Baked Feta Pasta
There’s something truly heartwarming about a dish that marries simplicity with taste, and baked feta pasta does exactly that. This Mediterranean-inspired recipe features creamy feta cheese, juicy grape tomatoes, and perfectly cooked pasta, creating a delightful melody of flavors. With every scoop, you discover bursts of sweetness from the tomatoes and a hint of richness from the feta. There’s a certain magic that happens when everything bakes together, transforming humble ingredients into something you can’t wait to share.
Table of Contents
I remember the first time I made baked feta pasta. The aroma wafting through my kitchen was irresistible, coaxing family members to hover around, eager for a taste. Within minutes, they were raving about how easy it was and how unique the flavors were compared to anything from a restaurant or a store-bought meal. This recipe is perfect for busy weeknights or casual gatherings, and the best part? It’s a one-dish wonder that requires very little cleanup. Trust me; once you give this a go, you’ll want to make it again and again.
Why You’ll Love This Recipe
- Simple & Quick: Only 15 minutes of prep and 50 minutes total time, making this an effortless weeknight meal.
- Irresistible Flavor: A beautiful balance of savory, sweet, and creamy notes that you’ll crave.
- Eye-Catching Appeal: The vibrant colors and cheesy presentation make it a feast for the eyes too!
- Flexible Serving: Perfect as a main dish or impressive side at gatherings or a cozy dinner.
- Diet-Friendly Options: Easily adaptable to gluten-free or vegan diets with the right pasta and cheese substitutes.
Ingredients You’ll Need
- 20 oz grape tomatoes: These little beauties are sweet and juicy, perfect for roasting. You can substitute with cherry tomatoes if necessary.
- 5 medium garlic cloves, peeled and halved: Garlic brings a fragrant depth; don’t skimp on it for added flavor!
- 8 oz spinach, roughly chopped (about 8 packed cups): Spinach adds a nutritious element and balances the richness of the feta. Kale can work as a substitute.
- 1/4 cup fresh basil, thinly sliced: Fresh basil rounds out the dish with its aromatic notes. If fresh isn’t available, dried basil is a backup option.
- 2 tbsp fresh parsley, minced: Adds a pop of color and fresh flavor; feel free to replace it with oregano for a different twist.
- 7 – 8 oz block feta cheese (sheep’s milk variety), drained: The star of the show! Use sheep’s milk feta for the best creamy texture, or substitute with goat cheese if desired.
- 10 oz dry pasta (like campanelle, rigatoni, rotini, penne, bow tie, or cavatappi): Play with different shapes to keep things fun.
- 1/2 cup extra-virgin olive oil: Essential for roasting and enhancing flavors; a good quality olive oil makes a difference.
- 1 tbsp salt for pasta water: Salting your pasta water ensures your pasta is seasoned from the inside out.
- 1/4 tsp crushed red pepper flakes (or more to taste): For a hint of warmth, adjust to your spice preference!
- Salt and freshly ground black pepper to taste: Essential for seasoning to your liking.
- 1/2 cup reserved pasta water: This starchy water helps to create the perfect sauce consistency.
How to Make Baked Feta Pasta
Preheat oven: Set your oven to 400 degrees Fahrenheit to get things started.
Prepare the tomatoes and garlic: In a 3-quart baking dish, combine 20 oz of grape tomatoes and 5 halved garlic cloves. Drizzle with 1/2 cup of extra-virgin olive oil, adding a few pinches of salt and freshly ground black pepper to taste. Place the 7 – 8 oz block of drained feta cheese right in the center, turning it to coat with the oil.
Bake it: Slide the baking dish into the center of your preheated oven and bake for 30 minutes. You’ll be welcomed by a fragrant aroma within minutes!
Increase the heat: After 30 minutes, raise your oven rack to the upper third and set the oven temperature to 450 degrees Fahrenheit. Bake for an additional 10 minutes, until the tomatoes and feta start to brown slightly and bubble.
