Description
Baked Feta Pasta is a deliciously creamy and tangy pasta dish featuring roasted grape tomatoes, garlic, and a block of rich sheep’s milk feta cheese baked to perfection. Combined with al dente pasta, fresh spinach, basil, and parsley, this simple yet flavorful recipe has become a viral sensation known for its ease and comforting taste.
Ingredients
Scale
For the Tomato and Feta Bake
- 2 pints (20 oz) grape tomatoes
- 5 medium garlic cloves, peeled and halved
- 1/2 cup extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 7-8 oz. block feta cheese (sheep’s milk variety, such as Murray’s), drained
For the Pasta and Garnish
- 10 oz. dry pasta (campanelle, rigatoni, rotini, penne, bow tie, or cavatappi)
- 8 oz. spinach, roughly chopped (about 8 packed cups)
- 1/4 cup thinly sliced fresh basil
- 2 Tbsp minced fresh parsley
- 1/4 tsp crushed red pepper flakes, or more to taste
- 1/2 cup reserved pasta water
Instructions
- Preheat and prepare baking dish: Preheat your oven to 400°F (200°C). In a 3-quart baking dish, combine the grape tomatoes and halved garlic cloves. Toss them with the olive oil, and season with a few pinches of salt and freshly ground black pepper. Place the block of feta cheese in the center of the tomatoes and turn it gently to coat with oil.
- Bake the feta and tomatoes initially: Place the baking dish in the center of the oven and bake for 30 minutes. This allows the tomatoes to soften and the feta to become creamy.
- Increase oven temperature and continue baking: After 30 minutes, remove the baking dish from the oven. Move the oven rack to the upper third position, then return the dish to the oven and increase the temperature to 450°F (230°C). Bake for an additional 10 minutes, or until the tomatoes and cheese develop a slight golden-brown color, indicating caramelization.
- Cook pasta and wilt spinach: While baking, bring a large pot of salted water to boil (about 3 to 4 quarts of water with 1 tablespoon salt). Cook the pasta according to package instructions until al dente. Just before draining, add the chopped spinach to the pasta water to wilt it quickly. Reserve 1/2 cup of the pasta cooking water before draining the pasta and spinach.
- Combine baked feta mixture with pasta: Using the back of a wooden spoon, gently smash the roasted tomatoes, garlic, feta, and oil to create a creamy sauce. Add the cooked pasta and wilted spinach to the baking dish with the sauce.
- Add fresh herbs and seasonings: Toss the pasta with the sauce, then add the fresh basil, parsley, and crushed red pepper flakes. Mix well.
- Adjust consistency and seasoning: Thin the sauce by gradually adding reserved pasta water a few tablespoons at a time until the desired consistency is reached. Season the dish with additional salt and freshly ground black pepper as needed. Serve warm.
Notes
- This Baked Feta Pasta is a hearty, flavorful dish made with roasted tomatoes and creamy, tangy feta cheese.
- It combines ease of preparation with delicious taste, making it a perfect weeknight meal.
- Use sheep’s milk feta for authentic flavor and creaminess.
- Be sure to reserve pasta water to help achieve a silky sauce texture.
- Feel free to adjust red pepper flakes to your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 554 kcal
- Sugar: 6 g
- Sodium: 495 mg
- Fat: 31 g
- Saturated Fat: 9 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 35 mg
