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Best Baked Feta Pasta with Vegetables Recipe

Best Baked Feta Pasta with Vegetables Recipe
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★★★★★

5 from 14 reviews

This Best Baked Feta Pasta with Vegetables is a creamy, comforting, and flavorful dish featuring roasted cherry tomatoes, zucchini, sweet onion, and garlic combined with baked feta cheese to create a rich sauce. Tossed with perfectly cooked pasta and garnished with fresh basil and Parmesan cheese, this recipe is an easy, wholesome meal perfect for weeknights or entertaining.

Ingredients

Scale

Vegetables & Cheese

  • 2 pints cherry or grape tomatoes
  • 1 zucchini, sliced
  • 1/2 sweet onion, diced
  • 4 cloves garlic, whole
  • 1 block of feta cheese, drained (about 7 ounces)

Seasonings & Oil

  • 1/2 cup olive oil
  • 1/2 tablespoon garlic powder
  • 1/4 tablespoon crushed red pepper flakes
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Pasta & Garnish

  • 1 pound pasta (penne or fusilli recommended)
  • 1/4 cup fresh basil, chopped
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat and Prepare Ingredients: Preheat your oven to 400°F (200°C). In a 3-quart baking dish, toss together the cherry tomatoes, sliced zucchini, diced sweet onion, and whole garlic cloves with the olive oil until all vegetables are thoroughly coated. Season with garlic powder, crushed red pepper flakes, kosher salt, and freshly ground black pepper evenly over the mixture.
  2. Bake the Feta and Vegetables: Place the block of feta cheese in the center of the vegetable mixture in the baking dish. Lightly season the top of the feta with salt and pepper. Bake at 400°F for approximately 30 minutes until the tomatoes burst and the feta softens. Then, increase the oven temperature to 450°F (230°C) and continue baking for an additional 10 minutes, or until the feta is golden brown on top.
  3. Cook the Pasta: While the feta and vegetables are in the oven, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes. Before draining, reserve 1/2 cup of the pasta cooking water to adjust the sauce if needed.
  4. Prepare the Sauce: Remove the baking dish from the oven. Using the back of a fork, mash and mix the baked feta with the roasted vegetables until a smooth, creamy sauce forms, combining all the flavors.
  5. Combine and Finish the Dish: Add the drained pasta directly into the baking dish with the sauce. Toss everything thoroughly to coat the pasta evenly. If the sauce is too thick, gradually add the reserved pasta water, one tablespoon at a time, to loosen the sauce to the desired consistency.
  6. Garnish and Serve: Sprinkle freshly chopped basil leaves and grated Parmesan cheese over the top. Give the pasta one last gentle toss and serve warm for a delicious and satisfying meal.

Notes

  • Use penne, fusilli, or rigatoni pasta for best sauce adherence.
  • Drain the feta well to avoid excess water making the sauce runny.
  • You can adjust the spice level by adding more or less crushed red pepper flakes.
  • Reserve the pasta water to help loosen the sauce if it becomes too thick.
  • This dish can be made vegetarian but is not vegan due to the feta and Parmesan cheese.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely with a splash of water or olive oil.

Nutrition

Keywords: baked feta pasta, Mediterranean pasta, creamy feta pasta, roasted vegetables pasta, vegetarian pasta recipe

Find it online: https://nayabaker.com/best-baked-feta-pasta-with-vegetables-recipe/