How to Make the Perfect Baked Feta Pasta Upgraded with Chili Crisp
Italian-Fusion · Easy · 50 min · 4 servings
This viral baked feta pasta recipe gets a serious upgrade with spicy chili crisp oil, creating the best creamy tomato pasta sauce you will ever make from scratch. If you are searching for easy weeknight dinner ideas or impressive yet simple pasta dishes, this 30 minute meal delivers bold flavor with minimal effort.
Why this recipe works
This Baked Feta Pasta Upgraded with Chili Crisp recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 620 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 200 g block of full-fat feta cheese
- 600 g cherry tomatoes
- 4 tbsp extra virgin olive oil
- 2 tbsp chili crisp oil
- 4 cloves garlic minced
- 400 g rigatoni or penne pasta
- 1 handful fresh basil leaves
- 1 tsp black pepper
Step by step instructions
Step 1: Preheat and Prep the Baking Dish
Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit. Pour the cherry tomatoes into a large oven-safe baking dish and drizzle with 3 tablespoons of olive oil. Season generously with black pepper and scatter the minced garlic evenly over the tomatoes.
Step 2: Add the Feta and Chili Crisp
Place the entire block of feta cheese in the center of the tomatoes. Drizzle the chili crisp oil directly over the feta block and add the remaining tablespoon of olive oil over the entire dish. Spoon some of the chili crisp over the tomatoes as well for even heat distribution.
Step 3: Bake Until Golden and Jammy
Transfer the baking dish to the preheated oven and bake for 35 to 40 minutes until the tomatoes are bursting and caramelized and the feta is golden on top and soft in the center. The tomatoes should be very jammy and the feta should look slightly browned around the edges.
Step 4: Cook the Pasta
About 15 minutes before the feta is done, bring a large pot of heavily salted water to a boil. Cook your rigatoni or penne according to package instructions until al dente, then reserve one full cup of pasta water before draining the pasta completely.
Step 5: Combine and Serve
Remove the baking dish from the oven and use a fork to smash the feta and burst the tomatoes together into a creamy sauce. Add the drained pasta directly into the dish and toss everything together, adding splashes of reserved pasta water to loosen the sauce to your desired consistency. Top with fresh basil leaves and an extra drizzle of chili crisp if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chili crisp oil → red pepper flakes mixed with sesame oil for a similar spicy umami kick
- rigatoni or penne → any short pasta such as fusilli or farfalle works equally well
- full-fat feta block → goat cheese log for a milder and equally creamy result
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using crumbled feta instead of a solid block which prevents the creamy melted texture from forming properly
- Skipping the reserved pasta water which is essential for loosening the thick sauce and helping it coat every piece of pasta
- Underbaking the dish and pulling it out before the tomatoes are fully caramelized and jammy which results in a watery bland sauce
Nutrition facts
Per serving: 620 calories, 22g protein, 68g carbs, 28g fat, 5g fiber.
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