Creamy Baked Feta Tomato Pasta Recipe Easy Healthy Comfort Meal

Name: Creamy Baked Feta Tomato Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 cups (300g) cherry tomatoes; 1 block (about 7 oz / 200g) firm, small-curd feta cheese; 3 to 4 cups (3 to 4 cups loosely packed, about 3 oz / 90-120g) fresh spinach; 3 large garlic cloves, minced; 3 tablespoons olive oil; 8 ounces (225g) penne, fusilli, or any short pasta; 1/4 teaspoon red pepper flakes (optional); 1 teaspoon fresh lemon juice; Salt and pepper to taste; A handful (about 10g) fresh basil, chopped

Posted on January 4, 2026

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The smell of roasted tomatoes mingling with warm, melted feta cheese is honestly one of those kitchen moments that feels like a cozy hug. I first stumbled upon this creamy baked feta tomato pasta with spinach on a chilly evening when I wanted something comforting yet light. It wasn’t your typical heavy pasta dish — the spinach added a fresh pop, and the baked feta gave it that luscious creaminess without needing any cream. After making it a handful of times, I can say it’s become my go-to for when I want a healthy comfort meal that doesn’t take hours or a ton of ingredients.

What’s really cool about this creamy baked feta tomato pasta recipe is how it balances simplicity with bold flavor. You know how sometimes you want something both satisfying and nourishing? This pasta nails it. Plus, it’s perfect for busy weeknights or when you need a quick dish to impress friends without breaking a sweat. I love that it’s loaded with fresh spinach and juicy tomatoes, making it feel like a proper veggie-packed meal while still being indulgently creamy from that baked feta magic.

Over the past few months, I’ve tweaked this recipe to suit my taste buds and dietary needs, swapping ingredients here and there, but the core remains this delicious, velvety blend of baked feta, roasted tomatoes, and spinach tossed with perfectly cooked pasta. If you’re looking for a healthy comfort meal that’s easy, flavorful, and just downright satisfying, this creamy baked feta tomato pasta with spinach is calling your name.

Why You’ll Love This Recipe

Quick & Easy: Ready in under 40 minutes, it’s ideal for busy nights or last-minute cravings.
Simple Ingredients: No fancy trips to specialty stores; most items are pantry and fridge staples.
Perfect for Any Occasion: Whether it’s casual dinner, cozy weekend meals, or an effortless lunch, this dish fits right in.
Crowd-Pleaser: Kids and adults alike rave about the creamy texture and bright tomato flavor.
Unbelievably Delicious: The baked feta melts into a silky sauce that’s uniquely tangy and rich, blending beautifully with fresh spinach and roasted tomatoes.

This recipe stands out because it uses a simple baking technique to soften the feta and tomatoes, creating an ultra-creamy sauce without cream or heavy additives. I love how the spinach adds a vibrant color and a fresh bite, making every spoonful feel balanced and wholesome. Honestly, after trying many variations, this version feels like the perfect blend of comfort and health. It’s like comfort food got a thoughtful makeover — without losing any soul.

It’s the kind of dish that makes you close your eyes after the first bite and say, “Mmm, that’s just right.” Whether you’re feeding picky eaters or just craving something wholesome, this creamy baked feta tomato pasta with spinach hits the spot every time.

What Ingredients You Will Need

This creamy baked feta tomato pasta recipe uses simple ingredients that come together for a satisfying and wholesome meal. You likely have most of these in your kitchen, and substitutions are easy if you need them.

Cherry Tomatoes: About 2 cups (300g), fresh and ripe for roasting. You can swap in grape tomatoes or even chopped Roma tomatoes in a pinch.
Feta Cheese: One block (about 200g) of firm, small-curd feta works best to melt into that creamy sauce. I recommend brands like Athenos or Valbreso for quality and texture.
Fresh Spinach: 3 to 4 cups (90-120g) loosely packed. Baby spinach or regular fresh spinach both work well here.
Garlic Cloves: 3 large cloves, minced for that essential savory punch.
Olive Oil: 3 tablespoons for roasting and flavor. Extra virgin olive oil adds a lovely fruity note.
Pasta: About 8 ounces (225g) of penne, fusilli, or any short pasta you prefer. Gluten-free pasta can be used as a swap.
Red Pepper Flakes: Optional, ¼ teaspoon, for a subtle kick.
Fresh Basil: A handful (about 10g), chopped for garnish and freshness.
Salt & Pepper: To taste, but start light—you can always add more after baking.
Lemon Juice: 1 teaspoon, freshly squeezed to brighten the whole dish.

