If you ask me, baked feta pasta is one of those dishes that just makes perfect sense. This Mediterranean-inspired meal brings together creamy, melted feta cheese with the natural sweetness of roasted cherry tomatoes and tender pasta for a comforting yet fresh dinner. Every bite offers a wonderful harmony of rich, smooth sauce and vibrant vegetables.
All components bake together in one pan, giving the vegetables a roasted depth while the feta softens beautifully, creating a luscious sauce that clings to each piece of pasta. Finished with fresh herbs and a hint of garlic, it tastes just like a plate you would savor at a cosy Italian trattoria.
- One-pan baking simplifies preparation and cleanup for busy weeknights.
- The creamy feta melts into a rich, indulgent sauce without extra cream or butter.
- Roasting vegetables brings out their natural sweetness, perfectly balancing the savory cheese.
- Leftovers develop even deeper flavor, making it a great make-ahead meal.
Ingredients
- Kosher salt: Essential for seasoning vegetables and pasta to enhance natural flavors.
- Freshly ground black pepper: Adds mild heat and earthy undertones to the dish.
- Cherry tomatoes (2 pt): Sweet, juicy tomatoes that roast to perfect softness, bursting with flavor.
- Garlic cloves (4, finely minced): Provides aromatic depth and a subtle pungent kick throughout the sauce.
- Sweet onion (1/2, diced into 1/4-inch pieces): Adds mild sweetness and texture when roasted with the vegetables.
- Olive oil (1/2 cup): A high-quality extra virgin olive oil enriches the sauce and helps roast the veggies.
- Crushed red pepper flakes (1/4 tbsp): Imparts gentle heat that complements the creamy feta and sweet tomatoes.
- Feta cheese block (7-8 oz, drained): The star ingredient, melting into a smooth, tangy sauce that coats the pasta perfectly.
- Garlic powder (1/2 tbsp): Enhances the garlic flavor without overpowering the fresh ingredients.
- Zucchini (1, sliced into 1/2-inch half-moons): Adds tender, subtly sweet vegetable notes with a pleasant bite.
- Pasta (1 lb, rigatoni or penne): Sturdy tubular pasta shapes that hold onto the creamy sauce beautifully.
- Parmesan cheese (1/4 cup, freshly grated): Garnishes the dish with a nutty, salty finish.
- Fresh basil (1/4 cup, thinly sliced or torn): Adds fragrant herbaceous brightness and an inviting fresh aroma.
Instructions
- Preheat the Oven and Prepare Vegetables
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Set your oven to 400 degrees Fahrenheit to ensure even roasting. In a 3-quart baking dish, combine the cherry tomatoes, zucchini slices, diced onion, and minced garlic with olive oil. Toss everything thoroughly so the vegetables get evenly coated, which promotes caramelization and flavor development during baking. Season with garlic powder, crushed red pepper flakes, kosher salt, and freshly ground black pepper to build a multi-layered taste foundation.
- Bake Feta and Vegetables Together
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Place a block of drained feta cheese right in the center of the vegetable mixture, seasoning it lightly with salt and pepper. Bake in the preheated oven for about 30 minutes, or until the cherry tomatoes have burst and the feta has softened to a creamy texture. To deepen the flavors and create a golden crust on the cheese, increase the oven temperature to 450 degrees Fahrenheit and bake an additional 10 minutes. This two-step baking process ensures a beautiful balance of softness and slight crispiness.
- Cook the Pasta Until Al Dente
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While the feta and veggies bake, bring a large pot of salted water to a rolling boil over medium-high heat. Add your choice of pasta, preferably rigatoni or penne, and cook until just al dente, typically 10-12 minutes depending on the package. Be sure to save half a cup of the pasta cooking water before draining, as this starchy liquid helps adjust the final sauce consistency and keeps everything silky.
- Create the Creamy Feta Sauce
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Remove the baking dish from the oven and use the back of a fork to smash the feta cheese into the roasted vegetables. Mix gently until the mixture becomes smooth and creamy, effectively creating a rich, luscious sauce. This melding of textures transforms simple ingredients into a velvety coating perfect for the pasta.
