Feta Baked Pasta with Burst Tomatoes and Zucchini

There’s a reason baked feta pasta has remained a favorite long after its viral moment. Roasting feta alongside juicy tomatoes creates a creamy, tangy sauce that’s almost effortless to make, yet tastes like something far more elaborate. I’ve given the classic recipe my own twist by adding zucchini, sweet shallots, tangy sun-dried tomatoes, and hearty kale, creating a colorful, vegetable-packed meal that’s as nourishing as it is delicious. Better yet, this pasta keeps beautifully for days, making it perfect for meal prep, potlucks, or al fresco picnics.

When baked feta pasta took over social media a few years ago, it seemed almost too simple to deserve all the attention. But one bite is enough to understand why it became such a sensation. As the cherry tomatoes roast in lots of olive oil, they become sweet and jammy while the feta turns irresistibly soft and creamy, creating a silky pasta sauce with almost no effort.

As easy and delicious as the original recipe is, I couldn’t help but feel it could use a few more vegetables to make it a little more nourishing. This version builds on the original with tender zucchini, sweet shallots, sun-dried tomatoes, and kale, adding extra flavor and plenty of vegetables to every bite.

The addition of zucchini is especially delightful here. They soften beautifully in the oven and practically melt into the creamy sauce, making the dish feel a little lighter and more balanced.

Best of all, leftovers are delicious cold, straight out of the fridge or gently reheated. So if you haven’t tried the infamous baked feta pasta yet, consider this nutrient-dense version your nudge to join the party. It may not be the prettiest dish you’ve ever served, but what it lacks in beauty, it more than makes up for in flavor. Everyone at the table will love it.

Notes On Key Ingredients

• Tomatoes: You will need cherry or grape tomatoes for this dish. Thankfully, they are available year-round but it’s really worth making this recipe in the summer when the tomatoes are especially sweet and ripe. They’ll burst more quickly in the oven and release even more of their delicious juices.
• Shallots and garlic: I consider fresh garlic to be essential in this dish. It pairs well with the cherry tomatoes and adds so much flavor. Ditto for the shallots. You can use a red onion if you wish, but shallots are a little milder and are perfect for this dish.
• Olive Oil: Many baked feta pasta recipes call for 1/2 cup olive oil. I find 1/3 cup is plenty. Just try and use your best olive oil since this really is the base of the sauce.
• Feta: You will need a thick slab of feta for this dish. Again, this is a pretty important ingredient for this recipe so I recommend using the best quality feta you can find. Look for one made from sheep’s milk (or a combination that includes sheep’s milk) and make sure the block has been stored in brine.
• Zucchini: You will need one medium, or two small zucchinis. Keep your slices thin so the zucchini has time to cook. Summer squash (yellow zucchini) will also work perfectly here.
• Basil: I find fresh basil to be a must for this dish. It brings lovely herbaceous flavors that help cut through all the richness of the feta and olive oil. You can also use parsley or thyme sprigs, if you prefer.
• Kale: One of my favorite ways to eat more kale is to add it to pasta. You already have a pot of boiling water going, so all you have to do is chop the kale thinly then give it a quick blanch by throwing it in with the pasta 30 seconds before you’re ready to drain it. Easy, peasy and so nutritious. If you prefer to use spinach, no need to blanch it—just toss it with hot feta-tomato mixture and pasta and it will wilt in no time.
• Pasta: I recommend going with a short pasta for this dish. A short shape makes it easier to toss in the baking dish, and if it’s tubular you’ll get those bits of cheese and veggies hiding inside them. Penne, fusilli, macaroni, cavatappi, or ziti would all be great options. For this dish, I also like to use a more healthful pasta such as those made with ancient grains, or a 100% whole wheat pasta. Lately, I’ve been loving spelt pasta. It’s higher in fiber than traditional pasta, which helps keep the meal a little more satisfying.

How To Make Baked Feta Pasta With Zucchini

Step 1: In a large baking dish, combine the cherry tomatoes, sliced zucchini, garlic, shallots, sun-dried tomatoes, and olive oil; season with salt and red pepper flakes and toss until everything is coated.

Step 2: Nestle the block of feta in the center of the baking dish, pushing the vegetables aside as needed to make room. Drizzle a little olive oil over the feta.

Step 3: Bake until tomatoes have burst and feta is golden-brown in spots. Tip: Use the broiler for the last few minutes if the tomatoes need a little more color .

