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Baked Feta Pasta with Chickpeas

A creamy and flavorful dish combining baked feta, chickpeas, and cherry tomatoes, perfect for any family gathering.
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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 Can substitute with goat cheese for a lighter option.
  • 300 g pasta Penne or fusilli work best.
  • 1 can chickpeas, drained and rinsed
  • 2 cups cherry tomatoes Use a variety of colors for visual appeal.
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish Adds flavor and freshness.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a medium-sized baking dish, combine the cherry tomatoes, minced garlic, and drained chickpeas. Drizzle with olive oil and season with salt and pepper. Mix well.
  3. Place the feta cheese in the center of the vegetable mixture and drizzle with more olive oil.
Baking
  1. Bake the dish in the oven for about 25-30 minutes until the feta softens and the tomatoes burst.
  2. While the baking dish is in the oven, cook the pasta according to the package instructions until al dente.
Combining and Serving
  1. Once the feta and veggies are done, stir to combine, breaking the feta into a creamy sauce.
  2. Mix the creamy feta and vegetables with the cooked pasta thoroughly.
  3. Serve hot, garnished with fresh basil.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or bake with a splash of water to retain moisture. Feel free to add spinach or bell peppers for more veggies.