Best Baked Feta Pasta with Vegetables Recipe

Preheat your oven to 400°F (200°C). In a 3-quart baking dish, combine the cherry tomatoes, sliced zucchini, diced onion, and whole garlic cloves. Drizzle with olive oil and toss to coat the vegetables evenly. Season with garlic powder, crushed red pepper flakes, kosher salt, and freshly ground black pepper.

Place the block of drained feta cheese in the center of the vegetable mixture. Lightly season the feta with salt and pepper. Bake in the preheated oven for about 30 minutes, until the tomatoes burst and the feta softens. Increase the oven temperature to 450°F (232°C) and bake an additional 10 minutes or until the feta turns golden brown on top.

While the feta and vegetables are baking, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, about 10-12 minutes. Before draining, reserve 1/2 cup of pasta cooking water to adjust sauce consistency if needed.

Remove the baking dish from the oven and use the back of a fork to smash the softened feta into the roasted vegetables, blending them into a creamy sauce.

Add the drained pasta directly into the baking dish and toss everything together until the pasta is evenly coated with the creamy baked feta and vegetable sauce. If the sauce is too thick, add the reserved pasta water gradually, one tablespoon at a time, until reaching the desired consistency.

Sprinkle chopped fresh basil and grated Parmesan cheese over the top. Serve immediately while warm and enjoy the flavorful, creamy pasta.