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This easy baked feta pasta recipe is a delicious Italian-inspired dish! Feta is baked until soft and creamy to make the sauce, and bruschetta gives an irresistible burst of flavor.
This post is sponsored by our long-term partner DeLallo – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
Why you’ll love it
Chances are you’ve seen variations of this popular baked feta pasta on social media. Salt & Lavender has made it even better! We’re making the sauce with DeLallo’s really flavorful bruschetta that has tangy tomatoes and sweet basil. Combined with the saltiness and creaminess of the feta, we’ve got an all-out savory delight.
This cheesy pasta recipe makes for really easy entertaining since your oven does most of the magic. Opening up a jar of authentic bruschetta and combining it with melty feta is a totally simple concept that you’re bound to use again and again.
What you’ll need
- Butter – for sautéing
- Onion – I prefer sweet (Vidalia) onions
- Italian seasoning – a jar of this tasty dried herb blend is always in my pantry
- Tomato bruschetta – made with all-natural ingredients, this irresistible topping includes garlic, olive oil, lemon juice, and chopped tomatoes for garden fresh flavor
- Feta – this mildly tangy cheese is a staple in Mediterranean cuisine
- Parmesan – a dusting of parm adds more cheesy goodness
- Basil and spinach – for a burst of freshness
- Bucatini – it’s a hollow pasta that’s a little thicker than spaghetti and basically a straw that’s a perfect pairing with the rich sauce!
- If you’re not fortunate enough to have your local grocer stock DeLallo’s affordable gourmet Italian goodies, you can order them directly from DeLallo’s website anytime and have them delivered right to your door nationwide!
- DeLallo is a family-run company that was founded in 1950 in Pennsylvania. They have a wide selection of products ranging from pantry essentials to pasta to charcuterie, making it effortless to impress your family and friends with a taste of Italy.
How to make baked feta pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven, and then sauté the onions in an oven-proof skillet until translucent. Turn off the heat, and stir in the bruschetta. Place the feta on top, and bake until it’s softened.
Meanwhile, cook the bucatini until al dente, making sure to reserve some of the starchy pasta water when draining it. Stir the feta and bruschetta in the skillet, and add in the parmesan and basil. Toss in the spinach along with the pasta water gradually until wilted.
Once the sauce is the desired consistency, add in the drained pasta to the skillet and toss until coated with the sauce. Give it a taste, add some salt & pepper if it needs it, and enjoy right away.
- Don’t forget to reserve some of the hot pasta water before you drain it as it’s the key to creating the sauce!
- An oven-safe skillet is so versatile. It goes from the stove to the oven effortlessly in this pasta recipe.
- Grate the parmesan from a block for maximum freshness. I use my Microplane for this.
What to serve with baked feta pasta
Leftovers and storage
- Leftovers of this baked feta pasta will last for 3-4 days in the fridge in an airtight container.
- Reheat slowly in a small saucepan over a low heat until warmed through.
- I don’t recommend freezing leftover creamy pasta.
Baked Feta Pasta
- Preheat your oven to 400F and move the rack to the top third of the oven.
- Melt the butter in an oven-safe skillet over medium heat, then add the onion and sauté for 5 minutes.
- Turn off the heat, then stir in the bruschetta.
- Place the feta block on top, and then transfer the skillet to the oven. Bake for 25-30 minutes. The feta should be soft and may be starting to lightly brown on top.
- Meanwhile, boil a large, salted pot of water for the pasta. Cook the bucatini al dente. Important: reserve about 1/2 cup of the hot pasta water prior to draining the pasta.
- Take the skillet out of the oven and give it a good stir, then stir in the parmesan cheese and fresh basil. Add in the spinach and then pour in a couple of tablespoons of the pasta water and toss until the spinach has wilted, gradually adding more pasta water as needed to get the consistency you like.
- Add the drained pasta to the skillet and toss. Season with salt & pepper as needed, and serve immediately.
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