatoes
- GARLIC: 3 tsp minced garlic
- ITALIAN SEASONING: 1 tsp Italian seasoning
- GARLIC POWDER: 1/2 tsp garlic powder
- ONION POWDER: 1/2 tsp onion powder
- SALT: 1/4 tsp salt
- PEPPER: 1/4 tsp black pepper
- CRUSHED RED PEPPER FLAKES: 1/2 tsp crushed red pepper flakes
- OLIVE OIL: 1/2 cup olive oil (use about 1/4 cup for the tomatoes and more to drizzle)
- FETA: 1 (8 oz) block of feta (or cream cheese if preferred)
- BABY SPINACH: 2 cups baby spinach
- PENNE PASTA: 1 box penne pasta
How to Make Baked Penne
PREPARE: Preheat the oven to 400°F (200°C). Drizzle a 9×13-inch baking dish with a little olive oil to coat the bottom.
ASSEMBLE: Add the cherry tomatoes, minced garlic, Italian seasoning, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes to the baking dish. Pour about 1/4 cup olive oil over the tomatoes and toss to coat. Nestle the block of feta (or cream cheese) in the center and drizzle a little more olive oil over the cheese.
BAKE: Roast for 40–45 minutes, until the tomatoes have burst and the cheese is golden and soft.
BOIL: While the tomatoes roast, cook the penne in a large pot of salted boiling water according to package instructions. Before draining, reserve 1/2 cup of the pasta cooking water.
COMBINE: Remove the dish from the oven and use the back of a spoon to gently smash the tomatoes and soften the baked feta into a saucy consistency. Add the cooked penne and toss to combine, adding reserved pasta water a little at a time to loosen the sauce as needed.
FINISH: Stir in the baby spinach until it wilts into the pasta. Adjust seasoning to taste.
SERVE: Top with freshly grated Parmesan if desired and serve with garlic bread or a simple green salad.
Variations to Try:
- Swap the feta for a wheel of brie for a richer, creamier sauce — keep the rind on if you enjoy brie’s flavor.
- Use other short, textured pastas like farfalle, rigatoni, or fusilli if you prefer something different from penne.
- Turn up the heat by increasing the crushed red pepper flakes, but add gradually — a little goes a long way.
A winner for busy nights or casual dinners — this baked penne is simple, delicious, and endlessly adaptable. Enjoy it as written or make it your own with the cheese or spice level you prefer.
Baked Penne
Ingredients
- 3 containers cherry or grape tomatoes, 10 ounces each
- 3 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- ½ cup olive oil
- 8 ounces block of feta or cream cheese
- 2 cups baby spinach
- 1 box penne pasta
Instructions
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Preheat oven to 400°F. Drizzle olive oil in a 9×13-inch baking dish.
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Combine tomatoes, garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and crushed red pepper in the dish. Pour about 1/4 cup olive oil over the tomatoes and toss to coat.
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Place the block of feta or cream cheese in the center and drizzle with olive oil.
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Bake 40–45 minutes, until the tomatoes burst and the cheese is golden and soft.
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While baking, cook pasta in salted boiling water according to package directions. Reserve 1/2 cup of pasta water before draining.
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Remove from oven and mash the tomatoes and cheese together with the back of a spoon until saucy.
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Add the cooked pasta and toss, adding reserved pasta water a little at a time to reach the desired sauce consistency. Stir in baby spinach until wilted.
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Top with freshly shredded Parmesan and serve.
Notes
- Try brie instead of feta for a different, creamier flavor — the cheese you choose will define the sauce.
- Any short, textured pasta works well; bowties or rigatoni are great alternatives.
- If you like heat, increase crushed red pepper flakes gradually to taste.
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