The Most Delicious Baked Feta Pasta Vegetarian Version Recipe
This baked feta pasta vegetarian version is a favorite for busy weeknights, offering a nourishing, balanced meal in under 45 minutes. It's a wholesome, 'set it and forget it' dinner where tomatoes burst into a sweet sauce that perfectly coats every piece of pasta.
Equipment
- 9×13-inch baking dish
- Large pot
- Large serving bowl
- - Spatula or wooden spoon
Ingredients
For the Pasta
- 2 pints Cherry or Grape Tomatoes about 4 cups
- 1 block Feta Cheese 7–8 ounces; can use vegan feta
- 1/2 cup Extra Virgin Olive Oil
- 4 cloves Fresh Garlic smashed or minced
- 1 teaspoon Dried Oregano
- Salt to taste
- Black Pepper to taste
- 1/2 cup Fresh Basil Leaves torn or chopped, plus more for garnish
- 10-12 ounces Gluten-Free Pasta such as rotini, penne, or fusilli
Optional
- Red pepper flakes for a little heat
- Lemon zest for brightness
Instructions
- Preheat your oven to 400℉. Place the cherry tomatoes in your baking dish and nestle the block of feta right in the center. Drizzle the olive oil over everything, then add your garlic, oregano, salt, and pepper.
- Place the dish in the oven and roast for about 30 to 35 minutes. You want to see the tomatoes bursting and the feta looking soft and slightly golden on the edges.
- While the feta is baking, boil your gluten-free pasta. Before you drain it, make sure to save about half a cup of that starchy pasta water.
- Once the baking dish is out of the oven, use a spoon to smash the tomatoes and feta together. Stir until it looks like a creamy sauce. Add your cooked pasta and the fresh basil.
- If the sauce feels too thick, stir in a little bit of the reserved pasta water. Garnish with more basil and serve it while it is nice and hot.
Notes
Tips for Perfect Baked Feta Pasta: Don't skimp on olive oil, as it carries flavor and helps tomatoes roast properly. Roast until tomato skins pop to release sweet juices for the sauce. Always save pasta water; this starchy water helps gluten-free pasta cling to the sauce, making it extra creamy. Cook gluten-free pasta slightly al dente, as it will continue to soften in the hot sauce.
Flavor Boosters & Customization Ideas: Add bell peppers, zucchini, spinach, kale, or olives for more vegetables. For herbs and spices, try fresh thyme, smoked paprika, or lemon zest. Boost protein with roasted chickpeas, white beans, or lentils. Enhance sauce depth with vegetable broth, vegan pesto, or a drizzle of balsamic glaze after baking.
Meal Prep, Storage & Reheating Tips: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop with a splash of water or vegetable broth to loosen the sauce. Freezing cooked pasta is not recommended due to texture changes, but the baked tomato and feta sauce can be frozen for up to 2 months.
Troubleshooting Common Issues: If the sauce is too thick, stir in a tablespoon of warm water at a time. If feta isn't golden, broil for 1-2 minutes. If the dish lacks flavor, add more salt or a squeeze of fresh lemon juice.