Hello, welcome Friends! Apparently Baked Feta Pasta took the internet by storm a while back. I came late to this internet craze, but fortunately for those of us not on the cutting edge of things, there is no expiration date on easy, delicious recipes. I have a Baked Feta appetizer recipe on the blog, so today, we take that a few steps further with Easy Baked Feta Pasta. This is a choose-your-own adventure kind of recipe so consider what veggies you might like to swap in or out – get creative! Let’s jump right in.
Start by preheating the oven to 400 degrees. We will bake the veggies and the feta for about 30 minutes. So think about what veggies you’d like to have in your pasta. I am going with mini bell peppers, mushrooms, cherry tomatoes and shallots. But the sky is the limit, really. Broccoli, cauliflower, corn…go with what you like. Prep your veggies by cutting them into bite-size pieces – nothing fancy. Drizzle with olive oil and season with a pinch of Kosher salt and black pepper. Toss to coat the veggies in oil and seasoning.
You will want to seek out a block of feta. The block of feta will get really creamy in the center after baking, which is what gives the whole dish a creamy sauce-like result.
I have an 8-ounce block of feta. You can certainly double this for extra-creamy pasta. Slice the block in half and place the two halves on top of the veggies. Drizzle with olive oil and season with black pepper.
Slide the sheet tray on the center rack in the oven and bake for 30 minutes. Meanwhile bring the water to boil for the pasta. Prepare the pasta according to the package directions and cook just until al dente. You can use your favorite pasta shape. I went with Campanelle because its fluted frilly shape is great for catching all the bits of creamy sauce. When the pasta is cooked, drain it and add the pasta back to the large pot.
When the feta and veggies come out of the oven, use a silicone spatula to mash up the feta and stir it into the veggies. Then carefully transfer the veggies, feta and pan juices to the pot with the cooked pasta.
Now, this is optional but I wanted to add a little green to this dish, so I added a handful of baby arugula. You can add spinach, if you like. The other optional add-in is an olive relish that I made and previously used for the Greatest Meatball Sub.
Stir the baked feta and veggies into the pasta, until the pasta is well combined with the veggies and coated in the creamy feta.
Portion into shallow bowls and top with thinly sliced (chiffonade cut) fresh basil. Give it a drizzle of olive oil and a crank or two of fresh black pepper, if you like.
I hope you give this Easy Baked Feta Pasta a try, it’s an easy alternative to a cream-based pasta dish. I really love recipes like this because it’s a perfect opportunity to experiment and get creative with flavors and textures – without breaking the bank, or requiring much prep. Thank you so much for spending some time with me today, take care and be well. xo Kelly
Easy Baked Feta Pasta
An easy alternative to cream-based pasta dishes, this Easy Baked Feta Pasta comes together in just about half an hour. A perfect weeknight meal, customize to your liking or for whatever you have in the fridge!
- 8 oz. package Mushrooms, quartered
- 16 oz. package Mini Bell Peppers, stemmed and quartered
- 2 Shallots, sliced into 1/4-inch pieces
- 1 cup Cherry tomatoes, halved
- 1 8-oz. Block Feta, halved
- Olive Oil
- Kosher Salt
- Black Pepper
- 1 16-oz. package Dried Pasta (try a tubular or twisted shape like Fusilli, Campanelle, or Cavatappi)
- Optional: 1 cup olive tapanade and 1 handful of raw arugula or raw spinach
- 2-3 tbsp. Fresh Basil, chiffonade cut
Preheat the oven to 400 degrees F.
Combine the prepped veggies on a sheet tray and drizzle with olive oil.
Season with Kosher salt and pepper, toss to coat the veggies.
Place the halves of feta on the veggies and drizzle more olive oil on the feta. Top the feta with black pepper.
Bake for 30 minutes.
Meanwhile cook pasta according to package directions for al dente cooked pasta.
Drain pasta and add the cooked pasta back to the pot.
When the feta and veggies come out of the oven, break apart the feta with a silicone spatula or wooden spoon. Mix with the veggies.
