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Baked Mozz and Feta Pasta

Baked Mozz and Feta Pasta in a casserole dish

Feta Pasta is all over our TikTok feed, and for good reason – it’s tangy and absolutely bursting with flavor… which reminded us a lot of our fresh mozzarella. We’re going to give a try here, with a Big Mozz twist. This recipe made Finland run out of feta cheese (also they call it uunifetapasta, which is great), and after trying our version of this delicious, creamy, cheesy pasta dish, we hope it’ll make us run out of Fresh Mozz too. The best way to get some? Our virtual Mozzarella Making Class. You’ll use a little less than half of the mozzarella you will make in class, which means you won’t have to hold back on sampling your work as you go.  

A few notes: try to use Greek feta – it’s made with at least 70% sheep’s milk, which we found is less gritty than cow’s milk feta. Also, we’re going to smash the garlic rather than chop it, which will add some wonderful garlicky aroma and sweetness, but you can remove the garlic easily before serving.  

Since we’re going to mix in a few spoonfuls of pasta water at the end to encourage the sauce to be a little saucier, we strongly recommend cooking your pasta in your mozzarella make-water. It’s buttery and salty and makes the most unctuous noodles ever. It’s one of those things that if you know, you know. And for a no-carb version: zucchini noodles.  


  • 1 8oz block of Greek feta
  • ⅓ lb fresh mozzarella (or more), shredded finely
  • 2 pints cherry or grape tomatoes 
  • 4 cloves of garlic, smashed 
  • ½ cup extra virgin olive oil 
  • ½ tsp crushed red pepper flakes
  • 12 ounces medium-textured pasta (like fusilli or rigatoni) 
  • Fresh basil leaves to serve


  1. Preheat your oven to 400 degrees.   
  2. Smash the garlic under the flat side of a chef’s knife.  
  3. In a 9×13- inch baking dish or skillet, combine the grape tomatoes, smashed garlic, half of the olive oil, and season with kosher salt and toss.  
  4. Nestle your block of feta in the center of the dish and drizzle with the remaining olive oil. Season with salt, red pepper, and black pepper. Bake for 40 minutes, until the tomatoes have burst and the garlic starts to turn golden brown.  
  5. While it’s baking, boil your pasta and cook to al dente. Reserve 1 cup of pasta water, and drain the rest.  
  6. Use a fork to mash the feta, add your shredded/diced mozzarella, and stir the cheese and tomatoes together until you have a saucy mix. Add a few splashes of pasta water (more if it needs it.) Finally, add in the pasta and mix thoroughly.  
  7. To take this to 11: garnish with another ⅓ lb of fresh mozzarella and broil until your dish is GBD (golden, brown, and delicious.)  
  8. Season with salt and pepper, garnish with fresh basil, eat it all, and take a nap.