If you are searching for a comforting yet effortlessly elegant dinner, look no further than this Baked Feta Pasta with Cherry Tomatoes, Spinach, and Fresh Herbs Recipe. It’s one of those magical dishes where a few simple ingredients come together in the oven to create a luscious, creamy sauce that coats every bite of pasta, bursting with vibrant flavors. The sweetness of blistered cherry tomatoes, the savoriness of perfectly roasted feta, and the fresh, green pop of spinach and herbs make this dish both a feast for the eyes and the palate. It’s satisfying, colorful, and a guaranteed crowd-pleaser you’ll want to return to time and again.
Ingredients You’ll Need
This recipe shines because it relies on straightforward, fresh ingredients that each play a vital role in flavor, texture, and color. From the juicy cherry tomatoes that roast to sweetness to the creamy feta that melts into the perfect sauce, every item is essential to crafting this harmonious dish.
- Grape tomatoes, 2 pints: These sweet little gems provide natural juiciness that softens and intensifies in the oven.
- Extra-virgin olive oil, 3 tablespoons: Adds richness and helps roast the tomatoes and feta beautifully.
- Salt and freshly ground black pepper: Essential for seasoning and balancing flavors evenly.
- Feta cheese, 8 oz block: The star of the show, this cheese melts into a creamy, tangy sauce that defines the dish.
- Garlic cloves, 3 peeled and halved: Roasted garlic sweetens and deepens the sauce flavor without overpowering.
- Dry pasta (penne, rotini, or fusilli), 10 oz: These shapes hold onto the sauce perfectly for satisfying bites.
- Fresh spinach, 2 cups roughly chopped: Added at the end to wilt gently, giving the dish a beautiful green freshness.
- Crushed red pepper flakes, ½ teaspoon (optional): Bring a subtle heat kick if you like a touch of spice.
- Fresh basil, ¼ cup thinly sliced: Adds bright, herbal notes that complement the creamy feta.
- Fresh parsley, 2 tablespoons minced: Offers a mild, grassy freshness that enhances the overall flavor profile.
- Reserved pasta water, ½ cup: The starchy water helps loosen the sauce for perfect coating.
How to Make Baked Feta Pasta with Cherry Tomatoes, Spinach, and Fresh Herbs Recipe
Step 1: Prep and Roast Tomatoes and Feta
Start by preheating your oven to 400 degrees Fahrenheit. Grab a roomy 3-quart baking dish and toss your grape tomatoes with the halved garlic cloves, drizzling everything with the extra-virgin olive oil. Season with salt and freshly ground black pepper to taste. Nestle the block of feta cheese smack in the center of the tomatoes and give it a flip to coat it with that luscious olive oil. Pop the whole dish into the oven and roast for 30 minutes, letting the tomatoes burst and the garlic soften perfectly. Then crank the oven up to 450 degrees and roast for an extra 10 minutes. This high heat will give your feta a gorgeous golden top and the tomatoes will blister beautifully.
Step 2: Cook Pasta and Wilt Spinach
While your feta and tomatoes roast, bring a large pot of salted water to a boil and cook the pasta until al dente—just tender but still with a bite. Set aside ½ cup of the pasta cooking water before draining; this starchy water is a little magic trick for your sauce later. Just before draining, toss in the roughly chopped spinach to wilt gently in the pasta pot’s residual heat—this adds a bright and healthy touch that balances the richness of the cheese.
Step 3: Create the Sauce and Combine
Once the feta and tomatoes are perfectly roasted, take the baking dish out of the oven. Grab a sturdy spoon or fork and mash the feta, garlic, and tomatoes together right in the dish, creating a creamy, velvety sauce that’s bursting with sweet, tangy, and savory notes. Now add your cooked pasta, reserved pasta water, crushed red pepper flakes if using, and the fresh basil and parsley. Give everything a generous toss until all that sauce lovingly coats every noodle and the herbs are evenly distributed.
Step 4: Final Seasoning and Serve
Before plating, taste and adjust the seasoning with a bit more salt and pepper if needed. This is the moment to make it perfectly yours. Serve the baked feta pasta warm and enjoy the wonderful melding of textures—from the juicy tomatoes to creamy feta and fresh greens.
How to Serve Baked Feta Pasta with Cherry Tomatoes, Spinach, and Fresh Herbs Recipe
Garnishes
Brighten up the dish with a sprinkle of freshly grated Parmesan or a drizzle of good quality extra-virgin olive oil. For an extra pop of color and herbaceous aroma, scatter a few whole fresh basil leaves on top. If you love a little crunch, toasted pine nuts or walnuts add a delightful textural contrast.
Side Dishes
This baked feta pasta pairs wonderfully with easy sides like a crisp green salad dressed with lemon vinaigrette or a warm, crusty baguette that’s perfect for mopping up any leftover sauce. Roasted vegetables such as asparagus or artichokes also make a lovely accompaniment, adding more layers of flavor to your meal.
