Baked Greek Spaghetti Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Bring a large pot of water to a rolling boil and add 1 tablespoon salt.

Cook spaghetti

Add 12 oz spaghetti to the boiling water and cook until very al dente (about 2 minutes less than package directions). Reserve 1 cup of pasta cooking water, then drain and set pasta aside.

Sauté garlic and tomatoes

In a large ovenproof skillet or sauté pan over medium heat, add 2 tbsp olive oil. Add 4 minced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). Add the 24 halved cherry tomatoes and cook, stirring occasionally, until they start to blister and collapse, about 5–7 minutes.

Add tomato base

Stir in 14 oz crushed tomatoes (or passata) and 1 tbsp tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp red pepper flakes, 1.5 tsp salt, and 3/4 tsp black pepper. Simmer gently for 6–8 minutes to meld flavors. If sauce looks too thick, add up to 1/2 cup of reserved pasta water to loosen.

Combine pasta with sauce

Add the drained spaghetti to the skillet and toss to coat thoroughly with the sauce. Stir in 1 tbsp fresh lemon juice and 1/4 cup of the grated Parmesan (reserve the rest for finishing). Turn off heat and make a well in the center of the pasta to prepare for placing the feta.

Prepare feta & toppings

Place an 8 oz block of feta cheese in the center of the pasta well (or in a small separate ovenproof dish if your skillet is crowded). Scatter 1 cup pitted halved kalamata olives and 1/2 cup thinly sliced red onion around the feta. Sprinkle 1 tbsp capers if using. Drizzle 2 tbsp extra-virgin olive oil evenly over the feta and surrounding tomatoes.

Bake

Transfer the ovenproof skillet or dish to the preheated 400°F (200°C) oven. Bake until the feta is soft, slightly golden at the edges, and the tomatoes are bubbling, about 15–20 minutes.

Mash feta into sauce

Remove skillet from oven. Using a fork or spoon, break and mash the baked feta into the tomatoes and sauce, stirring to combine and create a creamy, slightly chunky sauce that coats the pasta. If mixture seems thick, add up to the reserved 1 cup pasta water gradually to reach desired consistency.

Add fresh finishing toppings

Stir in lemon zest and 2 tbsp chopped fresh oregano or basil. Taste and adjust seasoning with additional salt and pepper if needed. Fold in 1/4 cup chopped fresh parsley, and sprinkle the remaining 1/4 cup grated Parmesan on top.

Plate and serve immediately, garnished with extra parsley and a drizzle of olive oil if desired. Serve warm with extra grated cheese on the side. Leftovers keep refrigerated for 2–3 days; gently reheat with a splash of water.