Description
A creamy and comforting baked pasta made with roasted vegetables, tangy feta cheese, and tender pasta. This simple oven-baked dish delivers rich flavor with minimal effort and makes a perfect weeknight dinner.
Ingredients
12 oz (340 g) pasta such as penne or fusilli
7 oz (200 g) block feta cheese
2 cups cherry tomatoes (300 g)
1 medium zucchini sliced (1 cup / 150 g)
1 red bell pepper diced (1 cup / 150 g)
1 small red onion sliced (¾ cup / 100 g)
3 cloves garlic minced
¼ cup olive oil (60 ml)
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon red pepper flakes optional
½ teaspoon salt
¼ teaspoon black pepper
¼ cup fresh basil chopped (10 g)
¼ cup grated parmesan cheese optional (25 g)
Instructions
Preheat the oven to 400°F (200°C).
Add cherry tomatoes, zucchini, bell pepper, onion, and garlic to a large baking dish.
Drizzle with olive oil and sprinkle with oregano, basil, red pepper flakes, salt, and pepper. Toss to combine.
Place the block of feta cheese in the center of the vegetables and drizzle lightly with olive oil.
Bake for 30–35 minutes until the vegetables are tender and the feta is soft.
Meanwhile cook the pasta according to package instructions until al dente. Reserve ½ cup (120 ml) pasta water before draining.
Remove the baking dish from the oven and mash the feta and vegetables together to form a sauce.
Add the cooked pasta and toss to combine. Add reserved pasta water if needed to loosen the sauce.
Stir in fresh basil and optional parmesan cheese before serving.
Notes
Use a block of feta for the creamiest sauce.
Short pasta shapes hold the sauce best.
Add spinach, mushrooms, or broccoli for extra vegetables.
Store leftovers in the refrigerator for up to 3 days and reheat with a splash of water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 35 minutes