This baked feta pasta recipe is a quick, creamy, and protein-packed dinner that comes together in one pan—perfect for busy nights when you want something easy, satisfying, and full of Mediterranean flavor.
For more easy pasta recipes, check out our angel hair pasta, marry me orzo, lemon orzo with zucchini, cold pasta salad with Greek yogurt, and Greek pasta salad.
The High-Protein Twist Your Feta Pasta Needed
If you love baked feta pasta but wish it were a little more filling—this version is your answer. By adding protein-rich chickpeas, we’ve taken a creamy classic and turned it into a well-balanced, high-protein vegetarian pasta that satisfies on every level. Louise and I make this on busy nights when we want something cozy and flavorful, but still nutritious and energizing.
Everything bakes together in one dish—feta, cherry tomatoes, garlic, chickpeas, and herbs—until it’s golden, melty, and bubbling with flavor. Then you just stir in pasta and dinner is done. It’s the kind of easy weeknight pasta recipe that works for everyone, whether you’re feeding a family or meal-prepping for the next few days 🍅💪🍝.
The chickpeas add creaminess, plant-based protein, and staying power without complicating the process. It’s simple, comforting, Mediterranean-inspired, and naturally vegetarian.
So if you’re craving something rich but wholesome, fast but flavorful—this baked feta pasta glow-up is ready when you are.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Short pasta: Penne, rigatoni, fusilli, or elbows are ideal for catching the sauce. Swap with whole wheat or chickpea pasta for a high protein vegetarian pasta.
- Feta block: Use a whole block (Greek-style preferred) for the best melt. Dairy-free feta or creamy ricotta can work in a pinch.
- Cherry tomatoes: Sweet and juicy when roasted. Substitute grape tomatoes or chopped sun-dried tomatoes for a richer flavor.
- Chickpeas: Canned, drained, and rinsed—they add protein and creaminess. White beans or lentils are good swaps.
- Garlic: Fresh is best, but garlic powder or shallots work too.
- Extra virgin olive oil: Key for roasting. Use avocado oil or even a spoonful of pesto for variation.
- Fresh basil leaves: Stir in at the end for a pop of flavor. Try parsley, baby spinach, or arugula instead.
- Dried oregano: Adds a Mediterranean touch. Sub with Italian seasoning or herbes de Provence.
- Lemon zest (optional): Brightens the dish. Swap with lemon juice or orange zest.
- Salt, pepper, red pepper flakes: To taste. For more heat, use Aleppo pepper or chili oil.
This healthy baked pasta comes together in one pan for the ultimate easy weeknight pasta recipe.
How to Make Feta Pasta
Step 1. Prep and Bake the Veggies & Feta
Preheat your oven to 430°F (220°C). In a 9×13-inch baking dish, add the cherry tomatoes, drained chickpeas, garlic cloves (leave them in their skins), olive oil, oregano, salt, black pepper, and red pepper flakes.
Toss everything to coat, then place the block of feta right in the center of the dish. Bake for 30 to 40 minutes, or until the tomatoes are bursting and the feta is soft and golden on top.
Step 2. Cook the Pasta
Shortly before the tomatoes are done baking, cook your short pasta in a large pot of lightly salted boiling water until al dente. Before draining, scoop out about ½ cup of pasta water—you might need it later to loosen the sauce. Set the pasta aside.
Step 3. Make the Sauce
Once out of the oven, remove the garlic skins and mash everything together right in the baking dish. The feta, tomatoes, and chickpeas will turn into a creamy, chunky sauce. Stir in fresh basil leaves and a bit of lemon zest for brightness. It’s a flavor-packed base perfect for a one pan pasta dinner.
Step 4. Combine and Finish
Add your cooked pasta to the dish and toss everything together. If the sauce feels too thick, add a splash of reserved pasta water. Taste and adjust the seasoning if needed. Serve warm, topped with more fresh basil and a drizzle of olive oil.
Tips
- Use block feta, not crumbled: Block feta melts better and gives a creamier texture for that signature baked feta pasta feel.
- Don’t skip the olive oil: It helps the tomatoes roast properly and keeps the sauce rich—essential for a satisfying vegetarian pasta with chickpeas.
- Roast until tomatoes burst: The tomatoes should collapse and release their juices, creating the base of your sauce.
- Mash while hot: Mash the feta, tomatoes, and garlic as soon as they come out of the oven—this helps everything blend into a creamy sauce.
- Save pasta water: A splash of reserved pasta water makes it easier to mix the pasta and helps the sauce cling to every bite.
- Add basil last: Stir in fresh basil just before serving to keep its flavor bright and fresh.
- Customize it: Toss in baby spinach, roasted zucchini, or olives to make it your own Mediterranean chickpea pasta.
- Make it a meal: This dish is satisfying on its own, but you can serve it with grilled shrimp or chicken for an easy weeknight pasta recipe upgrade.
- Leftovers? Great! Store in the fridge and reheat gently with a splash of water or olive oil to refresh the sauce.
Frequently Asked Questions
You can, but it won’t melt as smoothly. A feta block gives you that creamy texture essential for the sauce in a proper feta tomato pasta recipe.
Short pasta like penne, rigatoni, or fusilli is ideal. They hold onto the sauce better and make for a satisfying simple pasta dinner.
Yes! You can roast the feta and veggies ahead, then cook and mix the pasta just before serving. It reheats well with a splash of pasta water or olive oil.
Absolutely. It stores well in the fridge for up to 3 days. Reheat gently so the sauce stays creamy.
Yes—chicken, shrimp, or even extra chickpeas work great if you’re feeding a crowd or want more protein.
It has a light kick from the red pepper flakes, but you can adjust the spice level to your taste—or skip it entirely.
More Easy Pasta Recipes
- Lemon Ricotta Pasta
- Mushroom Alfredo Pasta
- Pasta alla Norma (Eggplant Pasta)
- Creamy Pasta Salad
- Chickpea Pasta Salad
- Lentil Bolognese
- Roasted Red Pepper Pasta
- Garlic and Oil Pasta (Aglio e Olio)
If you tried this Feta Pasta recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Baked Feta Pasta Just Got a Protein Glow-Up
Equipment
- 9×13 inch baking dish (23×33 cm)
Ingredients
- 7 ounces short pasta penne, rigatoni, rotini, fusilli, etc.
- 7 ounces feta block it's ok if slightly lighter or heavier
- 3 cups cherry tomatoes about 1 lb (500 g)
- 1 can chickpeas 15 oz / 400 g or 1½ cup cooked chickpeas
- 2 cloves garlic crushed
- 2 tablespoons extra virgin olive oil
- 1 handful fresh basil leaves
- 1 teaspoon dried oregano
- 1 lemon the zest
- ¼ teaspoon salt + black pepper to taste
- ¼ teaspoon red pepper flakes
Instructions
- Bake – Preheat oven to 430°F (220°C). In a 9×13-inch dish, toss 3 cups cherry tomatoes, 1 can chickpeas (drained), 2 cloves garlic (crushed), 2 tablespoons extra virgin olive oil, 1 teaspoon dried oregano, ¼ teaspoon salt, pepper, and ¼ teaspoon red pepper flakes.Place 7 ounces feta block in the center and bake for 30–40 minutes, until the feta is golden and tomatoes have burst.
- Boil Pasta – Cook 7 ounces short pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
- Make Sauce – Mash the baked feta, tomatoes, and garlic (discard skins) into a creamy, chunky sauce. Stir in 1 handful fresh basil leaves and the zest from 1 lemon.
- Combine & Finish – Add pasta and mix well. Use pasta water to loosen if needed. Adjust seasoning and finish with basil and olive oil. Serve warm.
Notes
- Short pasta → Try whole wheat, gluten-free, or chickpea pasta for extra fiber and protein
- Feta block → Swap with dairy-free feta or creamy ricotta
- Cherry tomatoes → Use grape tomatoes or chopped sun-dried tomatoes
- Chickpeas → Sub with white beans or lentils
- Garlic → Use garlic powder or sliced shallots
- Olive oil → Avocado oil works too
- Fresh basil → Try parsley, baby spinach, or arugula. A spoonful of pesto works too.
- Oregano → Sub with Italian seasoning or herbes de Provence
- Lemon zest → Use lemon juice or orange zest
- Red pepper flakes → Aleppo pepper or chili oil for extra kick
- Go for block feta – It melts creamier than crumbled for that signature texture
- Don’t skip the olive oil – It helps the tomatoes roast and keeps the sauce rich
- Roast until tomatoes burst – Their juices make the base of your sauce
- Mash while it’s hot – Warm feta and tomatoes blend into the creamiest sauce
- Save pasta water – It helps loosen the sauce and coat the pasta perfectly
- Add basil at the end – Keeps the flavor fresh and vibrant
- Make it your own – Add spinach, olives, or zucchini for a Mediterranean chickpea pasta twist
- Want more protein? – Serve with grilled shrimp or chicken for an easy weeknight pasta recipe
- Store leftovers right – Reheat with a splash of water or oil to bring it back to life
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Hello, this looks soooo good!!! I am a pescatarian but I mostly make vegetarian dishes. Can I substitute olive oil for avocado oil in this recipe?
Hi Rayna! Yes, absolutely you can. Both are mild and healthy fats, so feel free to use whichever you have on hand.
Kindest, Louise
Just made this for dinner and it was so easy and so good. My whole family loved it, even the picky eaters. Definitely adding this baked feta pasta recipe to our weekly rotation!
Thanks so much, Josephine! We’re so happy your family enjoyed it—even the picky eaters! That totally makes our day 😊