This baked feta pasta with chickpeas is a delightful blend of creamy cheese, tender legumes, and bursting tomatoes, all roasted to perfection in the oven. The combination creates a luscious, comforting meal that’s both easy to prepare and packed with flavor, perfect for busy weeknight dinners or casual entertaining.
The roasted feta melts into a rich, velvety sauce that coats every strand of pasta, while the chickpeas add a satisfying, nutty texture. Fresh herbs and garlic bring brightness and aroma, making this dish a crowd-pleaser that’s as beautiful to serve as it is delicious to eat.
- Effortless oven-baked method combining simple ingredients for maximum flavor.
- Protein-packed chickpeas add texture and nutritional balance alongside creamy feta.
- Comforting and rich sauce made fresh without heavy cream.
- Customizable with spice and herbs to suit your taste.
Ingredients
- Pasta (340–400 g / 12–14 oz): Penne or rotini work best to hold the creamy sauce in every bite.
- Feta Cheese (1 block, about 200 g / 7 oz): The star, providing a tangy, creamy base that melts beautifully when baked.
- Chickpeas (1 can, around 400 g / 14 oz): Drained and rinsed for a tender, mildly nutty texture that complements the cheese.
- Cherry Tomatoes (2 cups): Roasted until bursting to add juicy sweetness and vibrant color.
- Olive Oil (2–3 tablespoons): Drizzled generously to enhance roasting and create a silky sauce texture.
- Garlic (3–4 cloves, minced): Infuses the dish with warm, aromatic flavor that balances the richness.
- Dried Oregano (½ teaspoon): Adds classic Mediterranean herbal notes to the sauce.
- Salt and Black Pepper: Essential seasonings to brighten and round out the flavors.
- Optional: Red Pepper Flakes: For a gentle heat that elevates the dish without overpowering.
- Optional Garnish: Fresh Basil or Parsley: Provides fresh, herbaceous contrast and a pop of green color.
Instructions
- Preheat Oven and Prepare Feta
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Set your oven to 200°C (about 400°F) to ensure it’s hot and ready for roasting. Place the entire block of feta centrally in an ovenproof baking dish, creating a focal point for the sauce base.
- Add Tomatoes, Chickpeas, and Seasonings
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Arrange cherry tomatoes and rinsed chickpeas evenly around the feta block. Drizzle olive oil over all, ensuring the ingredients are lightly coated. Sprinkle in minced garlic, dried oregano, salt, pepper, and red pepper flakes if you like heat. Toss gently with your hands or a spoon to distribute flavors without breaking the tomatoes.
- Bake Until Melting and Bursting
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Place the dish in the oven and bake for 20–25 minutes. The goal is to see the tomatoes burst open, releasing their sweet juices, and for the feta to become soft and golden on top, forming a creamy, luscious sauce once mixed.
- Cook Pasta Al Dente
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While the feta and veggies bake, boil salted water and cook pasta according to package directions until al dente. This ensures the pasta holds its shape and texture when combined with the sauce later. Drain the pasta, reserving some pasta water to adjust the sauce consistency if necessary.
- Mash Feta and Tomatoes to Create Sauce
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Remove the baked dish from the oven. Using a fork, carefully mash the softened feta and burst tomatoes together with the garlic and oil. This forms a thick, creamy, and flavorful sauce that will cling perfectly to the pasta.
- Toss Pasta with Sauce
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Add the drained pasta directly into the baking dish with the sauce. Toss well using two forks or tongs to coat the pasta thoroughly. If the sauce feels too thick, add a splash of the reserved pasta water to loosen and achieve a silky texture.
- Garnish and Serve Warm
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Serve the pasta into bowls while still warm. Garnish with freshly chopped basil or parsley for a herby finish. Optionally, drizzle a little extra olive oil or sprinkle cracked black pepper before serving to enhance the flavors.
- If tomatoes don’t burst fully during baking, lightly pierce or squeeze them with a fork before baking to help release their juices.
- Well-drained chickpeas prevent excess water from diluting the creamy sauce for best flavor and texture.
- For a richer variation, replace half the feta with goat cheese or creamy ricotta to deepen the sauce’s silkiness.
- Leftovers keep well refrigerated up to 3 days; reheat gently with a splash of olive oil or water to revive the sauce.
Storage Tips
Store any leftover baked feta pasta in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or microwave with a little olive oil or reserved pasta water to restore the creamy sauce consistency.
Serving Suggestions
This dish pairs wonderfully with a crisp green salad or steamed vegetables for a balanced meal. For an extra touch, serve with warm crusty bread to soak up the luscious sauce.
- Use high-quality feta for the best flavor and creaminess; avoid overly dry or crumbly versions.
- Opt for pasta shapes like penne or rotini that hold sauce well, enhancing every bite.
- Fresh herbs added just before serving brighten the dish and add vibrant color contrast.
FAQs
- Can I use other types of pasta?
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Yes, sturdy pasta shapes such as fusilli, rigatoni, or farfalle work great since they hold the creamy sauce well.
- Is this dish vegan friendly?
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No, this recipe uses feta cheese, which is a dairy product. To make it vegan, substitute feta with a plant-based cheese alternative.
- Can I make this recipe gluten-free?
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Absolutely! Use your favorite gluten-free pasta to enjoy this dish without gluten concerns.
- How spicy is this dish with red pepper flakes?
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Red pepper flakes add a mild to moderate heat depending on quantity, which complements the acidity of tomatoes and richness of feta nicely.
- Can I prepare this meal ahead of time?
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You can prep the ingredients ahead, but bake just before serving to maintain optimal freshness and texture.
- What can I serve alongside this pasta?
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A fresh green salad, roasted vegetables, or warm garlic bread are perfect companions to complete the meal.
- How do I prevent feta from drying out?
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Ensure it is well coated with olive oil and baked alongside juicy tomatoes, which helps maintain moistness and softness.
Baked Feta Pasta Chickpeas
Equipment
- 1 baking dish
- 1 pot for boiling pasta
- 1 fork for mashing feta and tomatoes
Ingredients
- 12 –14 oz pasta penne, rotini, or similar
- 7 oz block feta cheese
- 14 oz can chickpeas drained and rinsed
- 2 cups cherry tomatoes
- 2 –3 tablespoons olive oil
- 3 –4 cloves garlic minced
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- Optional: red pepper flakes for heat
- Optional garnish: fresh basil or parsley
Instructions
- Preheat the oven to 400°F.
- Place the block of feta cheese in the center of a baking dish.
- Scatter cherry tomatoes and drained chickpeas around the feta.
- Drizzle olive oil over the feta, tomatoes, and chickpeas. Add minced garlic, dried oregano, salt, pepper, and red pepper flakes if using. Toss gently to coat.
- Bake for 20 to 25 minutes until tomatoes burst and feta is golden and soft.
- While baking, bring a pot of salted water to a boil and cook pasta until al dente according to package directions. Drain, reserving some pasta water.
- Remove the baking dish from the oven and mash the softened feta and tomatoes with a fork to create a creamy sauce.
- Add cooked pasta to the baking dish and toss to combine. Add reserved pasta water if the sauce needs loosening.
- Serve divided into bowls and garnish with fresh basil or parsley. Optionally add extra olive oil or cracked black pepper.
Notes
- Gently squeeze tomatoes before baking if they don't burst well.
- Rinse chickpeas well to avoid watery sauce.
- Substitute some feta with goat cheese or ricotta for creaminess.
- Store leftovers in fridge up to 3 days; reheat with olive oil or water to refresh.
