Baked Feta Pasta with Vegetables: A Creamy Mediterranean Pasta Bake You’ll Love
Let me tell you a little story. One night, I had exactly zero motivation to cook—but a lonely block of feta, some sad-looking cherry tomatoes, and half a zucchini in the fridge. Tossed it all in a pan, crossed my fingers, and what came out? Absolute gold. This Baked Feta Pasta with Vegetables was creamy, tangy, packed with roasted veggie flavor—this is the one-pan wonder you need.
Table of Contents
Why You’ll Love This Baked Feta Pasta with Vegetables
Easy One-Pan Preparation (One-pan feta pasta)
- Everything roasts in one dish—minimal dishes, maximum flavor.
- Just throw it all in the oven and go. No stirring, no sautéing.
Simple, Accessible Ingredients
- Pasta, cherry tomatoes, zucchini, onion, garlic, feta, olive oil. Done.
- Bonus: you probably have 90% of this stuff already.
Vegetarian-Friendly (Vegetarian feta pasta)
- No meat, but still hearty and satisfying thanks to creamy feta and roasted veggies.
Great for Meal Prep
- Holds up beautifully in the fridge for up to 4 days.
- Reheats like a dream (trust me, I’ve tested this too many times).
Customizable with Different Veggies/Pasta
- Try mushrooms, bell peppers, or eggplant.
- Swap penne for rigatoni, fusilli, or gluten-free pasta.
What Kind of Feta Cheese Should I Use?
Block vs. Crumbled Feta for Baking
- Always use a block of feta. Pre-crumbled dries out and never melts the right way.
- Look for Greek or Bulgarian feta in brine it’s creamier and more flavorful.
Feta Packed in Brine (Greek feta cheese pasta)
- Brine = moisture. This keeps the feta soft and spreadable post-bake.
Easy Feta Pasta Bake Swaps: Cheese, Veggies & Pasta Options
Feta Alternatives
- Goat cheese: tangy and creamy.
- Ricotta: softer, milder, but still great.
Tomato, Zucchini, Herb, and Cheese Swaps
- Tomatoes: cherry, grape, or even chopped roma.
- Zucchini: swap with eggplant or bell peppers.
- Herbs: basil, parsley, oregano, thyme.
- Cheese: sprinkle Parmesan, Pecorino, or nutritional yeast.
Pasta Options
- Use penne, fusilli, or even chickpea pasta.
- Whole wheat? Gluten-free? All good.
Watch Out for These Mistakes While Baking
Don’t Overcook Feta
- Bake at 400°F for 20–25 minutes. Too long and it gets chalky, not creamy.
Use Enough Olive Oil (Pasta with garlic and olive oil)
- Go generous here. Olive oil brings everything together.
- Skimp and you’ll get dry pasta, not a silky sauce.
Cook Pasta Al Dente & Save Some Pasta Water
- Save ½ cup of that pasta water.
- It’s the magic that turns mashed feta and veggies into sauce.
What to Serve with Baked Penne with Feta and Roasted Vegetables?
- Lemon vinaigrette salad: keeps it light.
- Garlic bread or focaccia: for mopping up every bit.
- Roasted asparagus or sautéed green beans: adds freshness and crunch.
How to Store Leftover Feta Pasta and Reheat It Right
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Yes, you can freeze baked feta pasta! Up to 3 months.
- Reheat: Microwave or stovetop with a splash of water.
Prep & Cooking Times
Step | Time |
Prep Time | 10–15 minutes |
Cooking Time | 40–50 minutes |
Total Time | 50–65 minutes |
Difficulty Level | Easy |
Nutrition (Estimates for Full Recipe)
- Calories: 2300–2500
- Protein: 70–80g
- Fat: 180–200g
- Carbs: 200–220g

Ingredients for Tomato and Feta Pasta Recipe with Zucchini
- 1 pint cherry or grape tomatoes
- 1 medium zucchini, chopped
- 1 small sweet onion, sliced
- 4 cloves garlic, peeled and smashed
- ¼ cup olive oil
- 1 tsp garlic powder
- ½ tsp red pepper flakes
- Salt and black pepper
- 1 block feta cheese (7 oz), packed in brine
- 12 oz pasta (penne or your choice)
- Fresh basil, torn
- Grated Parmesan (optional)
Baked Feta Pasta Step-by-Step: Simple Recipe for Pasta with Cherry Tomatoes and Feta
Step 1: Preheat Oven and Prepare Vegetables
- Set oven to 400°F.
- In a baking dish, toss tomatoes, zucchini, onion, and garlic with olive oil, garlic powder, red pepper flakes, salt, and pepper.
