Baked Feta Pasta with Tomatoes and Spinach Recipe

If you’ve been scrolling through your feed and wondering if the Baked Feta Pasta with Tomatoes and Spinach Recipe lives up to all the hype—let me put your mind at ease. This dish is my absolute go-to for a cozy, flavorful dinner that comes together with minimal effort but maximum oomph. It’s creamy, tangy, packed with bright tomatoes and fresh spinach, and that baked feta? Total game changer. Stick around because I’m sharing everything you need to nail this recipe and even some insider tips I’ve picked up along the way.

this Recipe

Ingredients You’ll Need

Every ingredient in this Baked Feta Pasta with Tomatoes and Spinach Recipe plays a key role, blending creamy, tangy, and fresh to perfection. Here’s a quick rundown so you know what to look for at the store.

• Grape Tomatoes: I find these work best because their small size means they roast evenly and burst with juicy sweetness.
• Garlic Cloves: Fresh garlic here adds that subtle, aromatic punch roasted to mellow perfection.
• Extra-Virgin Olive Oil: A good-quality olive oil elevates the whole dish, so don’t skimp on this one.
• Feta Cheese: Opt for a firm block of sheep’s milk feta if you can—it bakes beautifully and melts into a creamy sauce.
• Dry Pasta: I love using campanelle or rigatoni, but anything sturdy with nooks works well to hold that sauce.
• Spinach: Fresh and roughly chopped, it wilts right into the pasta, adding color and freshness.
• Fresh Basil: Thinly sliced for that fragrant, sweet herbal note.
• Fresh Parsley: Minced parsley adds a bright, clean finish.
• Crushed Red Pepper Flakes: Just a pinch for a gentle heat that balances the richness.

Variations

I love that this Baked Feta Pasta with Tomatoes and Spinach Recipe is so customizable. Feel free to tweak it to suit your taste buds or what you have on hand—I do it all the time!

• Add Protein: I often throw in cooked chicken or spicy sausage for a heartier meal that my family appreciates.
• Use Different Greens: Kale or arugula work wonderfully if you want a bit of a peppery bite instead of spinach.
• Spice it Up: If you love heat like I do, kick that crushed red pepper up a notch or add a drizzle of hot honey.
• Make it Vegan: Swap the feta for a plant-based cheese and toss in some nutritional yeast for that tangy depth.

How to Make Baked Feta Pasta with Tomatoes and Spinach Recipe

Step 1: Prep Your Tomatoes and Feta

Start by preheating your oven to 400°F. Toss grape tomatoes and halved garlic cloves in a baking dish with olive oil, salt, and pepper—don’t be shy with the oil, it’s key for that luscious sauce later. Nestle the block of feta right in the center and give it a gentle turn so the cheese catches some of that oil love. Pop this into the oven for about 30 minutes. You’ll see the tomatoes start to burst and the garlic soften—this is when the magic is happening!

Step 2: Crank Up the Heat to Finish Roasting

After 30 minutes, pull the dish out and move your baking rack to the upper third of the oven. Turn up the temperature to 450°F and slide the dish back in for about 10 more minutes. This step helps develop some golden, slightly browned spots on the cheese and tomatoes, adding flavor and texture that I just can’t get enough of. Keep an eye on it here to prevent burning—the edges should look bubbly and caramelized.

Step 3: Cook Pasta and Wilt Spinach

While your feta and tomatoes are finishing up, boil salted water for your pasta. When it’s almost done cooking to al dente, throw your roughly chopped spinach in with the pasta water for the final minute—it wilts instantly without losing that fresh color. Before draining, save about half a cup of pasta water; it’s liquid gold for loosening the sauce later.

Step 4: Mix, Smash, and Toss It All Together

This is my favorite part: use the back of a spoon to gently smash the roasted tomatoes, garlic, oil, and that baked feta right in the baking dish to create a creamy sauce. Add the drained pasta and spinach, then toss to coat evenly. Stir in your fresh basil, parsley, and red pepper flakes. If it feels too thick, add pasta water a tablespoon at a time until you hit a silky perfect consistency. Taste and adjust salt and pepper—you’ll find the flavors just pop.

How to Serve Baked Feta Pasta with Tomatoes and Spinach Recipe

Garnishes

I love topping this pasta with a sprinkle of freshly grated Parmesan for an extra cheesy touch and some torn basil leaves for brightness and color. A drizzle of good olive oil right before serving adds a silky finish I can’t get enough of. If you’re feeling fancy, a little lemon zest over the top really wakes up the flavors.

Side Dishes

Pairing this dish with a crisp green salad or roasted vegetables balances it perfectly. My family also enjoys it with crusty garlic bread to soak up every last bit of that creamy sauce—trust me, you’ll want to sop it all up.

Creative Ways to Present

For a special occasion, I sometimes serve the pasta right in the baking dish—it makes for a rustic, inviting presentation. You can also portion it into individual bowls, topping each with a fresh basil sprig and a pinch of chili flakes for a pop of color and heat.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. The pasta soaks up the sauce nicely overnight, making for an even tastier next-day meal. Just keep fresh herbs separate and add them when reheating for that fresh pop.

Freezing

While I haven’t often frozen this pasta because it’s so quick to make fresh, you can freeze the cooked pasta mixed with the sauce. Just thaw in the fridge overnight and warm gently on the stove or microwave, adding a splash of water if it seems thick.

Reheating

When reheating, I prefer the stovetop over the microwave for more even warming—just add a little olive oil or reserved pasta water to keep the sauce creamy and prevent it from drying out.

FAQs

Final Thoughts

This Baked Feta Pasta with Tomatoes and Spinach Recipe has become a staple in my kitchen because it feels special without the fuss—and it always brings everyone to the table, hungry and happy. Whether you’re feeding a family, feeding a crowd, or just treating yourself, this recipe is one to keep up your sleeve. I can’t wait for you to try it and see just how comforting and delicious simple ingredients roasted to perfection can be.

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