Feta Tomato Baked Spaghetti

Feta Tomato Baked Spaghetti: A Flavorful Mediterranean Delight

If you’re looking for a comforting, cheesy, and tangy pasta dish that brings the sun-kissed flavors of the Mediterranean right to your dinner table, then Feta Tomato Baked Spaghetti is the recipe you’ve been waiting for. This luscious baked casserole combines tender spaghetti with juicy tomatoes, creamy feta cheese, garlic, olive oil, and a medley of herbs, all baked to golden perfection. It’s rustic, hearty, and surprisingly simple to make—ideal for weeknight dinners or weekend gatherings. Whether you’re feeding a family or meal-prepping for the week, this dish delivers bold taste with minimal effort.

The History Behind the Dish

While traditional Italian baked pastas often feature mozzarella, ricotta, and marinara sauce, the concept of combining pasta with tomatoes and cheese has deep roots in Mediterranean cuisine. The inspiration for Feta Tomato Baked Spaghetti likely stems from Greek and Southern Italian culinary traditions, where fresh vegetables, olive oil, and briny cheeses are staples. Feta, a crumbly white cheese made primarily from sheep’s or goat’s milk, has been produced in Greece for thousands of years and is protected under European law as a product of Greek origin. As global palates have embraced Mediterranean flavors for their health benefits and vibrant taste, fusion dishes like this one have emerged—honoring tradition while embracing modern convenience. This baked spaghetti version reflects the growing popularity of one-pan meals that are both satisfying and rich in umami flavor, making it a contemporary favorite with ancient roots.

Ingredients Breakdown

The magic of Feta Tomato Baked Spaghetti lies in its simplicity and high-quality ingredients. Each component plays a vital role in building layers of flavor, texture, and aroma:

Spaghetti: The base of the dish. Long, thin strands hold sauce beautifully and crisp slightly at the edges when baked.
Ripe Tomatoes: Preferably vine-ripened or Roma tomatoes, these add natural sweetness and acidity. They break down during baking, creating a rustic sauce.
Feta Cheese: Salty, tangy, and creamy, feta is the star. Opt for block feta in brine rather than pre-crumbled for superior flavor and texture.
Garlic: Fresh minced garlic infuses the oil and tomatoes with aromatic depth.
Extra Virgin Olive Oil: Adds richness and helps carry the flavors. Use a good quality oil for best results.
Red Pepper Flakes: For a gentle heat that enhances without overpowering.
Fresh Herbs: Basil and oregano are essential—basil adds freshness, while oregano contributes earthiness.
Onion: Yellow or red onion adds sweetness and complexity when sautéed.
Salt & Black Pepper: To enhance and balance all other flavors.
Parmesan Cheese (optional): For extra umami and a golden crust on top.
Vegetable or Chicken Broth (optional): Helps create steam during baking, preventing dryness.

Together, these ingredients form a harmonious blend that celebrates the essence of Mediterranean cooking—simple, fresh, and full of character.

Step-by-Step Recipe

Preheat Oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
Cook the Pasta: Bring a large pot of salted water to a boil. Add 1 pound (450g) of spaghetti and cook until al dente—about 8-9 minutes. Drain and toss with 2 tablespoons of olive oil to prevent sticking. Set aside.
Prepare the Tomato Mixture: While the pasta cooks, dice 4 medium ripe tomatoes (remove seeds if desired). Finely chop 1 small onion and mince 4 cloves of garlic. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Sauté the onions until translucent (about 5 minutes), then add garlic and red pepper flakes. Cook for another minute until fragrant.
Add Tomatoes and Seasonings: Stir in the diced tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and salt to taste. Simmer for 8–10 minutes until the mixture thickens slightly. Tear 1 cup of fresh basil leaves and stir half into the sauce.
Combine Pasta and Sauce: In a large mixing bowl, combine the cooked spaghetti with the tomato mixture. Gently fold together until evenly coated.
Layer in Baking Dish: Transfer half of the pasta mixture to the prepared baking dish. Crumble 8 oz (about 1 cup) of feta cheese evenly over the top. Add the remaining pasta on top, pressing down gently.
Add Final Touches: Drizzle 1–2 tablespoons of olive oil over the surface. Sprinkle 1/2 cup grated Parmesan (if using) and the remaining basil on top. For moisture, pour 1/4 cup of broth or water around the edges of the dish.
Bake: Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15–20 minutes, until the top is golden and slightly crispy.
Cool and Serve: Let the baked spaghetti rest for 5–10 minutes before serving. This allows the flavors to settle and makes slicing easier.

Tips for the Best Results

Don’t Overcook the Pasta: Since the spaghetti will continue to absorb liquid in the oven, cooking it al dente ensures it won’t turn mushy.
Use High-Quality Feta: Imported Greek feta in brine offers a creamier texture and more complex flavor than mass-produced versions.
Roast the Tomatoes (Optional): For deeper flavor, roast the diced tomatoes with olive oil, garlic, and herbs at 400°F for 20 minutes before mixing with pasta.
Add Lemon Zest: A teaspoon of lemon zest brightens the dish and complements the saltiness of the feta.
Let It Rest: Allowing the casserole to sit after baking improves texture and prevents it from being too runny.
Crispy Top Secret: For an extra golden crust, broil for 2–3 minutes at the end—watch closely to avoid burning.
Use Fresh Garlic: Avoid jarred minced garlic; fresh gives a cleaner, more vibrant taste.