Creative Ways to Present
Serve this baked feta pasta directly from the baking dish for a rustic, homestyle vibe guaranteed to wow your friends and family. Alternatively, plate the pasta beautifully on chilled bowls with a bit of the reserved pasta water spooned over to keep it saucy and glossy. Adding a few edible flowers or microgreens as a garnish can add a stunning gourmet touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Baked Feta Pasta with Cherry Tomatoes, Spinach, and Fresh Herbs Recipe, transfer them to an airtight container and refrigerate for up to three days. The flavors actually deepen a bit overnight, making second-day pasta just as delicious.
Freezing
While it’s best enjoyed fresh, you can freeze the pasta if needed. Store in a freezer-safe container and freeze for up to one month. Keep in mind that fresh spinach may change texture slightly once frozen, and the pasta might need extra moisture when reheated.
Reheating
Gently reheat leftovers in a skillet over low heat with a splash of water or broth to bring back the creaminess of the sauce without drying it out. Avoid microwave reheating if possible, as it can cause the sauce to separate. Add fresh herbs after reheating to revive the fresh flavor.
FAQs
Can I use any other type of tomatoes besides grape or cherry tomatoes?
Absolutely! While grape or cherry tomatoes roast beautifully due to their small size and sweetness, you can also use halved roma tomatoes or even small heirloom varieties. Just ensure they are bite-sized so they roast evenly and break down nicely in the sauce.
Is there a way to make this dish vegan?
Yes! Swap the feta cheese for a plant-based ricotta or a vegan feta alternative made from tofu or almonds. Roasting and mashing it with the tomatoes will still give you a creamy texture, and the fresh herbs will add plenty of flavor.
Can I prepare the sauce ahead of time?
It’s best to roast the feta and tomatoes fresh for this recipe to get that beautifully blistered texture and intense flavors. However, you can chop your herbs and prepare the pasta in advance to save time when you’re ready to assemble and serve.
What pasta shapes work best in this recipe?
This recipe shines with pasta shapes that have curls, tubes, or spirals to hold onto the sauce, such as penne, fusilli, rotini, or even farfalle. These shapes pick up all the creamy, tangy sauce in every bite!
Can I add proteins like chicken or shrimp to this dish?
Definitely! Grilled or pan-seared chicken and shrimp make beautiful additions to this pasta. Add them on top just before serving to keep their texture fresh, or toss them in with the pasta and sauce for a heartier meal.
Final Thoughts
This Baked Feta Pasta with Cherry Tomatoes, Spinach, and Fresh Herbs Recipe is an absolute gem in any home cook’s repertoire. It’s deceptively simple but packed with layers of flavor, comforting textures, and fresh brightness. Whether you’re cooking dinner for yourself or entertaining guests, it’s a beautiful, effortless dish you’ll come back to again and again. Give it a try, and let this recipe bring a warm, delicious glow to your table.
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
This Baked Feta Pasta recipe features roasted grape tomatoes and creamy baked feta cheese combined with al dente pasta and fresh spinach, herbs, and a touch of spice for a simple yet flavorful Mediterranean-inspired dinner that’s ready in under an hour.
Ingredients
Produce
- 2 pints grape tomatoes
- 3 cloves garlic, peeled and halved
- 2 cups fresh spinach, roughly chopped
- ¼ cup fresh basil, thinly sliced
- 2 tbsp fresh parsley, minced
Dairy
- 1 block (8 oz) feta cheese (preferably sheep’s milk)
Pantry
- 3 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- ½ tsp crushed red pepper flakes (optional)
- 10 oz dry pasta (penne, rotini, or fusilli)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking 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, and toss gently to coat everything evenly.
- Add Feta: Place the entire block of feta cheese in the center of the tomato mixture, flipping it to make sure it is coated with some olive oil.
- Bake: Roast in the preheated oven for 30 minutes. Then increase the oven temperature to 450°F (230°C) and continue baking for an additional 10 minutes, until the feta is golden and the tomatoes are blistered and soft.
- Cook Pasta: While the tomatoes and feta bake, bring a large pot of salted water to a boil. Cook the dry pasta until al dente according to package instructions. Just before draining, stir in the chopped spinach to wilt it slightly. Reserve ½ cup of the pasta cooking water before draining the pasta and spinach.
- Make the Sauce: Remove the baking dish from the oven. Using a spoon, mash the softened feta, roasted garlic, and blistered tomatoes together to create a creamy sauce.
- Combine: Add the cooked pasta and spinach, reserved pasta water, crushed red pepper flakes (if using), fresh basil, and minced parsley to the baking dish. Toss everything until well coated in the sauce.
- Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve warm, garnished with extra fresh herbs if desired.
Notes
- You can substitute cherry tomatoes if grape tomatoes are unavailable.
- Use gluten-free pasta to make this recipe gluten-free if necessary.
- The crushed red pepper flakes add a nice gentle heat but can be omitted for a milder dish.
- Leftovers store well and can be reheated gently on the stovetop or in the microwave.
