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Homemade Baked Feta Pasta with Spinach & Sun-Drieds recipe photo

Baked Feta Pasta with Spinach & Sun-Drieds

This Baked Feta Pasta with Spinach & Sun-Drieds is an irresistible, creamy, and tangy dish bursting with vibrant Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

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

Equipment

  • Baking Dish
  • Large Pot
  • Colander
  • Mixing spoon or spatula
  • Knife and cutting board

Method
 

Mastering Baked Feta Pasta with Spinach & Sun-Drieds: How-To
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of water or olive oil.