Baked Feta Pasta is a delightful twist on traditional pasta dishes that combines the creaminess of baked feta with the freshness of vibrant tomatoes and spinach. The sheep’s milk feta melts beautifully, creating a luscious sauce that clings to each pasta shape. The sweetness of the grape tomatoes caramelizes in the oven, while the aromatic garlic adds depth, making every bite a flavorful experience.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Baked Feta Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Baked Feta Pasta

I first stumbled upon this dish during a busy week when I craved something comforting yet uncomplicated. It quickly became a staple in my kitchen, impressing friends and family with its effortless charm. The best part? This one-pan dish comes together in under an hour, making it an ideal choice for any occasion, from weeknight dinners to casual gatherings. If you’re looking for a dish that’s both easy and remarkably tasty, make sure to try this Baked Feta Pasta recipe; you won’t regret it!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 50 minutes, with only 15 minutes of prep.
Irresistible Flavor: Creamy feta, sweet tomatoes, and savory garlic create a savory explosion.
Eye-Catching Appeal: A rainbow of colors makes this dish Instagram-worthy!
Flexible Serving: Perfect as a main dish or a side, suitable for weeknight dinners or entertaining guests.
Diet-Friendly Options: Easily adapt to vegetarian diets or swap the pasta for a gluten-free variety.

Ingredients You’ll Need

20 oz grape tomatoes: These juicy tomatoes burst with sweetness and add brightness to the dish.
5 medium garlic cloves, peeled and halved: Amplifies the flavor; using fresh garlic ensures the best taste.
8 oz spinach, roughly chopped (about 8 packed cups): Offers a nutrient boost and balances the richness of the feta.
1/4 cup fresh basil, thinly sliced: Adds a fragrant herb note; you can use fresh parsley if needed.
2 tbsp fresh parsley, minced: Enhances freshness—feel free to swap with other herbs like oregano.
7 – 8 oz block feta cheese (sheep’s milk variety), drained: Creamier than cow’s milk feta, providing a rich flavor.
10 oz dry pasta: Choose shapes like campanelle or penne for best sauce adherence.
1/2 cup extra-virgin olive oil: High-quality olive oil enriches flavor and aids cooking.
1 tbsp salt for pasta water: Helps season the pasta for overall flavor.
1/4 tsp crushed red pepper flakes (or more to taste): Adds a subtle kick; adjust based on spice preference.
Salt and freshly ground black pepper to taste: Essential for balancing flavors.
1/2 cup reserved pasta water: The starchy water helps achieve the perfect sauce consistency.

How to Make Baked Feta Pasta

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit, paving the way for bubbling, golden-baked goodness.

Combine Ingredients: In a 3-quart baking dish, add 20 oz of grape tomatoes and the halved garlic cloves. Toss them together with 1/2 cup of extra-virgin olive oil and sprinkle a few pinches of salt and pepper. Center the drained block of feta cheese in the dish, turning it to ensure it’s coated with the olive oil.

Bake Initially: Place the baking dish in the center of the preheated oven. Bake for 30 minutes, until the tomatoes begin to burst and the feta softens.

Increase Temperature: After 30 minutes, carefully remove the dish from the oven. Move an oven rack to the upper third and raise the temperature to 450 degrees Fahrenheit. Bake for an additional 10 minutes until the tomatoes and feta start to brown slightly, filling your kitchen with an inviting aroma.

Boil Pasta: While the feta and tomatoes bake, bring a large pot of salted water (use 1 tbsp of salt for about 3 or 4 quarts of water) to a boil. Cook 10 oz of your chosen dry pasta according to package instructions until al dente.

Incorporate Spinach: About a minute before the pasta is fully cooked, pour in the roughly chopped spinach (8 oz). It will wilt almost instantly; then drain both the pasta and the spinach.

Mash Ingredients Together: Remove the baking dish from the oven once done and smash the roasted tomatoes, garlic, oil, and feta together using the back of a wooden spoon. This step creates a creamy, flavorful base for the pasta.

