Baked Feta Pasta
Baked Feta Pasta is a delightful dish that has taken the culinary world by storm. Imagine succulent, juicy grape tomatoes bursting with flavor, mingling with aromatic garlic and creamy feta cheese, all enveloped in a luscious olive oil bath. Not to mention, the addition of tender spinach and fresh herbs elevates this dish to a comforting yet sophisticated level. It’s like a Mediterranean vacation on your plate without the need for a passport!
Table of Contents
I first stumbled upon this recipe while scrolling through social media, and it left me intrigued. The vibrant colors and rich aromas beckoned me to try it myself. This baked feta pasta is not only a feast for the eyes, but it also delivers a harmonious blend of flavors that will please any palate. With minimal prep time and pantry staples, it’s perfect for busy weeknights or a cozy dinner with friends. So, roll up your sleeves and let’s create a dish that will impress everyone at the table!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and 50 minutes of bake time, your delicious meal comes together effortlessly!
- Irresistible Flavor: The combination of roasted tomatoes, savory garlic, and creamy feta creates a mouthwatering experience.
- Eye-Catching Appeal: The vibrant colors of fresh ingredients make this dish a showstopper.
- Flexible Serving: Perfect for busy weekdays, brunch, or even as a party starter!
- Diet-Friendly Options: Easily adjustable for gluten-free pasta or vegan alternatives with no cheese.
Ingredients You’ll Need
- 20 oz grape tomatoes: These sweet, juicy tomatoes burst in your mouth, adding natural sweetness and acidity; cherry tomatoes work as a great substitute.
- 5 medium garlic cloves, peeled and halved: Garlic infuses the dish with warm, robust flavors; feel free to use more or less, depending on your preference.
- 8 oz spinach, roughly chopped (about 8 packed cups): A nutritious addition, spinach wilts beautifully, giving both color and health benefits; you could swap it with kale for a different texture.
- 1/4 cup fresh basil, thinly sliced: Basil adds a fragrant, sweet note; fresh parsley could also work if you’re out of basil.
- 2 tbsp fresh parsley, minced: This herb complements the dish with freshness; consider swapping it with dill for an interesting twist.
- 7 – 8 oz block feta cheese (sheep’s milk variety): Feta is essential for creaminess and tang; for a lighter option, use a reduced-fat feta or a plant-based substitute.
- 10 oz dry pasta (such as campanelle, rigatoni, rotini, penne, bow tie, or cavatappi): It’s crucial to use your favorite pasta shape; you could even use gluten-free pasta varieties.
- 1/2 cup extra-virgin olive oil: This high-quality olive oil enhances flavor and helps caramelize the tomatoes; replacing it with avocado oil can offer a different flavor profile.
- 1 tbsp salt for pasta water: Salting the water is key for seasoning the pasta; adjust based on taste preferences.
- 1/4 tsp crushed red pepper flakes (or more to taste): This adds a little kick—adjust according to your heat preference.
- Salt and freshly ground black pepper to taste: essential for balancing flavors; freshly ground pepper can really enhance the overall taste.
- 1/2 cup reserved pasta water: Helps to create a silky sauce; don’t skip this step!
How to Make Baked Feta Pasta
Preheat the Oven: Start by preheating your oven to 400 degrees Fahrenheit, allowing it to reach the right temperature for roasting.
Toss the Ingredients: In a 3-quart baking dish, add the grape tomatoes and halved garlic. Drizzle with 1/2 cup of extra-virgin olive oil, sprinkling a few pinches of salt and pepper over everything. Place the feta cheese block in the center and turn it to coat with the oil, ensuring it’ll bake beautifully.
Bake the Mixture: Slide the dish into the center of your preheated oven and let it bake for 30 minutes. This will begin to soften the tomatoes and charm your kitchen with delectable aromas.
Raise the Heat: Once the first bake is complete, remove the baking dish and move the oven rack to the upper 1/3. Increase the heat to 450 degrees Fahrenheit and bake for an additional 10 minutes, until the tomatoes are slightly caramelized and the feta develops a lovely golden crust.
Cook the Pasta: While the tomato and feta mixture roasts, bring a large pot of salted water to a boil. As you cook the pasta (10 oz of your favorite type) until al dente, this usually takes around 10-12 minutes based on the package instructions, don’t forget to reserve 1/2 cup of that pasta water before draining!
