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Baked Feta Pasta with Spinach

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Baked Feta Pasta with Spinach is a creamy, cheesy pasta dish that you’re going to want to make ASAP. This recipe combines an easy sauce of baked cherry tomatoes and feta cheese with some cooked pasta and fresh spinach. So delicious!

There’s nothing better than a bowl of pasta, and I love trying new recipes. Next time, try my Parmesan Chicken Orzo Skillet, my Butternut Squash Lasagna with Spinach, or my Skinny Fettuccini Alfredo. There is also The Ultimate Lasagna Recipe that you should definitely put on your menu!

A dish of the baked feta pasta with a spoonful on top.

Viral TikTok Recipe

If this recipe looks familiar to you, it’s because the versions of this pasta dish went viral on TikTok earlier this year. I couldn’t resist giving it a try and decided what the heck, I’ll share my own version on here too. I originally experimented with Rachel Ray’s version who explained that the the original Baked Feta Pasta was brought to the states by MacKenzie from Grilled Cheese Social. She got her idea from a Finnish food artist in 2019, and now EVERYONE ON THE INTERNET is making it!

If you look around, folks are using different types of cheese (although c’mon, feta is the BEST), adding more or less tomatoes, different oils, using pesto sauce (which I think wold be delish), adding other veggies like asparagus and zucchini, and adding various proteins. I personally think some grilled chicken would be a perfect pairing.

My version? I added more tomatoes, baby spinach, and used two types of pasta. I basically just wanted to document this recipe on SueBee Homemaker so my family would have it handy. Because it’s delish, ya’ll. And simple too! 😀

A spoonful of feta pasta on a plate.

It’s Farmer’s Market Week!

This week I’m collaborating with some of my food blogging friends to celebrate the best flavors of summer in what we are calling Farmer’s Market Week.

All week we will be sharing some of our favorite recipes that incorporate ingredients you will find at your local farmer’s market.. You can find more farmer’s market inspiration at the bottom of this post after the recipe, so keep scrolling!

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Ingredients Used

Gosh, I can’t believe how EASY this recipe is. It requires just seven ingredients plus salt and pepper!

  • Cherry Tomatoes – I used a combo of red and yellow cherry tomatoes but any color will do just fine. You’ll want plenty of tomatoes for the sauce so don’t skimp here.
  • Feta Cheese – Just one 8 oz. block of feta cheese is required. As the cheese bakes, it will get all melty and delicious.
  • Olive Oil – One third cup of extra-virgin olive oil is needed. Add an extra drizzle to the tp of the cheese!
  • Salt and Pepper – I always use kosher salt and freshly ground black pepper, to taste.
  • Garlic – Some minced garlic adds the best flavor to this dish.
  • Spinach – I added a couple large handfuls of fresh baby spinach for some extra nutrition and color. This wilts down so extra can be used as well.
  • Pasta – I love using a combo of pasta noodles for fun. Totally not required but I used half rigatoni and half orecchiette pasta.

How to make Baked Feta Pasta with Spinach

In less than an hour, you can have a delicious pasta ready for your family. There is very little prep and leftovers are amazing too.

  1. Preheat oven. Preheat oven to 400 degrees.
  2. Cook pasta. Cook pasta in some salty water according to the packaged directions. Reserve some pasta water and strain pasta in a fine mesh strainer.
  3. Combine tomatoes and feta. In an 8×10 baking dish, add the cherry tomatoes and olive oil. Add some kosher salt and freshly ground black pepper to taste. Stir well with a spatula. Nestle the feta cheese block in the middle of the tomatoes and add an extra drizzle of olive oil to the top, along with a bit of salt and pepper.
  4. Bake. Place the baking dish in the oven and bake for 30 minutes.
  5. Add garlic and broil. Remove the dish and add the minced garlic. Return to the oven and change oven temp to broil for a few minutes.. Stay close to the oven to avoid burning. You want the tomatoes and cheese to start browning slightly on top.
  6. Add spinach and pasta. Remove the dish and use a spatula to stir the melty cheese and tomatoes together. Then add the spinach and stir until wilted. Finally, add the cooked and strained pasta and stir well. If needed, add some reserved pasta water to make creamier.
  7. Serve. Serve feta tomato pasta with some extra salt and pepper.
An oblong dish of the baked feta pasta with spinach.

