Mediterranean Baked Feta Pasta with Vegetables
This Mediterranean Baked Feta Pasta with Vegetables is a creamy, vibrant, and utterly comforting dish that celebrates the bold, sun-kissed flavors of the Mediterranean. Juicy cherry tomatoes, tender zucchini, and aromatic herbs roast alongside a block of feta until perfectly caramelized and creamy. Once tossed with pasta, it transforms into a luscious sauce infused with garlic, olive oil, and basil — a true Mediterranean masterpiece. This one-pan wonder is easy enough for weeknights yet impressive enough for guests. It’s colorful, healthy, and irresistibly delicious — a perfect blend of freshness, creaminess, and simplicity.
Time Overview
Prep Time: 10 minutes
Cook Time: 30 minutes
Pasta Boil Time: 10 minutes
Total Time: 50 minutes
Ingredients
For the Pasta
10 oz (about 3 cups) pasta – penne, rigatoni, or any short pasta shape
For the Vegetables
2 cups cherry or grape tomatoes
1 medium zucchini, sliced into half-moons
1 small bell pepper, diced (optional)
1/2 small red onion, sliced (optional but adds sweetness)
For the Feta and Seasoning
7 oz (200 g) feta cheese block (not crumbled)
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon dried oregano (or Italian seasoning)
Salt and freshly ground black pepper, to taste
1/4 teaspoon chili flakes (optional, for mild heat)
For Garnish
1/4 cup fresh basil leaves, chopped
1 tablespoon lemon juice (for brightness)
Extra drizzle of olive oil (optional)
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C). Choose a medium baking dish large enough to hold the vegetables and feta comfortably in a single layer.
Assemble the Vegetables
Add cherry tomatoes, zucchini, bell pepper, and onion to the baking dish. Drizzle with 2 tablespoons olive oil, sprinkle with salt, pepper, garlic, and oregano. Toss everything gently to coat evenly.
Add the Feta
Place the block of feta cheese in the center of the dish, nestling it among the vegetables. Drizzle with the remaining 1 tablespoon olive oil and a pinch of chili flakes if you like a little spice.
Bake
Bake in the preheated oven for 30 minutes, until the tomatoes burst, the vegetables soften, and the feta becomes lightly golden and creamy.
Cook the Pasta
Meanwhile, boil pasta in salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
Combine Everything
Once the feta and vegetables are baked, remove from the oven. Use a spoon to mash the feta and mix it with the roasted tomatoes and vegetables, creating a creamy sauce right in the baking dish.
Toss in the Pasta
Add the cooked pasta and a splash of reserved pasta water to the dish. Toss everything together until the pasta is coated in the creamy feta-tomato sauce.
Finish with Freshness
Stir in fresh basil and lemon juice for brightness. Taste and adjust seasoning with salt and pepper.
Serve and Enjoy
Drizzle with a little extra olive oil before serving and garnish with more basil if desired. Serve warm and enjoy the Mediterranean magic!
Tips
Use a Block of Feta: Crumbled feta won’t melt as smoothly — a solid block creates that creamy, saucy texture.
Pasta Type Matters: Short pasta shapes (penne, rigatoni, or fusilli) hold the sauce better than long noodles.
Tomato Tip: Grape or cherry tomatoes burst and caramelize beautifully, adding sweetness to balance the salty feta.
Zucchini Texture: Slice zucchini evenly so it roasts uniformly — not too thin, or it may turn mushy.
Garlic Timing: You can add half the garlic before baking and half afterward for both roasted and fresh flavor notes.
Reserve Pasta Water: It helps emulsify the sauce, making it extra silky.
Make It Creamier: Add a splash of milk, cream, or a spoonful of Greek yogurt after baking for extra richness.
Add Protein: Toss in cooked shrimp, grilled chicken, or chickpeas for a hearty version.
Serving Idea: Pair with crusty bread or a crisp side salad for a complete Mediterranean meal.
Variations
Mediterranean Olive Twist: Add sliced black or Kalamata olives before baking for a briny depth.
Spinach and Artichoke Style: Stir in baby spinach and chopped artichoke hearts after baking for an earthy, creamy variation.
Spicy Feta Pasta: Mix in a spoonful of harissa or red chili paste for extra kick.
Vegan Option: Replace feta with a vegan alternative or firm tofu marinated in lemon and olive oil.
Gluten-Free Version: Use gluten-free pasta; all other ingredients are naturally gluten-free.
Roasted Red Pepper Version: Replace half the tomatoes with roasted red peppers for a sweeter and smokier sauce.
Creamy Pesto Fusion: Stir in a spoonful of basil pesto or sun-dried tomato pesto before serving for bold flavor.
Protein Boost: Add canned tuna, grilled salmon, or white beans for a balanced meal.
Frequently Asked Questions
Q: Can I use crumbled feta instead of a block?
A: It’s not ideal — crumbled feta doesn’t melt the same way. A block gives you that creamy, saucy texture this recipe is known for.
Q: How long can I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil to loosen the sauce.
Q: Can I make it ahead of time?
A: You can roast the feta and vegetables ahead, then reheat and toss with fresh pasta just before serving.
Q: What if my feta doesn’t melt?
A: Some low-fat fetas don’t melt well. Try authentic Greek feta made from sheep’s milk for the best creamy consistency.
Q: Can I add more vegetables?
A: Absolutely! Eggplant, mushrooms, or cherry peppers roast beautifully with this dish.
Q: Is it spicy?
A: Not unless you add chili flakes or harissa. You can adjust the heat level easily to your taste.
Q: Can I use other cheeses?
A: Goat cheese or ricotta can substitute feta for a milder flavor, though the result will be less salty.
Nutrition
(Per Serving – approx. 1 ½ cups)
Calories: 410
Protein: 15g
Fat: 18g
Carbohydrates: 45g
Fiber: 4g
Sugar: 6g
Sodium: 600mg
Conclusion
This Mediterranean Baked Feta Pasta with Vegetables is the perfect balance of creamy, savory, and fresh — a dish that turns simple ingredients into something truly memorable. With roasted tomatoes, zucchini, and basil blending seamlessly into velvety feta, every bite bursts with Mediterranean sunshine. It’s simple, colorful, and soul-satisfying — comfort food that feels gourmet. Whether served for a cozy dinner or a casual gathering, it’s a foolproof favorite that tastes as good as it looks.