Easy baked feta pasta chickpeas

This easy baked feta pasta with chickpeas has quickly become a go-to weeknight dinner for busy nights. It combines creamy baked feta, bursting roasted tomatoes, and hearty chickpeas for a flavorful one-pan meal that feels both comforting and fresh at the same time.

I first tried this recipe when craving something quick but impressive and it’s now a staple I return to when I want a fuss-free dinner with a Mediterranean vibe.

Ingredients

• Pasta: such as penne, shells, or bowties — short shapes hold the sauce well making each bite delicious
• Block of feta cheese: the star ingredient that melts into a rich, creamy sauce
• Cherry or grape tomatoes: they burst in the oven adding sweetness and acidity
• Canned chickpeas drained and rinsed: add protein and a nice bite, choose firm, not mushy beans
• Olive oil: enriches the sauce and helps roast the veggies nicely
• Garlic minced or garlic powder: essential for aromatic flavor, fresh garlic is preferable if you have time
• Salt and black pepper: balance and enhance the flavors
• Red pepper flakes optional: for a little gentle heat if you like spice
• Pasta water reserved from cooking pasta: helps loosen and emulsify the sauce creating a silky texture
• Fresh basil or parsley chopped: finish with herbal brightness and fresh flavor

Instructions

Sear the Feta and Roast the Veggies:

Preheat your oven to 400 degrees Fahrenheit. Place the whole block of feta in the center of a 9 by 13 inch baking dish. Scatter cherry tomatoes and chickpeas evenly around the feta. This arrangement allows even roasting and melding of flavors.

Season and Drizzle:

Drizzle the olive oil generously over the feta, tomatoes, and chickpeas. Add your minced garlic or sprinkle garlic powder along with salt, pepper, and if using, red pepper flakes. Toss the tomatoes and chickpeas lightly to coat with the spices and oil ensuring every bite is flavorful.

Bake Until Burst and Golden:

Place the baking dish in the oven and roast for 30 to 35 minutes. You want the tomatoes to burst open, their juices mingling with the softened feta, which should take on a slightly golden hue on top indicating it is melting nicely.

Cook the Pasta:

While the bake is in the oven, prepare your pasta according to package instructions until al dente. Do not forget to reserve half a cup of the pasta water before draining, as this starchy water will help bind your sauce smoothly.

Mash and Combine:

Once baked, take the dish out of the oven and use a spoon to mash the feta, tomatoes, and chickpeas together directly in the baking dish. This step transforms everything into a creamy, rustic sauce.

Mix in Pasta and Adjust:

Add the cooked pasta to the baking dish with the mashed feta mixture. Stir well to coat the pasta evenly. Gradually add reserved pasta water, a few tablespoons at a time, to reach a luscious, creamy consistency that clings perfectly to every piece.

Finish with Herbs:

Sprinkle freshly chopped basil or parsley over the top and toss gently to combine. This fresh herbaceous note lightens and brightens the dish right before serving.

My favorite part has to be the baked feta itself which turns perfectly creamy and tangy while soaking up the juices from roasted tomatoes. One winter night, this pasta warmed up a cold evening and instantly became a family favorite everyone asked for again.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Gently reheat in a skillet or microwave adding a splash of olive oil or water to revive the creamy sauce.

Ingredient Substitutions

Try swapping chickpeas for cannellini beans or white beans if preferred for a milder bean taste. Use vegan feta or ricotta for a dairy-free or milder cheese option. Roasting red bell peppers instead of tomatoes creates a sweeter alternative sauce.

Serving Suggestions

Pair this pasta with a crisp green salad dressed simply with lemon and olive oil for balance. Some crusty bread on the side is perfect to mop up any extra sauce. A glass of chilled white wine complements the Mediterranean flavors beautifully.

This dish makes a quick, flavorful meal that feels both comforting and fresh, perfect for busy weeknights or impressing guests with minimal effort.

FAQs about Recipes

→ What type of pasta works best for this dish?

Short pasta shapes like penne, shells, or bowties hold the creamy sauce well and complement the textures.

→ Can I use fresh tomatoes instead of canned cherry tomatoes?

Fresh cherry or grape tomatoes are ideal, bursting beautifully during baking to create a natural sauce.

→ How do chickpeas affect the dish’s flavor?

Chickpeas add a subtle nuttiness and hearty texture, balancing the creaminess of the baked feta.

→ Is it necessary to reserve pasta water?

Yes, adding reserved pasta water helps achieve a smooth, creamy sauce consistency when combined with the feta mixture.

→ What herbs enhance the finished dish?

Fresh basil or parsley adds a bright, fresh note that complements the rich, baked flavors perfectly.