Baked Feta Pasta (West-African-Edition)

8 Servings
45 min

Read all the way through on how I've added a touch of West-Africa to this viral easy baked feta pasta, made by roasting some baby plum tomatoes, button mushrooms, diced onion, yellow pepper and scotch bonnet pepper with a block of feta cheese - and roule cream cheese for that extra creaminess.

This West-African edition of this super creamy, comforting and delicious viral pasta is a must try. I couldn't help myself but attempt this version, after trying my sister's recreation of the original recipe and hearing about the dish EVERYWHERE the last week or so. This West-African edition of the recipe was worth it (trust me, it really was!). Click/tap here for more on this recipe.

Baked Feta Pasta (West-African-Edition)

Recipe details

  • 8  Servings
  • Prep time: 0 Minutes Cook time: 45 Minutes Total time: 45 min
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  • 750g baby plum tomatoes
  • 1 bell pepper
  • 1 medium-sized red onion
  • 6 garlic cloves
  • 250g baby button mushrooms
  • 1 block of feta cheese
  • 125g roule cheese (with garlic and parsley)
  • 2 Tbsps. dried chives
  • 1/2 Tbsp. smoked paprika
  • 1/2 Tbsp. salt
  • 1/2 Tbsp. black pepper
  • 1 Tsp. ginger paste
  • 150ml red palm oil (melted)
  • 1 scotch bonnet pepper (optional)
  • 300g spaghetti
  • 1 Tsp. chilli flakes
  • A bit of fresh basil for garnishing at the end


Pre-heat the oven to 250°C/482°F
Prepare the red onion by finely chopping it and prepare the pepper by slicing it into thin strips
Grab a deep casserole dish and pour the plum tomatoes with the finely chopped red onion, the sliced pepper and the baby button mushrooms. Make a well in the middle and then place the feta cheese in the centre and the roule cheese on top of the feta
Add all the seasonings and spices in (except for the chilli flakes), including the ginger paste and then drizzle with melted red palm oil
Toss the scotch bonnet in and then place the casserole dish into a pre-heated 250°C /482°F. Bake in the oven for 30-35 minutes or until the tomatoes have partially melted and the veggies have roasted. While that is baking in the oven, bring a pot of salted water to a boil and cook the spaghetti according to the packaging instructions. Strain the pasta and retain some of that pasta water - this is to stop the spaghetti from sticking to together when you come to toss it into the creamy sauce
Remove from the oven and then mix with a wooden spoon until you get a nice creamy sauce
Add the cooked spaghetti with about a Tbsp. or two of pasta water. Toss until well combined, sprinkle the chilli flakes on top, garnish with some fresh basil and then serve
Ameena Deeni | Ameena Cooks
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