Palmini Baked Feta Pasta

Palmini Baked Feta Pasta is warm, creamy comfort food that practically makes itself in the oven. This viral recipe gets a low carb makeover with tender hearts of palm “pasta,” juicy burst tomatoes, and a whole block of melty feta that transforms into the dreamiest sauce. It’s the kind of dinner that feels like a hug, simple, satisfying, and absolutely irresistible.

Love More Feta Pasta Recipes? Try My Gnocchi with Spinach and Feta or this Baked Feta and Butternut Squash Pasta with Sage and Garlic next.

Why You’ll Love This Recipe

• One pan does all the work while you put your feet up
• That creamy, tangy feta sauce is pure comfort in a bowl
• Low-carb without sacrificing any of that cozy pasta feeling
• Minimal prep, maximum flavor—just toss and bake
• Perfect for busy weeknights when you need something special without the fuss

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Ingredients You’ll Need

Main Ingredients:

• 1 Palmini Angel Hair pouch (or 8-16 oz regular pasta if you prefer traditional)
• 1 block feta cheese, about 8 oz—don’t use crumbled, the block melts like a dream
• 2 pints cherry tomatoes (about 4 cups)—these little beauties burst into sweet, juicy goodness
• 1/3 to 1/2 cup extra-virgin olive oil—don’t skimp, it’s the soul of the sauce
• 3 cloves garlic, minced or thinly sliced
• Salt and pepper to taste
• Fresh basil, chopped—this is the finishing touch that makes everything sing
• Red pepper flakes, optional but adds a lovely warmth

Optional Add-Ins:

• Fresh rosemary sprigs for extra aromatics
• Splash of white wine for depth
• Chickpeas for protein boost

Why These Ingredients Work

The block of feta is the star here—as it bakes, it softens into this creamy, tangy base that mingles with the olive oil to create an almost magical sauce. Cherry tomatoes are packed with natural sweetness and just enough acidity to balance the richness of the cheese. When they burst in the oven, they release their juices and practically melt into the feta.

Palmini hearts of palm pasta brings that familiar pasta comfort without the carbs, and it soaks up all that gorgeous sauce like a sponge. The olive oil isn’t just for cooking—it becomes part of the sauce itself, carrying all those beautiful flavors and creating that silky texture we crave. Fresh basil added at the end keeps its bright, peppery flavor intact, and the garlic stirred in after baking stays punchy and fresh instead of bitter.

Essential Tools and Equipment

• 9×13 inch baking dish
• Large pot for cooking pasta
• Colander or strainer
• Wooden spoon or spatula for stirring
• Measuring cups and spoons
• Chef’s knife and cutting board

Step-by-Step Instructions

Step 1: Preheat Your Oven

Preheat your oven to 400°F. This moderate temperature gives the tomatoes time to burst and the feta time to soften without burning.

Step 2: Arrange Everything in Your Baking Dish

Toss those cherry tomatoes with olive oil, salt, and freshly ground black pepper right in your 9×13 inch baking dish. Nestle the block of feta right in the center like it’s taking a little tomato bath. Drizzle more olive oil on top of the feta and sprinkle with red pepper flakes if you’re feeling spicy.

Pro Tip: Don’t be shy with the olive oil—it mingles with the feta and tomato juices to create that luscious sauce. This isn’t the time to measure with your heart in a stingy mood.

Step 3: First Bake

Slide that dish into the oven and bake for 30 minutes. You’ll know it’s ready when the tomatoes start to burst and wrinkle, and the feta begins to soften and look all melty around the edges.

Step 4: Optional Golden Finish

If you want extra caramelization and gorgeous golden color, crank the oven up to 450°F and bake for another 5-10 minutes. The feta gets these beautiful browned spots and the tomatoes get even jammier. It’s optional, but it’s also chef’s kiss.

Step 5: Cook Your Pasta

While the magic happens in the oven, cook your Palmini pasta according to the package directions until tender. Before you drain it, scoop out 1-2 cups of that starchy pasta water—it’s liquid gold for making your sauce silky.

Pro Tip: Palmini cooks faster than regular pasta, so keep an eye on it. You want it tender but not mushy.

Step 6: Create the Sauce

Pull that baking dish from the oven and immediately stir in your minced garlic. Now comes the fun part—use your spoon to mash and press the tomatoes and feta together until they become this creamy, dreamy sauce. It should look almost like a chunky tomato-feta cream.

Step 7: Bring It All Together

Add your drained pasta right into the baking dish and toss everything together like you’re giving it a gentle hug. Add splashes of that reserved pasta water until the sauce reaches the perfect creamy consistency. Stir in your fresh chopped basil, taste, and adjust the seasoning with more salt and pepper if needed.

You Must Know

The feta must be a block, not pre-crumbled. Crumbled feta has anti-caking agents that prevent it from melting into that gorgeous, creamy sauce you’re dreaming of. Buy the block packed in brine—it’s softer and melts beautifully.

Don’t add the garlic until after baking. Raw garlic stirred in at the end stays fragrant and punchy. If you bake it with the tomatoes, it’ll turn bitter and sad, and nobody wants sad garlic.