Step 2: Bake Feta and Vegetables
- Nestle your block feta in the middle.
- Roast for 20–25 minutes until tomatoes burst and feta softens.
Step 3: Cook Pasta
- Boil pasta al dente.
- Don’t forget to save ½ cup pasta water before draining.
Step 4: Make Feta-Vegetable Sauce
- Right out of the oven, mash feta and veggies into a sauce.
- Add some pasta water until it’s silky and smooth.
Step 5: Combine Pasta with Sauce
- Toss pasta into the sauce.
- Stir and adjust seasoning as needed.
Step 6: Garnish and Serve
- Top with torn basil and Parmesan.
- Serve hot and enjoy every bite.

Baked Feta Pasta with Vegetables: Frequently Asked Questions (FAQ)
How to make baked feta pasta creamy every time?
Use block feta, enough olive oil, and pasta water. Don’t overbake.
What is the best feta for pasta baking?
Greek or Bulgarian block feta in brine. Skip the crumbles.
Can I use pre-crumbled feta for baked pasta?
Nope. It dries out and doesn’t melt properly.
What vegetables roast well with feta?
Zucchini, tomatoes, onions, mushrooms, peppers, and asparagus.
How to store leftover feta pasta?
Cool, seal in an airtight container, and refrigerate for up to 4 days.
Why is my feta pasta dry?
Could be not enough olive oil, overbaked feta, or skipped pasta water.
Suggested Internal Links & Related Recipes
- Try this High-protein Italian pasta salad perfect for summer meals if you’re looking for something equally fresh but protein-packed.
- This Tortellini with summer veggies for a comforting twist hits the same summer vibe with more richness.
- Pair your meal with this Creamy pasta salad recipe that pairs beautifully with feta-based mains.
- Serve it alongside these Low-calorie air fryer zucchini fries as a healthy side option for extra crunch.
- Keep it light and Mediterranean with this Cucumber tomato salad for a refreshing side to baked pasta.
Conclusion + Call to Action
This isn’t just a dish—it’s your new favorite sheet pan pasta dinner. Whether you’re aiming for a healthy feta pasta recipe, a quick weeknight vegetarian pasta, or just something that makes you feel like a Mediterranean chef with zero effort—this is it.
Now go on, preheat that oven, grab that block of feta, and make this easy feta pasta bake yours. And hey—don’t forget to let it rest. That juice? That’s gold.
Let me know when you try it—this is the pasta I want to eat.
Want more recipes like this? Follow me on Pinterest for even more delicious ideas straight from my kitchen.
Baked Feta Pasta with Vegetables: A Creamy Mediterranean Pasta Bake You’ll Love
Creamy, tangy, and packed with roasted veggie flavor, this one-pan baked feta pasta is the weeknight dinner you didn’t know you needed. Quick to throw together with cherry tomatoes, zucchini, and a block of feta—this dish is gold.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 pint cherry or grape tomatoes
- 1 medium zucchini, chopped
- 1 small sweet onion, sliced
- 4 cloves garlic, peeled and smashed
- ¼ cup olive oil
- 1 tsp garlic powder
- ½ tsp red pepper flakes
- Salt and black pepper
- 1 block feta cheese (7 oz), packed in brine
- 12 oz pasta (penne or your choice)
- Fresh basil, torn
- Grated Parmesan (optional)
Instructions
- Preheat oven to 400°F.
- In a baking dish, toss tomatoes, zucchini, onion, and garlic with olive oil, garlic powder, red pepper flakes, salt, and pepper.
- Place the block of feta cheese in the center of the dish.
- Bake for 20–25 minutes until the tomatoes burst and the feta softens.
- Meanwhile, cook the pasta al dente and reserve ½ cup of pasta water.
- Out of the oven, mash the feta and roasted veggies into a creamy sauce, adding reserved pasta water as needed.
- Toss the cooked pasta into the sauce and combine well.
- Top with fresh basil and grated Parmesan if desired. Serve hot.
Notes
Use block feta in brine for best results. Don’t skimp on the olive oil—it helps create that creamy sauce magic.
Nutrition
- Serving Size: 1 portion
- Calories: 2400
- Sugar: 24g
- Sodium: 1800mg
- Fat: 190g
- Saturated Fat: 70g
- Unsaturated Fat: 110g
- Trans Fat: 0g
- Carbohydrates: 210g
- Fiber: 14g
- Protein: 75g
- Cholesterol: 180mg
Keywords: baked feta pasta, vegetarian pasta, one-pan pasta, feta cheese recipe, creamy feta tomato pasta