What to pair with this pasta

Tips for the best pasta

  • Don’t skimp on the tomatoes. Using extra will produce a “saucier” sauce. Six cups worked great for me. I used some tomatoes from the store PLUS some garden-fresh tomatoes from my very own garden. (Yes, it’s true!)
  • Can’t find a feta cheese block? Simple. Just use the crumbled variety and pile it up high in the center of the baking dish. I think you could even use a flavored feta, like the tomato basil variety (which is my favorite).
  • Use Extra-Virgin olive oil. For best results, use extra-virgin olive oil in the sauce. It contains a true olive taste and has a peppery finish, which is amazing in this recipe.
  • Use your favorite type of pasta. You can use any pasta shape you prefer, but I’d go with regular pasta (instead of gluten-free or chickpea or kale, etc). I tend to often use a variety of shapes. But take note. If the cooking time varies, you should boil them separately. For this recipe, I used two shapes that cooked well together in one pot.
A closeup of the feta pasta.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A dish of the baked feta pasta with a spoonful on top.

Baked Feta Pasta with Spinach

Baked Feta Pasta with Spinach is a creamy, cheesy pasta dish that you're going to want to make ASAP. This recipe combines an easy sauce of baked cherry tomatoes and feta cheese with some cooked pasta and fresh spinach. So delicious!
5 from 2 votes
Print Pin Rate
Course: Main Dish
Cuisine: American, Italian
Keyword: baked feta pasta, pasta with spinach
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 410kcal
Author: Sue Ringsdorf

Ingredients

  • 6 cups cherry tomatoes – any color
  • 8 oz. feta cheese – a solid block
  • 1/3 cup olive oil
  • kosher salt and freshly ground black pepper – to taste
  • 2 cloves garlic minced
  • 4 cups baby spinach
  • 10 oz. pasta – any shape

Instructions

  • Preheat oven to 400 degrees.
  • In a 8×10 baking dish, add the cherry tomatoes, olive oil and salt and pepper. Stir well.
  • Add the feta cheese block to the dish, nestling it in between the tomatoes. Add a little extra drizzle of olive oil to the cheese and some salt and pepper. Bake for 30 minutes.
  • Remove the baking dish from the oven and add the minced garlic. Place the dish back in the oven and turn the oven to broil.
  • Broil for a few minutes or until the tomatoes brown sligthly. Watch carefully to avoid burning!
  • Remove the dish and stir the tomatoes and cheese, breaking the feta block apart and stirring it around with a spatula. Then add the spinach leaves and stir until wilted.
  • Meanwhile, boil the pasta in some salty water until al dente. You want a slight bite to the pasta. Reserve a bit of the pasta water and then strain the pasta.
  • Immediately add the pasta to the baking dish and stir to combine. Add a little bit of pasta water if needed for extra creaminess. Check seasonings.
  • Serve pasta with any protein of your choice, or a side salad.

Video

Notes

Tips for the best pasta

  • Don’t skimp on the tomatoes. Using extra will produce a “saucier” sauce. Six cups worked great for me. I used some tomatoes from the store PLUS some garden-fresh tomatoes from my very own garden. (Yes, it’s true!)
  • Can’t find a feta cheese block? Simple. Just use the crumbled variety and pile it up high in the center of the baking dish. I think you could even use a flavored feta, like the tomato basil variety (which is my favorite).
  • Use Extra-Virgin olive oil. For best results, use extra-virgin olive oil in the sauce. It contains a true olive taste and has a peppery finish, which is amazing in this recipe.
  • Use your favorite type of pasta. You can use any pasta shape you prefer, but I’d go with regular pasta (instead of gluten-free or chickpea or kale, etc). I tend to often use a variety of shapes. But take note. If the cooking time varies, you should boil them separately. For this recipe, I used two shapes that cooked well together in one pot.

Nutrition

Calories: 410kcal | Carbohydrates: 43g | Protein: 13g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 34mg | Sodium: 455mg | Potassium: 515mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2642IU | Vitamin C: 34mg | Calcium: 232mg | Iron: 2mg

Here’s more Farmer’s Market Week Recipes

Starters and Drinks Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes

The dish of pasta on a wooden board.

Let’s eat pasta!!

3 Comments

  1. SHIRLEY ORFANELLA says:

    Delicious! I used shell macaroni & the sweet tomatoes nestled beautifully inside. I also used arugula that I had on hand; simply placed it on the plate & spooned the pasta & tomatoes over top. Will definitely make again!

    1. Suebee Homemaker says:

      Hi Shirley! So glad you tried the pasta. It’s so easy, and always a hit!

  2. Sheila Thigpen says:

    This pasta is so creamy and perfect!

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