Baked Feta Pasta
Baked Feta Pasta is one of those blissful recipes that captures the joyous essence of Mediterranean cooking. It’s a delightful combination of roasted grape tomatoes, creamy feta cheese, and perfectly cooked pasta, all kissed by the rustic flavors of garlic and fresh herbs. The moment you pull it out of the oven, the rich aroma fills your kitchen, promising a comforting meal ahead. The tomatoes become sweet and caramelized as the feta cheese transforms into a creamy sauce that clings lovingly onto each piece of pasta. It’s an entire swimming pool of flavor that you can scoop onto your plate with just a few ingredients and minimal prep.
Table of Contents
I first encountered Baked Feta Pasta during a casual summer get-together with friends, and that initial bite left a warm impression. I was struck by how something so straightforward could taste so divine. With its ease of preparation, this dish can turn any simple evening into a celebratory feast. Whether you’re navigating a busy weeknight or hosting a gathering, this recipe is versatile enough to please any crowd while keeping your kitchen stress-free. So, if you’re ready to indulge in a bowl of comforting goodness, let’s dive into the details of this sensational dish!
Why You’ll Love This Recipe
- Simple & Quick: Prep time is just 15 minutes, and it comes together effortlessly.
- Irresistible Flavor: The roasted tomatoes and herbed feta create a mouthwatering sauce that elevates the pasta.
- Eye-Catching Appeal: The vibrant colors of tomatoes and fresh herbs make for a stunning presentation.
- Flexible Serving: Perfect for a family dinner or a cozy date night at home.
- Diet-Friendly Options: Easily adaptable for gluten-free pasta or vegan cheese swaps.
Ingredients You’ll Need
- 20 oz grape tomatoes: These small, sweet gems caramelize beautifully, enhancing the dish’s flavor.
- 5 medium garlic cloves, peeled and halved: Garlic adds a fragrant depth to the roasted mixture.
- 8 oz spinach, roughly chopped (about 8 packed cups): Fresh spinach wilts perfectly into the warm pasta, adding nutrition and color.
- 1/4 cup fresh basil, thinly sliced: Basil introduces a fresh, aromatic note that brightens the dish.
- 2 tbsp fresh parsley, minced: A sprinkle of parsley adds a lovely touch of earthiness.
- 7 – 8 oz block feta cheese (sheep’s milk variety), drained: The star of the show, creamy feta melds with the roasted ingredients for a luscious sauce.
- 10 oz dry pasta (such as campanelle, rigatoni, rotini, penne, bow tie, or cavatappi): Choose your favorite shape; it all works well for capturing that decadent sauce.
- 1/2 cup extra-virgin olive oil: Helps to roast the vegetables while adding a layer of richness.
- 1 tbsp salt for pasta water: Essential for seasoning the pasta to enhance its flavor.
- 1/4 tsp crushed red pepper flakes (or more to taste): A bit of heat rounds out the flavors beautifully.
- Salt and freshly ground black pepper to taste: Simple seasonings that elevate the overall flavor.
- 1/2 cup reserved pasta water: This will help to loosen the sauce and make it creamy.
How to Make Baked Feta Pasta
Preheat your oven: Set your oven to 400 degrees Fahrenheit to get that warm environment ready for roasting.
Toss ingredients: In a 3-quart baking dish, add 20 oz grape tomatoes and 5 halved garlic cloves. Drizzle with 1/2 cup extra-virgin olive oil and sprinkle in a few pinches of salt and freshly ground black pepper. Center a 7-8 oz block of drained sheep’s milk feta cheese amongst the tomatoes, turning it to coat with the oil.
Bake tomatoes and feta: Transfer the baking dish to the oven and roast for 30 minutes until the tomatoes are bursting and their juices start to mingle with the feta.
Increase temperature: After 30 minutes, remove the dish and adjust the oven rack to the upper third. Now, crank up the heat to 450 degrees Fahrenheit. Return the dish to the oven and continue baking for about 10 more minutes, or until you see the cheese and tomatoes beginning to brown slightly.
Cook pasta: While the feta and tomatoes roast, fill a large pot with water and bring it to a boil. Once boiling, add 1 tablespoon of salt and your preferred 10 oz dry pasta. Cook according to the package instructions until it reaches al dente.
