Name: Baked Feta Pasta with Spinach & Sun-Drieds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 oz pasta (of your choice (penne, fusilli, or rigatoni work great)); 8 oz block of feta cheese; 1 cup cherry tomatoes (halved); 1 cup fresh spinach (chopped); 1/2 cup sun-dried tomatoes (chopped); 1/4 cup olive oil; 3 cloves garlic (minced); 1 tsp dried oregano; Salt and pepper (to taste); Fresh basil (for garnish)

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If you’re craving a dish that’s creamy, tangy, and packed with vibrant flavors, Baked Feta Pasta with Spinach & Sun-Drieds is a must-try recipe that delivers all of that and more. This baked feta pasta has taken the internet by storm, and for good reason—it’s simple to make, uses minimal ingredients, and results in a comforting, luscious meal that feels a little fancy yet incredibly approachable. The addition of fresh spinach and sun-dried tomatoes elevates the classic baked feta pasta, adding earthy greens and a burst of concentrated tomato sweetness that perfectly balances the salty creaminess of the feta. Whether you’re cooking for a weeknight dinner or entertaining friends, this dish will quickly become a favorite in your recipe rotation.

Why It Deserves a Spot

This recipe stands out because it combines ease and flavor in one beautiful dish. The magic starts with baking an entire block of feta cheese alongside cherry tomatoes and garlic, allowing the cheese to soften and the tomatoes to burst with sweetness. Tossing in fresh spinach and sun-dried tomatoes adds layers of texture and depth, while dried oregano brings a Mediterranean touch that ties everything together. It’s a versatile meal that can be whipped up quickly yet feels indulgent and satisfying. Plus, it’s perfect for those who love one-pan or one-bowl meals with minimal cleanup. If you appreciate dishes like the Baked Feta Tomato Chickpea Pasta, you’ll love this spinach and sun-dried twist.

Ingredients at a Glance

8oz pasta of your choice (penne, fusilli, or rigatoni work great)
8oz block of feta cheese
1 cup cherry tomatoes, halved
1 cup fresh spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1/4 cup olive oil
3 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
Fresh basil, for garnish

Equipment at a Glance

Baking dish (a medium-sized ovenproof dish works best for baking feta and tomatoes)
Large pot for boiling pasta
Colander to drain pasta
Mixing spoon or spatula for combining ingredients
Knife and cutting board for prepping vegetables and cheese

Mastering Baked Feta Pasta with Spinach & Sun-Drieds: How-To

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). While the oven warms up, halve your cherry tomatoes, chop the fresh spinach, and mince the garlic. Chop your sun-dried tomatoes into bite-sized pieces if they aren’t already. This prep ensures a smooth cooking process.

Step 2: Arrange Ingredients in the Baking Dish

In your baking dish, place the 8oz block of feta cheese in the center. Scatter the halved cherry tomatoes and sun-dried tomatoes around the feta. Drizzle everything with 1/4 cup of olive oil, sprinkle the minced garlic and 1 teaspoon of dried oregano evenly over the top, and add a pinch of salt and pepper. Toss the tomatoes gently in the oil and seasonings, but leave the feta block untouched in the middle.

Step 3: Bake Until Melty and Roasted

Pop the baking dish in the oven and bake for about 30 minutes, or until the feta is soft and creamy and the cherry tomatoes are blistered and slightly caramelized. You’ll notice the garlic infusing the oil, creating a fragrant base for the pasta sauce.

Step 4: Cook the Pasta

While the feta and tomatoes bake, bring a large pot of salted water to a boil. Add your 8oz pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.

Step 5: Combine and Toss

Remove the baking dish from the oven and stir the softened feta and roasted tomatoes together to create a creamy sauce. Add the chopped fresh spinach and toss until it wilts slightly from the warmth. Next, add the cooked pasta directly into the baking dish. If the sauce seems thick, add the reserved pasta water a few tablespoons at a time until you reach your desired consistency. Season with salt and pepper to taste.

Step 6: Garnish and Serve

Finish by garnishing with fresh basil leaves for a pop of color and herbal freshness. Serve immediately and enjoy the comforting, flavorful goodness that only Baked Feta Pasta with Spinach & Sun-Drieds can offer.

Seasonal Twists

Add roasted bell peppers in summer for a sweet crunch.
In autumn, toss in sautéed mushrooms or caramelized onions for an earthy depth.
For winter warmth, stir in some roasted butternut squash or kale.
Spring calls for fresh peas or asparagus tips for a bright, crisp bite.
Swap sun-dried tomatoes with sun-dried chili flakes if you like a spicy kick.

Avoid These Mistakes

Don’t overbake the feta; it should be soft and creamy, not dry or crumbly.
Be sure to reserve pasta water—it’s key to adjusting the sauce’s consistency.
Don’t skip seasoning the sauce after baking; feta is salty but the pasta water and spinach absorb flavors.
Avoid undercooking the pasta; al dente is perfect to hold up against the sauce.

Leftovers & Meal Prep

This dish keeps beautifully in the refrigerator for up to 3 days. Store leftovers in an airtight container and reheat gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the sauce if it thickens. It also freezes well; just thaw completely and reheat before serving. For meal prep, consider cooking extra pasta and spinach to mix in fresh each day, keeping the baked feta sauce separate to maintain freshness.

Frequently Asked Questions

Can I use a different type of cheese instead of feta?

Feta’s tangy, salty flavor and crumbly texture are key to this recipe’s character, but you can substitute with halloumi or a soft ricotta salata if you prefer. Just keep in mind the texture and saltiness might differ slightly.

What pasta shapes work best for baked feta pasta?

Medium-sized pasta shapes like penne, fusilli, or rigatoni are ideal because they catch the sauce well. However, feel free to use any pasta you have on hand—spaghetti or linguine can work too, just toss thoroughly to coat.

Can I make this recipe vegan or dairy-free?

While this specific recipe relies on feta cheese, you can achieve a similar effect by using vegan feta alternatives or marinated tofu. Roasting the tomatoes and garlic as directed will still provide a rich sauce base.

How can I add protein to this dish?

For extra protein, toss in cooked chickpeas or grilled chicken slices. Chickpeas also pair beautifully with spinach and tomatoes, as seen in recipes like the Moroccan Chickpea Spinach Stew, which shares complementary flavors.

Next Up in Your Queue

Baked Feta Tomato Chickpea Pasta – Another twist on baked feta with a protein boost.
Moroccan Chickpea Spinach Stew – A hearty stew packed with spices and greens.
Creamy Garlic Parmesan Chicken Pasta – For creamy comfort with a savory garlic punch.
One Pot Tomato Basil Pasta – Minimal cleanup and maximum flavor.

Serve & Enjoy

Serve your Baked Feta Pasta with Spinach & Sun-Drieds steaming hot, straight from the baking dish, with a sprinkle of fresh basil on top. It pairs wonderfully with a crisp green salad and crusty bread to mop up any leftover sauce. This dish is a celebration of simple ingredients coming together in perfect harmony—creamy, tangy, fresh, and utterly satisfying. Whether it’s a busy weeknight or a laid-back weekend meal, this baked feta pasta is guaranteed to impress and comfort everyone at your table.

Enjoy every creamy, flavorful bite!

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