Baked Feta Pasta

Baked feta pasta is packed with veggies, cheese, and pasta of your choice for a solid quick weeknight dinner. The tangy baked feta cheese compliments the veggies and mild zucchini and the pasta adds a wonderful bite!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Zucchini Baked Feta Pasta

We are a big fan of baked feta. We remember when the trend started we tried all kinds of dips and recipes that involved baking a big block of feta cheese. This easy feta pasta bake is one of our household staples since it combines all the wonderful summer and fall vegetables and perfectly cooked pasta in a creamy feta sauce that you can make in one simple pan.

We frequently make this one a Monday and will eat the leftovers as lunch throughout the week since it reheats well. If you have different vegetable available feel free to substitute as you like. We use as many veggies as possible and try to always include tomatoes since the baked feta needs the moisture form the tomatoes to make a creamy sauce. However you make it – enjoy!

How to Make Baked Feta Pasta

First assemble the following ingredients:

• Feta cheese block (16 oz) – The feta cheese block melts into a creamy, tangy sauce that is the centerpiece of this dish.
• Pasta (16 oz) – Pasta serves as the solid base, absorbing the rich flavors of the feta and vegetables.
• Cherry tomatoes (2 cups) – Roasted cherry tomatoes burst with sweetness and juice, blending with the feta to form a luscious sauce.
• Zucchini (1 chopped) – Sliced zucchini adds a light, fresh element and softens as it roasts, balancing the creaminess of the feta.
• Red onion (1 diced) – Red onion provides a mild sweetness and a bit of crunch to the baked dish.
• Garlic (4 minced) – Garlic adds a bold, aromatic depth that enhances the overall flavor of the sauce.
• Olive oil (4 tbsp) – Olive oil helps roast the vegetables and feta, bringing a smooth richness to the dish.
• Italian seasoning (2 tsp) – Italian seasoning infuses the dish with classic herbs like oregano and thyme for an added layer of flavor.
• Red pepper flakes (½ tsp) – A pinch of red pepper flakes adds a subtle heat that cuts through the creaminess of the feta.
• Sea salt (1 tsp) – Sea salt enhances the natural flavors of the vegetables and feta, bringing balance to the dish.
• Black pepper (1/2 tsp) – Black pepper adds a bit of spice and warmth, complementing the other seasonings.
• Pasta water (1/2 cup) – Reserved pasta water helps create a silky sauce by loosening the melted feta and blending the flavors together.
• Lemon juice (3 tbsp) – A squeeze of lemon juice brightens the dish and cuts through the richness of the feta and olive oil.
• Basil – Fresh basil adds a fragrant, herbal note that complements the Mediterranean flavors of the pasta.

Use this Method

Assemble. In a casserole dish, or large baking dish, add feta cheese, cherry tomatoes, zucchini, red onion and garlic.

Season. Then add olive oil, oregano, red pepper flakes, salt, and pepper. Stir the seasonings and olive oil over the vegetables around the feta block until they are coated.

Bake. Preheat oven to 400°F. Bake for 25-30 minutes. The tomatoes should have burst open and the zucchini and onions should be soft.

Cook Pasta Separate. As the feta and vegetables are cooking, make the pasta according to the instructions on the box. Once the pasta has finished cooking, reserve 1/2 cup of pasta water for later and set the pasta aside for later.

Combine. Once the feta and vegetables are finished cooking, remove from oven and gently stir the feta and vegetables together until it's a creamy mixture. Fold the pasta into the feta vegetable mixture. If the consistency is still too thick or dry, add the reserve pasta water. Top the dish a squeeze of lemon juice with basil. Taste and add more salt as necessary, enjoy!

Kitchen notes

Use a feta cheese block: Always use a block of feta instead of crumbled feta for better melting and creamier texture.

Roast the zucchini separately: Slice zucchini into even pieces and roast them separately if you want them slightly crispy rather than soft.

Choose smaller zucchini: Smaller zucchini tend to be more tender and have fewer seeds, making them ideal for this dish.

