If you’ve been on the internet lately, you’ve probably seen the viral baked feta pasta. It’s creamy, cheesy, and full of flavors that explode in your mouth. But what if we told you there’s a fun twist on this classic that’s even better? Introducing the Feta & Tomato Baked Pasta Loaf – the same delicious flavors, but in a new, sliceable form! This dish combines the savory flavors of baked feta and juicy tomatoes with perfectly cooked pasta, all baked into a loaf that’s perfect for serving as a side or main dish.
In this post, we’ll walk you through the ingredients, the step-by-step instructions, and even some variations to customize this dish to your liking. Let’s dive in!
What is the Feta & Tomato Baked Pasta Loaf?
The Feta & Tomato Baked Pasta Loaf is a creative twist on the viral baked feta pasta dish. This recipe takes all the cheesy, savory goodness of the original and turns it into a loaf that’s not only delicious but also sliceable. The feta and tomato sauce is mixed with pasta, eggs, and ricotta (or cream cheese) to create a cohesive mixture that holds its shape when baked. The result is a cheesy, creamy loaf that can be sliced into perfect portions, making it an ideal dish for dinner parties, potlucks, or a simple family meal.
Origin of the Feta & Tomato Baked Pasta Loaf
The viral Baked Feta Pasta trend started as a simple, yet incredibly flavorful, dish that took social media by storm. The original recipe involves baking a block of feta cheese with cherry tomatoes and then mixing it with pasta. This new take, the Feta & Tomato Baked Pasta Loaf, builds on that idea, offering a more structured version that’s perfect for slicing and serving in portions. It’s inspired by the original trend but elevated to a new level of creativity and presentation.
Ingredients (Serves 6)
Tomato–Feta Base
- 2 cups cherry tomatoes
- 1 block (8 oz) feta cheese
- 3 cloves garlic, smashed or minced
- 3 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp red pepper flakes (optional)
- Salt + black pepper, to taste
Pasta + Loaf Structure
- 8 oz short pasta (penne, rigatoni, or fusilli)
- 2 large eggs
- ½ cup grated Parmesan
- ½ cup ricotta or cream cheese
- 2 tbsp tomato paste (optional for richer color)
- Fresh basil, chopped (optional)
For the Pan
- Butter or olive oil
- Parchment paper (optional for easy unmolding)
Step-by-Step Directions and Preparation Method
1. Make the Baked Feta + Tomatoes
- Preheat your oven to 400°F (205°C).
- In an 8×8 baking dish, add the cherry tomatoes, garlic, olive oil, oregano, thyme, red pepper flakes, salt, and pepper.
- Place the block of feta cheese in the center of the tomatoes.
- Bake for 30-35 minutes, until the tomatoes burst and the feta cheese softens and becomes lightly golden.
2. Cook Your Pasta
- In a large pot, bring salted water to a boil.
- Add the pasta and cook until just al dente (firm to the bite). Drain the pasta and set it aside to cool slightly.
3. Mash the Feta + Tomato Sauce
- Once the feta and tomatoes have finished baking, remove the dish from the oven.
- Stir the feta and tomatoes together until creamy, smashing the tomatoes into the feta mixture to release their juices and create a smooth, saucy consistency.
- If you’d like a richer tomato flavor, you can stir in tomato paste at this stage.
4. Make the Binding Mixture
- In a large bowl, whisk together the eggs, Parmesan, and ricotta (or cream cheese).
- Stir in the warm feta-tomato mixture, along with the cooked pasta and fresh basil (optional). The mixture should come together as a thick, cohesive batter.
5. Prepare Your Loaf Pan
- Grease a 9×5 loaf pan with butter or olive oil. Alternatively, line it with parchment paper for easy unmolding.
6. Bake the Loaf
- Pour the pasta mixture into the prepared loaf pan, pressing down to pack it tightly.
- Bake at 375°F (190°C) for 35-45 minutes, or until the top is golden and the center feels set.
7. Cool, Slice & Serve
- Let the loaf cool for 10-15 minutes in the pan before lifting it out. You can invert it onto a cutting board if you used parchment paper.
- Slice with a sharp serrated knife.
- Serve warm, drizzling with a little olive oil, and garnish with extra basil. This dish pairs perfectly with a light green salad on the side.
Variations to Try
While the classic version of this loaf is delicious, here are a few variations to make it your own:
- For a creamier texture, increase the amount of ricotta to ¾ cup.
- Add marinara: For a stronger tomato flavor, stir in ¼ cup of marinara sauce along with the baked feta-tomato mixture.
- Spicy version: If you love heat, add more red pepper flakes or a few dashes of hot sauce to the mixture before baking.
- Extra veggies: Try adding roasted vegetables like zucchini, bell peppers, or spinach to the pasta mixture for added flavor and nutrition.
FAQs About Feta & Tomato Baked Pasta Loaf
Can I use other types of cheese?
Yes! If you can’t find feta, you can substitute with goat cheese, cream cheese, or mozzarella. Each cheese will create a slightly different flavor, but the dish will still be delicious.
Can I make Baked feta pasta loaf ahead of time?
Absolutely! You can prepare the loaf in advance, refrigerate it, and then bake it when you’re ready to serve. It also reheats well, so it’s perfect for meal prep.
What kind of pasta should I use?
You can use any short pasta shape for this dish, such as penne, rigatoni, or fusilli. These shapes hold the sauce well and help create the right texture for the loaf.
Conclusion: Feta & Tomato Baked Pasta Loaf
The Feta & Tomato Baked Pasta Loaf is an innovative and fun twist on the viral baked feta pasta. It combines all the cheesy, savory goodness of the original with the added bonus of being perfectly sliceable. Whether you serve it as a main dish or as a side, it’s sure to be a hit at your next meal. So gather your ingredients, get baking, and enjoy the deliciousness of this flavorful loaf!
