About this recipe
This is the viral baked feta pasta made for a fuller plate. Chickpeas go into the pan so you get more protein without changing the tomato and cheese flavor.
Everything softens together at 400°F. The feta turns scoopable, the tomatoes collapse into a sauce, and you stir it all into hot pasta.
Meal prep friendly. Reheat with a splash of water so the sauce loosens again.
PREP
Step 1
Heat the oven to 400°F. Place the feta block in the center of a 9x13-inch baking dish. Scatter cherry tomatoes and chickpeas around it.
Step 2
Drizzle with olive oil. Sprinkle garlic, oregano, chili flakes if using, salt, and pepper over everything.
BAKE
Step 3
Bake at 400°F until tomatoes collapse and feta is soft and golden at the edges, 28 to 32 minutes.
PASTA
Step 4
While the pan bakes, bring a large pot of well-salted water to a rolling boil. Cook pasta until al dente, usually 9 to 11 minutes. Reserve 3/4 cup pasta water, then drain.
FINISH
Step 5
Mash the hot feta and tomatoes with a spoon into a creamy sauce. Fold in pasta and a splash of pasta water until coated. Taste for salt.
Step 6
Top with basil if using and serve.
Tips
Drain chickpeas well so the sauce does not taste canned.
Leftovers keep 3 to 4 days. Reheat gently with a spoon of water.
Swaps
ChickpeasCanned white beans
Same drained can size. Softer bite, similar protein.
Block fetaCrumbled feta packed into a mound
Works, but a block melts into a creamier center.
Equipment
9x13-inch baking dish · large pot · colander
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