Ingredients
12 oz pasta (short shapes like fusilli, penne, or shells)
8 oz block feta cheese
2 ½ cups cherry tomatoes
3 cups fresh spinach (or baby kale)
3 tbsp olive oil
3 cloves garlic, minced
½ tsp red pepper flakes (optional, for heat)
½ tsp black pepper
½ tsp salt (adjust to taste)
Fresh basil leaves, for garnish
Instructions
Preheat oven to 400°F (200°C).
Prepare the dish: In a baking dish, add cherry tomatoes and garlic. Drizzle with olive oil, salt, and black pepper. Toss to coat.
Add feta: Place the feta block in the center of the dish, surrounded by tomatoes. Drizzle with a little extra olive oil.
Bake for 30–35 minutes, until tomatoes burst and feta softens into a creamy texture.
Cook pasta while the feta bakes. Reserve ½ cup of pasta water before draining.
Mix together: Remove the dish from oven, mash feta and tomatoes into a creamy sauce. Add spinach and stir until wilted.
Combine pasta with the sauce, adding reserved pasta water if needed for creaminess.
Finish with fresh basil and a sprinkle of red pepper flakes. Serve warm.
Notes
For extra protein, add grilled chicken, shrimp, or white beans.
Swap spinach with arugula for a peppery bite.
Gluten-free pasta works well for dietary needs.
Use good-quality olive oil and feta for the best flavor payoff.
Leftovers can be stored in an airtight container for up to 3 days—reheat with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean / American Fusion