Baked Feta Wagyu Bolognese: The Viral TikTok Pasta, Upgraded

This is my upgraded version of the baked feta pasta that broke the internet a few years back, made heartier with a proper wagyu bolognese folded in. The original was already good: cherry tomatoes and a block of feta baked together until soft, then mashed into a creamy sauce. Adding browned wagyu turns it from a side dish into an actual dinner, and the richness of the meat plays beautifully against the tangy, oven-sweetened tomatoes.

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Why Wagyu Makes This Version Better

The original baked feta pasta is vegetarian, and it's genuinely good on its own. But Wagyu beef ground adds a depth that the tomatoes and feta alone can't reach. Because it's made from the same premium cuts used for Wagyu steaks, it browns with almost no added fat needed in the pan, and that rendered richness folds right into the creamy feta and tomato mixture instead of sitting on top of it.

Ingredients

(Serves 4 to 6)

• 1 pound Wagyu Beef Ground
• 2 pints cherry tomatoes
• 8 ounces block feta cheese
• ¼ cup olive oil
• 4 cloves garlic, smashed
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Sea salt and freshly ground black pepper
• 1 pound penne or rigatoni
• Fresh basil, torn
• Grated parmesan, optional

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a large baking dish, combine the cherry tomatoes, garlic, olive oil, oregano, red pepper flakes, salt and pepper. Toss to coat.
3. Nestle the block of feta into the center of the tomatoes and drizzle everything with a bit more olive oil.
4. Bake for 30 to 35 minutes, until the tomatoes have burst and the feta is soft and lightly golden.
5. While that bakes, brown the Wagyu ground in a skillet over medium heat with a pinch of salt. No added oil is needed. Set aside once cooked through.
6. Cook the pasta according to the package directions, reserving 1 cup of the pasta water before draining.
7. Remove the baking dish from the oven and mash the feta and tomatoes together with a fork until it forms a creamy sauce.
8. Stir the cooked Wagyu ground into the sauce.
9. Add the drained pasta to the baking dish and toss to combine, adding reserved pasta water a splash at a time to loosen the sauce as needed.
10. Top with torn basil and parmesan if using. Serve immediately.

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Where This Wagyu Actually Comes From

Wagyu genetics trace back to Japan, and that lineage is exactly what gives the breed its exceptional marbling. Our cattle are raised with ample space, a natural diet and a stress-free environment, with no added hormones and no antibiotics. It's a slower, more deliberate way of raising cattle, and it's part of why the ground browns so cleanly here without needing extra fat in the pan.

A Note On Getting The Sauce Right

Don't rush the mashing step. The feta and tomatoes need to actually break down together into something smooth rather than staying in separate chunks, and the reserved pasta water is what turns that mixture into a sauce that clings to the noodles instead of pooling at the bottom of the bowl.

Reach Out To Our Helpful Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We're always here to help if you have questions about your meat, want help making selections, or are just looking for a few more cooking tips. Every time you call our office at 800-674-8426, you'll be connected directly with a team member right here in Santa Fe, New Mexico, where we're based.

Every cut is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice, and delivered straight to your doorstep. If pasta night is a regular thing in your house, our full wagyu beef collection is worth keeping stocked in the freezer.

Frequently Asked Questions

Can I make this without the wagyu and keep it vegetarian?
Yes, simply skip the meat step and toss the pasta directly with the mashed feta and tomato sauce, which is closer to the original viral version.

What if my feta doesn't soften enough in the oven?
Give it a few more minutes. Feta blocks vary in moisture content, and a drier block may need closer to 35 to 40 minutes to soften properly.

Can I use a different pasta shape?
Any short pasta with ridges or tubes works well here, since it holds onto the sauce better than a smooth long noodle would.

Why is my finished sauce too thick?
Add more of the reserved pasta water a splash at a time until it loosens to the consistency you want. The starch in that water helps the sauce cling to the pasta rather than just thinning it out.

Can I make the baked tomato and feta base ahead of time?
Yes, it keeps well in the refrigerator for up to 2 days. Reheat gently before mashing and combining with freshly cooked pasta and wagyu.

Check out our full selection of bison, elk, wild boar, lamb, grass fed beef and chicken. All of our high quality meat is handled the same way, from pasture to your door.