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Baked Feta Pasta

A simple pasta made with oven-baked ingredients that come together into a rich, balanced meal with very little effort. Roasted feta, garlic, and tomatoes create a creamy sauce that coats the pasta perfectly.
Shared notes will appear here.
Everyday Cooking
Mediterranean
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Baked feta pasta ingredients in a white rectangular baking dish with roasted cherry tomatoes, garlic cloves, and fresh spinach, with a bowl of cavatappi pasta and a gold fork on a neutral countertop.
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Ingredients:

  • 1 lb. dried pasta, 16 oz standard packet
  • 1 lb. full-fat feta cheese, 16 oz
  • 1½ lb. cherry or grape tomatoes, about 24 oz or 2 pints
  • 4 cups fresh baby spinach, about 4–5 oz
  • 6 cloves, peeled
  • 5 tbsp extra-virgin olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika

Method:

Start Cooking
  • Heat the oven to 400°F (200°C). In a large 9×13 baking dish, toss the cherry tomatoes, garlic, olive oil, salt, black pepper, and paprika until evenly coated.
  • Create space in the center of the dish and place the feta blocks side by side among the tomatoes.
  • Bake for 30–35 minutes, until the tomatoes burst and the feta becomes soft and lightly golden.
  • Meanwhile, cook the pasta in well-salted water until al dente. Before draining, reserve 1 cup of the pasta cooking water.
  • Remove the baking dish from the oven. Use a fork to mash the roasted tomatoes and feta together until creamy.
  • Add the spinach to the hot sauce and stir until wilted.
  • Add the cooked pasta and toss well. Stir in a little reserved pasta water as needed until the sauce becomes silky and coats the pasta.
  • Serve warm. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Use block feta rather than crumbled for the creamiest texture.
  • The cheese softens and blends better with the roasted tomatoes.
  • If the sauce feels too thick after mixing with the pasta, add a little reserved pasta water to loosen it and create a smooth, glossy finish.
  • Short pasta shapes work best because they catch the creamy feta and roasted tomato sauce. Cavatappi, rotini, or penne are great choices, but any short pasta will work.
 
Make it yours
  • Add sliced onion or mushrooms to the baking dish with the tomatoes for extra depth.
  • Stir in red pepper flakes if you like a little heat.
  • Fresh basil, parsley, or lemon zest added at the end brightens the rich feta sauce.
 
At the table
  • Enjoy on its own or serve warm with a simple green salad or roasted vegetables. 

My notes:

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Nutrition:

Calories: 918 kcal | Carbohydrates: 98 g | Protein: 34 g | Fat: 44 g | Saturated Fat: 18 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 18 g | Cholesterol: 102 mg | Sodium: 1387 mg | Potassium: 888 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 4372 IU | Vitamin C: 47 mg | Calcium: 637 mg | Iron: 4 mg
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