Baked Feta and Tomato Whole Grain Pasta

This Mediterranean dinner recipe combines authentic flavors with modern cooking techniques. Ready in 45 minutes, serves 4 people. Serve hot immediately after mixing. Complements a fresh green salad with balsamic vinaigrette or roasted asparagus for a complete meal.

Cuisine: Mediterranean Type: Dinner Time: 45 min Servings: 4 Calories: 632 per serving
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Nutrition Information

Each serving contains approximately 632 calories and 22.0g of protein. Macronutrients include 73.0g carbohydrates and 28.0g fats per serving.

Per Serving

Calories
632
Protein
22.0g
Carbohydrates
73.0g
Fats
28.0g

Total

Calories
2528
Protein
88.0g
Carbohydrates
292.0g
Fats
112.0g

Ingredients

This recipe requires 9 ingredients. All ingredients are commonly available at grocery stores.

  • 20.0 oz Cherry Tomatoes
    fresh, whole, washed, stems removed
  • 8.0 oz Feta Cheese
    whole block (not crumbled), drained
  • 12.0 oz Whole Wheat Rotini Pasta
    dry, 100% whole grain for fiber
  • 3.0 cups Fresh Baby Spinach
    washed, ready to eat
  • 0.25 cup Extra Virgin Olive Oil
    high quality, cold pressed
  • 4.0 clove Garlic
    peeled and smashed
  • 0.5 cup Fresh Basil
    fresh leaves, torn just before serving
  • 0.5 tsp Black Pepper
    freshly ground
  • 0.25 tsp Red Pepper Flakes
    crushed, optional for mild heat

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Comprehensive Mise en Place & Station Setup

  1. Preheat oven to 400°F (200°C) and ensure a rack is positioned in the center.
  2. Fill a large pot with water, add a generous pinch of salt, and place on high heat to reach a boil.
  3. Remove stems from 20 oz (570g) cherry tomatoes and wash them thoroughly alongside 3 cups (90g) baby spinach.
  4. Peel and smash 4 cloves of garlic using the flat side of a knife.
  5. Measure 0.25 cup (60ml) Extra Virgin Olive Oil, 0.5 tsp (2g) black pepper, and 0.25 tsp (1g) red pepper flakes into small prep bowls.
  6. Unwrap 8 oz (225g) block of feta cheese and drain any brine; keep it cold until assembly.
  7. Weigh out 12 oz (340g) whole wheat rotini pasta and set aside near the stove.
  8. Arrange a 9x13 inch (23x33 cm) oven-safe baking dish on the counter.

2. Baking Dish Assembly

  1. Place the cherry tomatoes and smashed garlic cloves into the baking dish.
  2. Pour most of the olive oil over the tomatoes, reserving about 1 tablespoon (15ml) for the feta.
  3. Sprinkle salt (optional), black pepper, and red pepper flakes over the tomatoes and toss gently to coat.
  4. Place the block of feta cheese directly in the center of the dish, nestling it among the tomatoes.
  5. Drizzle the remaining olive oil over the top of the feta block and sprinkle with a pinch of black pepper.
  6. Place the baking dish into the preheated oven.

3. Baking Phase (Passive Cooking)

  1. Bake undisturbed until the cherry tomatoes have burst and the feta is soft and golden brown on top.

4. Pasta Cooking (Executed during last 12 mins of Bake)

  1. Check that the pot of water is at a rolling boil.
  2. Add the whole wheat rotini to the boiling water.
  3. Cook pasta uncovered, stirring occasionally to prevent sticking, until al dente.
  4. Reserve 0.5 cup (120ml) of starchy pasta water carefully using a ladle or heat-safe cup.
  5. Drain the pasta thoroughly in a colander.

5. Sauce Creation & Combining

  1. Remove the baking dish from the oven and set on a heat-safe surface.
  2. Immediately mash the softened feta and roasted tomatoes with a fork or spoon to create a creamy sauce.
  3. Add the fresh baby spinach to the hot sauce and stir until wilted.
  4. Add the drained pasta and the smashed garlic (if desired) to the baking dish.
  5. Toss everything together until the pasta is evenly coated, adding reserved pasta water if the sauce is too thick.
  6. Tear fresh basil leaves over the dish and stir gently before serving.

Plating

  1. Select wide, shallow pasta bowls and warm them slightly to keep the dish hot for longer.
  2. Spoon the pasta into the center of the bowl, creating a gentle mound, ensuring the creamy feta sauce and spinach are evenly distributed throughout the rotini.
  3. Arrange a few whole blistered tomatoes prominently on top of the pasta to showcase the key fresh ingredients and add vibrant red color.
  4. Tear fresh basil leaves by hand and scatter them generously over the dish immediately before serving to release their natural oils and aroma.
  5. Finish the dish with a light drizzle of high-quality extra virgin olive oil and a fresh crack of black pepper for a glossy sheen and extra flavor.
  6. Wipe the rim of the bowl with a clean cloth to remove any sauce droplets for a sharp, restaurant-quality presentation.

Family Beverage

Sparkling water infused with fresh cucumber slices, mint leaves, and a splash of lemon juice

Alcohol Beverage

Chilled Sauvignon Blanc or a light, crisp Pinot Grigio

Serving Suggestions

Serve hot immediately after mixing. Complements a fresh green salad with balsamic vinaigrette or roasted asparagus for a complete meal.

Notes

Using a block of feta rather than crumbles ensures a creamier sauce consistency. Stirring in fresh spinach leaves immediately after baking adds volume and nutrients. Whole grain pasta provides a nuttier flavor and essential fiber compared to refined varieties.

Storage

Cool the cooked pasta completely to room temperature within two hours to prevent bacterial growth. Transfer to a sealed, airtight container and store in the refrigerator for up to 3 to 4 days. When reheating, add a splash of water or vegetable broth to loosen the sauce, as the whole grain pasta will absorb moisture while sitting.

Freezing

Transfer the cooled pasta to freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the feta sauce may separate slightly upon thawing; reheat gently on the stovetop with a splash of water, stirring constantly to re-emulsify the sauce.

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