If you are looking for a comforting, vibrant, and absolutely irresistible dinner, this Baked Feta Pasta with Spinach and Basil Recipe is an instant showstopper. Creamy, tangy baked feta melded with juicy tomato bruschetta, fresh basil, and spinach creates an incredible flavor party that effortlessly clings to perfectly cooked bucatini pasta. The simplicity of the ingredients combined with the magic of oven roasting turns this dish into something you’ll want to make again and again, whether for a family meal or a cozy night in.
Ingredients You’ll Need
This recipe calls for a handful of simple yet thoughtfully chosen ingredients that each bring their own magic to the dish. From the rich, salty creaminess of feta and parmesan to the fresh brightness of basil and spinach, every element plays a crucial role in delivering layers of flavor and texture.
- Butter (1 tablespoon): Adds a subtle richness and helps soften the onions for that perfect flavor base.
- Onion, 1/2 medium (chopped): Provides savory sweetness and depth when sautéed.
- Italian seasoning, 1/2 teaspoon: A fragrant blend of herbs that complements the tomatoes and cheese beautifully.
- DeLallo Tomato Bruschetta (1 jar, 9.88 oz): Bursting with fresh tomatoes and herbs, it forms the flavorful sauce foundation.
- Feta cheese (8 oz block): The star ingredient—creamy, tangy, and perfect for baking until soft and golden.
- Fresh basil (a handful, torn): Offers a bright, aromatic finish that lifts the whole dish.
- Freshly grated parmesan cheese (1/2 cup): Adds a nutty, salty kick enhancing richness and umami.
- Fresh baby spinach (2 cups, packed): Adds vibrant color and a nutritious, leafy green dimension.
- DeLallo Bucatini (8 ounces): The ideal pasta shape to catch every bit of the luscious sauce.
How to Make Baked Feta Pasta with Spinach and Basil Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400 degrees Fahrenheit and positioning the oven rack on the top third. This heat level ensures the feta bakes to a soft, lightly browned perfection without drying out.
Step 2: Sauté the Onions
Melt the butter in an oven-safe skillet over medium heat, then add the chopped onions. Cook them gently for about 5 minutes until they become translucent and fragrant, laying the savory groundwork for your sauce.
Step 3: Stir in the Tomato Bruschetta
Once the onions are ready, turn off the heat and mix in the jar of tomato bruschetta. This fresh, herby tomato mixture will soon meld beautifully with the creamy feta as it bakes.
Step 4: Bake the Feta
Place the whole block of feta cheese right on top of the tomato-onion mixture. Slide the skillet into your preheated oven and bake for 25 to 30 minutes. The feta should soften thoroughly and start to develop a lovely golden crust on top, signaling it’s ready to be stirred into the sauce.
Step 5: Cook the Pasta
While the feta bakes, bring a large pot of salted water to a boil and cook the bucatini until just al dente. Remember to reserve about half a cup of the hot pasta water before draining. This starchy water is crucial for loosening the sauce later.
Step 6: Combine and Wilt Greens
Remove your skillet from the oven and stir everything together until the feta melts into the tomatoes, creating a creamy, luscious sauce. Stir in the grated parmesan and torn basil to deepen the flavor. Add the fresh spinach along with a couple tablespoons of pasta water, tossing gently until the spinach wilts. Add more pasta water bit by bit until you reach a silky sauce consistency that clings beautifully to the noodles.
Step 7: Toss the Pasta
Add your drained bucatini to the skillet and toss everything well so each strand is coated in that dreamy baked feta sauce. Finish by seasoning with salt and pepper as needed, then serve immediately for the best experience.
How to Serve Baked Feta Pasta with Spinach and Basil Recipe
Garnishes
Finish off your dish with a handful of freshly torn basil leaves or a sprinkle of extra parmesan to add a fresh burst of flavor and an inviting look. A drizzle of good quality olive oil can also add a lovely richness and gloss to the pasta.
Side Dishes
This pasta shines on its own but pairs beautifully with a crisp green salad tossed lightly in lemon vinaigrette or some warm, crusty garlic bread to soak up every last bit of the sauce. Roasted vegetables can also add wonderful texture and color to the meal.
Creative Ways to Present
Serve this pasta straight from the skillet for a rustic, cozy feel or plate it elegantly with extra basil and a caramelized wedge of lemon on the side. For a special touch, sprinkle toasted pine nuts on top to add a subtle crunch that contrasts beautifully with the silky sauce.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store your baked feta pasta in an airtight container in the refrigerator. It keeps well for up to three days, making it perfect for quick lunches or easy dinners later in the week.
