Easy Baked Feta Pasta with Chickpeas

Why You’ll Love This Recipe

I love this dish because it’s everything I want in a weeknight meal: quick, satisfying, and made with wholesome ingredients. The chickpeas bulk it up and add great texture and protein, while the feta and tomatoes create an effortless sauce that tastes like I spent hours making it. It’s perfect for meal prep, easy to customize, and brings bold Mediterranean flavors to the table without a complicated process.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 ounces short pasta (penne, shells, or bowties)

• 1 block (8 oz) feta cheese

• 2 cups cherry or grape tomatoes

• 1 can (15 oz) chickpeas, drained and rinsed

• 3 tablespoons olive oil

• 3 cloves garlic, minced (or 1 teaspoon garlic powder)

• 1/2 teaspoon salt (more to taste)

• 1/2 teaspoon black pepper

• 1/2 teaspoon red pepper flakes (optional)

• 1/2 cup pasta water (reserved from cooking)

• 1/4 cup fresh basil or parsley, chopped

Equipment

• 9×13-inch baking dish

• Large pot for boiling pasta

• Spoon for mashing

• Strainer

Directions

1. I preheat the oven to 400°F (205°C).

2. In a 9×13-inch baking dish, I place the block of feta right in the center, then scatter the cherry tomatoes and chickpeas all around it.

3. I drizzle everything with olive oil and sprinkle on the minced garlic, salt, pepper, and red pepper flakes (if I’m using them). I give the tomatoes and chickpeas a light toss to coat them evenly, leaving the feta block untouched in the center.

4. I bake the dish for 30 to 35 minutes, until the tomatoes burst and the feta is golden and soft.

5. While the dish is in the oven, I cook the pasta according to package directions and reserve about 1/2 cup of the starchy pasta water before draining.

6. When the feta dish is done, I take it out and use a spoon to mash the feta, chickpeas, and tomatoes into a creamy, rich sauce right in the baking dish.

7. I stir in the cooked pasta, adding some reserved pasta water as needed to loosen the sauce and make it creamy.

8. I finish by tossing in chopped fresh basil or parsley for brightness and flavor, then serve warm.

Servings and timing

This recipe makes 4 generous servings. It comes together in 40 minutes total—10 minutes of prep and 30 minutes in the oven. I usually have everything ready to serve by the time the pasta is done cooking.

Variations

• I sometimes swap the chickpeas for white beans or lentils for a change in texture.

• For a spicier version, I use more red pepper flakes or stir in a little harissa paste after baking.

• If I want a more veggie-forward dish, I add baby spinach, zucchini ribbons, or roasted bell peppers.

• To make it dairy-free, I use a plant-based feta alternative and it still turns out creamy and delicious.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of water or broth to bring the sauce back to life and warm it gently on the stove or in the microwave. It holds up great for meal prep and tastes even better the next day as the flavors deepen.

FAQs

Can I use crumbled feta instead of a block?

Yes, I’ve used crumbled feta in a pinch. I just pack it into the center of the dish so it melts together more evenly during baking.

What pasta works best with this?

Short pasta like penne, shells, or bowties work best. They hold the sauce well and mix easily with the chunky bits of chickpeas and tomato.

Can I use canned diced tomatoes?

Fresh cherry or grape tomatoes work best for the roasted flavor and texture. If I need to substitute, I drain canned diced tomatoes well and roast them for a similar effect.

Is this recipe vegetarian?

Yes, it’s fully vegetarian. For a vegan version, I just swap the feta for a dairy-free cheese.

Can I double the recipe?

Absolutely. I double the ingredients and use a larger baking dish or bake in two pans if I’m feeding a crowd.

Conclusion

This Baked Feta Pasta with Chickpeas is a rich, creamy, and satisfying twist on a viral favorite that I always come back to. It’s perfect for nights when I want something comforting but still nourishing and easy. With a handful of simple ingredients, one pan, and a few pantry staples, I get a Mediterranean-inspired dish that’s flavorful, flexible, and downright delicious.

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