Description
Baked Feta Pasta is a creamy, tangy, and comforting dish perfect for a quick weeknight dinner. By roasting cherry tomatoes and a block of feta cheese, then mixing them with al dente pasta and fresh herbs, this recipe creates a luscious sauce bursting with flavor. The addition of fresh spinach adds a vibrant touch and extra nutrition, while a hint of crushed red pepper flakes brings a subtle kick. Ready in just 50 minutes, this simple yet impressive pasta bake is a delicious way to elevate your pasta routine.
Ingredients
Scale
Main Ingredients
- 2 pints grape tomatoes
- 3 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1 block (8 oz) feta cheese (preferably sheep’s milk)
- 3 cloves garlic, peeled and halved
- 10 oz dry pasta (penne, rotini, or fusilli)
- 2 cups fresh spinach, roughly chopped
- ½ tsp crushed red pepper flakes (optional)
- ¼ cup fresh basil, thinly sliced
- 2 tbsp fresh parsley, minced
- ½ cup reserved pasta water
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and feta cheese.
- Prepare Baking Dish: In a 3-quart baking dish, combine the grape tomatoes and halved garlic cloves. Drizzle with olive oil, season with salt and freshly ground black pepper, and toss everything to coat evenly.
- Add Feta: Place the block of feta cheese in the center of the tomatoes and garlic. Flip the feta to coat it with the olive oil and seasoning.
- Bake: Roast the tomatoes and feta in the oven for 30 minutes. Then increase the oven temperature to 450°F (230°C) and bake for an additional 10 minutes until the feta becomes golden and the tomatoes blister.
- Cook Pasta: While the feta and tomatoes bake, cook the dry pasta in salted boiling water according to package instructions until al dente. Just before draining, add the chopped fresh spinach to the pasta pot to wilt it slightly. Reserve ½ cup of the pasta cooking water, then drain the pasta and spinach.
- Make Sauce: Remove the baking dish from the oven. Using a spoon, mash the roasted feta, garlic, and blistered tomatoes together, creating a creamy and textured sauce.
- Combine: Add the cooked pasta and spinach to the baking dish. Pour in the reserved pasta water, sprinkle in the crushed red pepper flakes if using, and add the fresh basil and parsley. Toss everything thoroughly until the pasta is well coated with the creamy tomato-feta mixture.
- Serve: Taste and adjust the seasoning with additional salt and pepper if needed. Serve warm, garnished with extra fresh herbs if desired, and enjoy your delicious baked feta pasta.
Notes
- Use a block of good quality feta, preferably made from sheep’s milk, for the best creamy texture and flavor.
- Grape or cherry tomatoes are ideal because they become sweet and juicy when roasted.
- Wilt the spinach briefly in the hot pasta water to keep it vibrant and fresh.
- Reserve pasta water to loosen the sauce and help the ingredients bind together.
- Optional crushed red pepper flakes add a nice hint of heat, but can be omitted for a milder dish.
- Serve immediately for best texture; leftovers can be stored in the refrigerator and gently reheated.
