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Roasted vegetable baked feta pasta served in a bowl with fresh herbs

Roasted Vegetable Baked Feta Pasta

A delightful dish that blends roasted vegetables with creamy feta cheese atop perfectly cooked pasta, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces penne or rigatoni Pasta shape can be varied
Dairy
  • 7-8 ounces block of feta cheese Feta can be substituted with a dairy-free alternative for a vegan version
Vegetables
  • 2 cups cherry tomatoes
  • 1 large bell pepper, diced
  • 1 medium zucchini, diced
  • 4 cloves garlic, minced
Oils/Seasoning
  • 3 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
Garnish
  • Fresh basil or parsley, for serving

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a baking dish, add cherry tomatoes, diced bell peppers, and zucchini. Drizzle with olive oil, and season with salt and pepper.
  3. Place a block of feta cheese in the center of the vegetables.
Baking
  1. Bake in the oven for about 30 minutes, until the vegetables are tender and the feta is golden.
  2. While the vegetables and feta are baking, cook the pasta according to package instructions.
Mixing
  1. Once baked, stir the feta and vegetables together, then mix in the cooked pasta.
  2. Garnish with fresh basil or parsley and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the pasta.