This baked feta pasta is a comforting, flavorful dish that brings together sweet roasted tomatoes, creamy baked feta, tender pasta, and fresh herbs. Everything comes together in one pan and one pot, making it an easy yet impressive meal that feels both modern and timeless.

Why You’ll Love This Recipe

This recipe is incredibly simple but delivers big flavor. The oven does most of the work, transforming cherry tomatoes into a rich, jammy sauce while the feta becomes soft and creamy. It’s a great option for busy weeknights, uses basic ingredients, and can easily be customized with what you have on hand. Plus, it’s hearty enough to satisfy yet fresh thanks to the herbs and spinach.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pints (20 oz) grape tomatoes
1/2 cup extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
7 oz block feta cheese, drained
10 oz dry pasta (such as penne, rotini, rigatoni, or bow tie)
5 medium garlic cloves, peeled and halved
8 oz fresh spinach, roughly chopped
1/4 tsp crushed red pepper flakes, or more to taste
1/4 cup fresh basil, thinly sliced
2 Tbsp fresh parsley, finely minced
1/2 cup reserved pasta cooking water

Directions

Preheat the oven to 400°F (200°C).

Add the grape tomatoes and halved garlic cloves to a 3-quart baking dish. Drizzle with the olive oil and season with salt and black pepper. Toss gently to coat everything evenly.

Place the block of feta cheese in the center of the tomatoes and turn it once so it is lightly coated with oil.

Bake the dish in the center of the oven for 30 minutes.

Remove the baking dish from the oven and move the oven rack to the upper third. Increase the oven temperature to 450°F (230°C). Return the dish to the oven and bake for about 10 more minutes, until the tomatoes are blistered and the feta is lightly golden.

While the feta and tomatoes are baking, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions.

Reserve 1/2 cup of the pasta cooking water. Just before draining, add the spinach to the pot with the pasta and stir until it wilts, which will take only a few seconds. Drain well.

Using the back of a wooden spoon, gently smash the roasted tomatoes, garlic, and feta in the baking dish until a creamy sauce forms.

Add the cooked pasta and spinach to the baking dish along with the basil, parsley, and crushed red pepper flakes. Toss until everything is well combined.

Gradually add some of the reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired consistency. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.

Servings and timing

This recipe makes about 5 servings.

Prep time: 15 minutes
Cook time: 40 minutes
Total time: approximately 50 minutes

Variations

You can use almost any short pasta shape you like, such as cavatappi or campanelle. For added protein, stir in cooked chicken or ground turkey at the end. Spinach can be replaced with broccoli florets, asparagus pieces, or zucchini slices, adjusting cooking time as needed. For a lower-carb option, try serving the sauce over zucchini noodles or roasted spaghetti squash.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil to loosen the sauce. This dish can also be frozen for up to 2 months, though the pasta may soften slightly upon reheating.

FAQs

Can I use crumbled feta instead of a block?

A block of feta is strongly recommended, as it melts better and creates a creamier sauce than crumbled feta.

What type of pasta works best for this recipe?

Short, bite-sized pasta shapes work best because they hold the sauce well.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prepare it ahead and reheat gently if needed.

Is this recipe very spicy?

No, it has just a mild heat. You can easily adjust the crushed red pepper flakes to taste or omit them.

Can I add more vegetables?

Yes, vegetables like mushrooms, zucchini, or artichoke hearts can be added with the tomatoes or mixed in at the end.

What if my sauce seems too thick?

Simply add more reserved pasta water a little at a time until it loosens.

Can I make this dish dairy-free?

The feta is essential to the flavor and texture, so dairy-free alternatives will significantly change the result.

Does this recipe work with whole wheat pasta?

Yes, whole wheat pasta works well and adds a slightly nutty flavor.

Can I use dried herbs instead of fresh?

Fresh herbs are recommended for the best flavor, but small amounts of dried herbs can be used in a pinch.

Is this recipe suitable for vegetarians?

Yes, this is a vegetarian-friendly dish as written.

Conclusion

Baked feta pasta is proof that simple ingredients can create something truly special. With minimal effort and maximum flavor, this recipe is perfect for weeknight dinners, casual gatherings, or anytime you’re craving a comforting bowl of pasta with a fresh, modern twist.

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