Add the feta/veggie combination, along with any pan juices to the drained pasta in the pot and stir to combine and coat the pasta in the feta and veggies.
Optionally, add in a handful of raw arugula or spinach and one cup of olive relish or tapenade. Stir again to mix well.
Serve portions in wide bowls, topped with fresh basil.
Barbara LacyFebruary 16, 2022 at 9:19 am
Great recipe. Something different and easy!
Kelly DjalaliFebruary 16, 2022 at 9:21 am
Hi Barbara, I love how easy this is and how well you can customize it to your taste! Thanks for stopping by today! xo Kelly
MariFebruary 16, 2022 at 9:24 am
Wow, just wow! I think I am going to add in some arugula when I make this,, and the olive tapenade, both of which I love. As for any family members who are here, what they don’t know won’t hurt them! Actually, I only have one veggie-phobic child, and he will eat them without a lot of complaining. Sometimes I think that we can learn to eat and enjoy almost anything as we get older and our tastes change. When I was a child I loathed beans, peppers, spinach and mushrooms, and now I enjoy all three, although there are still some beans I won’t eat. Yesterday was supposed to be warm, and the snow should all have disappeared, but when I took the garbage out, there were still small patches of ice and snow everywhere. I am hoping this is winter’s last hurrah. As for that silly groundhog, whether he sees his shadow or not, it’s still winter until late March or early April, depending on where we live. Am I the only one who feels like time is on fast forward, and life is racing by in a blur? I hope it slows down by Easter so I can enjoy spring. I love it when the trees and flowers are budding, and there are birds and butterflies everywhere. Happy Wednesday and hugs to Kelly, Alex, Terry, the blog sisters, Dante, Sophie and Penny. ???
Kelly DjalaliFebruary 16, 2022 at 9:37 am
Good Morning Mari, It’s funny how much our tastes change as we get older. I don’t really have any picky eaters in my family, but I’ve definitely noticed changes in my likes and dislikes over the decades. I am mostly glad that we don’t have any serious food allergies! It makes trying new things easier! Time does race by, and I too, am looking forward to a nice long spring. Have a great day, see you here again soon! xo Kelly
Suzanne SmithFebruary 16, 2022 at 10:49 am
I love that there can be so many variations on a theme in this basic mix. And while I’ve used feta several times, a lot of different cheeses work as well as different vegetables. Yum
Kelly DjalaliFebruary 16, 2022 at 11:42 am
Hi Suzanne, yes, I love recipes that offer maximum flexibility! Thanks for stopping by today, xo Kelly
TerryFebruary 16, 2022 at 10:57 am
Good morning this looks so good I beginning to really like baked feta, it’s so creamy. We just had your one pan chicken lemon honey and feta bake.. omg it’s so good the feta is so delicious… so with that said this looks really good I’m the creaminess of the feta Yumm. I will let you know when we have this . I too wish for the Warner nites and longer days Mari snd kelly you guys have a great day ?❤️Mom
Kelly DjalaliFebruary 16, 2022 at 11:43 am
Hi Mom, Glad you liked the chicken with lemons and feta. That really is a good recipe! Have a great day, Mom! xo Kelly
Mary.February 16, 2022 at 1:26 pm
This recipe sounds great. I’m on vacation and may try this as it calls for ingredients that will be used. When I’m on vacation I don’t use recipes that call for large bottles of things because they have to be left behind. This one sounds very good.
Kelly DjalaliFebruary 16, 2022 at 2:01 pm
Hi Mary, I totally know what you mean! This is a perfect vacation dish. I hope you enjoy your vacation, thank you so much for stopping by! xo Kelly
JulieFebruary 16, 2022 at 4:47 pm
Prepping this right now. Do you ever use convection for any of your sheet pan recipes. My husband is kicking and screaming about this because there is no meat. I told him he could have the leftover chili. Ha! Often when I venture outside the comfort zone he likes it. I will let you know.
Kelly DjalaliFebruary 16, 2022 at 8:07 pm
Hi Julie, I don’t really use the convection setting often at all. I hope your husband likes the meatless pasta! Lol! Can’t wait to hear how it goes, xo Kelly