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Baked Feta Pasta with Chickpeas

This dish features creamy feta cheese, roasted cherry tomatoes, and hearty chickpeas combined with your favorite pasta for a savory and satisfying experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 200 g feta cheese Crumbled or block feta
  • 300 g pasta (penne or fusilli) Choose your favorite type
  • 1 can chickpeas (drained and rinsed) Canned chickpeas for convenience
  • 2 cups cherry tomatoes Choose ripe ones for best flavor
  • 3 cloves garlic (smashed) Add more if you love garlic!
  • 1/4 cup olive oil Plus extra for drizzling
  • to taste Salt and pepper Adjust to personal preference
  • to taste Fresh basil for garnish Enhances the presentation and flavor

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) while preparing the other ingredients.
  2. In a large baking dish, combine the cherry tomatoes, chickpeas, smashed garlic, and a drizzle of olive oil. Season with a pinch of salt and pepper.
  3. Place the feta cheese in the center of the dish among the tomatoes and chickpeas. Drizzle a little extra olive oil on the feta for added flavor.
  4. Pop your dish into the preheated oven and bake for about 30 minutes until the feta is golden on top and the tomatoes burst.
  5. While the feta and veggies are baking, bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente.
  6. When the feta and veggies are done, use a fork to mash the feta, mixing it with the tomatoes and chickpeas to create a creamy sauce. Then, add the cooked pasta to the baking dish and mix everything until well combined.
  7. Garnish with fresh basil and an extra drizzle of olive oil before serving.

Notes

Store leftovers in the refrigerator for 3-4 days. Can be frozen; let it cool completely before storing in an airtight container. Thaw overnight in the refrigerator before reheating for best results. Check the feta after 25 minutes of baking to avoid over-browning.