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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.

baked feta pasta with shrimp
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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

Skill Level
Beginner
Prep Time
5 minutes
Cook Time
45 minutes

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.

ingredients to make baked feta pasta with shrimp.
  • 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.
tomatoes and feta in a dish before baking
  • 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.
baked tomatoes and block of feta in a white dish
  • 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.
creamy feta base with raw shrimp over creamy sauce
  • 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.
side shot of baked feta pasta and shrimp

frequently asked questions

How to store baked pasta?

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.

Can you freeze it?

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.

What other cheese can I use?

My next best option is Boursin Cheese. Any flavor works just fine. Other options are goat cheese, burrata, and cream cheese blocks.

Can I add chicken instead of shrimp?

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

white dish of baked feta pasta with shrimp
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5 from 34 votes

Baked Feta Pasta with Shrimp

By: Rena
Servings: 4
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
baked feta pasta with shrimp
Simple and easy to make baked pasta dish made with roasted tomatoes, feta cheese, fresh herbs, shrimp, and tossed in with some cooked pasta and spinach.

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.
    tomatoes and feta in a dish before baking
  • Bake for 30-35 minutes. Remove from the oven and immediately stir everything together until the tomatoes and feta combine into a creamy sauce.
    baked tomatoes and block of feta in a white dish
  • 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.
    creamy feta base with raw shrimp over creamy sauce
  • 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.
    side shot of baked feta pasta and shrimp
  • 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

Serving: 2cupsCalories: 571kcalCarbohydrates: 50gProtein: 41gFat: 22gSaturated Fat: 10gCholesterol: 336mgSodium: 1552mgPotassium: 741mgFiber: 7gSugar: 10gVitamin A: 2811IUVitamin C: 64mgCalcium: 497mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, Iโ€™m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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5 from 34 votes (24 ratings without comment)

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33 Comments

  1. 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!

    1. 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.

  2. 5 stars
    I made this today and it was AMAZING! I had to use Boursin cheese because my grocery store didnโ€™t have a block of feta. I canโ€™t wait for the left overs.

    1. That’s another great substitute for Feta cheese. Good choice. Next time let me know how it comes out with feta cheese.

  3. 5 stars
    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 donโ€™t overdo the seasoning! Will be cooking again.

  4. 5 stars
    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!

      1. 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.

  5. What are suggestions if I wanted to fix this ahead of time and bake to warm it up for later in the week?

    1. 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.

      1. Hi Rena,

        Thinking about trying this Recipe. But I would like to double the pasta. Would I double everything else?

        Thank you.

        Becky

      2. 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

  6. 5 stars
    Iโ€™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 โ€œjuice and zest of one lemonโ€, yet in the instructions it only refers to the zest, I donโ€™t see anything about what to do with the juice.

  7. Iโ€™m making this right now! If I donโ€™t have a block would crumbled feta work too? Maybe just not cooked for as long?

  8. 5 stars
    Delicious Pasta (lentil rotini) have made it twice and canโ€™t believe how simple and amazing this is.