Description

This Baked Feta Pasta recipe features tender roasted grape tomatoes and creamy feta cheese baked to perfection, then mixed with al dente pasta, fresh spinach, and aromatic herbs to create a comforting and flavorful meal. Quick to prepare and bursting with Mediterranean flavors, it’s an easy yet impressive dish perfect for weeknight dinners or casual gatherings.

Ingredients

Tomatoes and Cheese

2 pints grape tomatoes
1 block (8 oz) feta cheese (preferably sheep’s milk)
3 cloves garlic, peeled and halved
3 tbsp extra-virgin olive oil
Salt and freshly ground black pepper, to taste

Pasta and Greens

10 oz dry pasta (penne, rotini, or fusilli)
2 cups fresh spinach, roughly chopped

Herbs and Seasonings

½ tsp crushed red pepper flakes (optional)
¼ cup fresh basil, thinly sliced
2 tbsp fresh parsley, minced
½ cup reserved pasta water

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and feta.
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, then toss everything to coat evenly.
Add Feta: Place the block of feta cheese right in the center of the tomatoes, flipping it to coat the cheese with some olive oil for even roasting.
Bake: Roast in the oven for 30 minutes. Then increase the oven temperature to 450°F (230°C) and bake for an additional 10 minutes or until the feta is golden and the tomatoes are blistered and soft.
Cook Pasta: While the feta and tomatoes are baking, cook the pasta in salted boiling water until al dente according to package instructions. Just before draining, add the chopped spinach to the pasta pot and allow it to wilt. Reserve ½ cup of the pasta cooking water before draining the pasta and spinach.
Make the Sauce: Remove the baking dish from the oven. Using a spoon, mash the baked feta, garlic, and tomatoes together until creamy and well combined, creating a luscious sauce.
Combine Ingredients: Add the cooked pasta and wilted spinach to the baking dish with the sauce. Pour in the reserved pasta water, add the crushed red pepper flakes if using, and fold in the fresh basil and parsley. Toss everything thoroughly until the pasta is evenly coated with the sauce.
Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the pasta warm, garnished with additional fresh herbs if desired for a vibrant finish.

Notes

You can substitute cherry tomatoes if grape tomatoes are unavailable; just ensure they are small and sweet.
Using sheep’s milk feta provides a creamier texture and richer flavor, but cow’s milk feta is a fine alternative.
For extra heat, add more crushed red pepper flakes or a dash of chili oil.
Fresh herbs like basil and parsley enhance the freshness but can be omitted if unavailable.
The reserved pasta water helps loosen the sauce and bind it to the pasta, enhancing the creaminess.
If you prefer a vegan version, use vegan feta and omit the cheese.