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Veggie Pasta with Baked Feta

Veggie pasta with baked feta—an easy Mediterranean pasta where a block of feta caramelizes and bubbles at the edges, then turns into a creamy sauce. Roasted cherry tomatoes and vegetables collapse into a glossy coating for penne or rotini with a velvety finish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Feta and roasted vegetables
  • 1 block (8 oz) feta cheese
  • 2 cup cherry tomatoes
  • 1 zucchini diced
  • 1 red bell pepper diced
  • 1 red onion small, quartered
  • 5 clove garlic whole
  • 0.33 cup olive oil
  • 0.5 tsp red pepper flakes
  • salt to taste
  • cracked black pepper to taste
Pasta and finishing
  • 12 oz penne or rotini pasta cooked and reserved 1 cup pasta water
  • 1 cup pasta water reserved
  • fresh basil for serving
  • extra olive oil for serving

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, red bell pepper, red onion, and garlic; drizzle with olive oil and season with red pepper flakes, salt, and pepper.
  3. Bake for 30-35 minutes until the feta is golden and creamy at the edges and the tomatoes have burst and caramelized.
Build the feta tomato sauce
  1. Use a fork to mash the baked feta and stir it into the roasted vegetables to create a chunky sauce.
  2. Add a splash of pasta water if needed to loosen, until the sauce looks glossy and coats the vegetables.
Toss and serve
  1. Add cooked pasta to the baking dish and toss to coat everything in the feta tomato sauce.
  2. Drizzle with extra olive oil and scatter fresh basil over the top, then serve immediately.

Notes

Pro tip: Mash the feta while the dish is hot so it breaks down smoothly into a creamy, velvety sauce. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of pasta water. Freezing is not recommended for best texture. For a lighter option, use part-skim feta (flavor still works) to reduce overall calories.