Baked Feta Pasta (uunifetapasta)

Name: Baked Feta Pasta (uunifetapasta)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 24 Oz. Cherry tomatoes; ¼ Cup Olive oil + a drizzle on top of the feta; 3 Chopped garlic cloves; ¼ – ½ Tsp. Calabrian Chili Flakes; Salt and pepper to taste; 1 Block Feta cheese (about 8 oz.); 2 Tsps. Dried oregano; Zest of one lemon; 8 Oz. Rotelle or Penne Pasta; Fresh basil leaves or fresh oregano

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If you’ve been scrolling through TikTok or Instagram in the past few years, you’ve undoubtedly seen the gorgeous, golden-brown block of feta cheese nestled among roasted cherry tomatoes. This is uunifetapasta – Finland’s gift to the pasta world that has captured hearts (and stomachs) across the globe. Baked feta pasta has now been in regular rotation at my house for years.

What is Uunifetapasta?

Uunifetapasta, pronounced “OO-nee-feh-tah-pas-tah,” literally translates to “oven feta pasta” in Finnish. This incredibly simple yet absolutely delicious dish originated in Finland and became such a cultural phenomenon that February 4th is now officially recognized as Uunifetapasta Day! The recipe involves baking a block of feta cheese alongside cherry tomatoes until everything becomes gloriously melty and caramelized, then tossing it all with pasta for the creamiest, most satisfying meal imaginable.

The dish gained international fame when Finnish food blogger Jenni Häyrinen shared her version, but it truly exploded on social media when food blogger Grilled Cheese Social posted it on TikTok. Soon, grocery stores were running out of feta cheese as everyone rushed to recreate this magical baked feta pasta at home! Hey, it was during Covid and everyone was cooking more.

This is honestly one of the easiest and most delicious recipes I’ve ever discovered on social media. Since I’m absolutely obsessed with feta cheese (and let’s be real, who doesn’t love pasta?), I had to try it. Trying this baked feta pasta with canned tomatoes alternative was a complete no-brainer for me too. I’ve done both fresh and canned and I must say, they are both great. I’ve combined inspiration from several sources to create this perfect version, adding lemon zest to balance the rich, creamy cheese, fresh herbs to brighten everything up, and Calabrian chili flakes because I’m totally on board with Bobby Flay’s obsession with his “#1 pepper.” While you could use any fresh pepper, the original Finnish recipe insists that chili is essential – so here we are!

What I absolutely love about this dish is how quickly it comes together, making it perfect for busy weeknight dinners and impressive enough for entertaining guests. I’ve even experimented with variations like baked feta chicken and created a show-stopping lamb meatballs with baked feta pasta that’s absolutely divine for Sunday dinners or when you want to wow your guests.

Fair warning though – this is definitely a rich and indulgent dish, so it pairs beautifully as a side with grilled scampi style shrimp, baked salmon, or any light protein that won’t compete with all that creamy, cheesy goodness.

Ingredients for Perfect Uunifetapasta

Here’s everything you’ll need to create this viral sensation in your own kitchen:

Cherry tomatoes – The star of the show alongside feta! These little gems become incredibly sweet and jammy when roasted, creating the base of our sauce.

Olive oil – Use good quality extra virgin olive oil for the best flavor. It helps everything roast beautifully and adds richness.

Garlic cloves – Fresh garlic adds aromatic depth that complements the tangy feta perfectly.

Calabrian chili flakes – These add just the right amount of heat and complexity. If you can’t find them, regular red pepper flakes work too!

Salt and pepper – Essential for seasoning and bringing out all the flavors.

Block feta cheese – This is crucial – you need a whole block, not crumbled feta. It creates the creamy sauce when it melts.

Dried oregano – Adds that classic Mediterranean flavor that pairs beautifully with feta.

Lemon zest – This brightens the entire dish and cuts through the richness of the cheese.

Rotelle or Penne pasta – These shapes hold the sauce beautifully, though any short pasta works well.

Fresh basil leaves or fresh oregano – The final fresh herb finish that makes everything pop.

Delicious Variations and Substitutions for this baked feta pasta

The beauty of this recipe lies in its versatility! Here are some fantastic ways to customize your baked feta pasta:

Protein additions: Transform this into baked feta pasta with chicken by adding cooked, diced chicken breast. For a lighter option, try baked feta salmon by flaking cooked salmon into the finished dish. Chicken feta pasta combinations are endlessly satisfying and perfect for meal prep. Try using a store-bought rotisserie chicken for an easy midweek meal.

