Baked Feta Pasta Lighter (Printable version)

Wholesome baked feta paired with roasted vegetables and whole-grain pasta for a flavorful Mediterranean meal.

# What you need:

→ Dairy

01 - 7 oz reduced-fat feta cheese block

→ Vegetables

02 - 14 oz halved cherry tomatoes
03 - 1 medium zucchini, diced
04 - 1 red bell pepper, diced
05 - 1 small red onion, sliced
06 - 2 cloves garlic, minced
07 - 2 tablespoons extra-virgin olive oil
08 - 1 teaspoon dried oregano
09 - ½ teaspoon crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - Fresh basil leaves, for garnish

→ Pasta

12 - 10.5 oz whole-grain penne or fusilli

# Steps to follow:

01 - Set the oven temperature to 400°F (200°C) to prepare for roasting.
02 - In a large baking dish, mix halved cherry tomatoes, diced zucchini, red bell pepper, and sliced red onion. Drizzle with olive oil, then sprinkle with dried oregano, crushed red pepper flakes if using, salt, and pepper. Toss thoroughly to coat.
03 - Place the block of reduced-fat feta cheese in the center of the vegetable mixture and drizzle a little olive oil over it to enhance roasting.
04 - Bake in the preheated oven for 25 to 30 minutes, until the vegetables become caramelized and the feta softens with a golden surface.
05 - While roasting, prepare whole-grain pasta in a large pot of salted boiling water following the package directions. Reserve ½ cup of the pasta cooking water before draining.
06 - Remove the baking dish from the oven and add minced garlic to the hot vegetables and feta. Gently mash the feta into the vegetables to create a creamy sauce.
07 - Add the drained pasta and a splash of the reserved pasta water to the baking dish. Toss everything together until the pasta is fully coated with the creamy feta and vegetable sauce.
08 - Plate immediately, garnishing each serving with fresh basil leaves.

# Expert tips:

01 -
  • The whole thing happens in one baking dish, which means minimal cleanup and maximum flavor concentration.
  • Roasted vegetables become naturally sweet and caramelized, so you barely miss the heaviness of cream-based sauces.
  • It's flexible enough to use whatever vegetables you have on hand without losing its charm.
02 -
  • Don't skip mashing the feta into the hot vegetables—that's what transforms it from a block into a silky sauce that clings to every piece of pasta.
  • Pasta water is essential; it's starchy and helps everything come together into a cohesive sauce rather than separate components.
  • Add the garlic after roasting to keep it fragrant and sweet instead of bitter and burned.
03 -
  • Don't crowd your baking dish or the vegetables will steam instead of caramelize—they need space to touch the hot surface.
  • If your feta seems too firm before serving, you can add an extra splash of pasta water and stir gently over low heat for a minute to loosen it up.
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