Name: Veggie Pasta with Baked Feta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 block (7 oz) feta cheese; 2 cups cherry tomatoes; 1 zucchini or yellow squash, chopped; 1 bell pepper, chopped (any color); 1/2 red onion, chopped; 3 garlic cloves, minced; 3 tablespoons olive oil; 1 teaspoon Italian seasoning or dried oregano; Salt and pepper, to taste; 8 oz pasta (penne, rotini, or fusilli); 1 cup fresh basil or baby spinach (optional)

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Veggie Pasta with Baked Feta is one of my favorite ways to get a comforting, veggie-packed meal on the table with minimal effort. I roast a block of feta alongside fresh vegetables until everything is tender and golden, then mix it all with cooked pasta for a creamy, tangy, and satisfying dish. It’s colorful, hearty, and comes together easily in under an hour.

Why You’ll Love This Recipe

I love how this dish feels indulgent without being heavy. The feta melts into a rich, savory sauce that clings perfectly to the pasta, while the roasted vegetables add texture, color, and nutrition. It’s easy to throw together with whatever vegetables I have on hand, and it’s great for weeknight dinners, meal prep, or impressing guests with something that looks fancier than it is. Veggie Pasta with Baked Feta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

block of feta cheese
cherry tomatoes
zucchini or yellow squash
bell peppers
red onion
garlic cloves
olive oil
Italian seasoning or oregano
salt and pepper
pasta of choice (penne, rotini, or fusilli)
fresh basil or baby spinach (optional)

Directions

I preheat the oven to 400°F (200°C).
In a large baking dish, I add cherry tomatoes, chopped zucchini, bell peppers, red onion, and garlic. I drizzle with olive oil, season with salt, pepper, and Italian seasoning, then toss to coat.
I make a space in the center and place the block of feta cheese there, then drizzle it with a little more olive oil.
I bake everything for 30-35 minutes, until the veggies are roasted and the feta is golden and soft.
While that bakes, I cook the pasta according to package instructions and drain.
After baking, I mash the feta and roasted vegetables together in the dish to form a creamy sauce.
I stir in the cooked pasta and add fresh spinach or basil if using, letting it wilt slightly in the heat.
I serve warm and enjoy!

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

I sometimes add olives, capers, or sun-dried tomatoes for a Mediterranean twist. For extra protein, I mix in cooked chickpeas or grilled chicken. I’ve also tried using dairy-free feta alternatives, and they work well for a plant-based version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the microwave or on the stovetop with a splash of water or broth to help loosen the sauce. It’s just as delicious the next day. Veggie Pasta with Baked Feta

FAQs

Can I use crumbled feta instead of a block?

I prefer a block because it melts into a smoother, creamier sauce, but crumbled feta works if that’s what I have.

What kind of pasta works best?

I like short pasta shapes like penne or rotini—they catch the sauce and mix well with the vegetables.

Can I make this recipe vegan?

Yes, I use a plant-based feta alternative and it still tastes great with all the roasted veggies.

What vegetables can I use?

Almost any! I’ve used mushrooms, broccoli, eggplant, and even carrots. I just chop them small so they roast evenly.

Do I need to stir during baking?

No need to stir while it bakes. I let the feta and veggies roast undisturbed to get the best texture and flavor.

Conclusion

Veggie Pasta with Baked Feta is a cozy, colorful meal that I can feel good about eating. It’s simple, delicious, and endlessly customizable depending on what I have in my fridge. I love how it brings together rich flavor and wholesome ingredients in every bite.