Description
A creamy and comforting baked feta pasta dish featuring roasted cherry tomatoes and fresh spinach, perfect for a weeknight meal or gathering.
Ingredients
- 12 oz pasta (short shapes like fusilli, penne, or shells)
- 8 oz block feta cheese
- 2 ½ cups cherry tomatoes
- 3 cups fresh spinach (or baby kale)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- Fresh basil leaves, for garnish
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Instructions
- 1. Preheat the oven to 400°F (200°C) and center the rack.
- 2. In a baking dish, combine cherry tomatoes and minced garlic. Drizzle with 2 tablespoons of olive oil, sprinkle with ½ tsp salt and ½ tsp black pepper, and toss to coat.
- 3. Place the feta in the center of the dish, surrounded by tomatoes, and drizzle with the remaining olive oil.
- 4. Bake for 30–35 minutes, until the tomatoes burst and the feta softens.
- 5. Meanwhile, cook pasta in salted water according to package directions until al dente. Reserve ½ cup of the cooking water before draining.
- 6. Remove the baking dish from the oven and mash the feta and burst tomatoes together into a sauce. Stir in the spinach until wilted.
- 7. Fold in the cooked pasta, adding reserved pasta water as needed for a creamy sauce.
- 8. Adjust seasoning with salt and pepper, and garnish with basil leaves and extra red pepper flakes if desired. Serve warm.