Toss the veggies in olive oil: Ensure all veggies, including zucchini and cherry tomatoes, are well-coated in olive oil to prevent sticking and to promote even roasting.

Don't overcrowd the pan: Spread the vegetables and feta in a single layer to allow proper roasting and caramelization.

Stir halfway through baking: For even roasting, gently stir the zucchini and tomatoes halfway through the cooking process.

Add garlic towards the end: For a milder garlic flavor, you can add minced garlic in the last 10 minutes of roasting instead of at the start.

Broil for a crispy top: For a crispy finish, broil the feta and veggies for the last few minutes of baking.

Use whole wheat or gluten-free pasta: To make the dish healthier or suit dietary preferences, you can swap in whole wheat or gluten-free pasta without compromising flavor.

A few answers

Can we use crumbled feta instead of a feta block?

It's best to use a feta block, as it melts better and creates a creamier sauce compared to crumbled feta.

Can we add other vegetables to baked feta pasta?

Yes, you can add other veggies like zucchini, bell peppers, or spinach for more flavor and texture.

What type of pasta works best for baked feta pasta?

Short pasta like penne, fusilli, or rigatoni works best as it holds the sauce well, but you can use any pasta you like.

Do we need to stir the feta and veggies during baking?

Stirring halfway through is optional but can help ensure even roasting and caramelization of the vegetables.

Can we make baked feta pasta with non-dairy feta?

Yes, non-dairy or vegan feta alternatives can be used for a dairy-free version, though the texture may differ slightly.

How can we make the sauce less salty?

Use a mild feta or rinse the block under cold water before baking to reduce its saltiness.

What to Enjoy with Feta Zucchini and Pasta Bake

Garlic Bread: The crispy, buttery garlic bread complements the creamy feta pasta and is suited to soaking up the sauce.

Grilled Chicken: Adding grilled chicken provides a protein boost and pairs well with the tangy, savory flavors of the pasta.

Roasted Vegetables: Roasted veggies like zucchini, bell peppers, or cherry tomatoes enhance the pasta with extra texture and a burst of fresh flavors.

Greek Salad: A light, refreshing Greek salad with cucumbers, olives, and feta balances the richness of the pasta with its crisp, tangy elements.

Arugula Salad: The peppery arugula contrasts nicely with the creamy, salty feta pasta, adding a fresh bite to the meal.

Bruschetta: The fresh tomatoes and basil on bruschetta mirror the pasta's flavors, while the crunch adds texture to the soft, baked dish.

Olives and Hummus Platter: This Mediterranean-inspired side is a solid appetizer or accompaniment, echoing the flavors of the baked feta pasta.

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Ingredients

• 16 oz feta cheese, block
• 16 oz pasta, we prefer fusilli or penne
• 2 cups cherry tomatoes
• 1 zucchini, chopped in small bite size pieces
• 1 red onion, diced
• 4 cloves garlic, minced
• 4 tbsp olive oil
• 2 tsp Italian seasoning
• ½ tsp red pepper flakes
• 1 tsp sea salt, plus more to taste
• ½ tsp black pepper, fresh cracked
• ½ cup pasta water, (if needed)
• 3 tbsp lemon juice
• basil and red pepper flakes to taste

Method

1. Preheat the oven to 400°F.
2. In a casserole dish, or large baking dish, add feta cheese, cherry tomatoes, zucchini, red onion and garlic.
3. Then add olive oil, oregano, red pepper flakes, salt, and pepper. Stir the seasonings and olive oil over the vegetables around the feta block until they are coated.
4. Bake for 25-30 minutes. The tomatoes should have burst open and the zucchini and onions should be soft.
5. As the feta and vegetables are cooking, make the pasta according to the instructions on the box. Once the pasta has finished cooking, reserve 1/2 cup of pasta water for later and set the pasta aside for later.
6. Once the feta and vegetables are finished cooking, remove from the oven and gently stir the feta and vegetables together until it's a creamy mixture. Fold the pasta into the feta vegetable mixture. If the consistency is still too thick or dry, add the reserved pasta water. Add a squeeze of lemon juice with basil.
7. Taste and add more salt as needed. Serve and enjoy!