Baked Feta Pasta with a Twist
By: Sammi Haber Brondo | NYC Dietitian
I’m a little late to the game with this viral baked feta pasta. It only took me seeing it on social media approximately 58382 times before deciding to finally try because it looked so good. And wow, it tastes just as good as it looks.
Realistically, it makes sense that this pasta is such a hit. You’ve got salty and creamy cheese. You’ve got pasta. And personally, I love cherry tomatoes. This easy dish is the ultimate in comfort food.
Plus, it’s beyond easy to make. You basically just put everything in a baking dish, add some olive oil on top, throw in the oven and then mix it all together and boom - couldn’t be easier! And you know I’m all about an easy meal.
Even though this meal looked delicious on its own, I wanted to add my own little dietitian spin to it to make it even more filling and satisfying. While a bowl of pasta surely can be filling, I typically find that meals need a little more protein and fiber in order to have more staying power. And don’t get me wrong - I love a good bowl of pasta - but, when I want something to sustain me and power me through a work day, that added protein and fiber definitely comes in handy.
I mixed this pasta with spaghetti squash in order to add a bit more veggies and volume. Adding veggies to meals is always super helpful to make them a little more filling. Plus, those added nutrients can’t hurt either! I’ve seen versions of this pasta with just spaghetti squash instead of the pasta and honestly, I’m not about that life.
Lastly, I used chickpea pasta instead of regular to add some protein and fiber. I love using chickpea or lentil-based pastas for the protein and fiber that they add. To me, they taste the same as any regular pasta, but are so much more filling.
If you’re not a fan though, just swap for regular pasta. Honestly, the differences aren’t that big that it makes that much of a difference. And satisfaction is always important!
Anyway, I’ve heard feta is selling out quickly from this viral trend, so all I can say is that if you want to make this pasta, get on it asap.
Spaghetti Squash
Cut spaghetti squash in half lengthwise. Using a spoon, scoop out inner flesh and seeds. See pro tips below!
Put your spaghetti squash in the microwave for about 1 minute before cutting it. It makes it SO much easier to cut into. Trust me, this tip is a game changer!
If you let it cool completely before scraping the strands, it’s much easier to get every last bit out.
Drizzle 1 tablespoon of olive oil on spaghetti squash and place face down on a baking sheet. Bake in preheated oven for 45 minutes, until a fork can easily pierce through the skin.
Pre-Baked Feta
While spaghetti squash is in the oven, add tomatoes to a baking dish. Drizzle remaining 1/2 cup olive oil over tomatoes and add garlic, salt and pepper. Move tomatoes to the edges of the dish and place the block of feta in the center.
Make sure to choose cherry or grape tomatoes. Because they’re nice and small, they burst in the oven pretty quickly in order soften up when mixed with the pasta.
Baked Feta
Bake in the preheated oven for 35 minutes, until tomatoes burst and feta is nearly melted. Once done, turn oven to broil and broil for an additional 5 minutes.
With A Twist!
While tomatoes and feta are in the oven, cook and drain the pasta.
Like I mentioned above, I love using chickpea or lentil-based pasta for the protein and fiber that they add. Can’t find those in the store? Whole wheat pasta also adds a good amount of protein and fiber!
Remove tomatoes and feta from the oven and mix well. Scrape strands from the spaghetti squash and add 1/2 of the squash to the baking dish. Add the pasta and mix well to combine. Garnish with fresh chopped basil.
Everything else you need to know
Olive oil: I’m a big fan of olive oil, but if you have it at home, avocado oil would also work well here.
Tomatoes: Make sure to choose cherry or grape tomatoes. Because they’re nice and small, they burst in the oven pretty quickly in order soften up when mixed with the pasta.
Garlic: I love buying pre-minced garlic as a simple time saving kitchen hack. Yeah, you can totally mince it yourself, but a few minutes saved is always a win in my book.
Storage: Serve immediately or store in an airtight container for 3-4 days.
Did you try this recipe?
I hope you love this Baked Feta Pasta Recipe! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!
Baked Feta Pasta
Ingredients
- 1 medium spaghetti squash
- 1/2 cup + 1 tablespoon olive oil
- 2 pints cherry or grape tomatoes
- 8 ounce block feta cheese
- 2 teaspoons minced garlic
- 8 ounces chickpea pasta, any shape
- Fresh basil
- Salt
- Pepper
Instructions
- Preheat oven to 400 F.
- Cut spaghetti squash in half lengthwise. Using a spoon, scoop out inner flesh and seeds.
- Drizzle 1 tablespoon of olive oil on spaghetti squash and place face down on a baking sheet. Bake in preheated oven for 45 minutes, until a fork can easily pierce through the skin.
- While spaghetti squash is in the oven, add tomatoes to a baking dish. Drizzle remaining 1/2 cup olive oil over tomatoes and add garlic, salt and pepper. Move tomatoes to the edges of the dish and place the block of feta in the center.
- Bake in the preheated oven for 35 minutes, until tomatoes burst and feta is nearly melted. Once done, turn oven to broil and broil for an additional 5 minutes.
- While tomatoes and feta are in the oven, cook and drain the pasta.
- Remove tomatoes and feta from the oven and mix well. Scrape strands from the spaghetti squash and add 1/2 of the squash to the baking dish. Add the pasta and mix well to combine. Garnish with fresh chopped basil.
- Serve immediately or store in an airtight container for 3-4 days.