If you’re looking to adjust, you might try adding a splash of cream or a dollop of Greek yogurt for extra creaminess, though the baked feta sauce is plenty rich on its own. For a dairy-free option, try vegan feta alternatives or a blend of roasted cashews with nutritional yeast, but keep in mind the flavor will shift.

Equipment Needed

Baking Dish: A medium-sized oven-safe dish, around 9×9 inches (23×23 cm), perfect for roasting the tomatoes and feta together. I find ceramic dishes retain heat nicely, but glass works just as well.
Mixing Bowls: At least one large bowl for tossing ingredients before baking.
Measuring Cups & Spoons: For accurate measurements, especially with olive oil and spices.
Knife & Cutting Board: For chopping garlic, basil, and prepping tomatoes.
Colander: To drain cooked pasta.
Wooden Spoon or Silicone Spatula: For stirring the sauce and pasta together after baking.

If you don’t have a baking dish that size, a rimmed sheet pan works, but the sauce might spread more thinly. For budget-friendly options, look for simple ceramic or glass dishes — they’re versatile and easy to maintain. I keep a small brush handy to oil the dish lightly before roasting, which helps prevent sticking and makes cleanup easier.

Preparation Method

Preheat your oven to 400°F (200°C). This ensures the tomatoes and feta roast perfectly to develop that rich flavor and creamy texture.
Prepare the baking dish: Drizzle 1 tablespoon of olive oil into the dish and spread it around with a brush or paper towel.
Arrange the cherry tomatoes: Place the tomatoes in the baking dish, add the minced garlic, and drizzle with another tablespoon of olive oil. Toss gently to coat everything evenly. Season lightly with salt and pepper.
Add the block of feta: Nestle the feta right in the center of the tomatoes. Sprinkle red pepper flakes over the top if you like a bit of heat.
Bake for 30 minutes: Place the dish in the oven and roast until the tomatoes burst and release their juices, and the feta is soft and golden on top. You’ll know it’s ready when the tomatoes are bubbling, and the feta looks creamy and slightly browned.
While baking, cook your pasta: Bring a large pot of salted water to a boil. Cook 8 ounces (225g) of pasta according to package instructions until al dente (usually around 8-10 minutes). Drain the pasta, reserving about ½ cup (120ml) of pasta water.
Remove the baking dish from the oven: Carefully mash the baked feta and tomatoes together with a wooden spoon or spatula, stirring to combine into a creamy sauce. Add the fresh spinach and stir until slightly wilted.
Toss the pasta: Add the cooked pasta directly into the dish with the sauce. If the sauce seems too thick, pour in reserved pasta water a little at a time until you reach a creamy consistency that coats the pasta beautifully.
Add the last tablespoon of olive oil and lemon juice: Mix well to brighten the flavors and add a silky finish.
Garnish and serve: Sprinkle chopped fresh basil on top and adjust seasoning with salt and pepper as needed. Serve immediately while warm.

Quick tip: Keep an eye on the feta near the end of baking to avoid it drying out too much — you want it soft and creamy, not crumbly. The burst tomatoes release tasty juices that blend into the sauce, so don’t skip tossing them well once baked. I’ve found that saving a bit of pasta water helps create that perfect saucy texture without adding extra fat or calories.

Cooking Tips & Techniques

One trick I’ve learned with this creamy baked feta tomato pasta is to use a good quality feta that isn’t overly salty or crumbly. The texture makes a huge difference once it melts. I usually pick a block labeled “small-curd” or “Greek style,” which softens nicely and blends into a smooth sauce.

Roasting the tomatoes whole rather than cutting them beforehand means they keep their shape better while blistering and bursting in the oven, giving you those lovely pops of flavor and a richer sauce. Also, don’t rush the roasting step — 30 minutes at 400°F lets the sugars caramelize and the feta soften perfectly.