- Toss Pasta with Feta-Vegetable Sauce
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Transfer the drained pasta directly into the baking dish with the creamy feta and vegetable mixture. Toss everything together to ensure every piece is evenly coated. If the sauce feels too thick or sticky, gradually add reserved pasta water one tablespoon at a time to loosen it up, creating a silky, clingy texture that beautifully envelops the pasta.
- Garnish and Serve Immediately
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Finish by topping the pasta with freshly torn basil leaves and a generous sprinkle of grated Parmesan cheese, which adds an extra layer of flavor and freshness. Serve hot to fully enjoy the creamy richness combined with the vibrant roasted vegetables and herbs.
- Use good quality block feta for best melting results; avoid crumbled feta which won’t create the creamy sauce.
- Reserving pasta water is key to achieve perfect sauce texture and prevent dryness.
- You can customize this dish by adding other vegetables like bell peppers or eggplant for additional flavor.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil to restore creaminess.
Serving Suggestions
This baked feta pasta pairs wonderfully with a simple green salad and crusty bread to soak up extra sauce. A light white wine like Sauvignon Blanc complements the tangy flavor beautifully.
- For extra depth, roast the vegetables on a baking sheet first to caramelize before adding feta in center and baking further.
- Fresh herbs like oregano or thyme can be added along with basil to deepen the Mediterranean profile.
- Try using gluten-free or whole wheat pasta to adapt this dish to dietary preferences without sacrificing texture.
FAQs
- Can I use crumbled feta instead of a block?
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Crumpled feta won’t melt properly and may create a grainy texture. Stick to a solid block for a smooth creamy sauce.
- What pasta shapes work best?
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Rigatoni and penne are ideal because their tubes capture the sauce well, but any short tubular pasta will work.
- Can I prepare this recipe ahead of time?
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You can prep vegetables and pasta in advance, but bake and combine the dish just before serving for best texture.
- How do I make it spicier?
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Increase crushed red pepper flakes or add a dash of cayenne pepper when seasoning the vegetables.
- Is this recipe vegetarian?
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Yes, this dish is 100% vegetarian, but not vegan due to the cheese.
- Can I freeze leftovers?
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Freezing may affect pasta texture negatively. It’s best enjoyed fresh or refrigerated and consumed within a few days.
- What can I substitute for zucchini?
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Yellow squash, bell peppers, or eggplant can be great substitutes adding different flavors and textures.
Baked Feta Pasta with Vegetables
Equipment
- 1 3-quart baking dish to roast vegetables and bake feta
- 1 large pot to cook pasta
Ingredients
- 2 pints cherry tomatoes
- 1 zucchini sliced into 1/2-inch half-moons
- 1/2 sweet onion diced into 1/4-inch pieces
- 4 garlic cloves finely minced
- 1/2 cup olive oil
- 1/4 tablespoon crushed red pepper flakes
- 1 block feta cheese drained (7-8 ounces)
- 1/2 tablespoon garlic powder
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 pound pasta rigatoni or penne
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil thinly sliced or torn
Instructions
- Preheat the oven to 400°F.
- In a 3-quart baking dish, toss cherry tomatoes, zucchini, onion, and garlic with olive oil.
- Season vegetables with garlic powder, crushed red pepper flakes, kosher salt, and black pepper.
- Place the block of feta cheese in the center of the vegetable mixture and season it lightly with salt and pepper.
- Bake at 400°F until tomatoes burst and feta softens, about 30 minutes.
- Increase oven temperature to 450°F and bake an additional 10 minutes until feta is golden brown.
- While baking, bring a large pot of salted water to a boil and cook pasta until al dente, about 10-12 minutes.
- Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Remove feta and vegetables from the oven; use a fork to mash feta into a creamy sauce with the roasted vegetables.
- Add the drained pasta to the baking dish and toss to coat with the sauce.
- If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
- Garnish with fresh basil and grated Parmesan cheese before serving.
Notes
- Use rigatoni or penne for best results.
- Leftovers taste better the next day after flavors meld.
- Store leftovers in an airtight container in the refrigerator up to 3 days.
- Add extra crushed red pepper for more heat.
- Fresh garlic can be substituted for garlic powder for a sharper flavor.
