If you are looking for a comforting yet vibrant dish that comes together with minimal fuss but maximum flavor, this Baked Feta Pasta with Cherry Tomatoes, Spinach, and Fresh Herbs Recipe is an absolute joy to make and savor. Its creamy, tangy feta melds beautifully with sweet, roasted cherry tomatoes and fresh spinach, all tossed with tender pasta and fragrant herbs. The simplicity of the ingredients lets each flavor shine through, creating a dish that feels like a warm hug on a plate and will quickly become a weeknight favorite in your kitchen.
Ingredients You’ll Need
This recipe shines because it uses simple, fresh ingredients that pack bold flavors and delightful textures. Every item plays a crucial role in building a dish that is as pleasing to the eye as it is to your taste buds.
- 2 pints grape tomatoes: These are the star of the roasting, bursting with sweetness and juiciness to make an irresistible sauce.
- 3 tbsp extra-virgin olive oil: A good-quality olive oil adds richness and helps everything roast perfectly.
- Salt and freshly ground black pepper, to taste: Essential for seasoning and balancing the vibrant flavors.
- 1 block (8 oz) feta cheese (preferably sheep’s milk): Creamy, tangy feta that melts and softens into the sauce beautifully.
- 3 cloves garlic, peeled and halved: Roasted garlic adds a mellow, aromatic depth to the dish.
- 10 oz dry pasta (penne, rotini, or fusilli): Choose shapes that hold onto sauce well for maximum flavor in every bite.
- 2 cups fresh spinach, roughly chopped: Adds a pop of green freshness and subtle earthiness.
- ½ tsp crushed red pepper flakes (optional): For a gentle kick of heat to balance the creamy, sweet components.
- ¼ cup fresh basil, thinly sliced: Bright and fragrant, it lifts the dish with its unmistakable aroma.
- 2 tbsp fresh parsley, minced: Adds a fresh, clean herbal note for the perfect finishing touch.
- ½ cup reserved pasta water: Helps loosen and marry the sauce with the pasta for a silky finish.
How to Make Baked Feta Pasta with Cherry Tomatoes, Spinach, and Fresh Herbs Recipe
Step 1: Preheat and Prepare the Baking Dish
Start by preheating your oven to 400°F (200°C). Grab a 3-quart baking dish, toss your grape tomatoes and halved garlic cloves with olive oil, salt, and black pepper, making sure everything is evenly coated. This simple mix is the base for roasting that unlocks the tomatoes’ natural sweetness and softens the garlic to mellow, spreadable perfection.
Step 2: Add the Feta and Bake
Place the block of feta right in the center of the tomato mixture, turning it gently to coat it with olive oil. Pop the dish in the oven and roast for 30 minutes, letting the feta soften and the tomatoes burst and caramelize. Then crank the oven up to 450°F (230°C) and continue baking for another 10 minutes until the feta edges turn golden and the tomatoes blister beautifully.
Step 3: Cook the Pasta and Wilt Spinach
While the feta and tomatoes are roasting, boil your pasta in salted water until just al dente. Before draining, reserve half a cup of that starchy pasta water. Just as you drain the pasta, toss in the chopped spinach right into the hot water or into the pasta pot to quickly wilt it, adding a fresh green element and subtle flavor.
Step 4: Mash the Roasted Feta and Tomatoes to Make the Sauce
Carefully take the baking dish out of the oven. Using a spoon, mash the soft feta, blistered tomatoes, and roasted garlic together in the dish. This creates a luscious, creamy sauce that perfectly coats every strand of pasta. The texture is dreamy, blending tangy, sweet, and savory in one spoonful.
Step 5: Combine Pasta and Herbs
Add the drained pasta, reserved pasta water, crushed red pepper flakes if you like a little spice, plus the fresh basil and parsley straight into the baking dish. Toss everything together, allowing the vibrant herbs to infuse the creamy sauce, tying all the flavors into one irresistibly delicious meal.
Step 6: Season and Serve
Give your dish a final taste and adjust the salt and pepper as needed. Serve warm, and if you like, sprinkle extra fresh herbs on top for an added pop of color and freshness. This is comfort food with a gourmet twist that you can feel good about.
How to Serve Baked Feta Pasta with Cherry Tomatoes, Spinach, and Fresh Herbs Recipe
Garnishes
To amp up the presentation and flavor, sprinkle some toasted pine nuts or slivered almonds for a delightful crunch. A drizzle of extra-virgin olive oil or a few lemon zest curls brighten the dish and make every bite pop with freshness.
Side Dishes
This pasta pairs wonderfully with a crisp mixed green salad tossed in a simple vinaigrette. Warm, crusty bread or garlic bread also makes a fantastic accompaniment to soak up any leftover sauce on your plate.
Creative Ways to Present
Serve this Baked Feta Pasta with Cherry Tomatoes, Spinach, and Fresh Herbs Recipe family-style right from the baking dish for a cozy, inviting vibe. Alternatively, plate individual portions and top with a few whole fresh basil leaves or a sprinkle of grated Parmesan for an elegant touch.
