Spicy Baked Feta Pasta With Chili Oil – A Cozy, Flavor-Packed Weeknight Dinner
If you’re craving a comforting pasta with a punch, this one hits the spot. It’s creamy, spicy, and loaded with roasted tomato flavor—yet it’s easy enough for a weeknight. The baked feta melts into a silky sauce, while chili oil brings the heat and depth.
Everything cooks in one pan in the oven, then gets tossed with pasta for a no-fuss dinner. It tastes bold and fresh, like something you’d get at a trendy café, but with pantry-friendly ingredients.
Spicy Baked Feta Pasta With Chili Oil - A Cozy, Flavor-Packed Weeknight Dinner
Ingredients
Method
- Preheat the oven: Set to 400°F (200°C). Place a rack in the middle of the oven.
- Prep the baking dish: In a large baking dish, add tomatoes, red onion, and garlic. Drizzle with olive oil, 2 tablespoons chili oil, oregano, smoked paprika, and a generous pinch of salt and pepper.Toss to coat.
- Add the feta: Nestle the block of feta in the center. Drizzle the top with a little more olive oil. If you like things extra spicy, sprinkle on the red pepper flakes.
- Bake until blistered: Roast for 30–35 minutes, until the tomatoes burst and the feta is soft and lightly golden around the edges.
- Cook the pasta: While the dish bakes, boil the pasta in salted water until al dente.Reserve 1 cup of the pasta water, then drain.
- Smash and stir: Once the baking dish is done, use a spoon to smash the tomatoes and feta into a creamy sauce right in the dish. Add the lemon zest and a squeeze of lemon juice. Taste and adjust salt and pepper.
- Toss it together: Add the cooked pasta to the baking dish and toss well, adding splashes of reserved pasta water as needed to loosen and emulsify the sauce.If you want more heat or richness, stir in another spoonful of chili oil.
- Finish and serve: Fold in chopped basil or parsley. Top with grated Parmesan, a crack of black pepper, and another whisper of lemon if you like. Serve hot.
What Makes This Special
This recipe takes the viral baked feta concept and gives it a fiery twist. The chili oil adds a slow-building heat that’s more interesting than straight chili flakes.
You also get a lovely balance—sweet roasted tomatoes, creamy feta, fragrant garlic, and a warm kick from the oil.
- Minimal prep: Toss everything into a baking dish and let the oven do the work.
- Customizable heat: Add more or less chili oil to suit your spice level.
- Restaurant-worthy texture: The baked feta creates a luscious, coat-every-noodle sauce.
- Great leftovers: The flavors deepen overnight, making it perfect for meal prep.
Shopping List
- 8 ounces (225 g) feta cheese, block style (not crumbled)
- 1 pound (450 g) cherry or grape tomatoes
- 10–12 ounces (285–340 g) short pasta (rigatoni, fusilli, or cavatappi)
- 4–5 cloves garlic, thinly sliced
- 1 small red onion, thinly sliced (optional but recommended)
- 1/4 cup extra-virgin olive oil
- 2–3 tablespoons chili oil, plus more for serving
- 1 teaspoon crushed red pepper flakes (optional, for extra heat)
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon smoked paprika (optional for depth)
- Kosher salt and freshly ground black pepper
- Fresh basil or parsley, chopped
- Lemon zest and juice (from 1 lemon)
- Parmesan cheese, grated (for serving)
- Reserved pasta water
Instructions
- Preheat the oven: Set to 400°F (200°C). Place a rack in the middle of the oven.
- Prep the baking dish: In a large baking dish, add tomatoes, red onion, and garlic. Drizzle with olive oil, 2 tablespoons chili oil, oregano, smoked paprika, and a generous pinch of salt and pepper.Toss to coat.
- Add the feta: Nestle the block of feta in the center. Drizzle the top with a little more olive oil. If you like things extra spicy, sprinkle on the red pepper flakes.
- Bake until blistered: Roast for 30–35 minutes, until the tomatoes burst and the feta is soft and lightly golden around the edges.
- Cook the pasta: While the dish bakes, boil the pasta in salted water until al dente.Reserve 1 cup of the pasta water, then drain.
- Smash and stir: Once the baking dish is done, use a spoon to smash the tomatoes and feta into a creamy sauce right in the dish. Add the lemon zest and a squeeze of lemon juice. Taste and adjust salt and pepper.
- Toss it together: Add the cooked pasta to the baking dish and toss well, adding splashes of reserved pasta water as needed to loosen and emulsify the sauce.If you want more heat or richness, stir in another spoonful of chili oil.
