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Baked Baked Feta Pasta Dinner Feta Pasta

Ready to fall in love with your next go-to dinner? This creamy Baked Feta Pasta is everything: savory, tangy, roasted to perfection, and surprisingly easy to make.

Whether you're cooking for the whole family or meal prepping for the week, this 6-serving recipe delivers big flavor with minimal effort.

Baked Feta Pasta

Name: Baked Feta Pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 4 cups Cherry Tomatoes; ½ cup sliced Red Bell Pepper; ½ cup sliced Red Onion; ½ cup Olive Oil; 5 cloves Garlic; 2 tbsp Lemon Juice (Freshly squeezed); 1 tbsp Red Pepper Flakes; ½ tsp Ground Black Pepper; 1 tsp Italian Seasoning; ½ tsp Sea Salt; ½ tsp Dried Basil; 8-oz pack Feta Cheese; 12-oz pack Penne Pasta; 1 cup Baby Spinach

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

40 minutes

Calories

385

This cheesy baked feta pasta is your go-to comfort food—simple, creamy, and irresistibly flavorful. Roasted cherry tomatoes, garlic, lemon zest, and herbs create a fragrant base for the star of the show: a block of feta cheese that bakes to golden perfection. Once everything’s softened and blistered, it’s all mashed together into a velvety sauce tossed with al dente penne and a handful of spinach.

It’s elegant enough for guests but easy enough for a Tuesday night.

Author:

Guiseppe

Ingredients

4 cups Cherry Tomatoes
½ cup sliced Red Bell Pepper
½ cup sliced Red Onion
½ cup Olive Oil
5 cloves Garlic
2 tbsp Lemon Juice (Freshly squeezed)
1 tbsp Red Pepper Flakes
½ tsp Ground Black Pepper
1 tsp Italian Seasoning
½ tsp Sea Salt
½ tsp Dried Basil
8-oz pack Feta Cheese
12-oz pack Penne Pasta
1 cup Baby Spinach

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Directions

Preheat your oven to 400°F (200°C). In a 13x9-inch baking dish, combine cherry tomatoes, bell pepper, red onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, pepper, Italian seasoning, basil, and sea salt.
Make space in the center of the dish and place the feta block there. Flip it once to coat it with oil and seasonings.
Bake uncovered for 40–45 minutes or until tomatoes blister and begin to split.
While the veggies roast, cook the pasta in salted boiling water until al dente (about 11 minutes). Reserve 1 cup of pasta water, then drain.
Once out of the oven, mash the roasted tomatoes, garlic, onions, and peppers with a heavy spoon. Stir everything together with the feta to create a creamy sauce.
Add the baby spinach and drained pasta directly into the baking dish. Stir until the spinach wilts. If the sauce is too thick, add reserved pasta water a little at a time. Serve hot!

Recipe Note

Chef Tips

Use a feta block for best texture—crumbled feta has anti-caking agents that won’t melt as smoothly.
Add protein like grilled chicken, shrimp, or white beans to make it heartier.
Use quality olive oil for better flavor—this dish relies on simple ingredients, so quality counts.

Serving Suggestions

Serve this baked feta pasta with:

A crisp green salad with balsamic vinaigrette
Warm garlic bread or focaccia
A glass of chilled white wine like Sauvignon Blanc or Pinot Grigio

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water or olive oil to loosen the sauce.
This pasta also makes a great cold lunch the next day—just toss it with a little extra lemon juice and enjoy as a pasta salad.

Nutrition

Serving Size: 1 cup (150 g)
per serving: Calories; 385

Amount/Serving % Daily Value

Fat: 27 grams; 35%
Protein: 10 grams; 20%
Carbs: 27 grams; 10%
Fiber: 4 grams; 13%

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