Baked Feta Pasta Chickpeas
Creamy baked feta pasta combined with tender chickpeas, juicy tomatoes, and herbs for a comforting and easy dinner option rich with Mediterranean flavors.
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.