I love how this recipe takes just one baking dish and minimal prep for a deliciously creamy pasta. The combination of baked feta, juicy tomatoes, and chickpeas creates a silky, protein-packed sauce that clings beautifully to the pasta. I like that I can also turn it into a pasta salad or add chicken for a heartier twist. It’s flavorful, satisfying, and perfect for both weeknight dinners and casual entertaining.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pints cherry or grape tomatoes ¼ cup extra-virgin olive oil, plus more for finishing 3–4 cloves garlic, minced ½–1 tsp red pepper flakes ¾ tsp kosher salt ½ tsp black pepper 7–8 oz feta block (in brine, drained) 12 oz short pasta (rigatoni, rotini, or penne) 1 (15-oz) can chickpeas, drained, rinsed, and patted dry 1 lemon, zested and juiced (1–2 tsp juice) 2 cups baby spinach (optional) ½ cup fresh basil, torn 1 cup reserved pasta water (as needed)
Directions
I preheat the oven to 400°F (200°C). In a 9×13-inch baking dish, I toss the cherry tomatoes with olive oil, garlic, red pepper flakes, salt, and pepper. I nestle the block of feta in the center and drizzle it with a little extra oil.
I bake everything for about 25–30 minutes, until the tomatoes have burst and the feta turns lightly golden on top.
While that bakes, I cook the pasta in salted water until al dente. I reserve 1 cup of the pasta cooking water before draining.
Once the feta and tomatoes are ready, I stir in the chickpeas and gently mash some of the roasted tomatoes with a spoon to start forming the sauce.
I add the cooked pasta, half of the reserved pasta water, lemon zest, and juice, tossing everything together until creamy. I add more pasta water as needed to loosen the sauce.
Finally, I fold in the spinach to wilt and the fresh basil to finish. I taste, adjust the seasoning, and drizzle a bit more olive oil on top before serving.
Servings and Timing
This recipe serves 6 people. The prep time is about 10 minutes, cooking time is 30 minutes, and total time comes to around 40 minutes — perfect for a quick and flavorful weeknight meal.
Variations
I like to add cooked shredded chicken or grilled shrimp for extra protein. For a fun twist, I turn this into a cold pasta salad by letting everything cool and adding more lemon juice and olive oil. Sometimes, I swap chickpeas for white beans or add roasted red peppers for extra depth. If I want a spicier version, I increase the red pepper flakes or drizzle with chili oil before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of water or olive oil and warm it gently on the stovetop or in the microwave until heated through. I find the flavors deepen even more the next day.
FAQs
Can I use crumbled feta instead of a block?
Yes, I can, but I prefer a block because it melts more evenly and gives a creamier texture.
Can I make this gluten-free?
Absolutely, I just use my favorite gluten-free pasta variety and cook it according to the package instructions.
What kind of pasta works best?
I like short shapes like rigatoni, rotini, or penne because they hold the sauce well.
Can I use canned tomatoes instead of fresh?
Yes, I can use one can of cherry or diced tomatoes, though fresh tomatoes give a brighter flavor.
How can I make it vegan?
I swap the feta for a plant-based feta alternative or use a cashew-based cheese.
Do I need to dry the chickpeas before baking?
Yes, I pat them dry so they roast better and don’t make the sauce watery.
Can I add other vegetables?
Definitely! I sometimes add zucchini, bell peppers, or mushrooms to the baking dish.
How do I make it less tangy?
I reduce the amount of lemon juice or use a milder feta to balance the flavors.
Can I prepare this ahead of time?
Yes, I bake the tomato and feta base ahead, then reheat and toss with pasta just before serving.
Is this good cold as a pasta salad?
Yes, it’s delicious cold — I just add extra lemon juice, olive oil, and fresh herbs before serving.
Conclusion
I love how easy and versatile this baked feta pasta with chickpeas is — it’s creamy, vibrant, and satisfying without being heavy. With minimal effort and fresh Mediterranean-inspired flavors, it’s the kind of dish I make again and again whenever I want something comforting, colorful, and simple.
A creamy, Mediterranean-inspired baked feta pasta featuring roasted cherry tomatoes, chickpeas, lemon, and basil. This one-pan dinner is rich, tangy, and satisfying, yet light and fresh — perfect for busy weeknights or casual entertaining.
Ingredients
2 pints cherry or grape tomatoes
1/4 cup extra-virgin olive oil, plus more for finishing
3–4 cloves garlic, minced
1/2–1 tsp red pepper flakes
3/4 tsp kosher salt
1/2 tsp black pepper
7–8 oz feta block (in brine, drained)
12 oz short pasta (rigatoni, rotini, or penne)
1 (15-oz) can chickpeas, drained, rinsed, and patted dry
1 lemon, zested and juiced (1–2 tsp juice)
2 cups baby spinach (optional)
1/2 cup fresh basil, torn
1 cup reserved pasta water (as needed)
Instructions
Preheat the oven to 400°F (200°C). In a 9×13-inch baking dish, toss cherry tomatoes with olive oil, garlic, red pepper flakes, salt, and pepper. Nestle the feta block in the center and drizzle with a little more oil.
Bake for 25–30 minutes, until the tomatoes have burst and the feta is lightly golden on top.
Meanwhile, cook the pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
Once the feta and tomatoes are done, add chickpeas to the baking dish. Gently mash some of the tomatoes to create a sauce base.
Add the cooked pasta, half of the reserved pasta water, lemon zest, and juice. Toss until creamy, adding more pasta water as needed to loosen the sauce.
Fold in the spinach to wilt and stir in fresh basil. Taste and adjust seasoning with salt, pepper, or lemon juice.
Drizzle with extra olive oil before serving for a glossy finish.
Notes
Use a block of feta for a creamier texture; crumbled feta can also work.
Dry chickpeas thoroughly before adding to prevent a watery sauce.
Add cooked chicken, shrimp, or roasted veggies for extra protein or flavor.
Turn leftovers into a pasta salad with extra lemon juice and olive oil.
For a vegan version, use plant-based feta or cashew cheese.
