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Baked Feta Pasta with Tomatoes and Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 150 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 5 servings 1x
  • Category: Pasta
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Baked Feta Pasta is a viral TikTok sensation, combining juicy grape tomatoes, creamy flaky feta cheese, and perfectly al dente pasta with fresh herbs and a touch of spice. Baked in the oven until luscious and slightly caramelized, this dish offers an incredibly flavorful, comforting, and easy weeknight dinner that comes together with minimal effort.

Ingredients

Scale

Main 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, to taste
  • 7 – 8 oz. block feta cheese (sheep’s milk variety, such as Murray’s), drained
  • 10 oz. dry pasta (campanelle, rigatoni, rotini, penne, bow tie, or cavatappi)
  • 8 oz. spinach, roughly chopped (about 8 packed cups)

Herbs & Seasonings

  • 1/4 cup thinly sliced fresh basil
  • 2 Tbsp minced fresh parsley
  • 1/4 tsp crushed red pepper flakes, or more to taste

Additional

  • 1/2 cup reserved pasta water

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (205°C) to prepare for baking the tomatoes and feta.
  2. Prepare Tomatoes and Feta: In a 3-quart baking dish, combine grape tomatoes and garlic cloves. Toss them with olive oil, salt, and freshly ground black pepper. Place the block of feta cheese in the center of the tomatoes and turn it to coat with the oil.
  3. Bake Initial Stage: Bake the dish in the center of the preheated oven for 30 minutes, allowing the tomatoes to burst and the feta to soften.
  4. Increase Heat and Brown: Remove the baking dish, move the oven rack to the upper third, increase oven temperature to 450°F (230°C), and return the dish to bake for an additional 10 minutes or until the tomatoes and cheese are slightly browned.
  5. Cook Pasta and Wilt Spinach: While the feta and tomatoes bake, bring a large pot of salted water (about 3 to 4 quarts with 1 tablespoon salt) to boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water. Right before draining, add the chopped spinach into the boiling water with the pasta to wilt it quickly, then drain both together.
  6. Combine and Mash: Using the back of a wooden spoon, smash the roasted tomatoes, garlic, olive oil, and feta into a creamy sauce in the baking dish.
  7. Mix Pasta and Herbs: Toss the drained pasta and spinach with the tomato-feta mixture. Add fresh basil, parsley, and crushed red pepper flakes. Thin the sauce gradually with reserved pasta water until you reach your desired consistency.
  8. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the pasta warm immediately for the best flavor.

Notes

  • Use sturdy pasta shapes like campanelle, rigatoni, rotini, penne, bow tie, or cavatappi to hold the sauce well.
  • If you prefer a creamier sauce, add pasta water gradually until desired texture is achieved.
  • Sheep’s milk feta is preferred for its tangy and creamy profile, but other varieties can be used.
  • You can adjust crushed red pepper flakes to control the heat level.
  • Wilted spinach adds freshness and color but can be omitted if desired.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 6g
  • Sodium: 680mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 5g
  • Protein: 17g
  • Cholesterol: 25mg

Find it online: https://emilyquickdinners.com/baked-feta-pasta-with-tomatoes-and-spinach-recipe/