Healthy Baked Feta Pasta with Vegetables

I love making this Healthy Baked Feta Pasta with Vegetables when I want a colorful, wholesome meal that feels comforting but still balanced. Roasted vegetables and creamy baked feta come together to create a rich, flavorful sauce that coats every bite of pasta beautifully.

Why You’ll Love This Recipe

I appreciate how this recipe transforms simple, fresh ingredients into something satisfying and nourishing. The feta becomes soft and creamy in the oven, blending perfectly with the roasted vegetables. I also enjoy how customizable it is, since I can use whatever vegetables I have on hand. It’s one of my favorite easy dinners when I want something hearty without feeling too heavy.

Ingredients

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

8 ounces whole wheat pasta
1 block (8 ounces) feta cheese
2 cups cherry tomatoes
1 zucchini, chopped
1 red bell pepper, chopped
1/2 red onion, sliced
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
Salt to taste
Black pepper to taste
Fresh basil for garnish

Directions

I start by preheating the oven to 400°F (200°C).

In a baking dish, I place the cherry tomatoes, zucchini, red bell pepper, and red onion. I drizzle them with olive oil and sprinkle with minced garlic, oregano, salt, and black pepper. I toss everything gently to coat.

I make space in the center of the dish and place the block of feta cheese there. I drizzle a little olive oil over the feta and add a light sprinkle of black pepper.

I bake for 25–30 minutes, until the vegetables are tender and the tomatoes have burst. If I want a little extra color on top, I broil it for an additional 2–3 minutes at the end.

While the vegetables and feta bake, I cook the pasta according to package instructions until al dente. I reserve about 1/4 cup of pasta water before draining.

Once the baking dish comes out of the oven, I stir the feta and roasted vegetables together until creamy and well combined. I add the cooked pasta and toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.

I finish the dish with fresh basil before serving.

Servings and Timing

I find this recipe serves 4 people.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: about 45 minutes

Variations

I sometimes add spinach or kale during the last few minutes of baking so it wilts into the sauce. When I want extra protein, I stir in grilled chicken or chickpeas. I also enjoy using different vegetables like broccoli or asparagus depending on the season. For added heat, I sprinkle in red pepper flakes before baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat the pasta gently in the microwave or on the stovetop, adding a small splash of water or olive oil to keep it creamy. While I can freeze it, I prefer enjoying it fresh since the texture of the vegetables is best right after baking.

FAQs

Can I use regular pasta instead of whole wheat?

Yes, I can substitute regular pasta or even gluten-free pasta based on my preference.

What type of feta works best?

I prefer using a block of feta in brine because it becomes creamier when baked compared to pre-crumbled feta.

Can I prepare this ahead of time?

I can chop the vegetables ahead of time, but I prefer baking everything fresh for the best texture and flavor.

How do I make this recipe dairy-free?

I can use a plant-based feta alternative and ensure the pasta is dairy-free as well.

Can I add more sauce if it seems dry?

Yes, I simply add a bit of reserved pasta water or a drizzle of olive oil to loosen the mixture and make it creamier.

Conclusion

I love how this Healthy Baked Feta Pasta with Vegetables combines roasted vegetables and creamy feta into a simple yet flavorful meal. The balance of fresh ingredients and comforting pasta makes it a dish I turn to often when I want something satisfying, colorful, and easy to prepare.

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