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This Baked Feta Pasta is the perfect weeknight dinner recipe that works well for everyone! It is made with a handful of simple ingredients, all in one pan, for a perfectly fuss-free lunch or dinner that’s so delicious and easy to make.
You may also love my baked tomato feta pasta made with any shrimp.
I have been making this dish ever since the baked feta pasta craze. t is a very simple and easy recipe to make with just a handful of ingredients and fresh herbs. The creamy tomato base is made with roasted cherry tomatoes, a block of Feta Cheese, garlic, and herb. Add your cooked pasta and some spinach or fresh basil and toss together. I went ahead and added a little twist and some shrimp to this dish for some added protein and a well-balanced meal.
Recipe Overview
Ingredients you will need
Below is a list of ingredients you will need to make this dish. Full measurements are listed further down below in the recipe card.
- Cherry or grape tomatoes
- Extra virgin olive oil
- Garlic cloves: Use fresh if possible
- Italian seasoning
- Salt and pepper
- Block Feta Cheese: These are sold at all grocery stores now.
- 1 lb raw shrimp: I get these frozen and just thaw them at home.
- Pasta- use any of your favorite pasta
- Baby spinach: I prefer fresh, but you can use frozen. Thaw and squeeze out the liquid first.
- Fresh basil or parsley to garnish
- Lemon- juice, and zest
How to make baked feta pasta with shrimp
- Preheat the oven to 400°F.
- First, prepare the creamy tomato base: to a large baking dish, add the tomatoes, olive oil, seasoning, and garlic. Season with salt and pepper and mix to combine. Make some space in the middle to add the feta cheese and turn it into the oil to coat on both sides.
- Bake the tomato and feta: Next, bake for 35 minutes. Remove from the oven and immediately stir everything together until the tomatoes and feta combine into a creamy sauce.
- Add the shrimp or your preferred protein. Then, add in the shrimp and bake for 6-8 minutes more, or until the shrimp is pink, curled, and opaque. While the shrimp is baking, cook the pasta to al dente, according to the package directions. Save 1/4 cup of the pasta water, then drain well.
- Combine everything: Remove the dish from the oven and stir in the spinach, lemon zest, drained pasta, and hot pasta water. Taste and season with salt and pepper.
- Serve: Finally, sprinkle with freshly chopped parsley or basil, if desired, and serve immediately!
Recipe notes and substitutes
- Pasta: Use any of your favorite pasta. There are high-protein pasta options like lentil or chickpea pasta
- Cheese: The original recipe calls for feta cheese. Some may not like feta cheese and would like to use another type of cheese. Other options can be goat cheese, burrata, and Boursin creamy cheese blocks.
- Oil: Avocado oil will also work.
- Tomatoes: I highly recommend using cherry or grape tomatoes. They tend to be juicier and much more flavorful.
- Veggies: You may add other veggies like kale, olives, or mushrooms. I used spinach for a boost of nutrition.
- Shrimp: This is optional. You can skip the protein altogether or add some cooked chicken.
- Low-carb option: Instead of pasta, use zucchini noodles or cooked spaghetti squash.
frequently asked questions
Place leftover baked feta pasta in a container and store in the fridge for up to 4 days. Reheat in the microwave when ready to eat.
Yes. You can freeze any leftovers for up to 3 months. Thaw in the fridge the night before and reheat in the microwave when ready to serve.
My next best option is Boursin Cheese. Any flavor works just fine. Other options are goat cheese, burrata, and cream cheese blocks.
Yes. Cut the chicken into smaller bites and let it bake for an additional 5-6 minutes so the chicken cooks through.
More pasta recipes
- Creamy Salmon Pasta
- Shrimp Pasta Salad
- Creamy Wild Mushroom Pasta
- Asparagus Chicken Pasta
- Tuna Pasta Salad
- Spinach Avocado Pasta
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Baked Feta Pasta with Shrimp
Video
Ingredients
- 2 pints cherry or grape tomatoes
- 2 tablespoons extra virgin olive oil, divided
- 3-4 cloves garlic, chopped or pressed
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces block feta cheese
- 1 pound medium-sized raw shrimp, peeled and deveined
- 8 ounces pasta, GF if needed, whole grain, or lentil pasta
- 2 cups packed baby spinach, roughly chopped, or a handful of basil
- juice and zest of 1 lemon
Optional
- chopped parsley or basil, to granish
Instructions
- Preheat the oven to 400°F.
- To a large baking dish, add the 2 pints cherry or grape tomatoes, 2 tablespoons extra virgin olive oil, 1 teaspoon Italian seasoning, and 3-4 cloves garlic. Season with Kosher salt and freshly ground black pepper and mix to combine.
