Baked Feta Pasta
Rich, creamy, and bursting with flavor, Baked Feta Pasta has taken kitchens by storm and for good reason! This delightful dish marries the juicy sweetness of oven-roasted grape tomatoes with the tangy, rich flavor of feta cheese, all enveloped in a silky pasta base. It emerges golden and bubbly from the oven, creating a dish that looks as stunning as it tastes. The whole thing comes together effortlessly, making it perfect for busy weeknights or special occasions where you want to impress without spending hours in the kitchen.
Table of Contents
The beauty of this dish lies in its simplicity. In just under an hour, you can whip up a meal that’s not only incredibly satisfying but also packed with Mediterranean flavors. Imagine twirling those pasta shapes around your fork, coated in a creamy sauce created from the melting feta and roasted tomatoes. Feeling a little indulgent? You’ll be enjoying leftovers the next day, and trust me, it holds up beautifully. I hope you’re as excited to try this Baked Feta Pasta as I am to share it with you!
Why You’ll Love This Recipe
- Simple & Quick: This delightful meal takes just 15 minutes of prep and 50 minutes in the oven—perfect for a weeknight dinner!
- Irresistible Flavor: The combination of sweet, roasted tomatoes and savory feta creates a symphony of flavors that you won’t be able to resist.
- Eye-Catching Appeal: Coming straight from the oven, this dish is a showstopper, making it great for dinner parties or family gatherings.
- Flexible Serving: Serve it as a main dish or as a side—it’s versatile enough for any occasion!
- Diet-Friendly Options: Feel free to use gluten-free pasta and substitute feta for vegan alternatives to suit dietary needs.
Ingredients You’ll Need
- 20 oz grape tomatoes: These tiny beauties roast into sweet, burst-in-your-mouth gems. Substitutes could include cherry tomatoes if you can’t find grape.
- 5 medium garlic cloves, peeled and halved: Garlic adds aromatic depth and flavor. For a milder taste, you can roast the cloves whole.
- 8 oz spinach, roughly chopped (about 8 packed cups): Spinach adds nutrition and a lovely pop of color. Fresh kale or arugula can serve as alternatives.
- 1/4 cup fresh basil, thinly sliced: Basil offers a fragrant note that perfectly complements the other ingredients. You can substitute with parsley for a different flavor or omit if you’re in a pinch.
- 2 tbsp fresh parsley, minced: This adds a fresh, vibrant element. Dried herbs can work, but fresh will always provide greater flavor.
- 7 – 8 oz block feta cheese (sheep’s milk variety), drained: Feta is essential for that creamy, tangy flavor. You can use a non-dairy feta if you’re avoiding dairy.
- 10 oz dry pasta (such as campanelle, rigatoni, rotini, penne, bow tie, or cavatappi): Choose your favorite shape, but remember that a shape with ridges will hold the sauce better.
- 1/2 cup extra-virgin olive oil: This adds richness and helps roast the vegetables beautifully. Feel free to use light olive oil if you prefer a milder flavor.
- 1 tbsp salt for pasta water: This is critical to enhance the pasta’s taste, so don’t skip it!
- 1/4 tsp crushed red pepper flakes (or more to taste): Adjust the spice level to your preference—red pepper adds a nice kick!
- Salt and freshly ground black pepper to taste: Essential for seasoning the dish, enhancing the flavors of all your ingredients.
- 1/2 cup reserved pasta water: This starchy water is the magic ingredient that helps create the sauce, so don’t forget to save some before draining your pasta!
How to Make Baked Feta Pasta
Preheat Oven: Begin by preheating your oven to 400 degrees Fahrenheit. This sets the stage for roasting those delicious tomatoes.
Prepare Tomatoes and Feta: In a 3-quart baking dish, combine 20 oz of grape tomatoes and 5 halved garlic cloves. Drizzle with 1/2 cup extra-virgin olive oil and season with a few pinches of salt and freshly ground black pepper. Nestle the 7-8 oz block of drained feta cheese in the center, turning it to coat with oil.
Bake: Place the dish in the center of your preheated oven and bake for about 30 minutes. You want the tomatoes to soften and blister beautifully.
Increase Temperature: After 30 minutes, remove the baking dish. Raise the oven rack to the upper third of the oven, and increase the temperature to 450 degrees Fahrenheit. Bake for an additional 10 minutes, or until the tomatoes and feta turn slightly golden and bubbly.
Cook Pasta: While the feta and tomatoes are baking, bring a large pot of salted water (with 1 tablespoon of salt) to a boil. Cook 10 oz of your chosen dry pasta according to the package instructions until al dente.
Add Spinach: Reserve 1/2 cup of the pasta water right before draining the pasta. To wilt the spinach, pour it in with the pasta during the last minute of cooking. Drain the pasta and spinach together.
