Baked Feta Pasta

The viral Greek-Italian sensation that actually delivers — a whole block of feta bakes with tomatoes, garlic, and olive oil until creamy, then gets tossed with al dente pasta for a one-dish dinner that tastes far more complex than its five-ingredient effort.

Amount	Ingredient
Calories	614 kcal
Protein	16 g
Carbohydrates	52 g
Fiber	3 g
Fat	39 g
Saturated Fat	12 g
Sodium	874 mg
Sugar	8 g

📋 Preparation

Step 1 — Preheat and prep

Preheat the oven to 400°F (200°C). In a 9×13-inch baking dish, combine the diced tomatoes, minced garlic, diced onion, parsley, salt, black pepper, and red pepper flakes. Toss to combine.

Step 2 — Bake the feta

Create a well in the center of the tomato mixture and place the block of feta cheese in it. Drizzle the olive oil evenly over the feta and the tomatoes. Bake uncovered for 40 minutes, until the tomatoes are bursting and the feta is golden at the edges and soft throughout.

Step 3 — Cook the pasta

While the feta bakes, bring a large pot of generously salted water to a boil. Cook the rotini until al dente according to package directions. Reserve ½ cup of the pasta water, then drain.

Step 4 — Create the sauce

Remove the baking dish from the oven. Add the fresh spinach — it will wilt from the residual heat. Add the honey and ½ cup of the reserved pasta water. Using a fork or wooden spoon, mash the feta and stir everything together until a creamy, pink sauce forms.

Step 5 — Combine

Add the drained pasta to the baking dish and toss until every piece is coated in the creamy feta-tomato sauce. If the sauce seems too thick, add another splash of pasta water.

Step 6 — Finish and serve

Top with torn fresh basil and an extra drizzle of olive oil. Serve hot, warm, or even at room temperature — this dish is forgiving and delicious at any temperature.

👨‍🍳 Chef's Tips

• Feta quality: Use a block of feta packed in brine, not pre-crumbled. The block melts into a creamy sauce; crumbled feta has anti-caking agents that prevent proper melting.
• Tomato choice: Roma tomatoes are ideal because they're meaty and have fewer seeds. Cherry or grape tomatoes also work well — keep them whole and they'll burst open during roasting.
• Spinach swap: No spinach? Add a handful of arugula in the last minute of baking, or skip the greens entirely and add an extra ½ cup of fresh basil at the end.
• Make it a meal: Top with grilled chicken, roasted chickpeas, or crispy prosciutto for extra protein. A squeeze of lemon before serving brightens all the flavors.

🍷 Wine Pairing

A zesty Assyrtiko from Santorini or a Greco di Tufo. Both wines have the acidity to cut through the creamy feta and the citrus notes to complement the sweet roasted tomatoes. For red, a light Barbera served with a slight chill is a surprising but perfect match.

📊 Nutrition (per serving)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto

Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.