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Veggie Pasta with Baked Feta

Veggie pasta with baked feta pairs a golden, caramelized feta block with roasted cherry tomatoes and vegetables for a glossy, velvety sauce. Penne or rotini gets tossed until creamy at every bite, with basil and extra olive oil finishing the dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Meditterranean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Feta base
  • 8 oz feta cheese Use a block for clean melting and browning.
  • 2 cup cherry tomatoes Keep whole for bursting as they roast.
  • 1 zucchini Dice small so it softens and helps thicken the sauce.
  • 1 red bell pepper Dice for even roasting and tender bites.
  • 1 red onion Quarter so it caramelizes in the oven.
  • 5 garlic Keep whole cloves to roast mellow and sweet.
  • 0.33 cup olive oil Drizzle over the dish before baking.
  • 0.5 tsp red pepper flakes Adjust to taste for heat.
  • 1 salt To taste.
  • 1 cracked black pepper To taste.
Pasta & finish
  • 12 oz penne or rotini pasta Cooked, plus reserve 1 cup pasta water for loosening the sauce.
  • 1 cup pasta water Use in small splashes to get a silky consistency.
  • 1 fresh basil Scatter over the top right before serving.
  • 1 extra olive oil Drizzle to finish and boost flavor.

Equipment

  • 1 sheet pan

Method
 

Roast the feta and vegetables
  1. Preheat oven to 400°F and place the feta block in the center of a 9x13 baking dish.
  2. Surround the feta with cherry tomatoes, zucchini, bell pepper, red onion, and garlic; drizzle with olive oil and season with red pepper flakes, salt, and cracked black pepper.
  3. Bake for 30-35 minutes until the feta is golden and creamy at the edges and the tomatoes have burst and caramelized.
Make the feta tomato sauce
  1. Use a fork to mash the baked feta and stir it into the roasted vegetables to form a chunky sauce.
  2. Add a splash of pasta water as needed to loosen and help everything coat evenly.
Toss and serve
  1. Add the cooked pasta to the baking dish and toss until coated in the feta tomato sauce.
  2. Drizzle with extra olive oil and scatter fresh basil over the top, then serve immediately.

Notes

Pro tip: Reserve the pasta water and add it gradually so the sauce turns glossy without getting watery. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet with a splash of water. Freezing isn’t recommended because the feta sauce texture can break after thawing. For a dairy-light swap, use a plant-based feta-style block and check doneness at 30 minutes to avoid drying out.