This Baked Feta Pasta is the viral-inspired dish that truly lives up to the hype. Juicy roasted tomatoes, creamy baked feta, garlic, and olive oil come together to create a rich, flavorful sauce that coats every bite of pasta. It’s simple, comforting, and perfect for busy weeknights.
Why You’ll Love This Recipe
- Creamy without heavy cream
- Minimal prep with big flavor payoff
- Vegetarian-friendly and family-approved
- Customizable with your favorite pasta shapes
- Perfect balance of savory, fresh, and slightly spicy
Baked Feta Pasta
Baked feta and roasted tomatoes create a creamy pasta sauce.
Ingredients
- 2 pints 20 oz grape tomatoes
- 5 medium garlic cloves peeled and halved
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 7 –8 oz block feta cheese drained
- 10 oz dry pasta campanelle, rigatoni, rotini, penne, bow tie, or cavatappi
- 8 oz spinach roughly chopped
- 1/4 cup thinly sliced fresh basil
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon crushed red pepper flakes or to taste
- 1/2 cup reserved pasta water
Instructions
- Preheat the oven to 400°F.
- Add grape tomatoes and garlic to a 3-quart baking dish. Toss with olive oil, salt, and black pepper. Place the feta cheese in the center and turn it gently to coat with oil.
- Bake in the center of the oven for 30 minutes.
- Remove the dish, move the oven rack to the upper third, and increase the oven temperature to 450°F. Return the dish to the oven and bake for another 10 minutes, until tomatoes burst and feta lightly browns.
- Meanwhile, cook pasta in well-salted water until al dente. Reserve 1/2 cup pasta water.
- Just before draining, add spinach to the pasta pot and submerge briefly to wilt. Drain pasta and spinach.
- Using the back of a wooden spoon, mash the roasted tomatoes, garlic, olive oil, and feta into a creamy sauce.
- Add pasta, spinach, basil, parsley, and red pepper flakes. Toss to combine.
- Thin the sauce with reserved pasta water a little at a time until desired consistency is reached. Season with additional salt and pepper if needed. Serve warm
Notes
Add grilled chicken or shrimp for extra protein
Ingredients
- 2 pints (20 oz) grape tomatoes
- 5 medium garlic cloves, peeled and halved
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 7–8 oz block feta cheese, drained
- 10 oz dry pasta (campanelle, rigatoni, rotini, penne, bow tie, or cavatappi)
- 8 oz spinach, roughly chopped
- 1/4 cup thinly sliced fresh basil
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1/2 cup reserved pasta water
Instructions
- Preheat the oven to 400°F.
- Add grape tomatoes and garlic to a 3-quart baking dish. Toss with olive oil, salt, and black pepper. Place the feta cheese in the center and turn it gently to coat with oil.
- Bake in the center of the oven for 30 minutes.
- Remove the dish, move the oven rack to the upper third, and increase the oven temperature to 450°F. Return the dish to the oven and bake for another 10 minutes, until tomatoes burst and feta lightly browns.
- Meanwhile, cook pasta in well-salted water until al dente. Reserve 1/2 cup pasta water.
- Just before draining, add spinach to the pasta pot and submerge briefly to wilt. Drain pasta and spinach.
- Using the back of a wooden spoon, mash the roasted tomatoes, garlic, olive oil, and feta into a creamy sauce.
- Add pasta, spinach, basil, parsley, and red pepper flakes. Toss to combine.
- Thin the sauce with reserved pasta water a little at a time until desired consistency is reached. Season with additional salt and pepper if needed. Serve warm.
Tips & Tricks
- Use block feta, not crumbles, for the creamiest sauce
- Sheep’s milk feta melts better and tastes richer
- Don’t skip salting the pasta water
- Add pasta water gradually to avoid thinning too much
Details
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Difficulty: Easy
- Dietary: Vegetarian
Notes
- Add grilled chicken or shrimp for extra protein
- Use cherry tomatoes if grape tomatoes aren’t available
- Swap spinach for arugula or kale
Nutrition (Approximate Per Serving)
- Calories: 520
- Protein: 16g
- Carbohydrates: 54g
- Fat: 28g
FAQ
Can I use a different type of cheese?
Feta works best, but goat cheese can be used for a milder flavor.
Why is my sauce too thick?
Add more reserved pasta water a few tablespoons at a time.
Can I make this ahead of time?
Best served fresh, but leftovers reheat well with a splash of water.
What pasta shape is best?
Short, ridged pasta holds the sauce best.
Is baked feta pasta spicy?
Only mildly. Adjust red pepper flakes to taste.
Storage
- Refrigerator: Store in an airtight container for up to 3 days
- Freezer: Not recommended
- Reheating: Stovetop or microwave with a splash of water
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Conclusion
This Baked Feta Pasta is proof that simple ingredients can create an incredibly satisfying meal. Creamy, savory, and packed with fresh herbs, it’s a recipe you’ll want to make again and again.