Name: Healthy Baked Feta Pasta with Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 block feta cheese (about 7 oz); 2 cups cherry tomatoes; 1 zucchini, chopped; 1 bell pepper, chopped; 1 small red onion, sliced; 3 garlic cloves, minced; 3 tbsp olive oil; 1 tsp dried oregano or Italian seasoning; 1/4 tsp red pepper flakes (optional); 8 oz whole wheat or high-fiber pasta; 2 cups fresh spinach or kale (optional); Salt and black pepper, to taste; Fresh basil, for garnish

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Healthy Baked Feta Pasta with Vegetables is my go-to dish when I want something delicious, colorful, and comforting that doesn’t weigh me down. It features roasted veggies, tangy baked feta, and perfectly cooked pasta tossed together to create a creamy, flavor-packed meal—all without needing a heavy cream sauce. It’s wholesome, simple, and full of Mediterranean flair.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy, and everything roasts in the same dish. The feta gets melty and tangy, while the vegetables caramelize and bring out their natural sweetness. It’s naturally vegetarian, customizable with whatever veggies I have on hand, and perfect for busy nights when I want a hands-off meal with fresh ingredients. Healthy Baked Feta Pasta with Vegetables

Ingredients

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

Whole block of feta cheese
Cherry tomatoes
Zucchini (or other squash)
Bell peppers
Red onion
Olive oil
Garlic cloves
Dried oregano or Italian seasoning
Red pepper flakes (optional)
Whole wheat or high-fiber pasta (penne, rotini, etc.)
Fresh spinach or kale (optional)
Fresh basil (for garnish)
Salt and black pepper

Directions

I preheat the oven to 400°F (200°C).
In a baking dish, I add cherry tomatoes, chopped zucchini, bell peppers, red onion, and garlic.
I place the block of feta cheese in the center, drizzle everything with olive oil, and season with salt, pepper, and oregano.
I bake for 30–35 minutes until the vegetables are roasted and the feta is golden and soft.
While it bakes, I cook the pasta according to package instructions, reserving a bit of pasta water.
Once baked, I mash the feta and tomatoes together gently, creating a creamy sauce with the roasted veggies.
I stir in the cooked pasta, adding a splash of pasta water if needed to loosen the sauce.
If I’m using greens, I toss in spinach or kale and stir until wilted.
I finish it with fresh basil and a pinch of red pepper flakes for a little heat.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

I swap the veggies based on what I have—broccoli, mushrooms, eggplant, or asparagus all work beautifully.
For added protein, I toss in chickpeas or cooked lentils before baking.
Sometimes I use crumbled goat cheese instead of feta for a tangier twist.
I make it gluten-free by using gluten-free pasta or even zucchini noodles.
To make it even heartier, I add grilled chicken or tofu on top.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I use the microwave or a skillet over medium heat with a splash of water or olive oil to bring the sauce back to life. The veggies stay tender and flavorful even the next day. Healthy Baked Feta Pasta with Vegetables

FAQs

Can I use crumbled feta instead of a block?

Yes, but I prefer a block because it bakes and melts more evenly, creating a creamier sauce.

What vegetables work best in this dish?

I love cherry tomatoes for their sweetness, but zucchini, bell peppers, and onions are also great. It’s very forgiving, so I mix and match depending on what’s in season.

Is this recipe good for meal prep?

Absolutely. I make a big batch and store it in the fridge for quick lunches. It reheats really well and even tastes better the next day.

Can I make it vegan?

Yes! I use a plant-based feta alternative and make sure the pasta is egg-free. It still turns out creamy and flavorful.

How do I make the sauce extra creamy?

I mash the feta while it’s hot and add a little reserved pasta water. That creates a silky, clingy sauce that coats every bite.

Conclusion

Healthy Baked Feta Pasta with Vegetables is one of those recipes I can always count on. It’s full of color, flavor, and nourishing ingredients—comforting without being heavy. Whether I’m trying to eat more veggies, need a simple weeknight dinner, or just want something truly satisfying, this dish never disappoints.

Healthy Baked Feta Pasta with Vegetables

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Author: Olivia
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Baked
Cuisine: Mediterranean
Diet: Vegetarian

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Description

Healthy Baked Feta Pasta with Vegetables is a light, Mediterranean-inspired dish that combines roasted vegetables, creamy baked feta, and whole grain pasta. It’s naturally vegetarian, easy to make, and bursting with flavor—perfect for busy weeknights or meal prep.

Ingredients

1 block feta cheese (about 7 oz)
2 cups cherry tomatoes
1 zucchini, chopped
1 bell pepper, chopped
1 small red onion, sliced
3 garlic cloves, minced
3 tbsp olive oil
1 tsp dried oregano or Italian seasoning
1/4 tsp red pepper flakes (optional)
8 oz whole wheat or high-fiber pasta
2 cups fresh spinach or kale (optional)
Salt and black pepper, to taste
Fresh basil, for garnish

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Instructions

Preheat oven to 400°F (200°C).
In a baking dish, combine cherry tomatoes, zucchini, bell peppers, red onion, and garlic.
Place the block of feta cheese in the center of the dish.
Drizzle everything with olive oil and season with salt, pepper, and oregano.
Bake for 30–35 minutes, until vegetables are roasted and feta is golden and soft.
Meanwhile, cook the pasta according to package instructions. Reserve 1/2 cup of pasta water and drain.
Once baked, mash the feta and tomatoes together gently to form a creamy sauce.
Add the cooked pasta to the baking dish and toss to combine, adding pasta water as needed to loosen the sauce.
If using spinach or kale, stir it in while the pasta is hot until wilted.
Garnish with fresh basil and a pinch of red pepper flakes before serving.

Notes

Use any mix of seasonal or favorite vegetables—broccoli, mushrooms, or eggplant are great choices.
Add canned chickpeas or lentils for extra protein.
Crumbled goat cheese can replace feta for a tangier flavor.
Use gluten-free pasta or zucchini noodles to make it gluten-free.
Top with grilled chicken or tofu for a heartier version.