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recipe image of a mise en place shot showing the fresh ingredients pasta feta cheese zucchini bell peppers cherry tomatoes spinach eggplant olives garlic olive oil basil oregano lemon juice parmesan cheese mushrooms asparagus arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Veggie Pasta with Baked Feta

A hearty and healthy dinner idea featuring pasta baked with creamy feta cheese and roasted vegetables. This one-pan recipe is perfect for a quick weeknight meal or a comforting weekend dinner. Packed with nutrients and bursting with Mediterranean flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta
  • 12 oz Penne or Rotini Pasta
Vegetables
  • 1 cup Cherry Tomatoes halved
  • 1 cup Zucchini diced
  • 1 cup Bell Peppers diced
  • 1 cup Mushrooms sliced
  • 4 cloves Garlic smashed
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
Cheese
  • 8 oz Feta Cheese block
Herbs and Finishing
  • 1/4 cup Fresh Basil chopped
  • 1 tbsp Lemon Juice

Equipment

  • 9x13 Baking Dish
  • Large pot
  • Colander
  • Wooden spoon
  • Chef's Knife
  • cutting board,

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. While the oven is warming, wash and chop the zucchini, bell peppers, mushrooms, and cherry tomatoes into bite-sized pieces.
  3. In a large pot, bring a generous amount of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Assemble and Bake
  1. Place the block of feta cheese in the center of a 9x13 baking dish.
  2. Arrange the halved cherry tomatoes and the chopped vegetables around the cheese in the dish.
  3. Drizzle the olive oil over the vegetables and the cheese. Sprinkle with oregano, salt, and black pepper. Toss the vegetables gently to coat.
  4. Place the smashed garlic cloves around the cheese.
  5. Bake for 30-35 minutes until the tomatoes are bursting and the feta is soft and slightly golden on top.
Combine and Serve
  1. Remove the dish from the oven. Using a fork, mash the softened feta cheese and the burst tomatoes together to create a creamy sauce.
  2. Add the cooked pasta and a handful of fresh spinach (if using) into the baking dish.
  3. Toss everything together until the pasta is evenly coated by the creamy sauce. Add pasta water as needed to loosen the sauce.
  4. Garnish with fresh basil and a squeeze of lemon juice before serving. Serve warm straight from the pan.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 18gFat: 16g

Notes

This recipe is incredibly flexible. For a vegan version, substitute with a plant-based feta. Add more vegetables like asparagus or eggplant. For a keto version, use cauliflower or zucchini noodles. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove with a splash of water or milk to loosen the sauce. Do not freeze as the feta and vegetables can become mushy.
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