Combine Ingredients: Smash the roasted tomatoes, garlic, oil, and feta together in the baking dish using the back of a wooden spoon until well combined. This will form your luscious sauce!
Toss with Pasta: Add the drained pasta and spinach to the dish, along with 1/4 cup sliced fresh basil, 2 tbsp of minced fresh parsley, and 1/4 tsp of crushed red pepper flakes. Toss gently until everything is nicely coated, using reserved pasta water—a few tablespoons at a time— to reach your desired consistency.
Season and Serve: Adjust seasoning with salt and freshly ground black pepper to taste. Serve warm, and enjoy the comforting deliciousness of your Baked Feta Pasta!
Storing & Reheating
This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze this pasta for up to 3 months. Just make sure to cool it completely before transferring it to a freezer-safe container. To reheat, simply thaw in the refrigerator overnight, then warm in the oven at 350 degrees Fahrenheit for about 15-20 minutes, or until heated through. Note that the texture may change slightly; adding a splash of water before reheating can help refresh it.
Chef’s Helpful Tips
- Avoid overcooking the pasta; it should be al dente since it will continue to cook when mixed with the hot feta and sauce.
- Don’t skip saving the pasta water! It’s the secret to achieving a creamy, cohesive sauce.
- Use fresh herbs for more vibrant flavor; dried herbs can be substituted but will have a different impact on taste.
- If you want to enhance the flavor further, add a splash of lemon juice before serving for a bright finish.
- This recipe can easily be doubled if feeding a larger crowd—just ensure you have a baking dish big enough to accommodate all those delicious ingredients!
The combination of roasted tomatoes and feta cheese creates an incredibly comforting meal that you’ll want on repeat. Don’t hesitate to experiment with adding your favorite veggies or proteins—like grilled chicken or shrimp. The possibilities are endless! Enjoy every delectable bite of your Baked Feta Pasta, and I can’t wait to hear how it turns out for you!
Recipe FAQs
Can I use different types of cheese in this recipe?
Absolutely! While feta provides that classic tangy flavor, you can use goat cheese or even creamy ricotta for a unique twist. Just keep in mind that the flavor profile will change slightly.
How can I make this recipe vegan-friendly?
To make Baked Feta Pasta vegan, simply swap the feta cheese for a vegan cheese alternative. Also, ensure that the pasta and any additional ingredients (like the pasta’s sauce) are dairy-free.
What pasta shapes work best for Baked Feta Pasta?
You can use various types of pasta like penne, rigatoni, or even whole wheat options. Short, ridged pasta shapes hold the sauce beautifully, making each bite flavorful!
Can I add protein to this dish?
Of course! Grilled chicken, shrimp, or even chickpeas can be great additions to boost the protein content of your Baked Feta Pasta. Just stir them in before serving or mix them with the pasta before plating.
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📖 Recipe Card
Baked Feta Pasta
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Mediterranean
Description
This Baked Feta Pasta bursts with flavor from roasted tomatoes, creamy feta, and fresh spinach, making it a perfect choice for a quick and comforting meal.
Ingredients
- 20 oz grape tomatoes
- 5 medium garlic cloves, peeled and halved
- 8 oz spinach, roughly chopped about 8 packed cups
- 1/4 cup fresh basil, thinly sliced
- 2 tbsp fresh parsley, minced
- 7 – 8 oz block feta cheese (sheep's milk variety) drained
- 10 oz dry pasta such as campanelle, rigatoni, rotini, penne, bow tie, or cavatappi
- 1/2 cup extra-virgin olive oil
- 1 tbsp salt for pasta water
- 1/4 tsp crushed red pepper flakes or more to taste
- salt and freshly ground black pepper to taste
- 1/2 cup reserved pasta water
Instructions
- Preheat oven to 400 degrees.
- Combine grape tomatoes and garlic in a 3 quart baking dish. Drizzle with olive oil and sprinkle with salt and pepper, then place the feta in the center and turn to coat.
- Bake in the preheated oven for 30 minutes.
- After 30 minutes, move the rack to the upper third of the oven, increase heat to 450 degrees, and bake for an additional 10 minutes until the tomatoes and feta begin to brown.
- In the meantime, boil salted water (1 tablespoon salt and 3-4 quarts water) and cook pasta to al dente according to package instructions.
- Reserve 1/2 cup pasta water, then add spinach to the pot to wilt just before draining the pasta.
- Drain the pasta and spinach mixture and mash the tomatoes, garlic, feta, and oil with a wooden spoon.
- Mix the pasta with the mashed mixture, adding basil, parsley, and red pepper flakes. Adjust consistency with reserved pasta water.
- Season with additional salt and pepper to taste, and serve warm.
Notes
For an extra kick, adjust the crushed red pepper flakes according to your taste.
Using sheep’s milk feta adds a distinct flavor, but cow’s milk feta can be used as a substitution.
This dish can be enjoyed warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
