Baked Feta Pasta
Baked Feta Pasta is the epitome of a cozy, comforting meal that’s both simple to make and bursting with flavor. Combining juicy grape tomatoes, aromatic garlic, and creamy feta that melts into a luscious sauce, this dish transforms into a heavenly pasta experience. As the ingredients roast together, they develop a rich, sweet depth, making every bite a delight, and showcasing how beautiful Mediterranean cooking can be. If you’re in need of a quick weeknight dinner or a statement dish for your next gathering, this recipe is a must-try!
Table of Contents
I first discovered Baked Feta Pasta while scrolling through social media, where it quickly became a sensation. I remember the first time I made it; as the feta cheese softened and blended with the roasted tomatoes, I was amazed at how something so easy could taste so good. The result was a bowl of pasta that is not only satisfying but also an impressive dish to serve, leaving my friends and family asking for seconds. Let’s dive into this delight and bring some warmth to your dinner table!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 1 hour, perfect for busy weeknights!
- Irresistible Flavor: Rich, savory, and creamy—all in one delicious bite.
- Eye-Catching Appeal: It looks gorgeous with vibrant tomatoes and creamy feta.
- Flexible Serving: Perfect for a cozy dinner, meal prep, or even a potluck.
- Diet-Friendly Options: Vegetarian-friendly, and easily adaptable for gluten-free pasta.
Ingredients You’ll Need
- 20 oz grape tomatoes: Sweet and juicy, these provide the base of the dish.
- 5 medium garlic cloves, peeled and halved: Adds that rich, aromatic flavor that compliments the sweetness of the tomatoes beautifully.
- 8 oz spinach, roughly chopped (about 8 packed cups): For a nutritious boost and vibrant greenery that wilts perfectly into the pasta.
- 1/4 cup fresh basil, thinly sliced: Adds a fragrant touch and bright flavor to the dish.
- 2 tbsp fresh parsley, minced: To enhance the freshness and visual appeal.
- 7 – 8 oz block feta cheese (sheep’s milk variety): Creamy and tangy, making a delightful sauce when baked; opt for high-quality feta for the best flavor.
- 10 oz dry pasta: Choose your favorite shape—campanelle, rigatoni, rotini, penne, bow tie, or cavatappi work wonderfully.
- 1/2 cup extra-virgin olive oil: This luscious oil not only helps roast the veggies but also adds depth to the overall flavor.
- 1 tbsp salt for pasta water: Language your pasta cooking water for ultimate flavor.
- 1/4 tsp crushed red pepper flakes (or more to taste): For a gentle kick that enhances the dish without overpowering.
- Salt and freshly ground black pepper to taste: Essential for seasoning just right.
- 1/2 cup reserved pasta water: Helps to create the perfect sauce consistency when mixing it all together.
How to Make Baked Feta Pasta
Preheat the oven: Set your oven to 400 degrees Fahrenheit, ensuring it’s nice and hot when you add your ingredients.
Combine ingredients in a baking dish: Place the grape tomatoes and halved garlic cloves into a 3-quart baking dish. Drizzle them with 1/2 cup of extra-virgin olive oil and sprinkle a few pinches of salt and freshly ground black pepper. Place the block of feta cheese in the center of the dish, making sure to coat it with olive oil by turning it.
Bake in the oven: Pop your baking dish in the center of the preheated oven and let it bake for about 30 minutes. You’ll want to see the tomatoes bubbling and starting to blister.
Increase the heat: After 30 minutes, carefully remove the baking dish from the oven, and raise the oven rack to the upper third. Crank up the temperature to 450 degrees and bake for an additional 10 minutes, or until the tomatoes and cheese start to brown slightly and look irresistibly delicious.
Cook the pasta: While your tomatoes and feta are baking, bring a large pot of salted water (use 1 tablespoon of salt) to a boil, then add in 10 oz of your chosen dry pasta. Cook according to the package instructions until al dente, then reserve 1/2 cup of that pasta water. Right before draining the pasta, toss in the roughly chopped spinach and let it wilt for an instant!
Combine and blend: Drain the pasta and spinach mixture, and return everything to the pot or a large bowl. Smash together the roasted tomatoes, garlic, olive oil, and feta with the back of a wooden spoon until it forms a creamy sauce.
