Get ready to indulge in a mouthwatering dish with Spinach feta tomato pasta. This creamy, cheesy pasta creation combines the rich flavors of baked cherry tomatoes and feta cheese with perfectly cooked pasta and fresh spinach. It’s a delightful treat that’s hard to resist.
If you’re a fan of pasta like me, you’ll love experimenting with new recipes. Consider trying my Parmesan Chicken Orzo Skillet, Butternut Squash Lasagna with Spinach, or Skinny Fettuccini Alfredo next time. And don’t forget to add The Ultimate Lasagna Recipe to your menu for a truly satisfying meal.
Table of Contents
Spinach feta tomato pasta recipe video:
Spinach feta tomato pasta ingredients and Instructions:
Ingredients:
- 12 ounces of pasta (penne, rigatoni, or any shape you prefer)
- 2 cups of fresh spinach leaves, chopped
- 1 cup of cherry tomatoes, halved
- 1 cup of crumbled feta cheese
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Coat a large baking dish with olive oil or non-stick cooking spray.
- Prepare the pasta following the instructions on the package until it’s “al dente”.Drain and set aside.
- In a large mixing bowl, combine the cooked pasta, chopped spinach, halved cherry tomatoes, minced garlic, crumbled feta cheese, olive oil, dried oregano, dried basil, salt, and pepper. Toss everything together until well combined.
- If desired, sprinkle the grated Parmesan cheese on top of the pasta mixture for an extra cheesy crust.
- Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the pasta is heated through and the cheese is melted and bubbly.
- Remove the foil during the last 5 minutes of baking to allow the top to brown slightly.
- Transfer the pasta mixture into the prepared baking dish, spreading it out evenly.
- Once finished, take it out of the oven and allow it to cool for a few minutes before serving.
- Serve your oven-baked spinach, feta, and tomato pasta hot, garnished with fresh basil leaves if desired. Enjoy your delicious and nutritious meal.
Spinach feta tomato pasta nutrition information:
| Nutrient | Amount per Serving |
| Serving Size | 1 Serving |
| Calories | 320 |
| Total Fat | 14g |
| – Saturated Fat | 4g |
| Cholesterol | 15mg |
| Sodium | 480mg |
| Total Carbohydrates | 39g |
| – Dietary Fiber | 4g |
| – Sugars | 3g |
| Protein | 10g |
Spinach feta tomato pasta health benefits:
Indulging in Spinach Feta Tomato Pasta isn’t just about treating your taste buds; it’s also about nourishing your body with essential nutrients. Here’s why this dish is a great addition to your diet:
- Spinach: Packed with vitamins A, C, and K, as well as iron, spinach promotes healthy skin, boosts immunity, and supports bone health.
- Tomatoes: Rich in antioxidants like lycopene, tomatoes contribute to heart health and may reduce the risk of certain cancers.
- Feta Cheese: While it adds creaminess and flavor, feta cheese also provides calcium and protein for strong bones and muscles.
- Olive Oil: The use of extra-virgin olive oil in the sauce adds healthy fats and antioxidants, supporting heart health and reducing inflammation.
- Protein: By pairing this pasta with protein-rich options like grilled chicken or shrimp, you enhance its nutritional value and promote satiety.
Storage, reheat & reuse instructions:
Storage Instructions:
To keep your Spinach Feta Tomato Pasta fresh for later enjoyment, follow these simple storage tips:
- Refrigeration: Transfer any leftover pasta to an airtight container and refrigerate it promptly, within 2 hours of cooking.
- Use Within: Consume refrigerated pasta within 3-4 days for the best taste and quality.
Reheat & Reuse Instructions:
Revive the flavors of your Spinach Feta Tomato Pasta with these reheating instructions:
- Microwave Method: Place a portion of pasta in a microwave-safe dish, cover with a damp paper towel to prevent drying out, and heat on high for 1-2 minutes, or until heated through.
- Stovetop Method: For a more even reheating, transfer the pasta to a skillet or saucepan. Add a splash of water or olive oil to prevent sticking and heat over medium-low heat, stirring occasionally, until warmed to your liking.
- Add Freshness: If the pasta seems dry after reheating, add a splash of olive oil or a spoonful of tomato sauce to rejuvenate the flavors and moisture.
- Reuse Creatively: Don’t limit yourself to just reheating! Incorporate leftover pasta into salads, frittatas, or soups for a delicious twist on your next meal.
What to pair with this pasta
- A protein– For protein, consider Grilled Chicken Skewers or Smoked Spatchcock Chicken.
- A salad– Pair your meal with a fresh salad like the Best Italian Chopped Salad or a simple Arugula Caprese Salad.
- Bread– Don’t forget the bread! Chewy French Bread or Soft Brioche Dinner Rolls would be perfect.
- Dessert- Treat yourself to a delightful dessert such as Brown Butter Toffee Cookies or Mint Chip Ice Cream.
Tips for the best pasta
- Don’t be shy with the tomatoes. Adding extra will give you a more sauce-like consistency. I found that six cups worked perfectly for me. I even used a mix of store-bought and fresh tomatoes from my own garden. (Yes, I’m a proud gardener!)
- No block of feta cheese? No problem. You can easily substitute with crumbled feta. Just pile it up generously in the center of the baking dish. You could even try flavored feta, like tomato basil, which happens to be my favorite.
- Opt for Extra-Virgin olive oil. For the best flavor, use Extra-Virgin olive oil in the sauce. It brings out a true olive taste with a delightful peppery finish, which adds an extra layer of goodness to this recipe.
- Choose your favorite pasta shape. Feel free to use any pasta shape you like, but I recommend sticking with regular pasta instead of alternatives like gluten-free or chickpea. I often mix different shapes, but if the cooking times vary, it’s best to boil them separately. For this recipe, I used two shapes that cooked well together in one pot.