Baked feta pasta with spinach combines juicy roasted tomatoes, tangy cheese and tender pasta in a creamy sauce made right in the baking dish. The oven softens a block of feta while cherry tomatoes burst around it. Stirring them together with a little starchy pasta water creates a sauce that clings to every twist.
Baby spinach wilts in the hot sauce without another pan. This four portion dinner takes about 45 minutes, with most sauce cooking unattended.
Recipe at a Glance
Prep 10 minutes | Cook 35 minutes | Total 45 minutes | Makes 4 portions
Why You Will Love This Recipe
- Roasting builds flavor without standing over a saucepan.
- Reserved pasta water helps the cheese blend smoothly.
- Spinach turns a familiar pasta into a more substantial bowl.
Ingredients You Will Need
- Roasted sauce: 2 pints cherry tomatoes, about 600 g; 1 8 ounce block feta cheese, drained; 3 tablespoons extra virgin olive oil; 4 cloves garlic, peeled and lightly crushed; 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 1/4 teaspoon black pepper.
- Pasta and finish: 10 ounces dry fusilli; 1 teaspoon fine salt, for pasta water; 4 ounces baby spinach; 1/4 cup fresh basil leaves, torn; 1 teaspoon finely grated lemon zest; 1 cup reserved pasta cooking water, use 1/4 to 3/4 cup as needed.
How to Make Baked Feta Pasta with Spinach
- Heat the oven to 400 F. Place tomatoes and garlic in a 9 by 13 inch baking dish. Toss with 2 tablespoons oil, oregano, red pepper flakes and black pepper. Nestle the feta in the center and drizzle its top with the remaining tablespoon oil.
- Bake for 30 to 35 minutes, until tomatoes burst and feta softens with lightly golden edges. The cheese softens rather than melting completely. Roast longer if tomatoes remain firm.
- During the final 15 minutes of roasting, bring a large pot of water to a boil with the measured salt. Cook fusilli according to its package until just tender. Reserve 1 cup cooking water before draining.
- Mash the hot feta, garlic and tomatoes together with a fork. Stir in 1/4 cup reserved pasta water. Add spinach in handfuls, stirring into the hot sauce until wilted, then fold in drained pasta, basil and lemon zest.
- Add reserved water a tablespoon at a time until sauce coats the pasta. Taste before adding salt because feta varies in saltiness. Divide into four portions and serve promptly.
Tips for the Best Results
Choose feta packed in brine; dry crumbles make a grainier sauce. Reserve pasta water before draining. Stir while everything is hot, and add basil after roasting to preserve its flavor.
Variations to Try
Use the same weight of penne or rotini. Chopped baby kale can replace spinach but needs longer to wilt. Choose vegetarian rennet feta for a vegetarian meal.
How to Store It
Refrigerate in a covered container within 2 hours and use within 3 to 4 days. Reheat with a splash of water, stirring until the center reaches 165 F. Freezing is possible for 1 month, although the pasta and tomatoes become softer.
Frequently Asked Questions
Can I use crumbled feta instead of a block for baked feta pasta?
Yes. Mound the crumbles together in the center so they do not dry out as quickly. Expect a slightly less smooth sauce, especially with coated packaged crumbles.
Why is my baked feta pasta dry after adding the noodles?
Pasta absorbs sauce quickly. Stir in warm reserved pasta water a little at a time until the sauce loosens and coats the noodles again.
Can I add fresh spinach to baked feta pasta without cooking it separately?
Yes. Stir baby spinach into the hot mashed sauce until wilted, then add pasta. Chop thicker leaves and allow longer cooking.
Nutrition Estimate
Per 1 of 4 portions: 565 kcal; carbohydrate 67 g; protein 19 g; fat 25 g; saturated fat 10 g; fiber 6 g; sugar 8 g; sodium 850 mg; cholesterol 50 mg. Estimates use typical ingredient values and exclude optional additions and sides.