This Baked Feta Pasta is a creamy, delicious dish packed with juicy veggies and a zing of lemon. It’s super easy to make, and the feta adds a tasty twist that you’ll love!
I mean, who doesn’t like cheese baked to perfection? I usually top it off with a sprinkle of fresh herbs. It looks fancy but is perfect for a quick weeknight dinner!
You just toss everything in the oven and let it work its magic. The best part? It makes your kitchen smell heavenly while cooking. Enjoy it straight from the dish!
Key Ingredients & Substitutions
Pasta: I recommend using fusilli or rotini as their shapes hold onto the sauce nicely. If you need a gluten-free option, consider using gluten-free pasta made from rice or chickpeas. They work well in this recipe too!
Feta Cheese: The star of this dish! Traditional Greek feta adds a tangy flavor. If you’re avoiding dairy, use a plant-based feta cheese made from nuts. You could also try goat cheese for a different flavor.
Veggies: This recipe is quite flexible. You can switch out zucchini or bell peppers for other veggies like broccoli, asparagus, or spinach. Just make sure to cut them into similar sizes for even cooking.
Lemon Juice and Zest: Fresh lemon brightens the dish. If you don’t have fresh lemons, bottled lemon juice works, but fresh is always better for flavor. You could also try lime for a different twist.
Olive Oil: Extra virgin olive oil is ideal for its rich flavor, but if you’re out of it, avocado oil or any neutral oil is a good substitute here.
How Can I Bake the Perfect Feta and Veggies?
The key to making your feta and veggies shine is the right baking technique. Here’s how to ensure they roast beautifully:
- Preheat your oven to 400°F (200°C) to get a nice golden color.
- Use a large baking dish to give enough space for the veggies to caramelize. Pushing the vegetables to the sides will allow the feta to heat evenly in the center.
- Bake for about 30 minutes until the tomatoes burst and the feta becomes soft and slightly golden. Watch closely during the last few minutes.
- Once baked, use a fork to mash the feta; this will create a creamy sauce when mixed with the veggies.
Remember, patience is important! Letting the vegetables roast rather than crowding them helps achieve a delicious roasted flavor.
Baked Feta Pasta with Lemon and Veggies
Ingredients You’ll Need:
Pasta and Feta:
- 200g pasta (fusilli or rotini)
- 200g block of feta cheese
Veggies:
- 1 cup cherry tomatoes, halved
- 1/2 red onion, sliced
- 1 zucchini, diced
- 1 bell pepper (any color), diced
- 3 cloves garlic, minced
For the Dressing:
- 1/4 cup olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Salt and pepper to taste
- Optional: crushed red pepper flakes for heat
How Much Time Will You Need?
This delightful dish takes about 10 minutes to prep and 30 minutes to bake, totaling around 40 minutes to get from kitchen to table. You’ll have a tasty, comforting meal ready in no time with just a bit of chopping and some baking!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures your dish cooks evenly and perfectly.
2. Prepare the Veggies:
In a large baking dish, combine the halved cherry tomatoes, sliced red onion, diced zucchini, diced bell pepper, and minced garlic. Pour in the olive oil, and sprinkle with salt, pepper, and the optional crushed red pepper flakes for a bit of heat. Toss everything together until all the veggies are nicely coated with oil and seasoning.
3. Add the Feta:
Next, push the vegetables to the sides of the dish to make room in the center. Place the block of feta cheese right in the middle. Drizzle a little olive oil over the feta and add a pinch of salt and pepper on top.
4. Bake Away!
Pop the baking dish into the preheated oven and let it bake for about 30 minutes. You’ll know it’s ready when the tomatoes are bursting and the feta cheese is soft and golden. Mmm, delicious!
5. Cook the Pasta:
While the feta and veggies are baking, cook your pasta according to the package instructions until it’s al dente. Once it’s cooked, drain the pasta and set it aside for later.
6. Mix Everything Together:
After baking, take the dish out of the oven. Using a fork, gently mash the feta cheese. Mix it with the roasted vegetables until you have a creamy sauce. Then, add your cooked pasta to the baking dish, along with the fresh lemon juice and zest. Toss everything together until it’s all mixed well.
7. Final Touches:
Stir in the chopped parsley and taste your dish, adjusting salt and pepper if needed. It should be bursting with flavor now!
8. Serve and Enjoy:
Serve the pasta warm, garnished with extra parsley and a bit of lemon zest for a fresh touch. Enjoy your tasty meal!
Can I Use Different Types of Cheese?
Absolutely! If you want to try a different flavor, goat cheese or cream cheese work well as substitutes for feta. Just keep in mind that the texture will change slightly, and goat cheese will have a tangier taste.
How Can I Adjust the Recipe for a Vegetarian Option?
This recipe is already vegetarian! If you’d like to make it vegan, simply swap the feta cheese for a dairy-free cheese alternative, and use vegetable broth instead of olive oil to keep it light. You can also add more veggies for extra flavor and texture.
Can I Prep This Dish Ahead of Time?
Yes, you can prep the veggies and toss them with olive oil and seasonings a day in advance. Store them covered in the fridge. When you’re ready to bake, simply add the feta and continue from step 5. Cooked pasta can also be stored in the fridge and mixed in just before serving.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or microwave. If it’s too thick, add a splash of olive oil or water to loosen up the sauce.
