Description
A creamy, easy pasta bake made with roasted cherry tomatoes, zucchini, and a block of feta that melts into a luscious sauce. This comforting dinner comes together in under an hour with minimal prep and maximum flavor.
Ingredients
2 pints cherry or grape tomatoes
1 zucchini, sliced
1/2 sweet onion, diced
4 cloves garlic
1/2 cup olive oil
1/2 tablespoon garlic powder
1/4 tablespoon crushed red pepper flakes
Kosher salt and black pepper
1 block feta cheese, drained
1 pound pasta
1/4 cup fresh basil
1/4 cup grated parmesan cheese
Instructions
1. Preheat oven to 400°F (200°C).
2. Place tomatoes, zucchini, onion, and garlic in a baking dish. Toss with olive oil, garlic powder, red pepper flakes, salt, and pepper.
3. Nestle the feta block in the center of the vegetables.
4. Bake for 30 minutes, then raise temperature to 450°F and bake 10 more minutes until feta is golden and soft.
5. Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
6. Mash baked feta and vegetables to create a creamy sauce.
7. Add cooked pasta, gradually stirring in pasta water to reach desired consistency.
8. Stir in fresh basil and top with grated parmesan. Serve immediately.
Notes
Use a whole feta block, not crumbled, for the best creamy texture.
Try swapping in peppers, eggplant, or squash for the zucchini.
Avoid overbaking feta to prevent a grainy texture.
Serve with garlic bread or a simple green salad for a full meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 35 mg