Baked Feta Pasta Veggies (Print)

A wholesome dish of whole-grain pasta with roasted vegetables and creamy baked feta.

# Components:

→ 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 - Combine cherry tomatoes, zucchini, red bell pepper, and red onion in a large baking dish. Drizzle with olive oil, then season with oregano, crushed red pepper flakes if using, salt, and black pepper. Toss thoroughly to coat evenly.
03 - Place the feta cheese block in the center of the vegetable mixture and drizzle a small amount of olive oil over the cheese.
04 - Roast the vegetables and feta in the oven for 25 to 30 minutes until vegetables are caramelized and the feta is softened and golden.
05 - While roasting, boil the whole-grain pasta in salted water according to package directions. Reserve ½ cup of the cooking water before draining.
06 - Remove the baking dish from the oven. Stir minced garlic into the hot vegetables and feta. Gently mash the feta, mixing it thoroughly with the vegetables until creamy.
07 - Add cooked pasta and a splash of reserved pasta water to the baking dish. Toss until the pasta is fully coated with the creamy feta vegetable sauce.
08 - Plate immediately and garnish with fresh basil leaves to finish.

# Expert Advice:

01 -
  • The feta becomes impossibly creamy without any cream—just olive oil and roasted vegetables do the heavy lifting.
  • Whole-grain pasta adds substance without making the dish feel heavy, and it actually soaks up the sauce better than regular pasta.
  • It comes together in 40 minutes and feels special enough for guests but simple enough for a random Tuesday dinner.
  • Roasted vegetables caramelize while the feta cooks, so you're building deep flavors, not just mixing pre-cooked ingredients.
02 -
  • Don't skip reserving pasta water—it's the only thing that helps the feta sauce cling to the pasta and prevents everything from becoming gluey.
  • Add the garlic after roasting, not before; raw garlic in the oven turns harsh and bitter, but hot garlic added at the end stays sweet and mellow.
  • Use a feta block, not crumbles—a block melts into a creamy sauce while crumbles stay separated and grainy no matter how much you stir.
03 -
  • For extra protein without heaviness, drain a can of chickpeas and scatter them on the vegetables before roasting—they'll get crispy edges and add substance to every bite.
  • Serve the pasta straight from the baking dish if you're cooking for guests; there's something about family-style that makes people feel cared for and makes the dish feel less fussy than it actually is.
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