Baked Feta Pasta | Feasting At Home

This Baked Feta Pasta recipe is simple and packed with Mediterranean flavor! Perfect for a fast, easy weeknight dinner. Vegetarian and gluten-free adaptable.

Why You’ll Love Baked Feta PastA

When life gets busy, I often crave a comforting meal that doesn’t demand hours in the kitchen. Enter easy Baked Feta Pasta – a dish that beautifully encapsulates the vibrant flavors of the Mediterranean while keeping things refreshingly simple.

As a former restaurant chef, I’ve mastered the art of creating quick yet delicious meals that satisfy both the palate and the busy lifestyle. This recipe is a testament to that philosophy. With minimal prep and just a handful of ingredients, dinner is ready!

Baked Feta Pasta Recipe Ingredients

• Feta: Use a block of feta. Sheep’s milk Greek feta will cream up nicely.
• Pasta: Use fusilli, twists, tourchette, rotini, penne, or cavatappi (short, tubular or craggy pasta works best).
• Extra virgin olive oil: Use good quality Italian olive oil for optimal flavor!
• Tomatoes: Grape or cherry tomatoes work best.
• Red and yellow bell peppers: While you can use just one color, the contrast is beautiful!
• Garlic cloves: Ten cloves may seem like a lot, but they roast up creamy and mild, imparting so much delicious, aromatic flavor.
• Kalamata olives: For briny flavor that adds complexity to the dish.
• Rosemary and thyme: Or sub oregano for the thyme. For earthy, herbal flavor.
• Red pepper flakes, black pepper, and salt: This simple seasoning goes a long way in enhancing all of the flavors of the dish.
• Red wine vinegar: For acidity and a tangy taste that balances the dish!
• Fresh basil: Adds a fresh, summery component to elevate.

How to Make Baked Feta Pasta

1. Prep the baking dish. Preheat the oven to 400°F. In a 9×13 baking dish, add tomatoes, bell peppers, garlic cloves, olives, red pepper flakes, black pepper, and salt. Drizzle with olive oil and toss.

2. Bake the feta and veggies. Nestle the feta into the veggies and flip once to coat with oil. Tuck in the fresh herb sprigs. Bake 35 minutes, uncovered. Broil for 5 minutes to lightly char the veggies.

3. Cook the pasta. While the feta and veggies are baking, cook the pasta in salted water, according to package instructions. Drain and reserve ½ cup ( or more!) of pasta water.

4. Mix everything together. Remove the sprigs of herbs, then mash the feta and garlic cloves. Mix the hot, drained pasta into the dish and stir in the pasta water to create a creamy sauce, beginning with just a few tablespoons and working up as needed.

5. Garnish. Sprinkle with fresh basil and serve with salad and crusty bread.

Baked Feta Pasta Variations

• Try additional veggies like broccoli or mushrooms.
• Add parmesan cheese over the top before or after baking.
• Use gluten-free pasta if needed!
• Garnish with lemon zest or add a little lemon juice to the sauce.

Chef’s Tips

• Use the right type of feta: Use a block of sheep’s milk feta for a creamier texture. Cow’s milk tends to be crumbly and dryer.
• Choosing your pasta: Short, tubular or craggy pasta works best for clinging onto the sauce and for mixing well in the baking dish with the other ingredients.
• Use high quality extra-virgin olive oil: The olive oil is a major component of the sauce, so you want the flavor to be rich and earthy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. They can be enjoyed chilled or warmed up!

Such a simple but satisfying meal! Give it a try and let us know how you like it in the comments below.

More Favorite Pasta Recipes