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Baked Feta Pasta With Vegetables

A simple yet elegant dinner where feta, vegetables, and pasta come together in the oven to create a creamy sauce without the hassle of stirring.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables and Feta
  • 2 pints cherry tomatoes Whole tomatoes will burst in the oven.
  • 1 medium zucchini, sliced into 1/2-inch half-moons Cut evenly to cook at the same speed.
  • 1/2 medium sweet onion, diced
  • 4 cloves garlic, finely minced
  • 1/2 cup olive oil Creates the silky base of the sauce.
  • 1/4 tablespoon crushed red pepper flakes Adjust based on spice preference.
  • 1 block feta cheese (7 to 8 ounces), drained Buy a block in brine for the best results.
  • 1/2 tablespoon garlic powder
  • 1 teaspoon kosher salt Adjust to taste.
  • 1/2 teaspoon freshly ground black pepper
Pasta
  • 1 pound rigatoni or penne pasta Choose pasta that holds sauce well.
  • 1/4 cup grated Parmesan cheese Add before serving.
  • 1/4 cup fresh basil, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Prepare a 3-quart baking dish, preferably 9x13 inches.
Vegetable Assembly
  1. Slice and dice the zucchini, onion, and garlic. Add cherry tomatoes, zucchini, onion, and garlic to the dish.
  2. Pour olive oil over the vegetables and toss.
  3. Season with garlic powder, red pepper flakes, salt, and black pepper. Toss again.
Baking Feta
  1. Place the drained feta in the center of the dish.
  2. Bake for 30 minutes until tomatoes burst and feta softens.
  3. Increase the oven temperature to 450°F (232°C) and bake for another 10 minutes until feta is golden.
Cooking Pasta
  1. While the feta and vegetables bake, boil salted water and cook the pasta for 10 to 12 minutes until al dente.
  2. Before draining, reserve 1/2 cup of pasta water, then drain the pasta.
Final Mixing
  1. Mash the baked feta into the roasted vegetables until creamy.
  2. Combine the cooked pasta with the sauce and add reserved pasta water as needed.
  3. Top with Parmesan and fresh basil before serving.

Notes

For best results, use block feta, and avoid low-quality pasta. This dish can be modified by adding more vegetables or protein.