Step 4: Meanwhile, cook the pasta according to package instructions until al dente. Just before draining the pasta, add the chopped kale to the pot. Reserve 1 cup of the pasta cooking water, then drain in a colander.

Step 5: Once the feta and vegetables are done, remove the baking dish from the oven. With a spatula or fork, mash the feta, then mix it into the tomato mixture until well-combined.

Step 6: Add the pasta and kale to the baking dish along with the reserved 1/2 cup pasta water and lemon juice, if using.

Step 7: Taste, and season with additional salt and pepper, if desired. To serve, top with chopped fresh basil, then divide among bowls and garnish with more basil leaves.

Storage Tips

• Leftover baked feta pasta with zucchini is delicious for days. Store in an airtight container for up to 4 days in the refrigerator. Enjoy it cold or lightly reheated in a skillet or microwave.
• If needed, loosen leftovers with a squeeze of lemon juice or a few splashes of water before serving.

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Baked Feta Pasta with Burst Tomatoes and Zucchini

Author: Sandra Valvassori

There's a reason baked feta pasta has remained a favorite long after its viral moment. Roasting feta alongside tomatoes creates a creamy, tangy sauce that's almost effortless to make, yet tastes like something far more elaborate. I've given the classic recipe my own twist by adding zucchini, sweet shallots, tangy sun-dried tomatoes, and hearty kale, turning it into a flavorful meal that's as nourishing as it is delicious. This easy pasta dish holds up well for days which makes it great for lunch-prep, potlucks, or al fresco picnics.

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Ingredients  

1x2x3x

• 2 pints (18 ounces / 500 grams) cherry or grape tomatoes
• 2 small zucchini, sliced into 1/4-inch half moons
• 1 large shallot, chopped (about 1/3 cup)
• 4 cloves garlic, thinly sliced
• 1/4 cup chopped sun-dried tomatoes (optional)
• 2 teaspoon Italian seasoning, or 1 teaspoon oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• kosher salt and freshly ground black pepper
• 8 ounce block feta cheese (preferably a Greek sheep's milk – see notes)
• 12 ounces short, or medium-length dried pasta such as penne, fusilli, rigatoni, rotini, or cavatappi
• 2 cups chopped kale or spinach (see notes)
• 1 tablespoon fresh lemon juice (optional)
• 1/4 cup tightly packed fresh basil leaves, roughly chopped, plus a few more leaves for garnish

Instructions 

• Preheat oven to 400ºF.
• In a large (9×13) baking dish, combine the cherry tomatoes, zucchini, shallots, garlic, sun-dried tomatoes (if using), Italian seasoning, red pepper flakes, and olive oil; season everything with a pinch of salt and pepper, and toss until everything is coated.
• Nestle the block of feta in the center of the baking dish, pushing the vegetables aside as needed to make room. Drizzle a little olive oil over the feta.
• Bake until tomatoes have burst and feta is golden-brown in spots, about 25 to 30 minutes.
• While the feta and vegetables are baking, cook the pasta according to package instructions, until al dente. Just before draining the pasta, add the chopped kale to the pot, if using. Reserve 1 cup of the pasta cooking water, then drain in a colander.
• Once the feta and vegetables are done, remove from the oven and with a spatula or fork, lightly mash the feta, then mix it into the tomato mixture until well-combined and creamy.
• Stir the drained pasta and kale into the baking dish along with a few splashes of the reserved pasta water, adding up to 1/2 cup as needed. Stir in the lemon juice, if using.
• Taste, and season with additional salt and pepper, if necessary. To serve, top with chopped fresh basil, then divide among bowls and garnish with more basil leaves.

Notes

• Feta: I recommend using the best quality feta you can find. Look for one made from sheep’s milk (or a combination that includes sheep’s milk) and make sure the block has been stored in brine.
• Kale: While kale adds a lot of nutritional value to this dish, you can easily omit it if you wish. You can also use spinach, in which case there is no need to blanch it. Simply stir it into the baked feta and veggies at the same time you add the pasta—it will wilt pretty quickly with the residual heat.  
• Leftovers of this pasta dish will be delicious for days. Store in an airtight container for up to 4 days in the refrigerator. Enjoy it cold or lightly reheated in a skillet or microwave. If needed, loosen leftovers with a squeeze of lemon juice or a few splashes of water before serving.

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