This Spinach Feta Baked Pasta is made with just five ingredients. It’s a quick and easy, hearty and delicious vegetarian weeknight dinner the whole family will love!
I’ve been on a big baked pasta kick lately, and this Spinach Feta Baked Pasta version is one of my favorites! Baked pasta is great because you can make a big portion all at once and enjoy the leftovers throughout the week. It’s also a classic vegetarian comfort food dinner that everyone will love!
Baked pasta with just sauce and cheese is great, but it’s fun to liven it up a bit with some extra ingredients. Feta cheese is perfect for baked pasta because it keeps its texture and adds a nice flavor, and spinach adds some extra veggies.
Why Your Body Will Love This Baked Pasta
- Feta Fuel – Feta is a great cheese for our bodies. It’s high in calcium, benefitting our bones, and contains protein, vitamins A, D, and K, as well as magnesium and zinc. It also has probiotics that support our gut microbiomes.
- Vitamins, Minerals, and Antioxidants – Dark leafy greens like spinach are high in antioxidants, which are known for helping to reduce inflammation in the body. Excess inflammation can lead to many illnesses, including cancer. It contains potassium, nitrates, and iron, which contribute to heart and blood health; vitamin K, magnesium, and calcium, which support strong bones; and Vitamin A and lutein, which support our eyes and vision.
Spinach Feta Baked Pasta Ingredients & Substitutions
- Pasta – You can use any kind of pasta you like for this pasta bake. I recommend something bite-size; it’s easy to eat. Whole wheat or regular semolina pasta are great options; a good gluten-free pasta will also work. Spinach – I chose to use spinach because it’s usually pretty easy to find and you don’t even have to pre-cook it before you throw it in with the pasta; it wilts quickly when you add it to the hot pasta. Kale is also easy, and if you don’t mind a bit of extra cooking, broccoli or frozen peas are good, too!
- Feta Cheese – Feta is one of my favorite kinds of cheese! It has a great texture that holds up to baking, and it has a zippy salty flavor that I love.
- Tomato Sauce – You can use store-bought or homemade tomato sauce. If using store-bought, I really like the Rao brand. It’s expensive but really has the best flavor!
- Shredded Cheese – I love feta cheese, but it’s not a melty cheese, so I added a bit of grated mozzarella to the pasta and on top just before baking.
How To Make Baked Feta Pasta
- Start by cooking your pasta. Cook according to package directions and drain. Add the spinach leaves into the empty pasta cooking pot, and add the hot pasta right on top of the spinach. Give it a stir to ensure the pasta heats all the spinach. This helps wilt and break down the spinach.
- Next, pour in the pasta sauce, feta cheese, and mozzarella. Stir to ensure all the ingredients are evenly distributed, and then pour pasta into a large baking dish (9×13). Top your pasta with another small handful of feta and mozzarella, and cover the pasta bake with aluminum foil.
- Place baked feta pasta in the oven and bake until you can hear the sauce bubbling, 20-25 minutes. Remove the foil and bake for another 5 minutes or so until the cheese on top is melted.
- Depending on what kind of pasta sauce you are using, you may want to add extra salt and pepper. I love the Rao sauce because it’s really flavorful right out of the jar and doesn’t require any extra salt.
Baked Pasta Frequently Asked Questions
- Can I make this recipe vegan? Yes! Use store-bought or homemade feta cheese and non-dairy shredded cheese. I have a great homemade feta cheese recipe here.
- Can I use gluten-free pasta noodles? Yes, remember that you’re baking the pasta for a bit, as well as pre-boiling it, so be sure not to overcook it, or it will be mushy.
- Can I make this spinach and feta baked pasta ahead of time? Yes, I recommend stopping at the step just before putting the pasta in the oven and refrigerating it for up to three days before baking according to recipe directions.
- Can this baked pasta be frozen? Yes, it can be frozen before or after it bakes. Freeze it in an airtight container for up to three months.
- How should I store my leftovers? Store them in the refrigerator in an airtight container for about 3-4 days.
- What is the nutritional information for this spinach and feta-baked pasta? You can find all the nutritional information in the recipe card below the recipe.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Easy Vegetarian Pasta Recipes?
Bruschetta Pasta Salad with Parmesan
5 Ingredient Gnocchi Broccoli and White Bean Bake
Spinach and Feta Baked Pasta
- Total Time: 50 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
This Spinach Feta Pasta is made with just 5 ingredients and is perfect for a cozy, healthy vegetarian dinner.
Ingredients
Scale
- 1 pound dry pasta, I recommend using a bite sized pasta shape. You can use gluten free or whole wheat pasta if you like.
- 6 ounces baby spinach leaves, washed and roughly chopped
- 3–4 cups pasta sauce or marinara sauce, depending on how saucy you want your pasta bake
- 1 1/2 cups grated mozzarella cheese
- 6 oz container crumbled feta cheese, or a large block that you’ve cut into small squares
- Salt and pepper, to taste, if needed
Instructions
- Pre-heat oven to 375 degrees F. Start by cooking your pasta. Cook according to package directions and drain. Add the spinach leaves into the empty pasta cooking pot and then poor the hot pasta right on top of the spinach. Give it a stir to make sure the heat from the pasta gets to all the spinach. That should help wilt the spinach and break it down.
- Next, pour in the pasta sauce, feta cheese (make sure to leave a little for topping) and 1 cup of mozzarella cheese. Stir to make sure all the ingredients are evenly distributed and then pour pasta into a large baking dish (9×13). Top your pasta with another small handful of feta cheese and remaining 1/2 cup mozzarella and then cover pasta bake with aluminum foil.
- Place baked feta pasta in the oven and bake until you can hear the sauce bubbling, 20-25 minutes. Remove the foil and bake for another 5 minutes or so, until the cheese on top is melted.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Pasta, Vegetarian
- Method: Stovetop and oven
- Cuisine: Italian
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