Baked Feta Chickpea Pasta
Baked Feta Chickpea Pasta brings creamy, tangy flavor to the table in 30 minutes for about $2.28 per serving, making budget weeknight dinners feel special.
Baked Feta Chickpea Pasta is a practical way to turn low-cost pantry staples into a dinner that tastes much more expensive. The roasted tomatoes and feta melt into a rich sauce with almost no extra work.
Using canned chickpeas keeps both prep time and grocery cost in check while adding protein and fiber that make the meal more filling. It is a great fit for nights when you need one reliable, budget-friendly recipe on repeat.
For the best texture, cook the pasta just to al dente and toss it with the sauce right away. A little reserved pasta water at the end makes everything glossy and helps the sauce cling to every bite.
Baked Feta Chickpea Pasta
Baked Feta Chickpea Pasta brings creamy, tangy flavor to the table in 30 minutes for about $2.28 per serving, making budget weeknight dinners feel special.
Editorial score based on test-kitchen reliability, flavor balance, and budget value.
Prep
10 min
Cook
20 min
Total
30 min
Ingredients
Main Ingredients
- 12 oz penne pasta
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 pint cherry tomatoes
- 6 oz block feta cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup chopped basil
Sauce
- 1/2 cup reserved pasta water
- 1 tbsp lemon juice
Instructions
- 1
Bring a pot of salted water to a boil and cook the penne until al dente, then reserve 1/2 cup pasta water before draining.
- 2
While pasta cooks, add tomatoes, chickpeas, garlic, olive oil, oregano, red pepper flakes, salt, and black pepper to a large oven-safe skillet and toss to coat.
- 3
Nestle the feta block in the center and bake at 425F for 15 minutes, then broil 2 to 3 minutes until tomatoes burst and feta is lightly browned.
- 4
Mash the feta and tomatoes together in the skillet to form a creamy sauce, then stir in lemon juice.
- 5
Add drained pasta and reserved pasta water, tossing for 1 to 2 minutes until glossy and evenly coated.
- 6
Fold in chopped basil and serve warm with extra black pepper if desired.
Nutrition Facts
Per serving
438 kcal
Calories
18g
Protein
56g
Carbs
16g
Fat
Frequently Asked Questions
Can I make baked feta chickpea pasta without an oven-safe skillet?▾
Yes. Roast the tomato, chickpea, and feta mixture in a baking dish, then transfer it to a large pan to combine with pasta. You will get the same creamy texture and flavor.
Do I need to peel chickpeas for a smoother pasta sauce?▾
No, peeling is optional and mostly affects texture slightly. For a faster weeknight version, use canned chickpeas as-is after rinsing and draining well.
How do I store and reheat leftovers without drying out the pasta?▾
Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water in the microwave or skillet to loosen the sauce and restore creaminess.
HomeMealHacks Team
We're a team of home cooks passionate about making delicious food accessible to every budget. Every recipe is tested, costed, and designed to save you money without sacrificing flavor.
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