This Easy Veggie Pasta is a colorful mix of veggies and pasta topped with deliciously baked feta cheese. It’s creamy, cheesy, and perfect for a quick dinner!
The best part? You can use any veggies you have on hand, making it a fun way to clean out the fridge! I love pairing it with garlic bread for extra yumminess. 🍞
Ingredients & Substitutions
Pasta: I love using rigatoni for its ability to catch all that creamy sauce. You can easily substitute with penne, fusilli, or even a gluten-free pasta if needed.
Feta Cheese: A block of feta is key, giving that creamy texture. If you’re dairy-free, try using a vegan feta alternative made from almond or tofu!
Cherry Tomatoes: These provide sweetness and color. Roma tomatoes or grape tomatoes can be good substitutes. You can also roast diced bell peppers for a different flavor.
Zucchini: I enjoy adding zucchini for its mild taste. If you don’t have zucchini, try bell peppers or spinach for a similar vibrant effect.
Herbs: Fresh basil adds a lovely finish. If you don’t have fresh herbs, dried herbs like thyme or Italian seasoning work in a pinch.
How Can I Make Sure the Feta is Perfectly Creamy?
Getting that creamy feta is all about baking it just right. Place it in the center of the baking dish so it bakes evenly. As it cooks, it will soften up nicely, creating a spreadable richness.
- Start baking with the veggies around it for flavor infusion.
- After about 30-35 minutes, check that the feta is a bit golden and the tomatoes are bursting. That’s when you know it’s ready!
- When mashing the feta and tomatoes, press gently to create a creamy sauce without overdoing it.
Trust me, the creamy texture makes the pasta taste fantastic!
Easy Veggie Pasta With Cheesy Baked Feta
Ingredients You’ll Need:
For the Pasta:
- 8 oz (about 2 1/2 cups) uncooked rigatoni or penne pasta
For the Baked Feta and Veggies:
- 1 block (7 oz) feta cheese
- 2 cups cherry tomatoes
- 1 medium zucchini, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
For Garnishing:
- 1/4 cup fresh basil or parsley, chopped, plus extra for garnish
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and 35 minutes to cook, making for a total of around 45 minutes from start to finish. It’s a wonderful, quick option for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Preheating the Oven:
First, preheat your oven to 400°F (200°C). This will ensure everything gets nice and toasty while baking.
2. Preparing the Baking Dish:
In a baking dish, place the block of feta cheese right in the center. Then, surround it with the cherry tomatoes and the thinly sliced zucchini. This colorful mix will look beautiful!
3. Seasoning the Dish:
Drizzle the olive oil evenly over the feta, tomatoes, and zucchini. Next, sprinkle the minced garlic, dried oregano, red pepper flakes (if you like a little heat), salt, and pepper over everything. This will add great flavor!
4. Baking the Feta and Veggies:
Now, it’s time to bake! Place the dish in your preheated oven and bake for about 30-35 minutes. You’re looking for the feta to become soft and golden, while the tomatoes should burst and release their wonderful juices.
5. Cooking the Pasta:
While the feta and veggies are baking, cook your pasta according to the package instructions until it’s al dente. Once it’s done, drain it and set it aside.
6. Mixing Everything Together:
When the baking time is up, carefully remove the dish from the oven. Using a spoon or spatula, gently mash the baked feta and burst tomatoes together with the zucchini, mixing until it becomes creamy and well combined.
7. Combining Pasta with the Sauce:
Now, add the cooked pasta to the baking dish. Using tongs or a large spoon, toss everything together so the pasta is nicely coated in that delicious veggie-feta sauce.
8. Adding Fresh Herbs:
Stir in the chopped fresh basil or parsley, which adds a lovely burst of freshness to the dish.
9. Garnishing and Serving:
For the final touches, garnish with additional fresh herbs and freshly ground black pepper. Serve warm, and enjoy your hearty, cheesy veggie pasta!
This easy recipe yields a creamy, flavorful veggie pasta that’s perfect for any night of the week. Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta for This Recipe?
Absolutely! While rigatoni or penne works best for holding onto the creamy sauce, feel free to substitute with any pasta shape you have on hand, such as fusilli, farfalle, or even gluten-free pasta. Just be sure to adjust the cooking time as needed!
What Can I Substitute for Feta Cheese?
If you’re looking for a dairy-free option, try using a vegan feta made from nuts or tofu! You can also use cream cheese or ricotta for a different, yet still creamy flavor. Just keep in mind that the taste will vary slightly.
How Long Will Leftovers Last in the Fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stovetop, adding a splash of water or olive oil if it seems dry.
Can I Add More Veggies to This Dish?
Definitely! This recipe is very versatile. You can add bell peppers, spinach, mushrooms, or even broccoli. Just remember to adjust the baking time slightly if you’re adding larger or denser veggies to ensure everything cooks evenly.