Combine Everything: Toss the drained pasta and wilted spinach into the baking dish with the smashed mixture. Add 1/4 cup fresh basil and 2 tbsp fresh parsley, along with 1/4 tsp crushed red pepper flakes. Mix well, ensuring everything is evenly coated.

Adjust Consistency: To achieve your desired sauce consistency, add reserved pasta water by the tablespoon and mix thoroughly. Taste and adjust with more salt and freshly ground black pepper if needed. Serve warm, diving into the vibrant layers of flavors.

Storing & Reheating

Baked Feta Pasta is best enjoyed fresh, but any leftovers can be stored at room temperature for a couple of hours. For longer storage, place it in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, use a freezer-safe container and store it for a maximum of 3 months. To reheat, gradually warm in the oven at 350 degrees Fahrenheit, adding a splash of olive oil or reserved pasta water to refresh its creaminess.

Chef’s Helpful Tips

Watch the Baking Time: Keep an eye on the feta and tomatoes in the oven; you want them browned but not burnt!
Noodle Choice: Opt for pasta that holds sauce well; shapes like rotini or cavatappi are excellent choices.
Warming Ingredients: Use room-temperature feta to ensure it melts nicely when baked.
Clean Flavor: Fresh herbs drastically enhance the dish; don’t skimp on them!
Make-Ahead Option: You can prepare the feta-tomato mixture a day ahead and bake it right before dinner.

Baked Feta Pasta combines simplicity with flavor in an unforgettable way. Its delightful mix of roasted tomatoes and creamy feta creates a dish that will make you feel both satisfied and accomplished. Don’t hesitate to experiment with alternative ingredients, whether you want to throw in seasonal vegetables or enhance it with your favorite spices. I invite you to savor each delicious bite!

Recipe FAQs

Can I use other types of cheese instead of feta?

Yes, while feta provides a unique flavor, you can substitute with goat cheese for a tangy twist or even ricotta for a creamier texture. Keep in mind, the taste will differ, but it’ll still be delicious!

What’s the best pasta to use for this recipe?

Short pasta shapes like campanelle, rotini, or penne are ideal because their curves and nooks catch the sauce beautifully. But feel free to try long pasta like spaghetti—it’ll taste just as good!

How can I make this dish gluten-free?

You can easily make Baked Feta Pasta gluten-free by replacing regular pasta with a gluten-free alternative. There are many great options available, so choose your favorite shape, and follow the cooking instructions on the package.

Can I add protein to this recipe?

Absolutely! For a heartier dish, feel free to add grilled chicken, shrimp, or chickpeas for a boost of protein. Just make sure to adjust cooking times accordingly so everything is perfectly cooked.

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Baked Feta Pasta

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Author: Anna
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

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Description

This Baked Feta Pasta features a delightful combination of juicy tomatoes, creamy feta, and fresh spinach, making it a favorite for quick dinners. It’s easy to prepare and absolutely bursting with flavor!

Ingredients

Scale

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

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Instructions

Preheat your oven to 400 degrees.
In a 3 quart baking dish, combine the grape tomatoes and garlic. Toss with olive oil, adding a few pinches of salt and pepper. Position the feta in the middle of the tomatoes, ensuring it's coated in oil.
Bake for 30 minutes in the center of the preheated oven.
After 30 minutes, take out the dish, elevate the oven rack to the upper third, and raise the temperature to 450 degrees. Bake for an additional 10 minutes until the tomatoes and cheese start to brown slightly.
During this time, cook your pasta to al dente in salted water, using 1 tablespoon of salt and 3-4 quarts of water, based on the recommended cooking time on your pasta package.
Before draining, reserve 1/2 cup of the pasta water, and add the spinach to the boiling pasta to wilt it.
Drain the pasta and spinach mix.
Using the back of a wooden spoon, mash the tomatoes, garlic, oil, and feta together. Mix in the pasta along with basil, parsley, and red pepper flakes.
Adjust the consistency of the mixture with a few tablespoons of reserved pasta water, seasoning with salt and pepper as desired. Serve warm.

Notes

Make sure to use sheep’s milk feta for a richer flavor.
You can customize the pasta shape to your preference.
For extra spice, add more crushed red pepper flakes.