This Spinach Feta Baked Pasta is made with just 5 ingredients. It’s a quick and easy vegetarian weeknight dinner that 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 it’s great for 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 little bit and add some extra ingredients. Feta cheese is perfect in baked pasta because it keeps its texture and adds a nice flavor and spinach adds some extra veggies.
Spinach Feta Baked Pasta Ingredients & Substitutions
- Pasta – You can use any kind of pasta you like for this pasta bake. I would recommend something bite size so it’s easy to eat. Whole wheat or regular semolina pasta will both work, as well as a good gluten free pasta. You could even use spaghetti squash if you want.
- 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 would also be easy and if you don’t mind a little bit of extra cooking, broccoli or frozen peas would be good too!
- Feta Cheese – Feta cheese is one of my favorite kinds of cheeses! It has 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 little bit of grated mozzarella in with 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 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 and 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 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.
- Depending on what kind of pasta sauce you are using, you may want to add extra salt and pepper. One reason I love the Rao sauce is 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! Just use store-bought or homemade feta cheese and a non-dairy shredded cheese. I have a great homemade feta cheese recipe, here.
- Can I use gluten free pasta noodles? Yes, just remember that you are baking the pasta for a bit, as well as pre-boiling it so just make sure not to overcook it or it will be mushy.
- Can I make his spinach and feta baked pasta ahead of time? Yes, I would recommend stopping at the step just before putting the pasta in the oven and refrigerate it for up to 3 days before baking according to recipe directions.
- Can this baked pasta be frozen? Yes, it can be frozen before or after being baked in the oven. Make sure to freeze in an airtight container for up to 3 months.
- How should I store my leftovers? Store leftovers 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, just 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!