Smart Recipe Kitchen

2026-04-28

This baked feta spinach pasta is a practical weeknight dinner that feels a little special without much effort. The tomatoes burst in the oven, the feta melts into a creamy sauce, and fresh spinach softens right into the hot pasta. Serves 4.

Ingredients:

• 8 ounces pasta, such as cavatappi or penne
• 2 pints cherry or grape tomatoes
• 1 block feta cheese, 7 to 8 ounces
• 1/4 cup olive oil
• 3 cloves garlic, thinly sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• 3 cups baby spinach
• 1/4 cup reserved pasta water, plus more as needed
• 2 tablespoons chopped basil or parsley

Instructions:

1. Heat oven to 400°F. In a medium baking dish, combine tomatoes, olive oil, garlic, oregano, salt, pepper, and red pepper flakes. Toss well.
2. Place the block of feta in the center of the dish and turn it once so it gets coated lightly in the oil.
3. Bake for 30 to 35 minutes, until the tomatoes have burst and the feta is very soft.
4. Meanwhile, cook the pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
5. Remove the baking dish from the oven. Stir the feta and tomatoes together until creamy. Add the spinach and let it wilt in the heat for 1 minute.
6. Add the drained pasta and reserved pasta water. Toss until the sauce coats everything. Add a little more water if the pasta looks dry.
7. Finish with chopped herbs and serve warm.

Why it works: The tomato juices mix with the melted feta and olive oil to make a quick sauce without heavy cream. Spinach adds color and balance while keeping the dish weeknight-friendly.

Timing: Prep 10 minutes, bake 35 minutes, total about 45 minutes.

For extra protein, add shredded rotisserie chicken or a can of drained white beans right before tossing the pasta into the sauce.