Can I use a different type of cheese instead of feta?

Yes, while feta is the star of this recipe for its creamy texture and tangy flavor, goat cheese or ricotta can be used as alternatives. Keep in mind ricotta will be less melty, so mix it in after roasting the vegetables for the best results.

Which pasta works best for baked feta pasta with vegetables?

Short pasta shapes like penne, rigatoni, or rotini are ideal as they hold the creamy sauce well. However, long pasta like spaghetti can also be used. Whole wheat or chickpea pasta are excellent options for a healthier twist.

How can I store and reheat leftovers?

Store leftover baked feta pasta in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently in the microwave or on the stovetop with a splash of olive oil or pasta water to maintain creaminess.

Baked Feta Pasta with Vegetables: A Creamy Mediterranean Delight

Name: Baked Feta Pasta with Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
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 block (7-8 oz) feta cheese, drained; 1/2 tablespoon garlic powder; 1/4 tablespoon crushed red pepper flakes; 1 pound rigatoni or penne pasta; 1/4 cup grated Parmesan cheese; 1/4 cup fresh basil, thinly sliced or torn; 1 teaspoon kosher salt (or to taste); 1/2 teaspoon freshly ground black pepper (or to taste)

Description

Baked Feta Pasta with Vegetables is a creamy Mediterranean-inspired dish combining roasted cherry tomatoes, tender zucchini, and a block of melted feta cheese with pasta. This easy one-pan recipe is perfect for weeknight dinners, meal prep, or casual gatherings, offering a flavorful, satisfying vegetarian meal with minimal cleanup.

Ingredients

Scale

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 block (7-8 oz) feta cheese, drained
1/2 tablespoon garlic powder
1/4 tablespoon crushed red pepper flakes
1 pound rigatoni or penne pasta
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, thinly sliced or torn
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)

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Instructions

Preheat the oven to 400°F (200°C).
In a 3-quart baking dish, combine 2 pints cherry tomatoes, 1 sliced zucchini, 1/2 diced sweet onion, and 4 minced garlic cloves. Drizzle with 1/2 cup olive oil and season with 1/2 tablespoon garlic powder, 1/4 tablespoon crushed red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
Place the 7-8 oz block of feta cheese in the center of the vegetable mixture and lightly season with additional salt and pepper if desired.
Bake for 30 minutes, until the tomatoes burst and the feta softens.
Increase the oven temperature to 450°F (230°C) and bake for an additional 10 minutes, until the feta becomes lightly golden.
Meanwhile, cook 1 pound pasta in a large pot of salted boiling water until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water before draining.
Remove the baking dish from the oven and use a fork to mash the feta into the roasted vegetables until a creamy sauce forms.
Add the drained pasta and toss until fully coated. Stir in reserved pasta water a little at a time if needed to loosen the sauce.
Garnish with 1/4 cup grated Parmesan cheese and 1/4 cup fresh basil.
Serve immediately and enjoy.

Notes

Use block feta packed in brine for the creamiest texture.
Do not overbake the feta, as it can become grainy.
Reserve pasta water to help create a silky sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months in a freezer-safe container.
Substitute zucchini with yellow squash, bell peppers, or eggplant if desired.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving (1/6 recipe)
Calories: 400
Sugar: 6g
Sodium: 480mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 14g
Cholesterol: 35mg