Toss it all together: Add the pasta, along with a handful of freshly sliced basil, fresh parsley, and crushed red pepper flakes. Gently toss it all together, letting them mingle. You may want to add a few tablespoons of the reserved pasta water at a time until you reach your desired sauce consistency. Season with salt and freshly ground black pepper to taste.
Serve warm: Your beautiful Baked Feta Pasta is ready! Serve it warm and watch as everyone gathers around for seconds.
Storing & Reheating
To store your Baked Feta Pasta, let it cool completely at room temperature before transferring it to an airtight container. In the fridge, it will keep well for up to 3 days. If you want to freeze it, portion out servings into freezer-safe containers, and it will last up to 3 months. When reheating, simply warm it in the microwave or over low heat on the stove, adding a splash of reserved pasta water to refresh the sauce and prevent it from drying out. Keep in mind that the texture may change slightly, but it will still be delicious.
Chef’s Helpful Tips
- Be careful not to overcook the pasta; aim for al dente since it will continue to cook a bit when combined with the hot sauce.
- Use a good quality feta cheese as it greatly influences the flavor of the dish.
- Feel free to switch up the pasta type—most shapes can work, so choose what you love!
- If your sauce is too thick, adding reserved pasta water is a great trick; it helps achieve that glossy texture.
- Experiment with added veggies like bell peppers or zucchini for a colorful twist.
- You can prep the tomato and feta mix ahead of time, popping it in the oven right before you’re ready to eat—perfect for stress-free entertaining.
Baked Feta Pasta is not just a dish; it’s an experience. Between the warm, comforting flavors and the beautiful presentation, it’s sure to become a favorite in your household. Don’t hesitate to play around with the ingredients or adjust the seasonings to make it your own. Gather your loved ones, serve up a generous portion, and enjoy the delightful flavors of this Mediterranean-inspired dish together.
Recipe FAQs
Can I use other types of cheese instead of feta?
Absolutely! While feta gives a unique flavor and texture, you can experiment with goat cheese, which will also melt beautifully. Just remember that different cheeses will slightly alter the flavor profile, so choose what you enjoy best.
What type of pasta works best for baked feta pasta?
You can use a variety of pasta shapes—rigatoni, penne, or cavatappi are excellent choices. The essential thing is to choose a pasta that can hold the creamy sauce well in every bite.
Can I make this dish vegan?
Yes! To make it vegan, substitute the feta cheese with a plant-based cream cheese or a vegan feta alternative. Ensure your pasta is also egg-free, and you’ll have a deliciously creamy, vegan meal.
How spicy can I make this?
You have total control over the heat! The crushed red pepper flakes add just a hint of spice, but feel free to adjust the amount to suit your taste. You can also experiment with fresh chili peppers for a bolder kick.
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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: Baked
- Cuisine: Mediterranean
Description
This Baked Feta Pasta is a delightful combo of roasted grape tomatoes, garlic, and creamy feta, making it a perfect quick dinner for any pasta lover. Simple to prepare and bursting with flavor, it’s great for a weeknight meal or a special occasion.
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 your oven to 400°F.
- In a 3-quart baking dish, combine grape tomatoes and halved garlic. Drizzle with olive oil and season with a few pinches of salt and pepper. Place the block of feta in the center of the dish, coating it with oil.
- Bake in the middle of the oven for about 30 minutes.
- After 30 minutes, adjust the oven rack to the upper third and increase the temperature to 450°F. Bake for an additional 10 minutes until the tomatoes and feta are slightly browned.
- While the feta and tomatoes are baking, cook the pasta in salted water until al dente, according to the package instructions.
- Before draining the pasta, add the spinach to the pot and let it wilt for a few seconds. Drain the pasta and spinach together, reserving 1/2 cup of pasta water.
- Using the back of a wooden spoon, mash the roasted tomatoes, garlic, oil, and feta together until combined. Toss the pasta and spinach into this mixture, adding basil, parsley, and crushed red pepper flakes.
- Adjust the mixture's consistency with reserved pasta water, if necessary. Season with additional salt and pepper to taste and serve warm.
Notes
Feel free to customize with your favorite pasta shape.
Add extra vegetables for more nutrition.
This dish can be enjoyed warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
