I’ll be honest – I was late to the baked feta pasta party. When everyone was going crazy over it during lockdown, I kept scrolling past, thinking it was just another food trend that would disappoint. But then last October, with a block of feta in my fridge and a sugar pumpkin staring at me from the counter, I thought, why not combine them?
Best. Decision. Ever.
This recipe has become my go-to for those nights when I want something that tastes like I put in effort but actually requires almost none. You know those evenings – you’re tired, hungry, and the thought of actually cooking feels overwhelming. This is your answer. I literally prep everything during my afternoon coffee break, toss it in the oven, and by the time I’ve changed into comfy clothes and poured a glass of wine, dinner is practically making itself.
The first time I made this, my husband asked what smelled so good and assumed I’d been cooking for hours. Nope. Just chopped some pumpkin, unwrapped some feta, and let the oven work its magic. The way the feta melts down into this creamy, tangy sauce while the pumpkin gets all caramelized and sweet – it’s pure alchemy. And when you stir in that spinach at the end and it wilts into all those nooks and crannies? Perfection.
I usually serve this with the laziest side salad imaginable – just some mixed greens with a squeeze of lemon and olive oil. If I’m feeling fancy (or have guests), I’ll throw some garlic bread in the oven during the last few minutes of baking. My kids, who usually pick out anything green, somehow don’t even notice the spinach in this dish – it just melts right into the creamy sauce.
The reason I keep coming back to this recipe over other pasta dishes is simple: it never fails me. I’ve made carbonara that scrambled, alfredo that broke, and don’t even get me started on my attempts at homemade mac and cheese. But this? The feta always melts perfectly, the pumpkin always gets tender, and the whole thing comes together like it was meant to be. Plus, unlike cream-heavy pastas that knock me into a food coma, this one leaves me satisfied but not stuffed.
Now let’s get into the recipe – I promise you’re going to love how easy this is!
Baked Pumpkin and Feta Pasta with Spinach
4
servings15
minutes30
minutesCreamy baked pasta featuring roasted pumpkin and melted feta cheese, tossed with spinach for a cozy, easy fall dinner dish.
Ingredients
1 block (7-8 oz / 200g) feta cheese (get a block in brine for the creamiest result)
1 lb (450g) pasta (Penne, Rigatoni, or Shells work great)
2 cups (about 1 lb / 450g) pumpkin or butternut squash, peeled and cut into 1-inch cubes
1 large yellow onion or 2 shallots, roughly chopped (optional)
4-6 cloves garlic, peeled (can leave whole)
1/4 cup olive oil, plus extra for drizzling
1 tsp dried oregano (or fresh thyme/sage)
1/2 tsp red pepper flakes (optional, for a little heat)
Salt and black pepper to taste
2 cups baby spinach or kale
1/2 cup – 1 cup reserved pasta water
Directions
- Preheat & Prep: Preheat your oven to 400*F (200*C).
- Arrange Ingredients:
In a large, oven-safe baking dish (one that can hold all the pasta later), place the pumpkin/squash cubes, chopped onion/shallots, and whole garlic cloves.
Drizzle generously with olive oil and sprinkle with salt, black pepper, oregano, and red pepper flakes (if using). Toss everything to coat. - Add Feta:
Clear a space in the center of the dish and place the block of feta cheese.
Drizzle a little more olive oil over the feta. - Bake:
Bake for 30-35 minutes, or until the pumpkin is fork-tender and the feta is soft, slightly golden, and gooey. - Cook Pasta:
About 10 minutes before the baking is done, bring a large pot of salted water to a boil.
Cook the pasta according to package directions until al dente. Be sure to reserve at least 1 cup of the starchy pasta water before draining the pasta. - Make Sauce:
Carefully remove the baking dish from the oven.
Squeeze the roasted garlic cloves out of their skins and into the dish.
Use a fork to mash the feta and pumpkin, stirring everything together until a creamy sauce begins to form. - Combine:
Add the cooked pasta and the baby spinach to the dish.
Pour in about 1/2 cup of the reserved pasta water.
Stir everything together until the pasta is well-coated in the sauce and the spinach has wilted.
Add more pasta water, a splash at a time, until the sauce reaches your desired creaminess and consistency. - Serve:
Taste and adjust seasoning with salt and pepper if needed.
Serve immediately. You can garnish with a little extra crumbled feta, fresh herbs, or toasted nuts like walnuts or pine nuts.
How to Meal Prep This Pasta (Your Future Self Will Thank You)
I discovered this pasta is a meal prep superstar completely by accident. Made a double batch one Sunday, and was still happily eating it four days later. It’s one of those rare dishes that actually holds up beautifully throughout the week.
Getting It Ready for the Week
Make the recipe exactly as written, ensuring you get that sauce nice and creamy with the pasta water before portioning. Divide into containers while it’s still warm (this helps it cool evenly), let them sit on the counter for about 20-30 minutes until they stop steaming, then seal and refrigerate. The pasta keeps perfectly for 3-4 days.
Reheating Like a Pro
The pasta will look thick when cold – totally normal. Just add a tablespoon of water before microwaving for about 2 minutes, stirring halfway through. For stovetop reheating, add a splash of water or broth and heat gently over medium-low until creamy again.
Quick Meal Prep Tips
Cook your pasta one minute less than package directions if you’re planning to reheat – this prevents mushy noodles. Store any crunchy toppings (toasted nuts, seeds) separately and add after reheating. My favorite hack? Pack extra crumbled feta on the side to sprinkle on top after reheating. Makes Tuesday’s lunch feel less like leftovers and more like a treat.
Now it’s your turn – grab that feta and pumpkin, and get ready to make the easiest, most satisfying pasta that’ll have you looking forward to lunch all week long!
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