Baked Feta Pasta Sauce

The original baked feta pasta sauce from TikTok made from scratch! This sauce is so versatile and serving it with pasta is just one of the many ways to enjoy it. This slightly tweaked version also includes finely minced kalamata olives and pesto for even more flavor!

How to Use Baked Feta Pasta Sauce

If you're following a low-carb diet, regular pasta is not an option. You can still enjoy this sauce with loads of other options: low-carb pasta products, zucchini noodles, palmini noodles or shirataki noodles. You can even skip the pasta alternatives altogether and serve it simply with your preferred protein options such as chicken or shrimp.

Here are some of the ways you can use baked feta pasta sauce:

• Classic Low-Carb Baked Feta Pasta made with palmini noodles
• Low-Carb Baked Feta Shrimp Pasta made with zucchini noodles
• Low-Carb Baked Feta Chicken

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Step-by-step

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the cherry tomatoes in a small, deep baking tray.

2. Place the block of feta (excluding any juices) and the tomatoes into a baking dish or a casserole dish just large enough to fit all the tomatoes together snugly. Drizzle the olive oil all over the tomatoes and the feta.

   

3. After 30 minutes, remove from the oven and add minced garlic. Place back in the oven and increase the temperature to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional) and bake for 5 to 10 more minutes until the feta and tomatoes have browned.

4. Remove from the oven and place on a cooling rack.

   

5. Use a fork to pierce through the tomatoes that didn't pop. Add pesto and kalamata olives (whole or finely chopped) and then stir until well combined.

   

6. Add chopped basil, taste and season with salt and pepper if needed. Serve with zucchini noodles, palmini noodles or shirataki noodles and protein options of choice (chicken or shrimp work best). Store in a sealed container for up to a week.

   

Recipe

Baked Feta Pasta Sauce

★★★★★5.0 (6 ratings)

The original baked feta pasta sauce made from scratch. A delicious sauce to serve with low-carb pasta ...

Hands on

5m

Overall

40m

Servings

8

2.6 g

Net carbs

4.3 g

Protein

23.2 g

Fat

238

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes about 4 cups, 8 servings

• 600 g cherry tomatoes (1.3 lb)
• 1 block feta cheese (200 g/ 7.1 oz)
• ¹/₂ cup extra virgin olive oil (120 ml/ 4 fl oz)
• 1 clove garlic, minced
• 2 tbsp basil pesto or pesto of choice (30 g/ 1.1 oz)
• ¹/₂ cup pitted kalamata olives or green olives (50 g/ 1.8 oz)
• bunch of fresh basil leaves

Instructions

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the cherry tomatoes in a small, deep baking tray.

2. Place the block of feta (excluding any juices) and the tomatoes into a baking dish or a casserole dish just large enough to fit all the tomatoes together snugly. Drizzle the olive oil all over the tomatoes and the feta.

3. After 30 minutes, remove from the oven and add minced garlic. Place back in the oven and increase the temperature to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional) and bake for 5 to 10 more minutes until the feta and tomatoes have browned.

4. Remove from the oven and place on a cooling rack.

5. Use a fork to pierce through the tomatoes that didn't pop. Add pesto and kalamata olives (whole or finely chopped) and then stir until well combined.

6. Add chopped basil, taste and season with salt and pepper if needed. Serve with zucchini noodles, palmini noodles or shirataki noodles and protein options of choice (chicken or shrimp work best). Store in a sealed container for up to a week.

Nutrition per serving, about ½ cup

Carbs 4%Protein 7%Fat 89% of calories

Net carbs

2.6 g

Total carbs

3.9 g

Fiber

1.3 g

Sugars

2.4 g

Protein

4.3 g

Fat

23.2 g

Saturated fat

6.3 g

Calories

238 kcal

Sodium

319 mg · 13.9% RDA

Magnesium

7 mg · 1.8% RDA

Potassium

204 mg · 10.2% EMR

Nutrition by ingredient

Per about 1/2 cup	Net carbs	Protein	Fat	kcal
Tomatoes, cherry, fresh, all varieties	1.4 g	0.5 g	0.2 g	13
Feta cheese	1 g	3.6 g	5.3 g	66
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Garlic, fresh	0.1 g	0 g	0 g	1
Basil & Macadamia Pesto (KetoDiet blog)	0.1 g	0.1 g	2.5 g	23
Kalamata olives	0 g	0.1 g	1.6 g	16
Total	2.6 g	4.3 g	23.2 g	238

Serving size about 1/2 cup

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Beef free
• Vegetarian