Lighter Baked Feta Pasta (Print View)

A wholesome pasta dish featuring roasted vegetables and creamy baked feta for a lighter, flavorful meal.

# Components:

→ Dairy

01 - 7 oz reduced-fat feta cheese block

→ Vegetables

02 - 14 oz cherry tomatoes, halved
03 - 1 medium zucchini, diced
04 - 1 red bell pepper, diced
05 - 1 small red onion, sliced
06 - 2 cloves garlic, minced
07 - 2 tbsp extra-virgin olive oil
08 - 1 tsp dried oregano
09 - ½ tsp 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

# Method:

01 - Set the oven temperature to 400°F.
02 - In a large baking dish, combine halved cherry tomatoes, diced zucchini, diced red bell pepper, and sliced red onion. Drizzle with olive oil and season with oregano, crushed red pepper flakes if using, salt, and pepper. Toss to coat evenly.
03 - Place the block of reduced-fat feta cheese in the center of the vegetables and drizzle a little olive oil over the top.
04 - Bake for 25 to 30 minutes until the vegetables are caramelized and the feta is golden and soft.
05 - While roasting, cook the whole-grain pasta in a large pot of salted boiling water according to package directions. Reserve ½ cup of pasta water, then drain the pasta.
06 - Remove the baking dish from the oven, add minced garlic to the hot vegetables and feta, then gently mash the feta and stir until creamy and well combined.
07 - Add the cooked pasta and a splash of reserved pasta water to the baking dish. Toss to coat the pasta thoroughly with the creamy feta and vegetable mixture.
08 - Dish out immediately, garnished with fresh basil leaves.

# Expert Advice:

01 -
  • It tastes like a Mediterranean restaurant dish but comes together in under an hour with minimal actual effort.
  • The roasted vegetables add natural sweetness and texture so you won't miss the heaviness of traditional versions.
  • One pan means less cleanup, and the creamy feta sauce coats the pasta so perfectly you'll never want boxed mac and cheese again.
02 -
  • The feta won't completely fall apart in the oven, which is the point, so don't add it earlier thinking it'll melt better, because it actually won't become creamy until you physically mash it with the hot vegetables.
  • Saving that pasta water is non-negotiable because it's what transforms roasted vegetables and cheese into an actual cohesive sauce instead of just a pile of things on noodles.
03 -
  • Don't skip the extra olive oil on top of the feta before roasting because it helps it soften and become creamy without drying out the block.
  • Mashing the feta while everything is still hot is the secret move that makes the whole dish feel creamy and cohesive instead of lumpy.
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