Feta & Bruschetta Baked Bucatini Recipe Tastes Like It Came From a Restaurant by Terri Kendrick

Why is it that pasta is always better when you order it at your favorite Italian restaurant? Well, this Italian recipe for baked bucatini that you can make at home will make your family think you must've ordered takeout!

First they'll rave about the presentation and, after they take a bite, they'll marvel over the incredible taste! The creamy cheese and bruschetta sauce deliciously coats the strands of chewy pasta perfectly, while the basil and spinach add flavor and vibrant color. Simply take the praise (and a bow, if you choose!) and don’t admit just how easy it was to make!

To make this incredible vegetarian pasta recipe you will need butter, onion, prepared bruschetta topping, feta cheese (read about the health benefits of feta), bucatini pasta, fresh basil, Parmesan cheese, fresh spinach (read about the health benefits of spinach), salt and black pepper.

Serve this delectable baked pasta recipe for dinner with a salad and a hunk of crusty Italian bread. We promise you'll have a hard time stopping at one serving!

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Cuisine: Italian 
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

• 2 tablespoons butter
• 1/2 sweet onion, chopped
• 10 ounces prepared bruschetta topping
• 8 ounces (1 block) feta cheese
• 8 ounces bucatini pasta
• 1/8 cup fresh basil, torn
• 3/4 cup Parmesan cheese (divided) 
• 1/2 cup fresh baby spinach
• salt and black pepper, to taste

Recipe Notes

• Bucatini is a thick, spaghetti-like pasta with a hollow center.

• Don't forget to reserve some pasta water!

• I bought bruschetta in the deli section in a plastic container, but you can also buy it jarred. You can also make your own bruschetta.

• Feel free to add more spinach. I cut back because my husband isn’t a fan!

Here’s how to make it:

1. Melt the butter in an oven-safe skillet and sauté the onion over medium heat. Turn off the heat and stir in the bruschetta.
   
2. Move the top oven rack to the top third of the oven. Place the feta block in the center of the bruschetta mixture.
   
3. Transfer the skillet to a preheated 400-degree F oven. Bake for 25 minutes until the feta is soft and gooey and may be slightly brown on top.
   
4. Meanwhile, cook the pasta until it’s al dente, about 9 to 10 minutes. Reserve about 1 cup of the hot pasta water while draining.
   
5. Take the skillet out of the oven and stir well. Mix in 1/2 cup Parmesan cheese, fresh basil and spinach.
   
6. Add a couple of tablespoons of the hot pasta water and toss until the spinach has wilted. Gradually add more pasta water to create a creamy sauce that has enough moisture to adequately coat the pasta.
   
7. Add the drained pasta to the skillet and toss with the sauce. Add more pasta water if needed to blend well. Season with salt and pepper and sprinkle with the remaining Parmesan cheese before serving.
   
   

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