Description
This baked feta pasta recipe combines roasted grape tomatoes and creamy feta cheese to create a rich, flavorful sauce that perfectly coats al dente pasta. Enhanced with fresh garlic, spinach, and herbs, this comforting dish is easy to prepare and bakes in the oven for a deliciously simple meal perfect for weeknights or entertaining guests.
Ingredients
Produce
- 2 pints (20 oz) grape tomatoes
- 5 medium garlic cloves, peeled and halved
- 8 oz. spinach, roughly chopped (8 packed cups)
- 1/4 cup thinly sliced fresh basil
- 2 Tbsp minced fresh parsley
Dairy
- 7 - 8 oz. block feta cheese (sheep's milk variety, such as Murray's), drained
Pasta
- 10 oz. dry pasta (campanelle, rigatoni, rotini, penne, bow tie, or cavatappi)
Pantry
- 1/2 cup extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 1/4 tsp crushed red pepper flakes (or more to taste)
- 1/2 cup reserved pasta water
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the tomatoes and feta.
- Prepare Baking Dish: Place grape tomatoes and halved garlic cloves into a 3-quart baking dish. Toss them with olive oil, salt, and freshly ground black pepper. Nestle the block of feta in the center, turning it gently to coat with the olive oil.
- Initial Bake: Bake the dish in the center of the oven for 30 minutes to soften the tomatoes and heat the feta.
- Increase Heat and Finish Baking: Remove the baking dish and move the oven rack to the upper third position. Increase the oven temperature to 450°F (232°C) and return the dish to the oven. Bake for about 10 more minutes until the tomatoes and feta start to brown lightly.
- Cook Pasta and Wilt Spinach: While the dish bakes, bring salted water (about 3 to 4 quarts with 1 tablespoon salt) to a boil and cook pasta until al dente according to package instructions. In the last moments before draining, immerse the chopped spinach in the pasta water to wilt. Reserve 1/2 cup of pasta water, then drain pasta and spinach together.
- Mix the Sauce: Using the back of a wooden spoon, smash the roasted tomatoes, garlic, olive oil, and baked feta together to create a creamy sauce.
- Combine Pasta with Sauce: Toss the cooked pasta and wilted spinach into the sauce. Add fresh basil, parsley, and crushed red pepper flakes. Gradually add reserved pasta water, a few tablespoons at a time, to adjust the sauce to your desired consistency.
- Season and Serve: Taste the pasta and season with salt and freshly ground black pepper as needed. Serve the baked feta pasta warm for a comforting and flavorful meal.
Notes
- You can use different pasta shapes like rigatoni, penne, or rotini depending on your preference.
- Roasting the tomatoes and feta at higher heat towards the end helps develop a slight caramelization adding extra flavor.
- Wilt the spinach briefly in pasta water to preserve its vibrant color and add nutrition without overcooking.
- Reserved pasta water is key to adjusting the sauce consistency and helps the sauce cling to the pasta.
- This dish is best served immediately but can be refrigerated and gently reheated the next day.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
