Baked Feta Pasta
There’s something so comforting about a warm bowl of Baked Feta Pasta. This dish packs everything you love about Mediterranean cuisine — fresh tomatoes, garlic, and creamy feta cheese. It’s a fantastic way to bring the bold flavors of summer into your kitchen, no matter the season. The best part? This recipe is not just delicious; it’s incredibly easy to whip up, making it the perfect addition to your weeknight meal rotation.
Table of Contents
I first stumbled across this dish during a casual dinner with friends. It was one of those moments where you take the first bite and think, “Why haven’t I made this before?” The combination of roasted tomatoes and rich feta melds together beautifully. The texture of the pasta, paired with vibrant spinach and fragrant herbs, creates a wholesome meal that truly feels special. I can’t wait for you to experience the burst of flavor this Baked Feta Pasta brings to your table!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep time, you can have a delightful meal in under an hour.
- Irresistible Flavor: The sweet and tangy roasted tomatoes combined with creamy feta create an explosion of taste in every bite.
- Eye-Catching Appeal: This dish is not only delicious but also visually stunning, making it perfect for impressing guests.
- Flexible Serving: Ideal for a cozy dinner, a potluck, or even a hearty lunch; this pasta works for any occasion!
- Diet-Friendly Options: Easily adaptable for vegetarian diets, and you can swap in gluten-free pasta if needed.
Ingredients You’ll Need
- 20 oz grape tomatoes: These bright, juicy morsels burst with flavor when roasted. You can substitute with cherry tomatoes if preferred.
- 5 medium garlic cloves, peeled and halved: Garlic gives depth and aroma. Ensure they’re fresh to maximize flavor.
- 8 oz spinach, roughly chopped (about 8 packed cups): Fresh spinach wilts perfectly when tossed into the dish; frozen spinach can work but may affect texture.
- 1/4 cup fresh basil, thinly sliced: This aromatic herb adds brightness. Dried basil can be used in a pinch, just reduce the quantity.
- 2 tbsp fresh parsley, minced: Parsley brings freshness; substitute with cilantro or omit if desired.
- 7 – 8 oz block feta cheese (sheep’s milk variety): Feta adds creaminess and tang; cow’s milk feta is an alternative if preferred.
- 10 oz dry pasta: Shapes like campanelle or rigatoni work wonderfully; consider whole wheat or gluten-free versions for dietary needs.
- 1/2 cup extra-virgin olive oil: This enhances flavor and helps roast the veggies. Opt for a high-quality oil for the best taste.
- 1 tbsp salt for pasta water: For seasoning the pasta; ensure the water is well-salted for best flavor.
- 1/4 tsp crushed red pepper flakes: Adds a nice kick; adjust to taste depending on your spice preference.
- Salt and freshly ground black pepper to taste: Essential for balancing flavors; freshly ground offers better aroma.
- 1/2 cup reserved pasta water: This starchy water helps to create a silky sauce.
How to Make Baked Feta Pasta
Preheat Oven: Start by preheating your oven to 400 degrees F. This will set up the perfect roasting environment for our tomatoes and feta.
Prepare Baking Dish: In a 3-quart baking dish, combine the 20 oz of grape tomatoes and the halved garlic cloves. Toss them generously with 1/2 cup of extra-virgin olive oil and sprinkle a few pinches of salt and pepper for seasoning. Now, place the feta cheese in the center of the tomatoes, making sure to flip it around to coat it with the oil.
Roast the Vegetables: Place the baking dish in the center of your preheated oven and let it roast for 30 minutes. You’ll know it’s done when the tomatoes are bursting, their skins split and tender, and the garlic is fragrant.
Adjust Oven Temperature: After 30 minutes, raise the oven rack to the upper third and increase the temperature to 450 degrees F. Roast for an additional 10 minutes until the tomatoes and feta begin to brown slightly, adding a wonderful depth of flavor.
Cook Pasta: While that’s happening, bring a large pot of salted water (1 tablespoon of salt) to a boil. Toss in 10 oz of your chosen pasta and cook according to the package instructions until al dente.
Add Spinach: Just before draining the pasta, add 8 oz of roughly chopped spinach into the pot. It will wilt almost instantly. Then, drain both the pasta and spinach together.
Mash Together: In the baking dish, use the back of a wooden spoon to smash together the roasted tomatoes, garlic, oil, and feta until they create a luscious sauce. It should smell heavenly!
