Baked Feta Pasta with Roasted Tomatoes Recipe

If you’re craving something that’s both comfort food and fancy enough to impress, you’re going to adore this Baked Feta Pasta with Roasted Tomatoes Recipe. It’s simple, delicious, and feels like a warm hug on a plate. When I first tried this recipe, I was blown away by how the creamy feta mingles with sweet roasted tomatoes and perfectly al dente pasta. You’ll find that it’s a fabulous weeknight meal that comes together with minimal fuss but maximum flavor. Let me share all the details so you can nail it in your own kitchen!

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Ingredients You’ll Need

These ingredients balance buttery richness with fresh brightness beautifully. When shopping, look for grape tomatoes that are plump and ripe for maximum sweetness, and a good-quality block of feta—sheep’s milk feta if you can find it adds that lovely tang.

• Grape Tomatoes: Small and sweet, they roast up perfectly, bursting with deep flavor.
• Garlic Cloves: Roasting mellows their pungency into something soft and almost sweet.
• Extra-Virgin Olive Oil: Choose a fruity, high-quality olive oil—it really shines through here.
• Salt and Pepper: Essential for seasoning every layer of this dish.
• Feta Cheese (Block): A solid block roasts better than crumbled, melting slightly but retaining great texture.
• Dry Pasta: Campanelle, rigatoni, or your favorite short shape works best to hold the sauce.
• Fresh Spinach: Adds a nutritious pop of green and wilts nicely into the warm pasta.
• Fresh Basil: Bright, fragrant, and perfect for finishing the dish.
• Fresh Parsley: Adds fresh herbaceous notes to balance richness.
• Crushed Red Pepper Flakes: Just enough to add a gentle kick without overwhelming.
• Reserved Pasta Water: The secret to making your sauce silky with perfect consistency.

Variations

I love customizing the baked feta pasta with roasted tomatoes recipe depending on the season or what’s in my fridge. It’s a great canvas for creativity, so feel free to make it your own!

• Add Protein: Throw in cooked chicken, shrimp, or chickpeas to turn it into a complete meal. I often add grilled chicken strips on top for extra heartiness.
• Veggie Boost: Swap out or add zucchini ribbons, roasted bell peppers, or mushrooms. My go-to is adding roasted asparagus for spring vibes.
• Spicy Kick: Increase the crushed red pepper flakes or add a drop of hot sauce if you like it fiery—I’ve done this when I wanted a little extra heat.
• Dairy-Free Version: Try a firm tofu block marinated in lemon juice and olive oil in place of feta for a vegan twist; just adjust seasoning.

How to Make Baked Feta Pasta with Roasted Tomatoes Recipe

Step 1: Roast the Tomatoes and Feta

Preheat your oven to 400°F (200°C). Take a 3-quart baking dish and toss the grape tomatoes along with the halved garlic cloves in olive oil, salt, and pepper until evenly coated. Nestle the block of feta cheese right in the center and turn it so the oil coats the cheese too. This step makes sure all those flavors meld as it roasts. Pop it into the oven in the center rack for 30 minutes. You’ll want to see the tomatoes soften and start popping, while the feta softens.

Step 2: Get a Little Browning for Extra Flavor

After 30 minutes, take out the dish but don’t turn off the oven. Raise the oven rack to the upper third, bump the heat up to 450°F, and slide the dish back in. Bake for about 10 minutes until the tomatoes and feta just begin to brown lightly on top. This caramelization adds a subtle nuttiness that I absolutely love.

Step 3: Cook the Pasta and Wilt the Spinach

While the feta and tomatoes finish roasting, boil your pasta in generously salted water (I use a tablespoon of salt and around 3-4 quarts of water). Cook until al dente, according to package timing. Just before draining, add your roughly chopped spinach right into the pot so it wilts beautifully into the pasta — it only takes seconds. Reserve half a cup of that starchy pasta water before draining.

Step 4: Smash and Toss Everything Together

Using the back of a wooden spoon, gently mash the roasted tomatoes, garlic, oil, and feta right in the baking dish. This creates a luscious, creamy sauce full of concentrated flavor. Add the drained pasta and spinach into the dish and toss everything with fresh basil, parsley, and a sprinkle of crushed red pepper flakes. To get the sauce silky and perfect in texture, stir in reserved pasta water a little at a time. Taste and season with salt and pepper as needed. Serve it warm and watch everyone dig in!

How to Serve Baked Feta Pasta with Roasted Tomatoes Recipe

Garnishes

I always top my baked feta pasta with a handful of fresh basil leaves and a sprinkle of extra parsley right before serving. Sometimes if I have it on hand, a little drizzle of good olive oil or a squirt of fresh lemon juice brightens the dish even more. A dusting of cracked black pepper adds a nice finishing touch too.

Side Dishes

Since this pasta is so satisfying on its own, I usually keep sides simple. A crisp green salad with lemon vinaigrette or some garlic bread compliments it perfectly. When I want to make it a heartier meal, I add roasted vegetables like asparagus or broccoli on the side.

Creative Ways to Present

For dinner parties, I’ve served this baked feta pasta directly in the baking dish, straight from the oven—talk about rustic charm! Sometimes, I’ll garnish with edible flowers or a sprinkle of toasted pine nuts for an extra-special flair. It makes a beautiful centerpiece and always sparks conversation.

Make Ahead and Storage

Storing Leftovers

I store leftover baked feta pasta in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, though the pasta will soak up more sauce, so it’s best to loosen it with a splash of water or olive oil when reheating.

Freezing

Freezing this pasta works okay in a pinch, but because of the dairy and fresh herbs, the texture changes a bit. I recommend freezing the sauce and pasta separately or freezing it only if you’re okay with a slight change in texture. When thawed, reheat gently with some added oil or water to bring it back.

Reheating

I prefer reheating on the stovetop over low heat to gently warm without drying out the feta. Add a splash of reserved pasta water or olive oil to bring the sauce back to creamy perfection. Microwaving works too, but just heat in short bursts and stir between to avoid overheating.

FAQs

Final Thoughts

This baked feta pasta with roasted tomatoes recipe has become one of my absolute favorites because it’s both easy and irresistibly tasty. Every time I serve it, guests ask for the recipe—and it always feels a little like magic how so few ingredients come together into something so comforting and fresh. I hope you give it a try and make it your own, because honestly, it’s a kitchen win that you’ll come back to again and again!

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