Easy Baked Feta Pasta with Chickpeas
Baked Feta Pasta with Chickpeas is a creamy, flavorful, and protein-rich version of the viral feta pasta dish. With roasted tomatoes, melty feta, and hearty chickpeas, this simple one-pan recipe comes together in 40 minutes and delivers a comforting, satisfying meal perfect for weeknights. It is versatile, customizable, ideal for meal prep, and packed with Mediterranean-inspired flavors.
Ingredients
- 8 ounces pasta short pasta such as 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)
- ½ teaspoon salt more to taste
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- ½ cup pasta water reserved from cooking pasta
- ¼ cup fresh basil chopped (or parsley)
Instructions
- Preheat the oven to 400°F (205°C).
- Prepare the baking dish: Place the block of feta in the center of a 9x13-inch baking dish. Scatter the cherry tomatoes and chickpeas around it.
- Season everything: Drizzle with olive oil, add garlic, salt, pepper, and optional red pepper flakes. Toss the tomatoes and chickpeas lightly to coat.
- Bake for 30–35 minutes, or until the tomatoes have burst and the feta is softened and slightly golden.
- Cook the pasta while the dish bakes. Reserve at least 1/2 cup of pasta water before draining.
- Mash the feta mixture: Remove the baking dish from the oven and use a spoon to mash the feta, tomatoes, and chickpeas together to form a creamy sauce.
- Add the pasta: Stir in the cooked pasta, adding pasta water as needed to adjust to a smooth, creamy consistency.
- Finish with herbs: Add fresh basil or parsley and toss gently before serving.