5-Ingredient Baked Feta Pasta That Will Blow Your

Question 1

Can I use crumbled feta instead of a block?

Accepted Answer

Oh honey, I made this mistake once and learned my lesson! Crumbled feta just doesn't create that same lusciously creamy sauce as a solid block. The block melts beautifully while keeping its structure, while crumbles tend to dry out. If crumbled is all you have, try pressing it together tightly before baking - but trust me, the block is worth tracking down!

Question 2

How do I make my baked feta pasta spicier?

Accepted Answer

Love some heat? Me too! Simply amp up those red pepper flakes - I'll sometimes use a full teaspoon when I'm feeling adventurous. For serious spice lovers, add a pinch of cayenne pepper before baking too. My brother-in-law even throws in some chopped fresh chili - just be ready with a glass of milk!

Question 3

Can I make this ahead for meal planning?

Accepted Answer

Absolutely! This easy feta pasta actually tastes even better the next day as the flavors meld. Just keep the sauce and pasta separate until you're ready to serve - that way the noodles don't soak up all the sauce. When meal planning, I'll often roast double the feta and tomatoes to have ready for quick weeknight dinners!

Question 4

What if my sauce seems too thick?

Accepted Answer

No panic needed! That starchy pasta water you saved is your magic fixer. Just add a tablespoon or two and stir - watch how it transforms into the perfect silky consistency. If you forgot to save water (we've all been there!), warm milk or even a splash of olive oil works in a pinch.

Question 5

Can I add other veggies to my sheet pan feta dinner?

Accepted Answer

Please do! I love tossing in sliced bell peppers, zucchini, or mushrooms before baking - they roast up beautifully alongside the tomatoes. Just cut them small so they cook through in the same 30 minutes. Frozen veggies work too - no need to thaw, just add them straight from the freezer!

Baked Feta Pasta

Ingredients

Instructions

Notes

Nutrition