Store leftovers in an airtight container in the fridge for up to 3 days. Freezing not recommended.
Feta Pasta
Servings: people
This baked feta pasta recipe is a creamy, high-protein, one-pan meal packed with roasted cherry tomatoes, chickpeas, and Mediterranean flavor. It’s quick to make, easy to customize, and perfect for busy weeknights or meal prep.
Equipment
- 9x13 inch baking dish (23x33 cm)
Ingredients
- 7 oz short pasta penne, rigatoni, fusilli, elbows
- 7 oz feta block it's ok if slightly lighter or heavier
- 3 cups cherry tomatoes about 1 lb (500 g)
- 1 can chickpeas 15 oz / 400 g can - drained and rinsed - or 1½ cups cooked chickpeas
- 2 cloves garlic crushed
- 2 tablespoon extra virgin olive oil
- ¼ cup fresh basil leaves
- 1 teaspoon dried oregano
- 1 lemon the zest
- ¼ teaspoon salt + black pepper to taste
- ¼ teaspoon red pepper flakes
Instructions
- Bake – Preheat oven to 430°F (220°C). In a 9x13-inch (23x33 cm) baking dish, toss together 3 cups cherry tomatoes, 1 can chickpeas, 2 cloves garlic, 2 tablespoon extra virgin olive oil, 1 teaspoon dried oregano, ¼ teaspoon salt, pepper, and ¼ teaspoon red pepper flakes.Nestle the 7 oz feta block in the center and bake for 30–40 minutes, until the feta golden and the tomatoes have burst.
- Boil Pasta – Cook 7 oz short pasta in lightly salted boiling water until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Make the Sauce – Mash the baked feta and tomatoes into a creamy, chunky sauce. You can mash the garlic too, just discard the skin. Stir in ¼ cup fresh basil leaves and lemon zest to taste.
- Combine & Finish – Add pasta to the baking dish and mix until well coated, using a splash of pasta water to loosen if needed. Adjust seasoning, top with more fresh basil and a drizzle of olive oil. Enjoy as is or with grilled chicken or shrimp.
Notes
Substitutions
- Short pasta → Use any pasta shape you like: farfalle, orecchiette, spaghetti, or even a high-protein pasta like lentil or chickpea-based.
- Feta block → Swap with ricotta or a vegan feta-style cheese.
- Cherry tomatoes → Substitute with grape tomatoes or canned whole peeled tomatoes (drained).
- Chickpeas → Use white beans (like cannellini or great northern) or cooked lentils for a similar texture and protein boost.
- Garlic → Use garlic powder or roasted garlic for a milder flavor.
- Extra virgin olive oil → Any neutral oil works: avocado oil, light olive oil, or even a garlic-infused oil.
- Fresh basil → Replace with fresh parsley, baby arugula, spinach, or a pinch of dried basil.
- Dried oregano + lemon zest → Try dried thyme, Italian seasoning, za’atar, or a touch of sumac.
- Red pepper flakes → Swap with a dash of hot paprika, cayenne, or leave out for a milder dish.
- Choose good feta: Use a block of feta (preferably sheep’s milk) for a creamier, richer flavor. Avoid pre-crumbled feta.
- Use ripe cherry tomatoes: Sweet, in-season tomatoes will roast perfectly and create a flavorful, jammy sauce.
- Go light on the olive oil: Just 1–2 tablespoons is enough, the feta and tomatoes provide plenty of richness.
- Save your pasta water: A splash of reserved pasta water helps create a silky, emulsified sauce.
- Mash gently: Keep the sauce rustic and chunky — don’t overmix or purée it.