Pasta alternatives: Love the concept but want to lighten things up? Try baked feta spaghetti squash for a low-carb version, or create a stunning butternut squash feta pasta by roasting cubes of butternut squash alongside the tomatoes. Baked feta orzo creates an almost risotto-like texture that’s absolutely divine. Use orzo instead of the penne pasta. And if you like the whole idea of shrimp, feta and orzo, try my Greek style shrimp, feta & orzo recipe.

Tomato variations: While cherry tomatoes are traditional, you can definitely make baked feta pasta with canned tomatoes – just use good quality canned cherry or plum tomatoes (San Marzano would be great) and reduce the cooking time slightly.

Greek inspiration: For an authentic Greek baked feta experience, add Kalamata olives, sun-dried tomatoes, and extra oregano.

Citrus twist: Create a bright lemon feta pasta by adding extra lemon zest and a squeeze of fresh lemon juice at the end.

How to Store Leftover baked feta pasta

This baked feta pasta keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually develop and become even more delicious overnight!

To reheat, add a splash of pasta water or chicken broth to loosen the sauce, then warm gently in the microwave or on the stovetop over low heat. You can also enjoy it cold as a pasta salad – just add a drizzle of fresh olive oil and maybe some extra herbs.

For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Make the Perfect Uunifetapasta

Ready to create this viral sensation? Here’s your step-by-step guide:

Step 1: Preheat your oven to 400 degrees F. This temperature is perfect for getting those tomatoes beautifully caramelized while melting the feta to creamy perfection.

Step 2: Add your cherry tomatoes to a baking dish or Dutch oven (I love using a colorful Dutch oven for presentation!). Drizzle generously with olive oil, then add your chopped garlic, Calabrian chili flakes, salt, and freshly ground black pepper. Toss everything together until the tomatoes are evenly coated and glistening.

Step 3: Create a little nest in the center of your tomato mixture and nestle your block of feta right in the middle. Drizzle the feta with additional olive oil, then sprinkle the top with dried oregano and fresh lemon zest. This creates the most beautiful presentation and ensures maximum flavor.

Step 4: Slide your dish into the preheated oven and bake for 30-35 minutes. You’ll know it’s ready when the tomatoes are gorgeously roasted and starting to burst open, and the feta has become golden and soft. While everything bakes, bring a large pot of well-salted water to a boil and cook your pasta according to package directions until al dente.

Step 5: Remove your masterpiece from the oven and use a large spoon to gently break up the soft feta cheese, stirring everything together to create the most incredible creamy sauce. The melted feta will combine with the roasted tomato juices to create pure magic.

Step 6: Add your perfectly cooked pasta and toss until everything is beautifully coated. Serve in shallow pasta bowls and finish with torn fresh basil leaves or oregano, and prepare to be amazed. Thank you, Finland – this is absolutely fabulous!

FREQUENTLY ASKED QUESTIONS AND ANSWERS ABOUT BAKED FETA PASTA

Can I use crumbled feta instead of a block?

While a block of feta creates the best creamy sauce, you can use crumbled feta in a pinch. Just pile it in the center and it will still melt beautifully, though the texture might be slightly different.

What type of pasta works best for baked feta pasta?

Short pasta shapes like penne, rotelle, rigatoni, or fusilli work wonderfully because they hold the sauce well. However, any pasta you love will work!

Can I make this dish dairy-free?

Traditional uunifetapasta relies on feta for its signature taste, but you could experiment with dairy-free feta alternatives, though the results will be different.

How do I prevent the feta from burning?

Make sure to drizzle the feta block with olive oil and don’t bake at temperatures higher than 400°F. If your oven runs hot, check after 25 minutes.

Can I add vegetables to my baked feta pasta?

Absolutely! Bell peppers, zucchini, eggplant, or red onions all roast beautifully alongside the tomatoes. Just cut them into similar-sized pieces.

Is this recipe gluten-free?

The dish itself is naturally gluten-free except for the pasta. Simply substitute your favorite gluten-free pasta or try the spaghetti squash variation.

Can I make this ahead of time?

You can prep the tomato and feta mixture ahead of time and refrigerate it, then bake when ready. The pasta is best cooked fresh and combined just before serving.

What wine pairs well with uunifetapasta?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the tangy feta beautifully, or try a light red like Pinot Noir.

Share Your Experience!

I absolutely love hearing about your cooking adventures! Did you try this viral baked feta pasta recipe? How did it turn out? Did you add any creative variations or substitutions? Please leave a comment below and rate this recipe – your feedback helps other home cooks and means the world to me! If you’re looking for more incredible pasta recipes to add to your repertoire, be sure to check out some of my other favorites: