Is Baked Feta Pasta Actually That Good?

Ingredients

• 0.5 medium Yellow Onion (sliced into 1/8‑inch pieces)
• 6 cloves Garlic Cloves (peeled and minced)
• 1.5 cups Fresh Spinach (roughly chopped)
• 20 oz Cherry Tomatoes (halved)
• 0.5 cup Extra Virgin Olive Oil (good quality)
• 1 tsp Kosher Salt (or to taste)
• 8 oz Greek Sheep's Milk Feta Cheese (block, not crumbled)
• 10 oz Penne Pasta (dry, preferably whole‑wheat)
• 8 leaves Fresh Basil Leaves (roughly chopped)
• 1 tsp Red Pepper Flakes (optional, for heat)
• 0.5 tsp Dried Oregano (optional, for garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (204°C) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 400°F

2. Slice Onion

   Cut the top off a small yellow onion, halve it, then slice it into 1/8‑inch pieces.

   Time: PT5M

3. Prep Garlic

   Peel six garlic cloves, smash them with the flat side of the blade, then mince finely using a rocking motion.

   Time: PT5M

4. Chop Spinach

   Roughly chop 1.5 cups of fresh spinach into ½‑inch pieces.

   Time: PT3M

5. Assemble Vegetables in Baking Dish

   In the 13x9‑inch baking dish, combine the sliced onion, halved cherry tomatoes, drizzle with ½ cup olive oil, and season with a pinch of kosher salt. Toss to coat evenly.

   Time: PT4M

6. Add Feta Block

   Place the 8‑oz block of Greek feta in the center of the dish and drizzle any remaining oil over it.

   Time: PT2M

7. Bake Feta and Tomatoes

   Bake for 35‑40 minutes, until the tomatoes burst and the feta turns golden‑brown and slightly melty.

   Time: PT38M

   Temperature: 400°F

8. Boil Pasta

   While the dish bakes, bring a large pot of water to a rolling boil, season generously with kosher salt, add 10 oz penne, and cook 11‑12 minutes until al dente.

   Time: PT12M

   Temperature: 212°F

9. Reserve Pasta Water & Drain

   Before draining, scoop out 1 cup (≈230 ml) of the starchy cooking water and set aside. Then drain the pasta.

   Time: PT3M

10. Smash Feta and Tomatoes

    Remove the baking dish from the oven. Using a fork or spoon, mash the softened feta together with the burst tomatoes into a chunky sauce.

    Time: PT4M

11. Add Garlic to Hot Sauce

    Stir the minced garlic into the hot feta‑tomato mixture; the residual heat will gently cook the garlic.

    Time: PT2M

12. Combine Pasta and Sauce

    Add the drained penne to the baking dish. Toss to coat, then gradually add the reserved pasta water (2‑3 teaspoons at a time) until the sauce reaches a creamy consistency.

    Time: PT5M

13. Finish with Greens and Basil

    Stir in the chopped spinach, then add the chopped basil leaves. Season with additional kosher salt to taste and a pinch of red pepper flakes if desired.

    Time: PT3M

14. Plate and Serve

    Transfer the pasta to serving bowls, garnish with a sprinkle of dried oregano or extra red pepper flakes, and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

55 g

Fat

18 g

Fiber

3 g