Baked Feta and Spinach Penne Recipe

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Baked Feta and Spinach Penne is a creamy, savory, and delightfully simple dish that combines the viral baked feta pasta technique with a hearty twist of fresh spinach and perfectly cooked penne. The magic happens as the feta cheese and cherry tomatoes bake together, creating a rich, tangy sauce that coats every piece of pasta. The spinach adds vibrant color and a light, fresh balance to the creamy, salty feta.

This is a one-dish, minimal-effort meal that feels comforting and elevated all at once. It’s vegetarian, incredibly customizable, and wonderfully satisfying with just a handful of ingredients and minimal cleanup.

Whether you’re looking for a quick weeknight dinner, a healthy twist on comfort food, or a pasta dish that can easily adapt to what’s in your pantry, Baked Feta and Spinach Penne is a recipe you’ll keep coming back to.

Why You’ll Love Baked Feta and Spinach Penne

This pasta is creamy, tangy, vibrant, and incredibly easy.

Here’s why it’s a standout:

  • One baking dish for both sauce and pasta assembly.
  • The feta melts into a creamy, tangy sauce with no extra steps.
  • Fresh spinach adds brightness and balance.
  • Ready in about 30 minutes with minimal prep.
  • Easy to customize with extra veggies, herbs, or proteins.

It’s a no-fuss, delicious meal with bold flavors and comforting textures.

Choosing the Best Ingredients for Maximum Flavor

With simple recipes like this, ingredient quality truly shines.

Feta Cheese

  • Use a block of feta cheese, not crumbled—the block bakes more evenly and melts into a creamy sauce.
  • Sheep’s milk feta has a creamier texture and richer flavor, but cow’s milk feta works perfectly too.

Cherry or Grape Tomatoes

  • Use fresh, ripe cherry tomatoes for a naturally sweet, roasted flavor.
  • Grape tomatoes are an excellent alternative.

Pasta

  • Penne or rigatoni work best to hold the creamy sauce.
  • Short pasta shapes with ridges capture the sauce perfectly.

Spinach

  • Fresh baby spinach wilts easily and adds a bright, fresh note.
  • Frozen spinach can work if thoroughly drained and squeezed.

Olive Oil and Aromatics

  • High-quality olive oil enhances the flavor of the baked feta sauce.
  • Garlic and red pepper flakes add warmth and optional heat.

Recommended Equipment for This Recipe

  • 9×13-inch baking dish: Large enough to hold the feta, tomatoes, and pasta.
  • Pasta pot: For cooking pasta to al dente.
  • Mixing spoon or spatula: For stirring and mashing the feta and tomatoes together.

Common Pitfalls and How to Avoid Them

1. Dry sauce:
Use enough olive oil and don’t overbake the feta. Reserve pasta water to loosen the sauce if needed.

2. Feta not melting smoothly:
Stir and mash well after baking to create a creamy sauce.

3. Pasta sticking:
Toss pasta with the sauce immediately after baking to prevent clumping.

4. Spinach overcooked:
Add spinach just before serving so it wilts gently without losing its bright color.

Flavor Enhancements and Creative Variations

  • Add roasted garlic or caramelized onions: For extra depth.
  • Top with toasted pine nuts or walnuts: For crunch and richness.
  • Include kalamata olives or capers: For briny contrast.
  • Add grilled chicken, shrimp, or crispy bacon: To make it a more substantial meal.
  • Finish with fresh basil or oregano: For brightness and aroma.

Smart Preparation Strategies

  • Make extra baked feta sauce: It’s perfect for spreading on toast or stirring into grain bowls.
  • Use pre-cooked pasta: To speed up assembly if needed.
  • Prepare in advance: Assemble the baking dish and refrigerate until ready to bake.

Substitution Guide for Dietary Needs

  • Gluten-free: Use gluten-free penne or pasta of choice.
  • Dairy-free: Substitute with plant-based feta alternatives.
  • Low-carb: Use roasted zucchini or cauliflower instead of pasta.
  • Vegan: Use vegan feta and ensure all other ingredients are plant-based.

Ingredients

For the Pasta Bake

  • 8 oz penne pasta
  • 1 block (7-8 oz) feta cheese
  • 3 cups cherry tomatoes
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 3 cups fresh baby spinach
  • Reserved pasta water as needed

Garnishes

  • Fresh basil or parsley
  • Additional olive oil drizzle
  • Optional: Toasted pine nuts or walnuts

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook penne until just al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.

Step 2: Prepare the Baking Dish

Preheat oven to 400°F (200°C).

In a 9×13-inch baking dish, place the block of feta in the center. Arrange cherry tomatoes around it.

Drizzle with olive oil and sprinkle with garlic, red pepper flakes (if using), salt, and pepper.

Bake uncovered for 25-30 minutes, until tomatoes are blistered and feta is softened and slightly golden.

Step 3: Build the Sauce

Remove the baking dish from the oven. Use a spoon or spatula to mash the feta and tomatoes together into a creamy sauce.

Add cooked pasta directly to the baking dish and toss to coat. Add reserved pasta water a little at a time to loosen the sauce as needed.

Stir in fresh spinach and toss until just wilted.

Step 4: Serve

Plate the pasta in shallow bowls. Garnish with fresh basil, an extra drizzle of olive oil, and optional toasted pine nuts or walnuts.

Serving Suggestions

  • Serve with garlic bread or warm focaccia.
  • Pair with a crisp green salad with lemon vinaigrette.
  • Excellent with roasted asparagus or sautéed zucchini.

Troubleshooting

  • Sauce too thick: Add reserved pasta water or a splash of olive oil to loosen.
  • Feta not melting: Stir thoroughly and mash into the tomatoes to create a creamy sauce.
  • Dish tastes flat: Adjust seasoning with salt, pepper, or a squeeze of lemon juice.

Storage and Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Not recommended—feta and spinach texture may change when thawed.
  • Reheating: Warm gently on the stovetop or microwave, adding a splash of water or olive oil to loosen.

Variations: Baked Feta and Spinach Penne vs. Classic Baked Feta Pasta vs. Penne alla Vodka

  • Baked Feta and Spinach Penne: Creamy baked feta sauce with spinach for a balanced, veggie-packed dish.
  • Classic Baked Feta Pasta: Focuses on feta and cherry tomatoes without added greens.
  • Penne alla Vodka: Rich, tomato-based cream sauce with a splash of vodka, typically no feta or spinach.

Baked Feta and Spinach Penne is a comforting, quick, and incredibly flavorful dish that’s as simple as it is satisfying. It’s a fresh twist on a viral classic, made heartier and more vibrant with the addition of spinach for a beautifully balanced, one-dish dinner.

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