- Make some space in the middle to add the 8 ounces block feta cheese and turn it into the oil to coat on both sides.
- Bake for 30-35 minutes. Remove from the oven and immediately stir everything together until the tomatoes and feta combine into a creamy sauce.
- Add in the 1 pound medium-sized raw shrimp and bake for 6-8 minutes more, or until the shrimp is pink, curled, and opaque.
- While the shrimp is baking, cook the 8 ounces pasta to al dente, according to the package directions. Save 1/4 cup of the pasta water, then drain well.
- Remove the dish from the oven and stir in the 2 cups packed baby spinach, juice and zest of 1 lemon, drained pasta, and hot pasta water. Taste and season with salt and pepper.
- Sprinkle with chopped parsley or basil, if desired, and serve immediately!
Notes
- Pasta: Use any of your favorite pasta. Healthier options can be lentil or chickpea pasta
- Cheese: The original recipe calls for feta cheese. Some may not like feta cheese and would like to use another type of cheese. Other options can be goat cheese, burrata, and Boursin creamy cheese blocks.
- Oil: Avocado oil will also work.
- Tomatoes: I highly recommend using cherry or grape tomatoes. They tend to be juicier and much more flavorful.
- Garlic: Best to use fresh garlic for optimal flavor.
- Veggies: You may add other veggies like kale, olives, or mushrooms. I used spinach for a boost of nutrition.
- Shrimp: This is optional. You can skip the protein altogether or add some cooked chicken.
- Herbs: Italian seasoning or oregano works best. You may also add some fresh basil at the end.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Nutritional facts: Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! This looks really yummy! If I make a day ahead, do I reheat in the oven? If yes, then for how long and what temp ? Thank you!
Hi Maria. Yes, you can make it ahead. You can reheat it at 350F for 10 minutes. You just need it to heat through and for the cheese to melt and get soft.
Excellent! I used chicken instead shrimp! Thanks for the recipe!
Delicious and all the gang loved it.
I made this today and it was AMAZING! I had to use Boursin cheese because my grocery store didn’t have a block of feta. I can’t wait for the left overs.
That’s another great substitute for Feta cheese. Good choice. Next time let me know how it comes out with feta cheese.
Really satisfying and delicious- I substituted the tomatoes for peppers and a courgette, worked really well. Just a note of caution- the feta cheese is quite salty so don’t overdo the seasoning! Will be cooking again.
Yes. Agreed. It’s best not to add any salt at all, the feta cheese is enough. Thanks for the feedback
Can I use a bag of frozen shrimp?
Yes, you can. Thaw it first, clean, and rinse.
This is delicious! If I substitute chicken would I add it at the same time as the recipe says to add shrimp? Would I then cook as the recipe indicates?
Thank you!
Delicious!
Thank you
How much hot pasta water do I remove and in which step do I apply it?
Hi there. Steps 6 and 7. You save 1/4 cup of pasta water
If I double the pasta (16) instead of 8 oz do I double every thing else? Thanks
Hi Becky. Not necessarily double everything. I feel like it will be too much. Maybe by half, so instead of x2 go for x1.5, just a bit more of everything. It is already really creamy so using 2 blocks of feta I feel will be too much. 1 and a half blocks of feta will be just enough.
So easy & delicious!
Thank you. Glad you loved it
What are suggestions if I wanted to fix this ahead of time and bake to warm it up for later in the week?
Hi. This stores well. So cook ahead and store in a sealed container in the fridge until ready to eat. You can also freeze them in individual serving containers.
Hi Rena,
Thinking about trying this Recipe. But I would like to double the pasta. Would I double everything else?
Thank you.
Becky
Hi, I replied to this in your other comment. I don’t think doubling will be great, Just a bit more of everything. Like x1.5 instead of x2
I’m making this a second time tonight because it was delicious. I have some recipe questions: it says 2 tbsp olive oil divided, yet recipe only references olive oil once in the instructions. It also says “juice and zest of one lemon”, yet in the instructions it only refers to the zest, I don’t see anything about what to do with the juice.
Thank you Mary. Sorry about that. You add it in with the pasta water. I fixed it!
I know the tomatoes work best but if you’re not a fan of tomatoes. What would be ok to use instead?
Ive seen this dish done with just veggies like onion, mushrooms, and peppers
I’m making this right now! If I don’t have a block would crumbled feta work too? Maybe just not cooked for as long?
Hi. Crumbles feta will unfortunately not yield the same creamy result.
Absolutely delicious!
Thank you!
Delicious Pasta (lentil rotini) have made it twice and can’t believe how simple and amazing this is.
Thanks! I love lentil pasta