Best Baked Feta Pasta with Vegetables Recipe
This Best Baked Feta Pasta with Vegetables recipe features a creamy, tangy baked feta cheese sauce combined with roasted cherry tomatoes, zucchini, and sweet onions. Baked to perfection and tossed with al dente pasta, it’s a flavorful and satisfying Mediterranean-inspired dish garnished with fresh basil and Parmesan cheese. Perfect for a comforting weeknight dinner or a crowd-pleasing meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables and Cheese
- 2 pints cherry or grape tomatoes
- 1 medium zucchini, sliced
- 1/2 sweet onion, diced
- 4 cloves garlic, whole
- 1 block feta cheese, drained
Seasonings and Oils
- 1/2 cup olive oil
- 1/2 tablespoon garlic powder
- 1/4 tablespoon crushed red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Pasta and Garnishes
- 1 pound pasta (penne or your choice)
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat and Prepare Ingredients: Preheat your oven to 400°F (200°C). In a 3-quart baking dish, combine the cherry tomatoes, sliced zucchini, diced onion, and whole garlic cloves. Drizzle with olive oil and toss to coat the vegetables evenly. Season with garlic powder, crushed red pepper flakes, kosher salt, and freshly ground black pepper.
- Bake the Feta and Vegetables: Place the block of drained feta cheese in the center of the vegetable mixture. Lightly season the feta with salt and pepper. Bake in the preheated oven for about 30 minutes, until the tomatoes burst and the feta softens. Increase the oven temperature to 450°F (232°C) and bake an additional 10 minutes or until the feta turns golden brown on top.
- Cook the Pasta: While the feta and vegetables are baking, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, about 10-12 minutes. Before draining, reserve 1/2 cup of pasta cooking water to adjust sauce consistency if needed.
- Prepare the Sauce: Remove the baking dish from the oven and use the back of a fork to smash the softened feta into the roasted vegetables, blending them into a creamy sauce.
- Combine and Finish the Dish: Add the drained pasta directly into the baking dish and toss everything together until the pasta is evenly coated with the creamy baked feta and vegetable sauce. If the sauce is too thick, add the reserved pasta water gradually, one tablespoon at a time, until reaching the desired consistency.
- Garnish and Serve: Sprinkle chopped fresh basil and grated Parmesan cheese over the top. Serve immediately while warm and enjoy the flavorful, creamy pasta.
Notes
- You can use any pasta shape you prefer, but penne or rigatoni work especially well.
- For a spicier kick, increase the crushed red pepper flakes to taste.
- Drain the feta well before baking to avoid excess liquid in the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- This recipe can be made vegetarian by ensuring your Parmesan is vegetarian-friendly or omitting it.