Make Ahead and Storage
Storing Leftovers
After your feast, any leftovers can be transferred to an airtight container and refrigerated for up to 3 days. The flavors actually develop more after resting overnight, making for a delicious next-day lunch or dinner.
Freezing
While fresh is best, you can freeze the pasta for up to one month. Pack it tightly in a freezer-safe container, but keep in mind the spinach may change texture slightly upon thawing. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Microwaving works too—just heat in short bursts and stir to maintain that creamy consistency without drying out the feta.
FAQs
Can I use regular tomatoes instead of grape tomatoes?
Absolutely! Cherry or grape tomatoes roast nicely because they hold their shape and sweetness well, but small plum tomatoes or even diced regular tomatoes can work. Just adjust roasting time accordingly to avoid overcooking.
Is it okay to substitute spinach with another green?
Yes, you can swap spinach for kale, arugula, or Swiss chard. Just remember that tougher greens may require a bit more cooking time to soften, so toss them in early with the pasta water or sauté before adding.
Can I make this recipe vegan or dairy-free?
For a vegan twist, try using a plant-based feta alternative or a tangy tofu blend. Roasted tomatoes and herbs shine through in any case, so feel free to experiment with your favorite substitutes.
How spicy is the baked feta pasta with crushed red pepper flakes?
The crushed red pepper flakes add just a gentle warmth—it’s subtle enough to balance the creamy feta and sweet tomatoes without overpowering. You can always skip them or adjust the amount based on your heat preference.
Can I prepare this dish ahead of time for guests?
Yes! You can prep the tomato and feta baking stage in advance, then heat and combine everything right before serving. This saves time and keeps the dish fresh and vibrant, perfect for entertaining.
Final Thoughts
Once you make this Baked Feta Pasta with Cherry Tomatoes, Spinach, and Fresh Herbs Recipe, it’s hard not to fall in love with its bright, creamy goodness and effortless preparation. It’s a delightful way to enjoy fresh ingredients in a comforting format that’s both impressive and easy. I promise, this dish will quickly become one of your go-to recipes for busy nights or anytime you want to share something truly special with loved ones. Give it a try—you won’t regret it!
Print
Baked Feta Pasta with Cherry Tomatoes, Spinach, and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Baked Feta Pasta is a creamy, tangy, and flavorful dish made by roasting cherry tomatoes and a block of feta cheese together, then mixing with al dente pasta and fresh herbs. This simple yet elegant recipe combines the sweetness of blistered tomatoes with the rich creaminess of feta, enhanced by garlic and fresh greens for a delicious meal perfect for any occasion.
Ingredients
Tomato and Feta Bake
- 2 pints grape tomatoes
- 3 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1 block (8 oz) feta cheese (preferably sheep’s milk)
- 3 cloves garlic, peeled and halved
Pasta and Greens
- 10 oz dry pasta (penne, rotini, or fusilli)
- 2 cups fresh spinach, roughly chopped
Finishing Touches
- ½ tsp crushed red pepper flakes (optional)
- ¼ cup fresh basil, thinly sliced
- 2 tbsp fresh parsley, minced
- ½ cup reserved pasta water
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and feta.
- Prepare Baking Dish: In a 3-quart baking dish, combine the grape tomatoes and halved garlic cloves. Drizzle with extra-virgin olive oil, season with salt and freshly ground black pepper, then toss gently to coat everything evenly.
- Add Feta: Place the block of feta cheese in the center of the tomato mixture, flipping it slightly to coat it with the olive oil and seasonings.
- Bake: Roast the tomatoes and feta in the oven for 30 minutes. Then, increase the temperature to 450°F (230°C) and bake for an additional 10 minutes until the feta is golden and the tomatoes are blistered and softened.
- Cook Pasta and Wilt Spinach: While the feta and tomatoes are baking, cook the pasta in salted boiling water until al dente. Just before draining, add the roughly chopped spinach to the pasta pot to wilt it. Reserve ½ cup of pasta water before draining the pasta and spinach.
- Make the Sauce: Remove the baking dish from the oven. Using a spoon, mash the roasted feta, garlic, and blistered tomatoes together to form a creamy, rustic sauce.
- Combine: Add the cooked pasta, reserved pasta water, crushed red pepper flakes (if using), fresh basil, and parsley to the baking dish. Toss thoroughly until the pasta is well coated with the sauce and herbs.
- Serve: Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnishing with extra fresh herbs if desired for added flavor and color.
Notes
- For a vegan version, substitute feta with a plant-based cheese and use nutritional yeast for added flavor.
- Choose a sturdy pasta shape like penne, rotini, or fusilli to hold the creamy sauce well.
- Reserve pasta water is essential for adjusting sauce consistency and helping it cling to the pasta.
- Adding spinach just before draining wilts it while preserving its vibrant color and nutrients.
- Adjust crushed red pepper flakes to taste for a mild kick or omit for a milder flavor.
- Sheep’s milk feta is preferred for its creaminess and flavor, but cow’s milk feta can be used as a substitute.
- The baking dish size is important; a 3-quart dish ensures even roasting and space to mix the pasta easily.
