This Cheesy Baked Feta Veggie Pasta is a colorful and tasty dish! It features creamy feta cheese, fresh veggies, and pasta all baked together for a comforting meal.
Honestly, who could resist that melted cheese goodness? I love how quick it is to prepare. Just toss it all together, pop it in the oven, and your dinner is ready!
Key Ingredients & Substitutions
Pasta: Rigatoni works great for this dish since it holds onto the sauce well. If you don’t have rigatoni, any pasta like penne or fusilli can work, too! Even gluten-free pasta is a good option if needed.
Feta Cheese: The star ingredient! You can use regular feta, but if you’re looking for a creamier option, try using whipped feta or goat cheese. Just remember that goat cheese has a stronger flavor.
Cherry Tomatoes: These add sweetness and juiciness. If they’re out of season, you can use canned diced tomatoes or even sun-dried tomatoes for a different flavor profile. Roasting other veggies like bell peppers works well too!
Zucchini: Fresh zucchini adds a nice crunch. You can swap it for other veggies like bell peppers, spinach, or even broccoli to mix things up. Sauté them first if you prefer a softer texture.
Fresh Basil: Fresh basil elevates the dish with its lovely aroma. If you don’t have fresh, dried basil can be used but add it during cooking to help release the flavor.
How Do I Get the Feta to Melt Perfectly?
The key to creamy baked feta is to roast it at the right temperature. Baking it at 400°F allows it to warm through without burning. Just make sure to keep an eye on it! Here’s how to get that perfect creamy texture:
- Place the feta cheese in the center of your baking dish—this arranges the veggies around it nicely and helps it melt evenly.
- Be sure the veggies are chopped into similar sizes for even cooking.
- After about 30 minutes in the oven, stir the veggies and feta gently to create a smooth sauce. Use the back of a fork to mash the feta to your desired creaminess.
With these steps, you’ll have a beautifully melted, cheesy sauce that coats the pasta wonderfully!
Cheesy Baked Feta Veggie Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz rigatoni pasta (or any pasta shape)
For the Vegetables and Sauce:
- 1 block (about 7 oz) feta cheese
- 2 cups cherry tomatoes
- 2 cups zucchini, sliced
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup fresh basil, chopped (plus more for garnish)
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 cup reserved pasta water
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 30 minutes to bake, making it a total of around 40 minutes from start to finish. It’s a great quick-and-easy dinner option for busy nights!
Step-by-Step Instructions:
1. Prepping the Oven:
First things first, preheat your oven to 400°F (200°C). This temperature is perfect for roasting the veggies nicely while getting that feta all melty and delicious.
2. Baking the Veggies and Feta:
Grab a baking dish and place the block of feta cheese right in the center. Surround the feta with the cherry tomatoes, sliced zucchini, and minced garlic. Drizzle everything generously with olive oil, then sprinkle with salt, pepper, and your red pepper flakes if you want a little kick. Now it’s ready for the oven!
3. Roasting:
Put the baking dish in the oven and let it bake uncovered for about 30 minutes. You want the veggies to be soft and the feta to be golden and slightly melted. The aroma will make your kitchen smell heavenly!
4. Cooking the Pasta:
While everything is baking, it’s time to cook the pasta. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until it’s al dente. Remember to reserve 1/2 cup of that pasta water before draining the rest!
5. Mixing it Up:
Carefully take the baking dish out of the oven. Using a fork, gently mash and stir the baked feta and veggies together to create a creamy sauce. The feta should be beautifully melted and mix nicely with the tomatoes and garlic.
6. Combining Pasta and Sauce:
Add the drained pasta directly into the dish with the creamy tomato-feta mixture. Toss it all together until the pasta is well coated. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.
7. Final Touches:
Now stir in your fresh chopped basil for a burst of flavor. If you’d like, sprinkle some grated Parmesan cheese on top for extra cheesy goodness.
8. Serving It Up:
Serve the pasta warm, garnished with extra basil and a sprinkle of black pepper. Enjoy each bite of your delicious Cheesy Baked Feta Veggie Pasta!
This recipe is not only mouthwatering but also a colorful and wholesome meal perfect for any night of the week. Enjoy your cooking adventure!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables?
Absolutely! This recipe is quite flexible. You can substitute zucchini with bell peppers, spinach, or even broccoli. Roasting other vegetables will not only add variety but also enhance the flavors!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, simply reheat in the microwave or on the stovetop, adding a splash of water or olive oil to help loosen the sauce.
What If I Don’t Have Feta Cheese?
No worries! If feta cheese isn’t available, you can use goat cheese or even cream cheese for a different texture and flavor. Just keep in mind that the taste will change slightly, but it will still be delicious!
Can I Make This Recipe Vegan?
Yes, you can! Substitute the feta cheese with a vegan cheese alternative and either omit or replace the Parmesan with a nutritional yeast sprinkle for added flavor. You can also add more veggies or plant-based proteins to make it heartier!