Reserve plenty of pasta water before draining. That starchy water is your secret weapon for adjusting the sauce consistency. It helps everything cling together in pasta harmony.

Personal Secret: I always taste the feta before I buy it. Some brands are super salty, others are mild and creamy. Knowing your feta’s personality helps you season the dish perfectly at the end.

Pro Tips & Cooking Hacks

Use the best olive oil you can afford since it’s front and center in this dish. The flavor really shines through, so save that fancy bottle from your last trip for this moment.

If your tomatoes aren’t bursting enough after the first bake, give them a gentle press with the back of your spoon to help them along. Some tomatoes are stubborn little things.

Fresh basil is non-negotiable here—dried basil just won’t give you that bright, fresh finish. If you grow basil on your windowsill like I do, this is its moment to shine.

The sauce will look a bit oily at first, and that’s completely normal. As you toss the pasta and add pasta water, everything emulsifies into creamy perfection.

If you’re using regular pasta instead of Palmini, the starchier pasta water will make an even silkier sauce. Either way works beautifully.

Flavor Variations & Suggestions

Swap the cherry tomatoes for sun-dried tomatoes packed in oil for a more intense, concentrated flavor. You’ll get less sauce, but it’ll be richer and more savory.

Add a splash of white wine to the baking dish before it goes in the oven. The wine adds depth and a subtle sweetness that plays beautifully with the tomatoes.

Toss in some chickpeas or white beans during the final mix for extra protein and heartiness. They soak up all that tangy sauce and make it more of a complete meal.

Try swapping the feta for goat cheese if you want something milder and creamier, or use a mix of feta and cream cheese for ultra-rich decadence.

Add fresh spinach or arugula right at the end—the heat from the pasta will wilt it perfectly, and you’ll get some greens without even trying.

For a Mediterranean twist, throw in some kalamata olives and capers. The briny, salty punch takes this from cozy to sophisticated.

Make-Ahead Options

You can prep the baking dish with tomatoes, feta, and olive oil up to 4 hours ahead. Cover it with plastic wrap and keep it in the fridge, then bring it to room temperature for 15 minutes before baking.

The sauce mixture keeps beautifully for 2-3 days in the fridge. Just store it separately from the pasta, then reheat the sauce gently and toss with freshly cooked Palmini.

This dish doesn’t freeze particularly well because the sauce can separate and the Palmini texture changes. It’s best enjoyed fresh or within a few days of making it.

If you’re meal prepping, consider baking double the tomato-feta mixture and storing half for later in the week. Cook fresh Palmini when you’re ready to eat for the best texture.

What to Serve With Palmini Baked Feta Pasta

A crisp green salad with lemon vinaigrette cuts through the richness perfectly. Keep it simple with mixed greens, cucumber, and a bright citrus dressing.

Crusty garlic bread or keto-friendly cloud bread is perfect for soaking up every last bit of that creamy sauce. Don’t let a drop go to waste.

Grilled chicken or shrimp make this more substantial if you need extra protein. Season them simply with salt, pepper, and lemon so they don’t compete with the tangy feta.

A chilled glass of crisp white wine like Pinot Grigio or Sauvignon Blanc echoes the bright, Mediterranean flavors.

Roasted vegetables like zucchini, eggplant, or bell peppers add more veggie goodness and complement the tomatoes beautifully.

Allergy Information

This recipe contains dairy from the feta cheese. For a dairy-free version, try using a vegan feta alternative, though the texture and meltability won’t be quite the same.

Palmini is naturally gluten-free, made from hearts of palm. If using regular pasta, choose a gluten-free variety if needed.

The recipe is naturally nut-free and egg-free, making it suitable for those with common allergies.

For those avoiding nightshades, this recipe isn’t suitable due to the tomatoes. You could experiment with roasted butternut squash or bell peppers, though the flavor profile will change significantly.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb some of the sauce as it sits, which is completely normal.

Reheat gently on the stovetop over low heat, adding a splash of water or olive oil to loosen everything up. Stir frequently so the sauce doesn’t stick or separate.

For microwave reheating, use 30-second intervals on medium power, stirring between each round. Add a little water or olive oil to bring back that silky texture.

The sauce may look a bit separated after storage, but a good stir while heating brings it right back together. Don’t worry—it’s just the olive oil doing its thing.

Questions I Get Asked A Lot

My sauce looks too oily—did I do something wrong?

Nope, you’re right on track! The sauce looks oily at first, but as you toss it with the pasta and add pasta water, everything emulsifies into creamy perfection. Keep stirring and have faith.

How do I know when the feta is done baking?

The feta should be soft enough to spread easily with a spoon and have golden-brown spots on top. If it’s still firm and cold in the center after 30 minutes, give it another 5-10 minutes.

Can I add the garlic at the beginning with the tomatoes?

You could, but you’ll lose that bright, punchy garlic flavor. Baked garlic turns mellow and sweet, sometimes even bitter. Adding it at the end keeps it fresh and aromatic, which is what makes this dish sing.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Palmini Baked Feta Pasta turned out. Did you add any fun variations? Share your kitchen wins with us!