Save The first time I made baked feta pasta, my kitchen smelled like a Mediterranean sunset. That was the evening my roommate walked in mid-roast and asked what restaurant I had ordered from, laughing when I pointed to a simple block of cheese surrounded by tomatoes. Now this lighter version with roasted vegetables has become our go-to comfort food that somehow feels indulgent and wholesome at the same time.
Last summer, I served this at a small dinner party when my friend announced she was vegetarian. I was nervous about making something satisfying enough, but watching everyone go quiet for five straight minutes while eating gave me all the confidence I needed. Someone actually asked if there was a hidden cream sauce, which felt like the ultimate compliment.
Ingredients
- 200 g reduced-fat feta cheese block: This creamy salty cheese becomes the backbone of the dish, melting into a velvety sauce that coats every piece of pasta
- 400 g cherry tomatoes halved: Roasting bursts these little gems, releasing their juices to mix with the feta for a naturally sweet and tangy sauce
- 1 medium zucchini diced: Adds mild sweetness and satisfying texture that soaks up all the flavorful oils
- 1 red bell pepper diced: Brings a slight crunch and vibrant color that balances the soft pasta perfectly
- 1 small red onion sliced: The sharpness mellows beautifully in the oven, becoming sweet and savory
- 2 cloves garlic minced: Adding this after roasting preserves its punch, giving the finished dish a fresh aromatic kick
- 2 tbsp extra-virgin olive oil: This is not the time to be shy—good oil carries all the Mediterranean flavors through every bite
- 1 tsp dried oregano: The dried herb blooms in the heat, providing that classic Greek aroma that fills the whole kitchen
- ½ tsp crushed red pepper flakes optional: A gentle warmth that builds slowly, making the dish feel complete without overwhelming
- Salt and freshly ground black pepper to taste: Simple seasoning that lets the vegetables shine while bringing everything together
- Fresh basil leaves to serve: The bright peppery finish cuts through the richness and wakes up the palate
- 300 g whole-grain penne or fusilli: The nutty whole grains hold up beautifully to the chunky vegetable sauce
Instructions
- Preheat and prepare:
- Crank your oven to 200°C (400°F) while you grab a large baking dish that will become the star of the show
- Season the vegetables:
- Pile in those colorful cherry tomatoes, zucchini, red bell pepper, and red onion, then drizzle generously with olive oil and shower everything with oregano, red pepper flakes if you are feeling bold, and a good pinch of salt and pepper
- Place the feta:
- Nestle that beautiful block of feta right in the center like it is the king of the dish, then give it a little extra olive oil love
- Roast to perfection:
- Slide the dish into the hot oven and let it work its magic for 25 to 30 minutes, until the vegetables are turning golden and bursting and the feta looks like a warm, inviting pillow
- Cook the pasta:
- While everything roasts, boil your whole-grain pasta in salted water until it is just right, then save that precious half cup of pasta water before draining
- Mash and mix:
- Pull the baking dish out, scatter the fresh garlic over the hot vegetables, then grab your spoon and mash that feta into the vegetables until it transforms into a creamy, dreamy sauce
- Combine everything:
- Toss in the cooked pasta and splash in some reserved pasta water, then fold everything together until each piece is coated in that gorgeous pink-tinted sauce
- Finish and serve:
- Bring the dish straight to the table and scatter fresh basil leaves on top like confetti, then watch everyone reach for seconds immediately
Save This recipe became a household staple during those busy weeknights when we wanted something comforting but did not want to spend hours at the stove. There is something so satisfying about pulling that bubbling dish out of the oven, knowing dinner is basically ready and smells absolutely incredible.
Make It Your Own
I have learned that this recipe is incredibly forgiving. Sometimes I throw in chickpeas for protein, other times I add spinach to wilt into the hot sauce. The beauty is that the core method—roast feta and veg, mash, toss with pasta—works with almost whatever you have in the fridge.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the richness beautifully, but honestly a cold glass of water with lemon works just as well. I have served this alongside a simple green salad dressed with nothing but lemon juice and good olive oil, which feels like the perfect Mediterranean complete meal.
Storage And Leftovers
Leftovers, if you somehow have them, keep beautifully in the fridge for up to three days. The pasta soaks up more flavor as it sits, though I recommend adding a splash of water when reheating to bring that creamy sauce back to life. This might just be one of those dishes that tastes even better the next day.
- Reheat gently with a splash of water or olive oil to revive the sauce
- The pasta will continue absorbing liquid, so leftovers taste less creamy but more intensely flavored
- Freezing is not ideal because the texture of the feta changes, but it still works in a pinch
Save There is something deeply comforting about a dish that looks impressive coming out of the oven but requires almost zero active cooking time. This baked feta pasta has saved countless weeknights in my kitchen, and I bet it will do the same in yours.
Recipe Guide
- → What vegetables work best for this dish?
Cherry tomatoes, zucchini, red bell pepper, and red onion roast beautifully, offering a balanced sweetness and savory flavor.
- → Can I use other types of pasta?
Whole-grain penne or fusilli are recommended for texture and nutrition, but gluten-free pasta is a great alternative if needed.
- → How do I achieve the creamy texture in this dish?
Softening the feta during baking and mixing with reserved pasta water creates a rich, creamy sauce coating the pasta and vegetables.
- → Is this suitable for vegetarian diets?
Yes, this dish is vegetarian friendly, featuring dairy and fresh vegetables without any meat products.
- → How can I add more protein to this dish?
Incorporate drained canned chickpeas before baking to boost protein content and add extra texture.