Variations and Customizations

This recipe is highly adaptable to different tastes and dietary needs:

Vegan Version: Substitute feta with vegan feta (available in stores or homemade from tofu), use olive oil-based pasta, and omit Parmesan or replace with nutritional yeast.
Add Protein: Mix in grilled chicken strips, Italian sausage, ground lamb, or chickpeas for a heartier meal.
Vegetable Boost: Add roasted zucchini, bell peppers, spinach, eggplant, or artichoke hearts for more color and nutrients.
Spicier Kick: Increase red pepper flakes or add a dash of hot sauce or harissa paste to the tomato mix.
Different Pasta: Try penne, rigatoni, or fusilli for varied textures and better sauce retention.
Creamy Twist: Stir in 1/2 cup of ricotta or mascarpone before baking for a richer, creamier consistency.
Seafood Option: Fold in cooked shrimp or flaked salmon just before baking for a luxurious twist.
Herb Variations: Swap basil for parsley, dill, or mint for a unique herbal profile.

Health Considerations and Nutritional Value

Feta Tomato Baked Spaghetti can be part of a balanced diet when enjoyed in moderation. Here’s a breakdown of its nutritional aspects:

Feta Cheese: While high in sodium and saturated fat, feta is lower in calories and fat than many cheeses. It also provides calcium, protein, and beneficial fatty acids from sheep and goat milk.
Tomatoes: Rich in lycopene, vitamin C, potassium, and antioxidants. Cooking tomatoes increases lycopene bioavailability.
Olive Oil: A cornerstone of the Mediterranean diet, it contains heart-healthy monounsaturated fats and anti-inflammatory compounds.
Pasta: Provides energy through carbohydrates. Choose whole grain or legume-based pasta for added fiber, protein, and a lower glycemic index.
Garlic and Onions: Known for immune-boosting and cardiovascular benefits due to sulfur compounds and flavonoids.

To make the dish healthier:

Reduce feta by 1/3 and boost vegetables.
Use whole wheat or chickpea spaghetti.
Lime juice or balsamic glaze can reduce perceived saltiness, allowing less added salt.
Serve with a side salad or steamed greens for increased fiber and micronutrients.

Approximate nutritional value per serving (1/6 of recipe, regular ingredients):

Calories: 420–480
Protein: 14–18g
Fat: 18–22g (mostly from olive oil and feta)
Carbohydrates: 50–55g
Fiber: 4–6g
Sodium: 600–900mg (varies with feta and added salt)

Ingredients

1 pound (450g) spaghetti
4 medium ripe tomatoes, diced
8 oz (225g) feta cheese, crumbled
1 small yellow onion, finely chopped
4 cloves garlic, minced
3–4 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (adjust to taste)
1 cup fresh basil leaves, torn (divided)
1/2 cup grated Parmesan cheese (optional)
Salt and freshly ground black pepper to taste
1/4 cup vegetable or chicken broth (optional)

Directions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Boil spaghetti in salted water until al dente. Drain, toss with olive oil, and set aside.
In a skillet, heat 3 tbsp olive oil. Sauté onion until soft (5 mins). Add garlic and red pepper flakes; cook 1 minute.
Stir in tomatoes, oregano, salt, and pepper. Simmer 8–10 minutes until thickened. Mix in half the basil.
In a bowl, combine cooked spaghetti and tomato mixture. Mix gently.
In the baking dish, spread half the pasta. Layer with crumbled feta. Top with remaining pasta.
Drizzle with olive oil, sprinkle Parmesan and remaining basil. Pour broth around edges.
Cover with foil and bake 20 minutes. Uncover and bake 15–20 minutes more until golden.
Rest 10 minutes before serving. Garnish with extra basil or cracked pepper if desired.

FAQ

Can I prepare this dish ahead of time?
Yes! Assemble the casserole up to a day in advance, cover, and refrigerate. Bake as directed, adding 5–10 minutes if starting cold.

How do I reheat leftovers?
Reheat individual portions in the microwave for 2–3 minutes, or in a 350°F oven for 15–20 minutes until warmed through. Add a splash of water or broth to refresh moisture.

Can I freeze Feta Tomato Baked Spaghetti?
Yes, though feta may become slightly grainy upon thawing. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Why is my baked spaghetti too dry?
This can happen if too much liquid evaporates. Next time, increase broth or tomato quantity, or cover tightly during baking.

Can I use canned tomatoes?
Absolutely. Use 1 can (14.5 oz) of diced fire-roasted tomatoes, drained slightly. They offer consistent flavor year-round.

Is this dish gluten-free?
Only if you use gluten-free pasta. Ensure all other ingredients (like broth) are certified gluten-free.

Can I make it dairy-free?
Yes—use plant-based feta and skip Parmesan. Nutritional yeast can add a cheesy flavor.

Summary

Feta Tomato Baked Spaghetti is a mouthwatering fusion of Mediterranean flavors, combining al dente pasta with juicy tomatoes, aromatic herbs, and creamy, salty feta cheese baked to golden perfection. Easy to customize and perfect for sharing, it’s a comforting yet elegant dish that brings the warmth of the sun-drenched coast straight to your kitchen table.

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