Baked Feta Pasta With Chickpeas
4.0
(13)
Here, we’ve mashed up two viral recipes into one quick and easy dinner. We started with pasta e ceci, the comforting combination of pasta and chickpeas, redolent with garlic and red pepper flakes. The second inspiration, baked feta, is exactly as it sounds: planks of salty feta baked until lightly browned and softened. This recipe combines the best of both to create a satisfying one-pan pasta that can be made in less than an hour. You’ll start by frying garlic and tomato paste in a skillet and adding whatever small pasta you have on hand (ditalini is ideal, but small shells or orecchiette also work well). Add water, then cook until the pasta is brothy and just about halfway done. Remove from the heat, nestle thick slabs of feta over top, and bake until the pasta is fully cooked. A quick broil chars the feta, lending a burnished color and toasty flavor. A showering of tender herbs freshens everything up and makes the dish ready for its close-up.
Note: When purchasing feta, look for large slabs that are thick enough to cut into hearty planks. These are sold in the specialty cheese section at many grocery stores.
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What you’ll need
6 Quart Stainless Clad Rondeau
$199 At Made In
Silicone Spatula
$10 At Amazon
6-Oz Can Tomato Paste
$2 At Amazon
Recipe information
Total Time
45 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Place a rack in upper third of oven; preheat to 450°. Heat ¼ cup extra-virgin olive oil in a large high-sided ovenproof skillet or large Dutch oven over medium-high. Cook 1 head of garlic (about 12 cloves), cloves separated, thinly sliced, and ¼ tsp. crushed red pepper flakes, stirring often, until garlic is softened and fragrant, about 45 seconds. Add one 6-oz. can tomato paste and cook, stirring constantly, until paste is brick red, about 2 minutes.
Step 2
Add one 15-oz. can chickpeas, rinsed, 12 oz. ditalini or other small pasta, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and 5 cups water to skillet; stir until combined. Bring to a boil and cook, stirring often, until about half of liquid is absorbed and pasta is barely al dente, about 2 minutes less than package directions (sauce will still be very loose). Stir in 2 oz. Parmesan, finely grated, then crumble in 2 oz. feta (about one ½"-thick slab); stir to distribute. Remove skillet from heat and arrange remaining 12 oz. feta, cut into ½"-thick slabs, in an even layer over pasta. Bake until pasta is tender and liquid is mostly absorbed but still saucy, 8–10 minutes.
Step 3
Heat broiler. Broil pasta, watching closely, just until feta is browned and charred in spots, about 3 minutes. Top with tender herbs (such as dill, chives, and/or parsley) if desired. Serve with lemon wedges for squeezing over.
Leave a Review
Reviews (13)
Back to TopI really need nutritional information for each recipe. I don't want to waste time fixing a high calorie meal.
Anonymous
3/31/2024
Don't bother. Flavorless and just not good.
Sara
Juneau, AK
3/28/2024
Simple recipe that makes a good weeknight meal. I would recommend no additional salt, If you do perhaps lightly salt the water for pasta. Recipe definitely needs the herbs and lemon juice to finish. I recommend adding basil to the herb mix. When reheating, be sure to break the cheese into smaller pieces so they melt iin the microwave. Also, add a small bit of water when reheating so the sauce doesn't dry out.
JenaCass
Dallas
3/2/2024
Used the recipe as a base for further inventions….used passata instead of paste and less chicken stock. Added the olives and some hot pepper pickles. Delish. The feta gives a nice tang to the pasta.
Ruth Ann
Barrie, ON
2/27/2024
I agree... greek Kalamata olives would be a great addition!
bluebluesdancer
Portland, OR
2/26/2024
The olives and vinegar are from a different recipe, Feta and Tomato sheet pan. But, I think olives would be a nice additions to this recipe.
Anonymous
NYC
2/25/2024
Very good! My feta was very salty so I didn't add much extra salt. Also, the ditalini tries hard to stick to the pan, so stir often! It doesn't tatse as garlicky as you'd expect for having 12 cloves. We had it with garlic bread and steamed asparagus and it was a winner!
pipercooks
Longmont, CO
2/19/2024
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