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
Scale
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.
