This baked feta pasta with spinach and shrimp is creamy, savory, and full of fresh Mediterranean-inspired flavors. Everything comes together in one main baking dish, making it a comforting yet elegant meal that feels special without being complicated.
Why You’ll Love This Recipe
This recipe is perfect for busy weeknights when you want something satisfying but simple. The feta bakes into a rich, tangy sauce, the shrimp add lean protein, and the spinach brings freshness and color. It uses everyday ingredients, requires minimal cleanup, and delivers restaurant-style flavor at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pasta bake
8 oz (225 g) penne, rigatoni, or fusilli pasta
7–8 oz (200–225 g) block feta cheese
2 cups cherry tomatoes, halved
2 tablespoons olive oil
3 cloves garlic, finely minced
1 lb (450 g) raw shrimp, peeled and deveined
3 cups fresh spinach leaves
½ teaspoon red pepper flakes (optional)
¾ teaspoon salt, divided
½ teaspoon black pepper
½ cup reserved pasta cooking water
2 tablespoons chopped fresh basil
Optional for serving
¼ cup grated Parmesan-style cheese
Crusty bread, for serving
Directions
Preheat your oven to 400°F (200°C).
Place the block of feta in the center of a medium baking dish. Scatter the cherry tomatoes around it. Drizzle the olive oil evenly over the feta and tomatoes. Sprinkle the garlic, red pepper flakes, ½ teaspoon salt, and black pepper on top.
Bake for 20 to 25 minutes, until the tomatoes are blistered and the feta is soft and lightly golden.
While the feta is baking, cook the pasta in well-salted water according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta.
Heat a skillet over medium heat. Add the shrimp and season with the remaining ¼ teaspoon salt. Cook for 2 to 3 minutes per side, until pink and just cooked through. Remove from heat.
Remove the baking dish from the oven and gently mash the feta and tomatoes together with a spoon to form a creamy sauce.
Add the cooked pasta, shrimp, and fresh spinach to the baking dish. Toss everything together, adding reserved pasta water a little at a time until the sauce coats the pasta smoothly.
Garnish with fresh basil and serve warm with optional grated cheese and crusty bread.
You can add sliced zucchini, bell peppers, or mushrooms to the baking dish for extra vegetables.
Swap shrimp for grilled chicken or chickpeas for a different protein option.
Use whole wheat or gluten-free pasta if desired.
Add a squeeze of lemon juice before serving for extra brightness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce. Avoid overheating to keep the shrimp tender.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking to prevent excess moisture.
What type of feta works best?
A block of full-fat feta in brine works best because it melts into a creamier sauce.
Can I make this recipe ahead of time?
You can prep the ingredients in advance, but it’s best baked and combined just before serving.
Is this dish very spicy?
No, the red pepper flakes are optional and add only mild heat if used.
Can I use spinach substitutes?
Yes, arugula or chopped kale can work, though kale should be added a bit earlier to soften.
Do I need to bake the shrimp?
No, cooking the shrimp separately keeps them juicy and prevents overcooking.
What pasta shapes work best?
Short pasta like penne, fusilli, or rigatoni holds the sauce well.
Can I reduce the salt?
Yes, feta is naturally salty, so adjust seasoning to taste before serving.
Is this dish suitable for leftovers?
Yes, it reheats well and remains flavorful the next day.
Can I add cream to the sauce?
It’s not necessary, but a small splash of cream can be added for extra richness.
Conclusion
Baked feta pasta with spinach and shrimp is a comforting, flavorful dish that balances creamy cheese, tender seafood, and fresh vegetables. It’s easy enough for a weeknight yet impressive enough to serve guests, making it a recipe you’ll want to return to again and again.
A creamy and flavorful one-dish pasta bake featuring roasted feta, blistered tomatoes, fresh spinach, and juicy shrimp for a Mediterranean-inspired meal that’s quick and satisfying.
Author:Sophia
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:Mediterranean
Diet:Low Lactose
Ingredients
225 g penne, rigatoni, or fusilli pasta
200–225 g block feta cheese
2 cups cherry tomatoes, halved
2 tablespoons olive oil
3 cloves garlic, finely minced
450 g raw shrimp, peeled and deveined
3 cups fresh spinach leaves
½ teaspoon red pepper flakes (optional)
¾ teaspoon salt, divided
½ teaspoon black pepper
½ cup reserved pasta cooking water
2 tablespoons chopped fresh basil
Optional: ¼ cup grated Parmesan-style cheese
Optional: Crusty bread for serving
Instructions
Preheat your oven to 400°F (200°C).
Place the block of feta in the center of a medium baking dish. Scatter cherry tomatoes around it.
Drizzle olive oil over the feta and tomatoes. Sprinkle garlic, red pepper flakes, ½ tsp salt, and black pepper on top.
Bake for 20–25 minutes until the tomatoes are blistered and the feta is soft and lightly golden.
Meanwhile, cook pasta in salted water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
Heat a skillet over medium heat. Add shrimp, season with remaining ¼ tsp salt, and cook for 2–3 minutes per side until pink and just cooked through. Remove from heat.
Remove the baking dish from the oven and mash the feta and tomatoes with a spoon to form a creamy sauce.
Add the cooked pasta, shrimp, and spinach to the baking dish. Toss to combine, adding reserved pasta water a little at a time until the sauce evenly coats the pasta.
Garnish with fresh basil and serve warm. Top with optional Parmesan-style cheese and serve with crusty bread if desired.
Notes
Use full-fat block feta in brine for the creamiest sauce.
Arugula or kale can be used instead of spinach.
Skip red pepper flakes for a mild version suitable for kids.
Do not overcook shrimp to keep them tender.
A small splash of cream can be added to the sauce for extra richness if desired.