Freezing
While you can freeze the baked feta pasta, the texture of the spinach and pasta may change slightly upon thawing. If you do freeze it, portion into freezer-safe containers and thaw in the refrigerator overnight before reheating gently.
Reheating
Reheat leftovers in a skillet over low heat with a splash of water or reserved pasta water to help loosen the sauce. Avoid microwaving for best texture, but if needed, do so in short intervals, stirring in between to keep the sauce creamy and smooth.
FAQs
Can I use different types of cheese instead of feta?
Feta’s distinct tangy and creamy profile is essential to this recipe, but you can experiment with goat cheese for a similar tang or ricotta for a milder, creamier texture. Just keep in mind these alternatives will change the overall flavor balance.
What type of pasta works best?
Bucatini is ideal because its hollow shape traps the sauce perfectly, but thick spaghetti, penne, or rigatoni can work wonderfully as well. The key is using a pasta shape that holds sauce well.
Is this recipe vegetarian?
Yes, this Baked Feta Pasta with Spinach and Basil Recipe is completely vegetarian-friendly and relies on fresh, natural ingredients to create a satisfying meal.
Can I make this recipe vegan?
To make it vegan, you’ll need to substitute the feta and parmesan with plant-based cheeses and use olive oil instead of butter. Keep in mind the flavor profile will be different but still delicious!
How do I know when the feta is perfectly baked?
The feta should be soft to the touch and starting to turn a light golden brown on top. It will look creamy and slightly melting into the tomatoes, which means it’s ready to mix into your sauce for that perfect creaminess.
Final Thoughts
There’s something incredibly satisfying about the Baked Feta Pasta with Spinach and Basil Recipe that makes it a favorite in my kitchen. The combination of tangy baked cheese, fresh greens, and herby tomato sauce brings so much comfort and flavor to the table with surprisingly little effort. I hope you enjoy making and sharing this delightful dish, and make it a go-to for your next easy, impressive meal.
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Baked Feta Pasta with Spinach and Basil Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Baked Feta Pasta is a creamy, tangy, and flavorful one-pan Italian-inspired dish featuring oven-roasted feta cheese combined with sautéed onions, tomato bruschetta, fresh spinach, and bucatini pasta. This easy-to-make meal offers a delightful blend of textures and tastes, perfect for a quick weeknight dinner or casual gathering.
Ingredients
Dairy & Cheese
- 1 (8 oz) block feta cheese
- 1 tablespoon butter
- 1/2 cup freshly grated parmesan cheese
Vegetables & Herbs
- 1/2 medium onion, chopped
- 1 handful fresh basil, torn
- 2 cups (packed) fresh baby spinach
Pantry
- 1 (9.88 oz) jar DeLallo Tomato Bruschetta
- 1/2 teaspoon Italian seasoning
- 8 ounces DeLallo Bucatini pasta
- Salt and pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and move the oven rack to the top third position to ensure even baking.
- Sauté Onions: In an oven-safe skillet, melt the butter over medium heat. Add the chopped onion and sauté for 5 minutes until they are softened and translucent.
- Add Tomato Bruschetta: Turn off the heat and stir in the jar of Tomato Bruschetta along with the Italian seasoning, combining well with the sautéed onions.
- Bake Feta: Place the block of feta cheese on top of the tomato mixture in the skillet. Transfer the skillet to the preheated oven and bake for 25 to 30 minutes until the feta is soft and starting to lightly brown on top.
- Cook Pasta: While the feta bakes, bring a large pot of salted water to a boil. Cook the bucatini pasta until al dente according to package instructions. Reserve about 1/2 cup of the hot pasta water before draining.
- Combine Ingredients: Remove the skillet from the oven and stir the baked feta and tomato mixture until combined. Stir in the grated parmesan cheese and torn fresh basil. Add the fresh spinach, tossing with a couple of tablespoons of reserved pasta water to wilt the spinach and create a creamy sauce. Add more pasta water as needed to reach desired consistency.
- Toss Pasta and Serve: Add the drained bucatini to the skillet and toss everything together until well coated. Season with salt and pepper to taste. Serve immediately while warm.
Notes
- Reserve pasta water to adjust sauce consistency and help the sauce cling to the pasta.
- You can substitute bucatini with spaghetti or any other long pasta shape.
- For a richer flavor, add a splash of olive oil when tossing the pasta.
- Adjust seasoning at the end to avoid oversalting, as feta and parmesan are naturally salty.
- Use an oven-safe skillet to avoid transferring the mixture to another dish for baking.
