Baked Feta Cheese Pasta With More Vegetables

Remember the viral TikTok pasta with baked feta and cherry tomatoes? It’s almost my perfect dinner as a dietitian. Quick, easy, and super delicious for busy weeknights — what’s not to love?!

Well, I think I’ve given the baked feta cheese patsa a perfect upgrade with an extra veggie boost. With just a few extra minutes of prep, you can enjoy the same tasty one-dish dinner but with more fiber and micronutrients.

Why you’ll love baked feta cheese pasta with more vegetables

• Minimal prep
• Minimal clean-up
• Big nutrition boost
• Creamy and delicious
• Incredibly easy

Is the original baked feta pasta healthy?

The OG baked feta cheese pasta definitely isn’t bad for you — but as a nutrition expert, I do think the original recipe could use some tweaks for better balance.

Here’s what I’ve changed:

More vegetables: More color means more nutrient variety. Instead of using only cherry tomatoes, I added a few more colorful vegetables for extra micronutrients.

Less oil: You need some liquid to bring the sauce together and make the pasta creamy. But I’ve seen some baked feta pasta recipes use up to a half cup of oil — which I think is more than needed. I used a mixture of olive oil and broth instead for fewer calories and better balance.

More fiber and protein: There’s definitely nothing wrong with regular white pasta. But in this recipe, I suggest you use a pasta with more protein and/or fiber to make it more filling and nutritious. I’ve given several different options below so you can find a good option that’s available near you.

Ingredient notes

My extra nutritious version of the baked feta cheese pasta has similar ingredients but with some extra veggies. Here’s what you’ll need to make it:

• Cherry tomatoes — You could also use grape tomatoes or chopped roma tomatoes, but I think cherry tomatoes taste best.
• Zucchini — Substitute eggplant or yellow summer squash if you prefer.
• Red bell pepper — Use any color bell pepper you like including yellow, green, or orange.
• Red onion — White or yellow onion work well too.
• Olive oil — You can substitute olive oil for avocado oil or vegetable oil. You could also use a generous spritz of cooking spray for fewer calories if preferred.
• Italian seasoning — If you don’t have this on hand, use whatever spices you have and enjoy! You could also just stick to plain salt and pepper if desired.
• Salt and black pepper — Black pepper is essential here, but salt isn’t! If you cook your pasta in heavily salted water, I don’t think you need any extra.

• Crushed red pepper flakes — optional if you want a little spicy kick. Measure with your heart!
• Feta cheese — Use a 6-8 ounce block of full fat feta cheese. Lower fat cheese doesn’t melt as well and won’t get the baked feta pasta as creamy and satisfying. I particularly like goat’s milk feta.
• Broth — A lot of baked feta pasta recipes use more olive oil than I like. While it’s a super nutritious oil, it is high in fat and calorie-dense. To cut back on the oil, we’re using a mix of broth and olive oil instead. I think it makes everything way more flavorful too!
• Pasta — Use any pasta variety and shape you like. I recommend using a higher protein or higher fiber pasta like Barilla Protein+ or Catella Smart. Regular whole wheat pasta works too. You could also use lentil or chickpea pasta for this recipe, but it doesn’t keep its shape quite as well.
• Basil — A totally optional but delicious garnish.

Equipment needed

All you’ll need to make this simple recipe is an oven and a large baking dish.

I use an 9 x 13 inch ceramic baking dish from Staub. The brand and exact size doesn’t matter — just make sure it’s big enough to fit your vegetables, feta, and pasta.

How to make baked feta cheese pasta with extra vegetables

Step 1: Position oven rack to the middle and pre-heat to 400 F.

Step 2: Add tomatoes, zucchini, bell pepper, red onion, garlic, olive oil, and spices/seasonings to your baking dish. Gently toss to coat the vegetables in oil and seasonings.

Step 3: Add block of feta to the center of your baking dish, making sure it’s touching the bottom of the pan and not sitting on top of any vegetables. Pour in chicken broth.

Step 4: Bake uncovered for 40-50 minutes or until tomatoes have burst, vegetables are softened, and feta cheese is melted. For extra browning, increase the heat to 450 F for the last 5-10 minutes.

Step 5: While that’s baking, cook pasta according to package directions in heavily salted water. Drain and set aside.

Step 6: Remove vegetables from the oven and immediately stir to combine. This should make a creamy looking sauce. Then, add your cooked pasta and stir again until noodles are coated, about 1-2 minutes. Top with fresh basil if desired and serve immediately.

Variations

• Extra tomatoes: Add another pint of cherry tomatoes.
• Double veggies: Double the amount of vegetables in this recipe, or add others like eggplant, broccoli, or cauliflower.
• Super spicy: Add a generous scoop of Calabrian chilies to your veggie mix.
• Parmesan: Add 1/2 cup of freshly grated parmesan when stirring your pasta.
• Balsamic: Top your baked feta pasta with extra vegetables with a drizzle of balsamic glaze.

What’s a healthy pasta option?

There are so many different pastas you can use in this recipe for baked feta pasta with extra vegetables! Here are some of my favorite options and some pros and cons of each:

• Protein Pasta: Barilla Protein+ Pasta is meant to mimic white pasta, but with an extra boost of protein. For a wheat-based pasta that tastes the most like the real deal, this is your best option.
• Fiber pasta: In Canada, we have access to a pasta variety called Catelli Smart. Like the Barilla pasta, it mimics regular white pasta closely but it has an extra boost of fiber. I like this option, but you will likely need to serve protein with your meal if you use it.
• Whole wheat pasta: This is an inexpensive option with extra protein and fiber if you can tolerate wheat. It’s a bit more nutty and whole-grain-tasting than white, but still delicious!
• Chickpea pasta: This is a great option if you don’t eat wheat or gluten, but the texture and taste are a little different. Chickpea pasta can break down easily when stirred, so it won’t stay as in tact as some other options.
• Lentil pasta: Lentil pasta is my favorite alternative as a dietitian! It’s high in protein and fiber, and tastes great. The only downside is that lentil pasta doesn’t hold up the same way white pasta does, so don’t stir it too much.

What protein can I add to the baked feta pasta?

Here are some easy proteins to add to your baked feta pasta:

• Rotisserie chicken
• Baked chicken thighs
• Diced chicken sausage
• Cooked shrimp
• Air fried salmon
• Pan fried tofu cubes

How to store

Let your pasta cool to room temperature and transfer to a food container with a lid. You can store in the fridge for up three days.

Re-heat in the microwave for 60-90 seconds, stirring occasionally, until heated through. You can also re-heat in a saucepan on the stove over medium-low heat. You may need to add a splash of water when re-heating to add moisture back to your pasta.

More healthy dinners

Gluten-free chicken meatballs
Healthier hamburger helper
White bean and chicken soup
High protein chili
One pan lemon orzo salmon
Chicken enchilada skillet
Chicken sausage pesto pasta

Frequently asked questions