Greek Spinach and Feta Pasta Bake

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 1 pound dry penne pasta
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, finely chopped
• 4 large garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can crushed tomatoes, 28 ounces
• 10 ounces fresh baby spinach, roughly chopped
• 1 cup plain whole-milk Greek yogurt
• 2 large eggs
• 8 ounces feta cheese, crumbled and divided
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes, and 1/8 teaspoon ground cinnamon

Do This

• 1. Heat the oven to 375°F and lightly oil a 9-by-13-inch baking dish.
• 2. Boil 1 pound penne for 8 minutes in salted water, then reserve 1 cup pasta water and drain.
• 3. Sauté onion in 2 tablespoons olive oil for 5 minutes; add garlic and tomato paste for 1 minute.
• 4. Simmer crushed tomatoes with oregano, salt, pepper, red pepper flakes, and cinnamon for 10 minutes; stir in spinach for 2 minutes.
• 5. Whisk Greek yogurt, eggs, dill, parsley, lemon zest, and half the feta; temper with 1 cup warm sauce.
• 6. Toss pasta with sauce, yogurt mixture, and 1/2 cup pasta water; transfer to the baking dish.
• 7. Top with remaining feta, Parmesan, and panko mixed with 1 tablespoon olive oil; bake 35 minutes until golden and creamy.

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Why You’ll Love This Recipe

• Cozy but not heavy: A light tomato sauce and tangy Greek yogurt keep the bake creamy without needing a rich cream sauce.
• Big Greek-inspired flavor: Feta, dill, parsley, oregano, garlic, and a tiny pinch of cinnamon make the whole pan taste bright, savory, and comforting.
• Great for a crowd: This 9-by-13-inch pasta bake feeds 8 generously and is easy to bring to the table family-style.
• Make-ahead friendly: You can assemble it earlier in the day, refrigerate it, and bake when dinner time gets close.

Grocery List

• Produce: 1 medium yellow onion, 4 large garlic cloves, 10 ounces fresh baby spinach, 1 lemon, 1 bunch fresh dill, 1 bunch fresh parsley
• Dairy: 1 cup plain whole-milk Greek yogurt, 2 large eggs, 8 ounces feta cheese, 1/2 cup finely grated Parmesan cheese
• Pantry: 1 pound dry penne pasta, extra-virgin olive oil, tomato paste, 1 can crushed tomatoes, panko breadcrumbs, dried oregano, kosher salt, black pepper, crushed red pepper flakes, ground cinnamon

Full Ingredients

For the Pasta and Baking Dish

• 1 tablespoon kosher salt, for the pasta water
• 1 pound dry penne pasta
• 1 teaspoon extra-virgin olive oil, for greasing the baking dish

For the Light Tomato Spinach Sauce

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped, about 1 cup
• 4 large garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can crushed tomatoes, 28 ounces
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes, optional but recommended
• 1/8 teaspoon ground cinnamon
• 10 ounces fresh baby spinach, roughly chopped

For the Creamy Feta Mixture

• 1 cup plain whole-milk Greek yogurt
• 2 large eggs
• 4 ounces feta cheese, crumbled, about 1 cup
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 teaspoon finely grated lemon zest

For the Golden Topping

• 4 ounces feta cheese, crumbled, about 1 cup
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tablespoon extra-virgin olive oil

Step-by-Step Instructions

Step 1: Heat the oven and prepare the baking dish

Arrange a rack in the center of the oven and preheat to 375°F. Lightly grease a 9-by-13-inch baking dish with 1 teaspoon extra-virgin olive oil. This size gives the pasta enough room to heat evenly while still creating a generous golden top.

Step 2: Par-cook the pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt, then stir in 1 pound dry penne pasta. Cook for 8 minutes, stirring once or twice, until the pasta is flexible but still quite firm in the center. It will finish cooking in the oven, so do not cook it all the way through.

Before draining, scoop out and reserve 1 cup pasta water. Drain the pasta well and set it aside while you make the sauce.

Step 3: Start the tomato sauce

Set a large Dutch oven or deep skillet over medium heat. Add 2 tablespoons extra-virgin olive oil and the chopped onion. Cook for 5 minutes, stirring often, until the onion is softened and translucent but not browned.

Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the tomato paste and cook for 1 minute, pressing it into the oil so it darkens slightly. This quick step gives the sauce a deeper, rounder tomato flavor.

Step 4: Simmer the sauce and wilt the spinach

Pour in the 28-ounce can of crushed tomatoes. Add the dried oregano, kosher salt, black pepper, crushed red pepper flakes, and ground cinnamon. Stir well, then reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally.

Add the chopped baby spinach by the handful, stirring after each addition. Cook for 2 minutes, until the spinach has wilted into the tomato sauce. Turn off the heat and let the sauce cool for 5 minutes so it is warm, not bubbling hot, before adding the yogurt mixture.

Step 5: Mix the creamy feta filling

In a medium bowl, whisk together the Greek yogurt and eggs until smooth. Stir in 4 ounces crumbled feta, the chopped dill, chopped parsley, and lemon zest.

To keep the yogurt mixture silky, slowly whisk 1 cup of the warm tomato-spinach sauce into the yogurt mixture. This gently warms the dairy and eggs before they go into the full pan, helping the finished pasta bake stay creamy instead of curdled.

Step 6: Combine the pasta, sauce, and creamy mixture

Add the drained pasta to the pot with the remaining tomato-spinach sauce. Pour in the tempered yogurt-feta mixture and 1/2 cup reserved pasta water. Stir until the pasta is evenly coated. The mixture should look saucy and creamy; if it seems dry, add up to 1/4 cup more reserved pasta water.

Taste a small spoonful of sauce-coated pasta and adjust only if needed. Keep in mind that feta and Parmesan will add saltiness on top.

Step 7: Assemble the pasta bake

Transfer the pasta mixture to the prepared 9-by-13-inch baking dish and spread it into an even layer. Scatter the remaining 4 ounces crumbled feta over the top, followed by the grated Parmesan.

In a small bowl, toss the panko breadcrumbs with 1 tablespoon extra-virgin olive oil. Sprinkle the oiled crumbs evenly over the cheese. This gives the top a crisp, golden finish while the center stays creamy.

Step 8: Bake until golden and bubbling

Cover the dish loosely with foil and bake at 375°F for 20 minutes. Remove the foil and bake for another 15 minutes, until the edges are bubbling and the top is lightly golden. For a deeper golden top, broil for 1 to 2 minutes, watching closely so the crumbs do not burn.

Let the pasta bake rest for 10 minutes before serving. This short rest helps the creamy tomato-feta sauce settle into the pasta, making it easier to scoop neat portions.

Pro Tips

• Undercook the pasta: The 8-minute boil is important. Fully cooked pasta can become too soft after baking.
• Let the sauce cool briefly before adding yogurt: Greek yogurt is creamy and tangy, but it prefers gentle heat. Tempering it with warm sauce keeps the texture smooth.
• Use whole-milk Greek yogurt: Low-fat yogurt is more likely to split in the oven and will not make the filling as creamy.
• Chop the spinach: Roughly chopping the baby spinach helps it distribute evenly so every serving gets greens.
• Rest before serving: Ten minutes of resting time makes the inside creamy rather than runny and helps the top stay pleasantly crisp.

Variations

• Add protein: Stir in 2 cups shredded cooked chicken or 1 pound cooked ground turkey before transferring the pasta to the baking dish.
• Make it extra vegetable-packed: Add 1 cup diced roasted red peppers or 1 cup chopped marinated artichoke hearts with the spinach.
• Use a different pasta shape: Rigatoni, ziti, or fusilli all work well. Keep the dry pasta amount at 1 pound and cook it until very al dente before baking.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave in 60-second intervals until hot, or cover the baking dish with foil and warm in a 350°F oven for 20 to 25 minutes. For make-ahead prep, assemble the pasta bake through the topping, cover tightly, and refrigerate for up to 24 hours. When baking from cold, keep it covered and bake at 375°F for 30 minutes, then uncover and bake for 15 to 20 minutes more, until bubbling and golden. This dish can also be frozen after baking: cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Calories: 485 kcal | Carbs: 56g | Protein: 22g | Fat: 19g | Saturated Fat: 8g | Fiber: 5g | Sugar: 7g | Sodium: 820mg | Cholesterol: 76mg