Roasted tomato-feta sauce pasta

Points® value
Total Time
40 min
5 min
35 min
This homemade, Greek-inspired pasta sauce roasts in the oven and comes out creamy and delicious. It's wonderful tossed with pasta or spiralized zucchini but also makes a great spread for two-ingredient dough flatbread, a toasted baguette, or burgers.


Grape tomatoes

3 cup(s)

Extra virgin olive oil

3½ tbsp(s)

Minced garlic

1½ tsp(s)

Dried oregano

1½ tsp(s)

Kosher salt

1 tsp(s)

Black pepper

1 tsp(s)

Feta cheese

8 oz, in one big piece

Uncooked yellow lentil pasta

1 pound(s), rotini or penne

Baby spinach

5 oz

Fresh basil

2 tbsp(s), sliced


  1. Preheat oven to 400℉.
  2. In a 3-quart baking dish, combine tomatoes, oil, garlic, oregano, salt, and pepper. Toss to coat and create a space in center of dish. Add block of feta to empty space and flip to coat both sides with oil and seasonings. Roast until tomatoes start to break down and cheese gets very soft, 30 to 35 minutes.
  3. Meanwhile, cook pasta according to package directions.
  4. Gently mash tomatoes and cheese with a spoon, fork, or potato masher. Toss with hot pasta and spinach until spinach wilts. Adjust seasonings, if necessary, and garnish with basil.
  5. Serving size: about 1 1/2 cups