Combine: Toss the drained pasta and spinach into the baking dish, along with 1/4 cup of fresh basil and 2 tbsp of minced parsley. Add 1/4 tsp of crushed red pepper flakes, mixing everything thoroughly.
Thin the Sauce: If the mixture feels too thick, gradually add reserved pasta water, one tablespoon at a time, until you reach your desired consistency. Season with additional salt and freshly ground black pepper to taste.
Serve: Serve this delightful meal warm and enjoy every comforting bite!
Storing & Reheating
To store your leftover Baked Feta Pasta, let it cool completely before placing it in an airtight container. It will keep well in the fridge for about 3-5 days. For long-term storage, you can freeze it for up to 3 months. When you’re ready to enjoy it again, simply reheat in the oven at 350 degrees F for 15-20 minutes, or until warmed through. Keep in mind that the texture may be slightly softer upon reheating; a splash of olive oil can help refresh the dish.
Chef’s Helpful Tips
- Avoid overcooking the pasta; aim for al dente to ensure it holds up when mixed with the sauce.
- For the best garlic flavor, use fresh garlic rather than pre-minced.
- Adding a squeeze of lemon juice right before serving can elevate the flavors, adding a nice brightness.
- Feel free to experiment with additional veggies; zucchini or bell peppers would be wonderful additions.
- If you love a creamier sauce, consider mixing in a dollop of cream cheese or ricotta before serving.
Warm, comforting, and filled with the vibrant flavors of Mediterranean cuisine, Baked Feta Pasta is a recipe that I find myself returning to again and again. The soothing combination of roasted tomatoes and creamy feta is irresistible, making it an excellent choice for family dinners or potlucks. I encourage you to get creative with the ingredients and make it your own. Trust me, you’ll love every creamy, cheesy bite!
Recipe FAQs
Can I use different types of pasta for Baked Feta Pasta?
Absolutely! While this recipe suggests dry pasta shapes like campanelle or rigatoni, you can easily substitute with your favorite varieties, such as whole wheat, gluten-free, or even fresh pasta. Just be mindful of cook times, as they may vary.
How can I make this dish vegetarian-friendly?
This recipe is already vegetarian! The main ingredients — feta cheese, tomatoes, and pasta — fit perfectly into a vegetarian diet. If you want to enhance the health factor, consider adding more vegetables like bell peppers or zucchini.
How can I make Baked Feta Pasta spicy?
If you enjoy a little heat, you have a few options. Increase the amount of crushed red pepper flakes beyond the 1/4 tsp suggested in the recipe or add a dash of hot sauce when blending the tomato and feta mixture. You can also include fresh diced jalapeños into the baking dish before roasting.
Can I make Baked Feta Pasta ahead of time?
Yes, you can prepare the components ahead of time! Roast the tomatoes and feta and cook the pasta in advance. Combine them just before serving, adding the wilted spinach and mixing everything together. This allows the flavors to meld beautifully while saving you time during busy weekdays.
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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
Baked Feta Pasta is a delightful dish that combines roasted grape tomatoes, garlic, and creamy feta. With its easy preparation and irresistible flavor, it’s an excellent choice for a quick dinner or healthy meal. Enjoy this comforting pasta dish that’s sure to please everyone!
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 the oven to 400 degrees.
- In a 3 quart baking dish, combine grape tomatoes and garlic, tossing with olive oil, salt, and pepper. Place the feta cheese in the center of the tomatoes, coating it with olive oil.
- Bake in the center of the preheated oven for 30 minutes.
- After 30 minutes, remove the baking dish and adjust the oven rack to the upper third. Increase the temperature to 450 degrees. Bake for an additional 10 minutes, until the tomatoes and cheese begin to brown slightly.
- While the feta and tomatoes bake, boil your pasta in salted water until al dente, according to package instructions.
- Reserve 1/2 cup of the pasta water. A minute before draining, add the spinach to the boiling pasta to wilt it. Drain well.
- Using a wooden spoon, mash together the tomatoes, garlic, olive oil, and feta until well combined. Mix the drained pasta and spinach into this mixture. Stir in fresh basil, parsley, and red pepper flakes.
- Add reserved pasta water gradually to achieve your desired consistency. Season with additional salt and pepper to taste and serve warm.
Notes
Use any pasta shape you prefer; just be aware of cooking times.
You can add extra veggies like zucchini or bell peppers for added flavor and nutrition.
For a gluten-free option, substitute regular pasta with gluten-free pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 20mg
