Baked Feta Pasta with Spinach

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

4.82 from 27 votes

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!

Course Main Dish

Cuisine American, Italian

Keyword baked feta pasta, pasta with spinach

Prep Time 10

Cook Time 40

Total Time 50

Servings 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 8x10 baking dish, add the cherry tomatoes, olive oil and salt and pepper. Stir well.
6 cups cherry tomatoes, 1/3 cup olive oil, kosher salt and freshly ground black pepper
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.
8 oz. feta cheese
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.
2 cloves garlic
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.
4 cups baby spinach
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.
10 oz. 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