Creamy Baked Spinach Feta Pasta Recipe

This creamy tender Spinach Feta Pasta is made with a block of feta cheese, fresh spinach, and cherry tomatoes, and is ready in 40 minutes. Stirring the hot noodles into the melted cheese creates a rich, glossy sauce instantly. I always keep these simple ingredients stocked for busy weeknights.

The Secret To Getting It Right

I used to crumble the feta before baking, thinking it would melt faster and more evenly. Instead, the small pieces dried out and refused to form a cohesive sauce.

Leaving the block whole is absolutely crucial for this method. The solid cheese retains its moisture while baking in the hot olive oil, allowing it to emulsify smoothly once broken apart.

Spinach Feta Pasta Ingredients

• 10 oz short pasta (penne or cavatappi)
• 2 pints cherry tomatoes
• 1/2 cup olive oil
• 8 oz block feta cheese
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 5 oz fresh baby spinach
• 1/2 cup reserved pasta water

How To Make Spinach Feta Pasta

1. Bake the feta: Preheat your oven to 400F. Place cherry tomatoes in a large baking dish, toss with the olive oil, clear a space in the center, and place the feta block inside.
2. Cook the pasta: While the cheese and tomatoes bake for 30 minutes, boil the pasta in salted water according to the package directions. Reserve half a cup of the starchy pasta water before draining the noodles.
3. Mash the sauce: Remove the hot baking dish from the oven. Immediately add the minced garlic and red pepper flakes, then use a fork to mash the feta and blistered tomatoes together until smooth.
4. Fold and serve: Stir the hot cooked pasta and fresh baby spinach into the cheese mixture. Add the reserved pasta water a splash at a time until the sauce is glossy and the spinach fully wilts.

Recipe Tips

• Use block feta: Crumbled feta contains anti-caking agents that prevent it from melting smoothly into a sauce.
• Save the pasta water: The hot starch in the cooking water is essential for thinning out the thick cheese into a proper coating.
• Add spinach last: The residual heat from the baked sauce and freshly cooked noodles is plenty to wilt the greens without turning them to mush.

What To Serve With Spinach Feta Pasta

A crisp green salad with a sharp vinaigrette balances the heavy cheese sauce perfectly. Garlic bread is also a great addition for scooping up any roasted tomatoes left at the bottom of the bowl.

How To Store

Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water to bring the sauce back together. Do not freeze this dish, as the cheese sauce will separate and become grainy.

FAQs

• Can I use reduced fat feta? Full-fat feta melts much better and creates a far creamier texture. Reduced fat versions tend to stay rubbery and will not blend easily.
• What if I do not like tomatoes? You can omit the tomatoes and roast chopped bell peppers or zucchini instead. Just ensure you use enough olive oil to help the cheese roast properly.
• Can I use frozen spinach? Yes, but you must thaw it completely and squeeze out all excess moisture first. Otherwise, your sauce will become completely watered down.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 680mg
• Total Carbohydrate: 48g
• Protein: 14g

Spinach Feta Pasta

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Creamy tender Spinach Feta Pasta combines a baked feta block, roasted cherry tomatoes, and fresh greens in just 40 minutes. Perfect for simple weeknight dinners. Starchy pasta water ties the rich cheese and olive oil together into a glossy sauce.

Ingredients

• 10 oz short pasta (penne or cavatappi)

• 2 pints cherry tomatoes

• 1/2 cup olive oil

• 8 oz block feta cheese

• 4 cloves garlic, minced

• 1/2 tsp red pepper flakes

• 5 oz fresh baby spinach

• 1/2 cup reserved pasta water

Directions

• 1. Bake the feta: Preheat your oven to 400F. Place cherry tomatoes in a large baking dish, toss with the olive oil, clear a space in the center, and place the feta block inside.
• 2. Cook the pasta: While the cheese and tomatoes bake for 30 minutes, boil the pasta in salted water according to the package directions. Reserve half a cup of the starchy pasta water before draining the noodles.
• 3. Mash the sauce: Remove the hot baking dish from the oven. Immediately add the minced garlic and red pepper flakes, then use a fork to mash the feta and blistered tomatoes together until smooth.
• 4. Fold and serve: Stir the hot cooked pasta and fresh baby spinach into the cheese mixture. Add the reserved pasta water a splash at a time until the sauce is glossy and the spinach fully wilts.