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Best Baked Feta Pasta with Vegetables

Baked Feta Pasta with Vegetables

A creamy baked feta pasta dish with roasted cherry tomatoes, zucchini, and fresh herbs for a comforting Mediterranean-inspired meal perfect for weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course dinner, pasta
Cuisine Mediterranean
Servings 4 people
Calories 600 kcal

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.