This baked feta pasta with chickpeas became my go-to the first week I needed something comforting but effortless. I discovered the baked-feta technique during a frantic weeknight when my fridge held little more than a block of feta, a pint of cherry tomatoes, and a can of chickpeas. The result was unexpectedly creamy and bright: roasted tomatoes burst into sweet, tangy pockets while the warm feta melted into a silky sauce that clung to every piece of pasta. It’s the kind of dish that arrives at the table looking rustic and collapse-into-a-bowl cozy — and yet it requires very little hands-on time.

I love this version because the chickpeas add a satisfying bite and plant-based protein, turning a simple indulgent pasta into a more balanced, family-friendly meal. My partner declared it “restaurant-level casual,” and my kids, who are suspicious of anything new, asked for seconds after the first forkful. It’s a recipe I reach for when I want something that feels special without a long shopping list or complicated technique: short pasta, a block of feta, tomatoes, a can of chickpeas, olive oil, and a few pantry seasonings.

Ingredients

• 8 ounces short pasta: Choose penne, shells, or bowties for best sauce cling. I prefer penne for its ridges; Barilla or DeCecco cook reliably and hold texture well.
• 1 block (8 ounces) feta cheese: Use a good-quality block feta rather than crumbled — it melts and becomes silky. Sheep-and-goat blends give a tangier flavor.
• 2 cups cherry or grape tomatoes: Small, sweet tomatoes work best because they burst easily while roasting. Look for firm, ripe fruit with glossy skin.
• 1 can (15 ounces) chickpeas: Drain and rinse well to remove canning liquid. Canned chickpeas save time; if using home-cooked, measure approximately 1 1/2 cups cooked.
• 3 tablespoons olive oil: Extra-virgin is flavorful — use a fruity bottle for best results in the roasted sauce.
• 3 cloves garlic, minced (or 1 teaspoon garlic powder): Fresh garlic gives a deeper aroma but garlic powder works in a pinch.
• 1/2 teaspoon salt: Start here and adjust after tasting; the feta adds saltiness too.
• 1/2 teaspoon black pepper: Freshly cracked for best flavor.
• 1/2 teaspoon red pepper flakes (optional): Use to add heat — adjust to taste.
• 1/2 cup reserved pasta water: Starchy water is essential to loosen the sauce and achieve a silky finish.
• 1/4 cup fresh basil, chopped (or parsley): Add at the end for brightness and fresh herbal lift.

Instructions

Preheat and assemble: Set the oven to 400°F (205°C). In a 9x13-inch baking dish place the 8-ounce block of feta in the center and scatter 2 cups of cherry tomatoes and the drained 15-ounce can of chickpeas around it. This arrangement lets the tomatoes roast and burst into the cheese as it softens. Season and oil: Drizzle 3 tablespoons olive oil over the feta, tomatoes, and chickpeas. Add 3 cloves minced garlic (or 1 teaspoon garlic powder), 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes if using. Gently toss the tomatoes and chickpeas to coat — don’t pulverize the feta block. Bake until tender: Roast for 30–35 minutes until the tomatoes have burst and the feta is soft and slightly golden on top. Look for cracked tomato skins and bubbling cheese; if the tomatoes brown too quickly, tent with foil for the last 5–10 minutes. Cook the pasta: While the dish bakes, bring a large pot of salted water to a boil and cook 8 ounces of short pasta according to package instructions until al dente. Before draining, reserve at least 1/2 cup of the starchy pasta water — this will emulsify the sauce. Mash into a sauce: Remove the baking dish from the oven and, using a spoon or fork, mash the softened feta, roasted tomatoes, and chickpeas together until you have a coarse but creamy sauce. Taste and adjust seasonings if needed — the sauce should be tangy, slightly sweet, and savory. Combine with pasta: Stir the cooked pasta into the baking dish, adding reserved pasta water a tablespoon at a time until the sauce reaches a smooth, clingy consistency. Toss gently to coat each piece of pasta thoroughly. Finish and serve: Toss in 1/4 cup chopped fresh basil or parsley and serve immediately. A final drizzle of olive oil and a sprinkle of extra red pepper flakes brighten the plate.

Storage Tips

Leftovers keep well in the refrigerator for up to 3 days. Store in an airtight container, and before reheating, add a splash of water or extra olive oil to loosen the sauce — the mixture tightens when cold. Reheat gently on the stovetop over low heat to prevent the cheese from separating; microwave in short bursts works, too. For long-term storage, freeze just the baked tomato-feta base (without pasta) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and finish by tossing with freshly cooked pasta.

Ingredient Substitutions

If you’re avoiding dairy, swap the feta for a firm plant-based cheese block made to melt, or use a blended mixture of silken tofu and nutritional yeast plus lemon to mimic tang. For extra protein or texture variety, add cooked Italian sausage, canned tuna, or roasted eggplant. Use chickpeas’ crunchy cousin — roasted cannellini beans — for a silkier bite. If you prefer creamier sauce, stir in 2 tablespoons mascarpone or a splash of cream at the end. For a gluten-free option, choose a GF short pasta and adjust cooking time accordingly.

Serving Suggestions

Serve with a simple green salad dressed in lemon vinaigrette and crusty bread to soak up any remaining sauce. Sprinkle toasted pine nuts or chopped walnuts for crunch, or stir in sautéed mushrooms for an earthy note. For a lighter meal, plate smaller portions with a side of roasted vegetables. Garnish with extra basil, a drizzle of high-quality olive oil, and grated lemon zest to brighten the flavors.

Cultural Background

Roasting a whole block of cheese with tomatoes to create a sauce has roots in Mediterranean cooking, where tomatoes, olive oil, and cheese form the backbone of many regional dishes. The viral baked-feta technique draws inspiration from Greek flavors — feta’s briny tang and the sweetness of roasted tomatoes echo classic island cuisine — but this adaptation with chickpeas nods to Middle Eastern and North African traditions where legumes are commonly paired with bold roasted vegetables.

Seasonal Adaptations

In summer, use the ripest cherry tomatoes you can find for peak sweetness; late-season, try oven-roasted long cherry tomatoes for concentrated flavor. In cooler months, swap fresh basil for a sprinkle of oregano or thyme, and add a handful of roasted winter squash for heartiness. For holiday occasions, serve the baked base family-style with accoutrements like olives, lemon wedges, and warm pita for a festive spread.

Meal Prep Tips

To meal-prep, roast the feta and tomatoes ahead and store the base separate from pasta. When ready to eat, boil fresh pasta and combine with reheated sauce and reserved pasta water — this keeps textures bright. Portion into containers with a small compartment of fresh herbs to add after reheating. For grab-and-go lunches, pack pasta chilled and reheat in a microwave-safe container with an extra tablespoon of water to revive creaminess.

This dish is simple to make but feels thoughtful to serve — a dependable weeknight winner that’s been welcomed at potlucks and quiet dinners alike. Give it a try, and don’t hesitate to personalize the mix of herbs, heat, and accompaniments to make it your own.