Baked Feta Pasta
- 38 mintotal time
- $3.65£1.59a serving
- 681638calories
- 2322 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
A block of feta roasted with cherry tomatoes and garlic until soft, stirred into pasta with spinach and basil.
Ingredients
Serves 4.
- 1.25 lb cherry tomatoes
- 4 garlic cloves, peeled and halved
- 7 oz feta, one block
- 14 oz dried pasta (penne, rotini or spaghetti), short shapes such as penne
- 5 oz baby spinach
- ½ lemon
- ¼ bunch basil
- 4 tbsp olive oil
- 1 tsp Italian seasoning
- salt, to taste
- black pepper, to taste
- ¼ tsp red pepper flakes, for adults (optional)
Contains: wheat (gluten), milk. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 400°F. Tip the cherry tomatoes and garlic into a medium baking dish, toss with the olive oil, Italian seasoning, a pinch of salt and some black pepper, and sit the feta in the middle. Bake for 25 minutes until the tomatoes have burst and the feta is soft and golden at the edges.
- Meanwhile, cook the pasta in a large pan of boiling salted water following the packet time. Put the spinach in a colander and drain the pasta over it to wilt it, keeping a mug of the cooking water first.
- Take the dish out of the oven and mash the feta, tomatoes and garlic together with a fork into a creamy sauce.
- Add the pasta and spinach, the zest of the lemon and a splash of the cooking water and stir until glossy. Tear over the basil and add the red pepper flakes at the table for adults, if using.
Leftovers: Keeps in the fridge for 2 days; reheat with a splash of water until piping hot.
Ingredients
Serves 4.
- 600 g cherry tomatoes
- 4 garlic cloves, peeled and halved
- 200 g feta, one block
- 400 g dried pasta (penne, fusilli or spaghetti), short shapes such as penne
- 150 g spinach
- ½ lemon
- ¼ basil (pack)
- 4 tbsp olive oil
- 1 tsp dried mixed herbs
- salt, to taste
- black pepper, to taste
- ¼ tsp chilli flakes, for adults (optional)
Contains: gluten, milk. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 200°C (180°C fan). Tip the cherry tomatoes and garlic into a medium baking dish, toss with the olive oil, mixed herbs, a pinch of salt and some black pepper, and sit the feta in the middle. Bake for 25 minutes until the tomatoes have burst and the feta is soft and golden at the edges.
- Meanwhile, cook the pasta in a large pan of boiling salted water following the packet time. Put the spinach in a colander and drain the pasta over it to wilt it, keeping a mug of the cooking water first.
- Take the dish out of the oven and mash the feta, tomatoes and garlic together with a fork into a creamy sauce.
- Add the pasta and spinach, the zest of the lemon and a splash of the cooking water and stir until glossy. Tear over the basil and add the chilli flakes at the table for adults, if using.
Leftovers: Keeps in the fridge for 2 days; reheat with a splash of water until piping hot.
Nutrition per serving
| Calories | 681 |
|---|---|
| Protein | 23 g |
| Carbohydrate | 88 g |
| Fat | 27 g |
| Fiber | 8 g |
| Sodium | 615 mg |
| Calories | 638 |
|---|---|
| Protein | 22 g |
| Carbohydrate | 83 g |
| Fat | 27 g |
| Fibre | 6 g |
| Sodium | 561 mg |
Worked out from the ingredients, 364 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.65 a serving in the US (range $2.79–$4.84) and £1.59 in the UK (range £1.22–£2.10). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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