When stirring the sauce, use a gentle hand to avoid smashing the tomatoes too much — a little texture is nice! If your sauce feels dry, remember that reserved pasta water is your best friend for loosening it up naturally without watering down the flavor.

Avoid overcooking the spinach by adding it after baking — it wilts gently in the warm sauce rather than turning mushy. Finally, tossing the pasta in the sauce right in the baking dish saves dishes and helps everything soak up that delicious cheesy-tomato goodness.

Variations & Adaptations

For a Vegan Version: Swap feta for a plant-based cheese or use a cashew cream sauce with nutritional yeast for a cheesy flavor.
Seasonal Twist: In summer, add fresh basil and a handful of roasted red peppers for a sweet, smoky layer. In winter, stir in sautéed mushrooms for earthiness.
Protein Boost: Add cooked chickpeas or grilled chicken pieces to make it more filling without losing the creamy charm.
Low-Carb Alternative: Use spiralized zucchini or shirataki noodles instead of pasta for a lighter, keto-friendly dish.
Extra Veggie Power: Toss in some roasted eggplant or zucchini slices with the tomatoes before baking for a heartier vegetable medley.

Personally, I once added a handful of toasted pine nuts on top for a crunchy contrast that everyone loved. Feel free to play with herbs — oregano or thyme work beautifully if basil isn’t on hand. The key is balancing the creamy feta with fresh, vibrant veggies to keep this dish feeling light yet indulgent.

Serving & Storage Suggestions

This creamy baked feta tomato pasta with spinach is best enjoyed warm, fresh out of the oven when the sauce is silky and the spinach is perfectly wilted. Serve it with a simple side salad or some crusty whole-grain bread to soak up any leftover sauce.

If you want to make it a full meal, a crisp white wine or sparkling water with lemon complements the tangy cheese and bright tomatoes nicely. Leftovers store well in an airtight container in the fridge for up to 3 days.

To reheat, gently warm in a skillet over low heat with a splash of water or broth to loosen the sauce. Microwave works too, but watch it closely to prevent drying out. Flavors often deepen after resting overnight, so it can be even better the next day!

Nutritional Information & Benefits

This creamy baked feta tomato pasta is a nutrient-packed comfort meal. Per serving (based on 4 servings), it provides approximately 400 calories, 15g protein, 50g carbohydrates, and 12g fat. The fresh spinach adds a good dose of iron, vitamins A and C, while tomatoes contribute antioxidants like lycopene.

Feta cheese offers calcium and protein with fewer calories than many harder cheeses. Using olive oil adds heart-healthy monounsaturated fats, making this dish a balanced option that’s both satisfying and nourishing.

It’s naturally gluten-free if you choose a gluten-free pasta, and the recipe contains dairy (feta) but can be adapted for dairy-free diets. Overall, it’s a wholesome dinner that supports energy and wellness without weighing you down.

Conclusion

If you’re after a healthy comfort meal that’s easy to make and bursting with flavor, this creamy baked feta tomato pasta with spinach should be at the top of your list. It’s one of those recipes that feels indulgent but sneaks in wholesome ingredients effortlessly.

I love how it comes together with minimal fuss but delivers maximum satisfaction, whether it’s a weeknight dinner or a casual gathering with friends. Plus, you can tweak it endlessly to suit your mood and pantry.

Give it a try, and don’t be shy about sharing your own twists or experiences in the comments. Cooking is all about making recipes your own, after all. Happy cooking and enjoy every creamy, cheesy bite!

FAQs About Creamy Baked Feta Tomato Pasta with Spinach

Can I use regular feta instead of a block for this recipe?

It’s best to use a block of feta because it holds up well during baking and melts into a creamy sauce. Crumbled feta usually dries out and doesn’t create the same luscious texture.

How do I store leftover creamy baked feta pasta?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.

Is this recipe suitable for gluten-free diets?

Yes! Simply swap the regular pasta for your favorite gluten-free pasta to keep it gluten-free without sacrificing taste.

Can I make this recipe ahead of time?

You can prep the tomatoes, garlic, and feta in the baking dish ahead but bake just before serving. The pasta and spinach are best added fresh for optimal texture.

What can I substitute for spinach if I don’t have any?

Kale, arugula, or Swiss chard work well as substitutes. Add them after baking just like spinach so they wilt gently in the sauce.

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