Add spinach: Reserve 1/2 cup of the pasta water, and right before draining, toss in 8 oz of roughly chopped spinach so it wilts almost immediately. Drain both the pasta and spinach together, letting any excess water escape.
Mash the ingredients: Get the back of a wooden spoon and smash the roasted tomatoes, garlic, feta, and olive oil together in the baking dish. This combination will form a creamy, luxurious sauce.
Combine pasta with sauce: Toss your drained pasta and wilted spinach into the mixing dish. Add 1/4 cup thinly sliced fresh basil, 2 tablespoons minced fresh parsley, and 1/4 teaspoon crushed red pepper flakes. Mix everything well, using the reserved pasta water by spoonfuls to achieve your desired sauce consistency. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Serve warm: Dish your creamy pasta into bowls and garnish with extra basil or a drizzle of olive oil if desired. Enjoy this divine meal warm!
Storing & Reheating
To store leftover Baked Feta Pasta, let it cool completely before transferring to an airtight container. It can safely sit at room temperature for about two hours, but for longer storage, refrigerate it for up to three days. You can also freeze this dish, tightly covered, for up to three months. When reheating, simply warm it in the oven or microwave until heated through. Since some texture may evolve during storage, you can add a splash of olive oil or the reserved pasta water to refresh its creaminess.
Chef’s Helpful Tips
- Avoid overcooking. Keep a close eye on the feta and tomatoes to prevent burning; they should caramelize nicely without charring.
- For more flavor, try using roasted garlic instead of raw for an even softer taste profile.
- When cooking pasta, always start with salted water to enhance its flavor; it truly makes a difference!
- If you find your sauce too thick, don’t hesitate to add more of the reserved pasta water to achieve your desired creaminess.
- Feel free to experiment with different pasta shapes; cavatappi holds sauce beautifully, but whichever you choose, it’ll be delicious.
Roasted, tangy, creamy, and oh-so-satisfying, Baked Feta Pasta is not just a recipe; it’s an experience in every bite. It’s quick enough for any weeknight but special enough to serve on occasions that call for something a little extra. Feel free to tweak the herbs or pasta types to make it entirely your own. Once you give this dish a try, I bet it will become a recurrent favorite that you’ll return to time and time again. Gather your ingredients, bring yourself a spoon, and enjoy every creamy, comforting bite!
Recipe FAQs
Can I use a different type of cheese?
Absolutely! While feta is traditional and lends a particular flavor, you can experiment with other cheeses. Goat cheese or ricotta make for creamy alternatives. Just keep in mind that they will create subtly different flavors.
How can I make this recipe dairy-free?
To adapt Baked Feta Pasta for a dairy-free diet, consider using a plant-based feta cheese or skipping the cheese altogether and enhancing the flavor with nutritional yeast. You might also add coconut cream for creaminess.
Can I add protein to this dish?
Sure thing! Grilled chicken, shrimp, or even chickpeas can be wonderful additions to this dish. Simply cook your protein of choice beforehand and mix it in at the same time as the pasta.
What is the best way to ensure I have juicy tomatoes?
Choose grape or cherry tomatoes, as they’re sweeter and hold their shape well. Also, ensure they are fresh and slightly ripe for optimal juiciness when roasted. Avoid drying them out by monitoring the baking time.
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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
This Baked Feta Pasta is a deliciously simple dish packed with flavor from roasted tomatoes, fresh spinach, and creamy feta cheese, perfect for a quick and satisfying meal.
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 F.
- In a 3-quart baking dish, combine grape tomatoes and garlic, toss with olive oil, salt, and pepper, and place the feta in the center, turning to coat in oil.
- Bake for 30 minutes in the center of the preheated oven.
- Remove from the oven, adjust the rack to the upper third, and increase the temperature to 450 degrees. Bake for an additional 10 minutes until the tomatoes and cheese begin to brown.
- Meanwhile, cook pasta according to package instructions in salted water until al dente.
- Reserve 1/2 cup of pasta water, add spinach to the pasta pot right before draining to wilt it, then drain the pasta and spinach.
- Smash the roasted tomatoes, garlic, olive oil, and feta with a wooden spoon, then toss in the drained pasta with basil, parsley, and red pepper flakes.
- Gradually add reserved pasta water to achieve desired consistency, and season with salt and pepper to taste. Serve warm.
Notes
Feel free to substitute other pasta shapes if desired.
For added heat, increase the amount of crushed red pepper flakes according to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg
