Baked Feta Pasta – foodnibble.com

Juggling dinner while keeping an eye on my kids, I thought, ‘How hard can it be?’ Tossing together tomatoes, garlic, and onion, I quickly realized the magic of baking them with feta. This dish came together easily, and it became a family favorite — even David was impressed, which says a lot!

[adinserter block=”5″]

The secret lies in pouring olive oil over the feta and tomato mixture before baking. This helps release the tomatoes’ juices, resulting in a rich dish that clings beautifully to the pasta.

Ingredients in Baked Feta Pasta

This dish shines because of its simple, fresh ingredients that come together. Each element plays a key role, so let’s break them down.

• Roma Tomatoes: They provide sweet, juicy flavor and create a solid base for the dish.
• Garlic: Adds a savory punch; fresh is best.
• Yellow Onion: It brings depth to the dish.
• Fresh Parsley: This brightens up the flavors; it’s essential, so don’t skip it.
• Feta: Melts into a creamy texture that binds everything together. Don’t use low-fat feta; it won’t melt as well.
• Olive Oil: Helps the feta and tomatoes meld together while adding richness.
• Rotini Pasta: The shape holds onto the sauce well, making every bite satisfying.
• Fresh Spinach: Adds a pop of color and nutrients; it wilts quickly, so add it right before mixing.
• Salt: Enhances all the flavors, bringing everything together.
• Black Pepper: Adds warmth that rounds out the dish.
• Red Pepper Flakes: For a bit of heat; adjust to your spice preference.
• Reserved Pasta Water: This starchy liquid helps adjust the sauce consistency, making it cling to the pasta.
• Key Technique: Pouring olive oil allows the feta to melt and infuse the tomatoes with flavor, creating a creamy texture that clings beautifully to the pasta.
  

How to Make Baked Feta Pasta!

This Baked Feta Pasta comes together in about 60 minutes, and it’s perfect for busy weeknights. You’ll love how the feta and tomatoes meld together while you prep the pasta.

1. Preheat Oven: Preheat your oven to 400℉. This step is key for roasting the tomatoes and melting the feta just right.

2. Prep Tomatoes: Wash and dice the Roma tomatoes into 1” pieces. They should look vibrant and juicy, ready to burst with flavor.

3. Mince & Dice: Mince the garlic and parsley, then dice the yellow onion. The garlic should be fragrant and the onion translucent. Don’t rush this step; it builds flavor.

4. Mix Ingredients: In a 9×13” casserole dish, combine the diced tomatoes, minced garlic, diced onion, parsley, salt, black pepper, and red pepper flakes. Make a space in the middle for the feta block. Your dish should look colorful and inviting.

5. Add Feta: Place the block of feta in the center of the mixture. Pour olive oil over everything, ensuring it’s coated well.

6. Cook Pasta: While that’s happening, cook the rotini according to package instructions. Reserve ½ cup of the pasta water before draining. Aim for al dente — it should have a bite to it.

7. Combine & Serve: Remove the baking dish from the oven. Stir in the fresh spinach and reserved pasta water until everything is mixed well. Add the cooked rotini and toss to combine.

Enjoy your meal, and don’t forget to share this recipe with friends!

Switch It Up: Easy Variations

If you’re like me and always looking for ways to mix things up during busy weeknights, here are some fun variations for this Baked Feta Pasta.

• Roma Tomato Swap: Use Roma tomatoes instead of cherry or grape tomatoes for a budget-friendly option. They’re just as flavorful and give you that juicy base you want.

• Pasta Shape Variation: Feel free to use any pasta shape you love, like penne, rigatoni, or spaghetti. It’s all about what you have on hand or what your family prefers.

• Spicy Addition: Want more heat? Bump up the red pepper flakes or toss in some fresh chili if you’ve got one.

• Honey Addition: Add a drizzle of honey to balance the salty feta’s tang.

• Feta Type Swap: In a pinch, crumbled feta can be used instead of block feta, though it may result in a grainier texture.

• Protein Addition: Add leftover roasted chicken, baked tofu, or other proteins for a heartier dish.

Keeping the Leftovers Fresh

Store any leftovers in an airtight container in the fridge for up to three days. If you want to keep it longer, you can freeze it for about three months. Just make sure to let it cool completely before sealing to prevent moisture buildup, which can affect the texture.

When you’re ready to reheat, I recommend using the oven. Preheat it to 350℉, then place the pasta in a baking dish. Add a splash of reserved pasta water to help keep it moist and prevent drying out. Cover it with foil to heat evenly, stirring halfway through. This way, you’ll get that creamy texture back without overcooking it!

Perfect Pairings for Your Pasta

[adinserter block=”7″]

Baked Feta Pasta is a hearty, satisfying dish that deserves some equally tasty companions. Here are a few sides that complement it well.

Side Dishes to Elevate Your Meal

• Steamed or Roasted Veggies: Adding some seasonal veggies brings a nice balance to the richness of the feta and adds color to your plate.

Toppings to Finish It Off

• Honey: A drizzle of honey can enhance the flavors and add a touch of sweetness.

I’d love to hear what sides you choose to serve with this pasta! It’s all about finding those perfect complements.

Baked Feta Pasta for Cozy Weeknight Dinners

Baked feta combined with roasted tomatoes and pasta for a quick meal. Pin RecipePrep Time 20 minutes minsCook Time 40 minutes minsTotal Time 1 hour hrServings: 4Calories: 614 Ingredients Method Nutrition Notes

Ingredients  

• 5 diced into 1” pieces, (1 lb 5 oz, 4 cups Roma tomatoes
• 3 minced, (1 Tbsp garlic cloves
• ½ diced, (1/2 cup yellow onion
• 1 Tbsp (minced fresh parsley
• ½ tsp salt
• ¼ tsp (ground black pepper
• ⅛ tsp red pepper flakes
• 7 oz. (block feta
• ½ cup olive oil
• 8 oz. half a box, (uncooked rotini pasta
• 1 cup (packed fresh spinach
• ½ Tbsp honey
• ½ cup reserved pasta water
• 0.25 oz. (torn fresh basil
• fresh basil torn (Optional for serving)

Method 

1. Preheat
2. Gather ingredients. Preheat oven to 400℉.
3. Dice
4. Wash and dice tomatoes into 1” pieces
5. Prep
6. Mince garlic, parsley, and dice the halved onion.
7. Mix tomatoes, garlic, onion, parsley, salt, black pepper, and red pepper flakes in a 9×13” casserole dish, making a space in the middle for the block of feta.
8. Add feta.
9. Bake
10. Pour olive oil over the feta and the tomato herb mixture. Transfer baking dish to oven for 40 minutes, uncovered.
11. Cook
12. Meanwhile, cook ½ box of rotini, reserving ½ cup of the pasta water.
13. Remove feta and tomatoes from the oven after 40 minutes.
14. Add fresh spinach.
15. Stir the fresh spinach, honey, and reserved ½ cup of pasta water to the hot baking dish, stirring the feta and tomatoes together and wilting the spinach with their residual heat.
16. Mix
17. Pour the rotini into the baking dish of sauce and mix it together.
18. Garnish
19. Top with torn fresh basil.

Nutrition

Calories: 614kcalCarbohydrates: 52gProtein: 16gFat: 39gSodium: 874mgFiber: 3g

Notes

Use a dish that fits the ingredients snugly for even cooking.

Tried this recipe?

Let us know how it was!

[adinserter block=”6″]