Baked Feta Pasta Veggies (Printable Version)

Creamy baked feta with roasted vegetables and whole-grain pasta for a vibrant, wholesome meal.

# What You Need:

→ Dairy

01 - 7 oz reduced-fat feta cheese block

→ Vegetables

02 - 14 oz cherry tomatoes, halved
03 - 1 medium zucchini, diced
04 - 1 red bell pepper, diced
05 - 1 small red onion, sliced
06 - 2 cloves garlic, minced
07 - 2 tbsp extra-virgin olive oil
08 - 1 tsp dried oregano
09 - ½ tsp crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - Fresh basil leaves, for garnish

→ Pasta

12 - 10.5 oz whole-grain penne or fusilli

# Directions:

01 - Set the oven to 400°F (200°C) to prepare for roasting.
02 - In a large baking dish, combine cherry tomatoes, zucchini, red bell pepper, and red onion. Drizzle with olive oil, then season with oregano, crushed red pepper flakes if desired, salt, and black pepper. Toss until evenly coated.
03 - Place the block of feta cheese in the center of the vegetable mixture and drizzle with a small amount of olive oil.
04 - Roast in the preheated oven for 25 to 30 minutes until vegetables are caramelized and feta is golden and soft.
05 - While roasting, cook the whole-grain pasta in salted boiling water according to package instructions. Reserve ½ cup of pasta water, then drain the pasta.
06 - Remove the baking dish from the oven. Add minced garlic to the hot feta and vegetables, then gently mash the feta and stir to create a creamy sauce.
07 - Add cooked pasta and a splash of reserved pasta water to the baking dish. Toss until pasta is fully coated with the creamy feta and vegetable sauce.
08 - Serve immediately, topped with fresh basil leaves.

# Expert Advice:

01 -
  • It looks fancy enough to serve guests but takes less time than ordering delivery.
  • The vegetables caramelize while you relax, no hovering required.
  • One pan means minimal cleanup, which might be the best part.
02 -
  • Don't drain your pasta water before you need it—that starch is what transforms vegetables and cheese into an actual sauce instead of a lumpy mess.
  • Mashing the feta gently matters; you want creamy, not grainy, so use a fork and take your time rather than aggressively stirring.
03 -
  • Quality feta makes an enormous difference—avoid the crumbly kind and invest in a firm block that softens rather than disintegrates.
  • Don't skip reserving pasta water; it's the difference between silky sauce and something that needs rescue.
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