Cook the pasta: While that’s happening, bring a large pot of water to a boil. Once bubbling, add 1 tablespoon of salt before tossing in 10 oz of dry pasta. Cook it until al dente according to the package instructions. Just before draining, immerse the 8 oz of roughly chopped spinach in the pot; it will wilt almost instantly.
Combine everything: Reserve 1/2 cup of the starchy pasta water, then drain the pasta and spinach mixture. Using the back of a wooden spoon, smash the roasted tomatoes, garlic, oil, and feta together until creamy.
Toss and season: Add the pasta to this vibrant concoction along with 1/4 cup of thinly sliced fresh basil, 2 tablespoons of minced fresh parsley, and 1/4 teaspoon of crushed red pepper flakes. Stir everything together and if needed, add a few tablespoons of the reserved pasta water to reach your desired consistency. Season with additional salt and black pepper to your taste and serve warm!
Storing & Reheating
If you have leftovers (which is unlikely, but just in case), let the baked feta pasta cool at room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Alternatively, if you want to keep it longer, this dish freezes beautifully for up to 3 months—just make sure to use a freezer-safe container. To reheat, simply thaw in the fridge overnight, then warm it in a saucepan over medium-low heat until heated through. The texture may change slightly, but refreshing it with a splash of olive oil or a dash of pasta water can help it regain its creamy goodness.
Chef’s Helpful Tips
- Be mindful not to overcook the pasta; al dente is key for the best texture as it will absorb some sauce while mixing.
- If using a different cheese, keep in mind the flavor profile. A saltier cheese may require less added salt.
- If your tomatoes are not as sweet, consider adding a teaspoon of sugar while roasting to enhance their natural sugars.
- For a fresher taste, you can skip the oven’s last blast and keep the cheese perfectly creamy instead of allowing it to brown.
The beauty of baked feta pasta not only lies in its flavors but also in its versatility. You can add grilled chicken for a protein boost or switch up the greens with kale or arugula. Don’t hesitate to play around with herbs, spices, or vegetables you love!
Recipe FAQs
How do I know when the feta cheese is done baking?
You’ll know the feta is ready when it’s soft and cream colored, and the edges are starting to turn a warm golden brown. This process takes about 40 minutes in total.
Can I use crumbled feta instead of a block?
While a block of feta produces the best creamy texture when smashed, you can certainly use crumbled feta. Just keep an eye on the baking time, as it may require less time to achieve a similar effect.
What can I serve with baked feta pasta?
This dish pairs nicely with a light green salad, garlic bread, or roasted veggies. The richness of the pasta complements lighter sides beautifully.
Can I make baked feta pasta ahead of time?
Absolutely! You can prepare the baked dish and keep it in the fridge for up to a day before baking. Just remember to add a few minutes to the baking time if placing it cold into the oven.
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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 bursting with flavors from roasted tomatoes and creamy feta. Perfect for a quick and tasty dinner, this recipe highlights simple ingredients like pasta, spinach, and fresh herbs for a comforting meal everyone will love.
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 degrees Fahrenheit.
- In a 3 quart baking dish, combine grape tomatoes and garlic. Drizzle with olive oil, season with a few pinches of salt and pepper, and place the feta in the center, turning it to coat with oil.
- Bake in the center of the preheated oven for 30 minutes.
- After 30 minutes, raise the oven rack to the upper third and increase the temperature to 450 degrees. Bake until the tomatoes and cheese begin to brown slightly, which should take about 10 minutes.
- While the feta and tomatoes bake, cook the pasta in salted boiling water according to the package instructions until al dente.
- Reserve 1/2 cup of the pasta water, then add the spinach to the pasta during the last minute of cooking to wilt. Drain the pasta and spinach together.
- Using the back of a wooden spoon, smash the roasted tomatoes, garlic, oil, and feta together.
- Combine the pasta with the smashed mixture, adding in basil, parsley, and red pepper flakes. Mix well.
- If needed, use the reserved pasta water a tablespoon at a time to reach your desired sauce consistency. Adjust seasoning with salt and pepper to taste, then serve warm.
Notes
For added flavor, use sheep’s milk feta if available.
Feel free to adjust the amount of red pepper flakes to suit your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
