Description
Baked Feta Pasta is a deliciously creamy and tangy dish featuring oven-roasted grape tomatoes and a block of feta cheese combined with al dente pasta, fresh spinach, and vibrant herbs. This easy-to-make recipe has taken TikTok by storm due to its simplicity and rich flavors, making it a perfect weeknight dinner or comfort food.
Ingredients
Scale
Tomato and Feta Mixture
- 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, to taste
- 7-8 oz block feta cheese (sheep’s milk variety, such as Murray’s), drained
Pasta and Greens
- 10 oz dry pasta (such as campanelle, rigatoni, rotini, penne, bow tie, or cavatappi)
- 8 oz spinach, roughly chopped (8 packed cups)
Herbs and Seasonings
- 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 tomatoes and feta: Preheat your oven to 400°F (204°C). In a 3-quart baking dish, combine grape tomatoes and halved garlic cloves. Toss them with extra-virgin olive oil, and season lightly with 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 the olive oil.
- Bake the mixture: Bake the tomatoes and feta in the center of the preheated oven for 30 minutes, allowing the tomatoes to soften and release their juices around the feta.
- Bake at higher heat for browning: Remove the baking dish and move your oven rack to the upper third position. Increase the oven temperature to 450°F (232°C) and return the baking dish to the oven. Continue baking for about 10 more minutes until the tomatoes and feta start to brown and develop a slight caramelization.
- Cook pasta and spinach: Meanwhile, bring a large pot of salted water to a boil (about 1 tablespoon salt in 3-4 quarts of water). Cook the pasta according to package instructions until al dente. Just before draining, add the roughly chopped spinach to the pot with pasta, allowing it to wilt quickly. Reserve 1/2 cup of pasta cooking water before draining the pasta and spinach together.
- Mash and combine the sauce: Using the back of a wooden spoon, smash the roasted tomatoes, garlic, olive oil, and baked feta together in the baking dish until the mixture is creamy and well combined.
- Toss pasta with sauce and herbs: Add the cooked pasta and wilted spinach to the baking dish with the feta-tomato mixture. Stir in the fresh basil, minced parsley, and crushed red pepper flakes. Gradually add reserved pasta water a few tablespoons at a time to loosen the sauce to your desired consistency.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve the pasta warm for a comforting and aromatic meal.
Notes
- This dish is a simple yet flavorful meal that has become widely popular for its creamy texture and fresh herbal notes.
- Using sheep’s milk feta such as Murray’s enhances creaminess and tanginess in the sauce.
- The roasting step concentrates the tomatoes’ sweetness and softens the garlic, making the sauce rich without additional cooking steps.
- Adding spinach just before draining ensures it wilts perfectly without overcooking.
- The pasta water helps to loosen and bind the sauce, making it perfectly silky.
- Feel free to experiment with different pasta shapes; campanelle or rigatoni work well to hold the sauce.
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