- Finish and serve: Fold in chopped basil or parsley. Top with grated Parmesan, a crack of black pepper, and another whisper of lemon if you like. Serve hot.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat with a splash of water or milk to loosen the sauce.You can also microwave in short bursts, stirring in between.
- Freezing: Not recommended, as the feta-based sauce can turn grainy. If you must, freeze for up to 1 month and reheat with extra liquid to help the texture.
Health Benefits
- Protein and calcium: Feta adds a good dose of protein and calcium for bone health.
- Antioxidants: Roasted tomatoes are rich in lycopene, which supports heart health.
- Healthy fats: Olive oil and chili oil provide monounsaturated fats that can promote heart health when used mindfully.
- Portion-friendly: The bold flavors make smaller portions satisfying, which can help with balanced eating.
Common Mistakes to Avoid
- Using crumbled feta: It doesn’t melt as smoothly. Choose a whole block packed in brine.
- Under-seasoning the pasta water: Salty water is key.It flavors the pasta from the inside out.
- Skipping the pasta water: It helps bind the sauce and creates a glossy finish. Don’t forget to reserve it.
- Overbaking the feta: Too long and it can dry out. Pull it when it’s soft and lightly browned.
- Adding lemon too early: Acid can dull the roast in the oven.Add lemon at the end for freshness and balance.
Recipe Variations
- Veggie boost: Add sliced bell peppers, zucchini, or mushrooms to the baking dish for extra veg.
- Creamier sauce: Stir in a splash of heavy cream, half-and-half, or a spoonful of Greek yogurt at the end.
- Protein add-ins: Toss in cooked shrimp, shredded rotisserie chicken, or crispy chickpeas for more protein.
- Herb swap: Try dill and parsley for a Mediterranean feel, or mint and basil for a bright twist.
- Gluten-free: Use your favorite gluten-free pasta and watch the cook time closely.
- Extra smoky: Add a pinch more smoked paprika or a few chopped Calabrian chilies in oil.
- Roasted garlic version: Wrap a whole head of garlic in foil and bake alongside. Squeeze the cloves into the sauce for sweetness.
FAQ
How spicy is this dish?
It has a noticeable kick, but you control the heat. Start with 2 tablespoons of chili oil, then add more at the end if you want extra fire.
You can also omit the red pepper flakes for a milder version.
Can I use a different cheese?
Feta is best because it softens into a creamy, salty sauce while holding its shape enough to roast. If you must substitute, try a block of goat cheese or ricotta salata, though the flavor and texture will differ.
What type of chili oil works best?
Use a chili oil with both oil and crunchy bits (like chili crisp) for texture, or a smooth chili oil for a silkier finish. Choose one with a flavor you enjoy—garlic, sesame, and Sichuan styles all work well.
Can I make it ahead?
You can roast the feta and tomatoes up to a day ahead.
Reheat gently on the stovetop, then toss with freshly cooked pasta and a splash of pasta water to revive the sauce.
What pasta shape is best?
Short shapes like fusilli, rigatoni, or cavatappi cling to the sauce and hold the tomatoes well. Penne works too. Avoid very thin pasta like angel hair—it can turn mushy.
How do I prevent the sauce from drying out?
Use reserved pasta water to adjust the texture.
Add it a little at a time while tossing until the sauce looks glossy and coats the pasta evenly.
Is there a dairy-free option?
Try a dairy-free feta alternative that melts well, or use a blend of silken tofu and nutritional yeast for a creamy, savory base. Season generously to replicate the feta’s saltiness.
Can I use canned tomatoes?
Fresh cherry or grape tomatoes are best for the burst and sweetness. In a pinch, use drained canned cherry tomatoes or whole peeled tomatoes, but roast a bit longer to concentrate flavor.
What sides go well with this?
A crisp green salad with lemony dressing, roasted broccoli, or garlicky sautéed greens pair nicely.
Warm crusty bread also helps mop up the sauce.
How can I reduce the saltiness?
Use a low-sodium feta and go light on added salt in the beginning. Balance with extra lemon juice and a splash of pasta water to mellow the saltiness.
Final Thoughts
This Spicy Baked Feta Pasta with Chili Oil delivers big flavor with minimal effort. It’s cozy, creamy, and just the right amount of fiery.
Keep it simple on a busy night or dress it up with add-ins when guests come over. Either way, it’s a crowd-pleaser you’ll come back to again and again.