Add Spinach: Right before draining, add 8 oz of roughly chopped spinach to the pot of pasta. The heat will wilt the spinach almost instantly, infusing your dish even more with flavor and nourishment. Drain the pasta and spinach together, making sure to keep that reserved water nearby.
Combine Everything: Using the back of a wooden spoon, smash together the baked tomatoes, garlic, oil, and feta until a creamy mixture forms. Toss in the drained pasta and spinach, followed by the 1/4 cup of thinly sliced basil, the 2 tbsp of minced parsley, and 1/4 tsp of red pepper flakes. Mix everything together thoroughly, ensuring every piece of pasta is coated with the sauce.
Adjust Consistency: If the mixture seems too thick, gradually stir in a few tablespoons of the reserved pasta water until it reaches your desired creamy consistency. Finally, season with salt and freshly ground black pepper to taste, and serve your delightful creation warm!
Storing & Reheating
Allow any leftovers to cool down before transferring them to an airtight container. At room temperature, baked feta pasta can sit for about two hours, but for longer storage, refrigerate it for up to 4 days. If you want to freeze it, make sure to use a freezer-safe container, and it will keep well for up to 3 months. To reheat, simply place it in the oven at 350 degrees Fahrenheit until warmed through, about 15-20 minutes. Just keep in mind that the texture may change slightly upon reheating, but stirring in a little extra olive oil or the reserved pasta water can refresh the dish.
Chef’s Helpful Tips
- Avoid cooking the pasta too long; you want it to remain al dente for the best texture.
- Remember to reserve that pasta water before draining, as it’s a game-changer for adjusting sauce consistency.
- If you’re short on time, feel free to use pre-chopped garlic or frozen spinach.
- Boost the flavor by adding other vegetables such as bell peppers, zucchini, or even olives.
- This dish can easily be made ahead of time—just bake the feta and tomatoes in the morning and combine later for a quick dinner!
Baked Feta Pasta is a fantastic dish that combines simplicity with incredible flavor. Whether you’re a novice in the kitchen or an experienced home chef, this recipe invites delicious experimentation and creativity with different ingredients. I encourage you to make it your own and enjoy the comfort of a dish that warms the heart and the belly. Happy cooking!
Recipe FAQs
Can I use different types of pasta?
Absolutely! This recipe is versatile, and you can use virtually any shape of dry pasta you prefer. Simply follow the package instructions for cooking time. Just keep in mind that cooking times may vary!
How can I make this dish vegetarian or vegan?
To make baked feta pasta vegetarian, simply use your favorite plant-based cheese. For a vegan version, opting for a tofu feta works beautifully, or you can leave out the cheese altogether and add a nutritional yeast sprinkle for flavor.
What if I don’t have grape tomatoes?
If grape or cherry tomatoes aren’t available, you could definitely use diced regular tomatoes. However, keep an eye on their water content, as it might alter the sauce’s consistency a smidge.
Can I prepare this dish in advance?
Yes! You can prepare the roasted tomato and feta mixture a few hours in advance. Just assemble everything and mix it before serving; it’s great for meal prep without sacrificing flavor!
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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 boasts an irresistible blend of roasted tomatoes, creamy feta, and fresh spinach. Perfect for a quick dinner that’s bursting with flavor and simple to prepare!
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 Fahrenheit.
- In a 3-quart baking dish, combine grape tomatoes and garlic, tossing with olive oil and a pinch of salt and pepper. Place the feta in the center and turn to coat it 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 for an additional 10 minutes, or until the tomatoes and cheese start to brown slightly.
- Meanwhile, cook pasta according to package instructions until al dente in salted water (using 1 tablespoon of salt and about 3 to 4 quarts of water).
- Reserve 1/2 cup of pasta water. Just before draining the pasta, add the spinach to wilt it almost instantly. Drain both pasta and spinach together.
- Smash together the roasted tomatoes, garlic, oil, and feta using the back of a wooden spoon. Toss the drained pasta and spinach into this mixture along with basil, parsley, and red pepper flakes.
- Thin the mixture with reserved pasta water, adding a few tablespoons at a time until the desired consistency is achieved. Season with salt and pepper to taste. Serve warm.
Notes
Feel free to add other vegetables like zucchini or bell peppers for additional flavor.
Adjust the amount of red pepper flakes according to your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg
