Baked Feta Pasta Just Got a Protein Glow-Up
Servings: 4 people
- 7 ounces (200 g) short pasta penne, rigatoni, rotini, fusilli, etc.
- 7 ounces (200 g) feta block it's ok if slightly lighter or heavier
- 3 cups (500 g) 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
- Bake – Preheat oven to 430°F (220°C). In a 9x13-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.
Substitutions
- 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
