If you’ve been keeping up with the latest TikTok food trends, you’ll have no doubt seen everyone making the Baked Feta Pasta. But pasta isn’t keto! Never fear, I’ve changed this dish up making it totally keto and even yummier than the original!
This is a fun dish to make, and it’s another one-dish winner! You can eat it just like it is – serve it over mash or zoodles, or your favorite low-carb noodles. Hungry? Let’s get cooking!
Join our Facebook group for friendly keto support, and for videos on how to make these recipes, subscribe to my YouTube channel!
Jump-start your keto success! Grab a copy of my 4-week Easy Keto Menu Plan or check out my other cookbooks to help you along
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See Disclosures.
What You’ll Need to Make Baked Feta with Tomatoes
- Pyrex 9 x 13-inch casserole dish or another shallow but large oven-safe dish. Don’t use a sheet pan in case your tomatoes give off a lot of liquid – you could end up with a mess.
- Tomatoes – grape or cherry tomatoes work best
- Feta cheese – get the good stuff that comes packed in water. Not crumbles – you want a whole block.
- Shallot – a bit of regular onion will work fine if you don’t have shallots
- Garlic – fresh is best!
- Avocado oil
- Fresh thyme – or 1/2 tsp of dried thyme
- Italian seasoning – make sure there’s no sugar added!
- Salt and pepper
How to Make Baked Feta Pasta Keto
- Toss the tomatoes with the avocado oil, salt, pepper, garlic, and sliced shallot.
- Spread them evenly in the bottom of a shallow casserole dish.
- Make a space in the middle for the feta. Set the whole block into the middle of the tomatoes and sprinkle Italian seasoning on top of it.
- Nestle some sprigs of freshy thyme into the tomatoes.
- Bake it until the tomatoes have burst and the feta is soft and creamy.
- As soon as you pull it from the oven, mix the feta into the tomatoes creating a creamy sauce.
- Serve and enjoy!
Chef Jenn’s Tips For This TikTok Food Hack
- Use whole milk feta – not the low calorie stuff. The whole milk feta will make a much creamier sauce.
- Mix it while it is still hot and bubbly. If you let it cool too much, the feta won’t be as creamy.
- Grape tomatoes or cherry tomatoes work best – don’t use cut up whole tomatoes as they have a lot more water content and your sauce will be super runny.
- If your sauce is too thick or not saucy enough, add a bit of water to it, a spoonful at a time, to help it get creamier.
- Fresh herbs put this dish over the top! Thyme, oregano, and basil will all work great and don’t forget to save a bit to garnish the top of the dish to make it look pretty!
- Experiment with the dish – try this version with multicolored tomatoes!
What To Serve With Baked Feta with Tomatoes
You can keep this a keto vegetarian recipe by serving this with a nice salad, or go meaty with some grilled or roasted chicken, pork, or turkey.
I’ve served it on top of zoodles, but I’ve also just eaten it on its own. It’d also be good as a snack on some keto crackers, or you can top your favorite shirataki noodles with this creamy feta and tomato goodness.
It’s up to you!
Can I Freeze Baked Feta With Tomatoes?
Well, you can but I don’t advise it.
The beauty of this recipe is the nice big chunks of tomatoes. If you freeze this and then thaw and reheat it again, you’re going to end up with a much runnier sauce.
I recommend eating this dish fresh.
You can, however, keep it in the fridge tightly covered for 3-4 days.
Yes! Feta is totally keto, especially if you use the full fat version. It is high in protein and one ounce has just 1 carbs, making it a great choice for keto.
Tomatoes are a bit higher in carbs so they’re fine in moderation. A 3.5 ounce serving of tomatoes has about 2.5 net carbs in it, so use them sparingly.
Like This? Also Try:
Step By Step Process
Baked Feta Pasta – Ketoized
- 4 cups grape tomatoes
- 1/4 cup avocado oil
- 3 cloves garlic chopped
- 1 shallot
- 4 ounces feta cheese solid, in a block
- 2 tbps Italian seasoning
- 3 sprigs fresh thyme
- Toss the tomatoes with the avocado oil, salt, pepper, chopped garlic, and shallots.
- Arrange the tomatoes in a single layer in the bottom of a 9 x 13-inch casserole dish. Make hole in the center. Put the block of feta into the center of the tomatoes, and sprinkle the block with the Italian seasoning.
- Nestle the sprigs of thyme into the tomatoes.
- Bake at 400-F for 30 minutes or until the tomatoes have burst and the feta is soft and creamy.
- As soon as you take it from the oven, gently mix the soft feta into the tomatoes to create a creamy sauce. You may need to add a spoonful or two of water to help it get creamy.
- That's it! Serve and enjoy!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
There’s plenty more keto goodness to try! Check out this classic Chinese take-out soup made keto, or opt for this hearty sausage dish that my family can’t ever get enough of. For breakfast, these egg bites are a delish and easy way to start the day, and this hearty chaffwich is a good pick for lunch. If you’re an Instant Pot fan, this is a tasty set-it-and-forget-it meal.
5 thoughts on “Viral Baked Feta Pasta – Ketoized!”
Love veggie noodles! I will make this with kohlrabi noodles that I have in my fridge! I bet it’s perfect with that sauce
Yum! This looks so delicious! My family is going to love this recipe! Can’t wait to give this a try!
This baked feta pasta was so delicious! The whole family enjoyed this
I love this low carb version of baked pasta!! It looks so tasty and filling – can’t wait to make it soon!
This looks delicious! I love feta cheese so this is definitely going on my list, thanks for the recipe. And the suggestions to use veggie noodles is a great one, I think that’s how I’ll do it too!