Roasted Feta Pasta with Extra Vegetables

Viral pasta with a nutritious twist! Baked feta cheese pasta with more vegetables is a simple, flavorful dinner that improves on the original with extra vegetables and better balance.

Remember the viral TikTok pasta made with baked feta and cherry tomatoes? It’s nearly perfect for busy evenings: fast, comforting, and crowd-pleasing. As a registered dietitian, I like the idea, but I updated the recipe to add more vegetables, reduce excess oil, and boost fiber and protein so it’s more filling and nutritious.

With just a little extra prep, you get the same one-dish satisfaction with added micronutrients and fiber — a better weeknight meal without sacrificing flavor.

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

• Quick and minimal prep
• Easy cleanup — one dish
• Higher nutrient and fiber content
• Creamy, comforting sauce from baked feta
• Adaptable to what you have on hand

Is the original baked feta pasta healthy?

The original version isn’t unhealthy, but a few tweaks can make it better balanced. My changes focus on adding vegetables for vitamins and fiber, cutting back on excess oil by using a mix of olive oil and broth, and choosing a pasta with more protein or fiber to keep you satisfied longer.

Ingredient notes

This version keeps the original’s charm but adds more vegetables and swaps some ingredients for balance. Here’s what to use:

• Cherry tomatoes — grape or chopped roma tomatoes can work, but cherry tomatoes roast nicely.
• Zucchini — swap with eggplant or yellow summer squash if preferred.
• Red bell pepper — any color bell pepper is fine.
• Red onion — white or yellow onion also work.
• Olive oil — can be replaced with avocado or vegetable oil; use a cooking spray for fewer calories.
• Italian seasoning — any dried herbs or just salt and pepper will do.
• Salt and black pepper — black pepper is important; salt is optional if your pasta water is well salted.
• Crushed red pepper flakes — optional for heat.
• Feta cheese — use a 6–8 ounce block of full-fat feta for the creamiest result; lower-fat feta won’t melt as well.
• Broth — replace some oil with chicken or vegetable broth to reduce calories and add flavor.
• Pasta — any shape works; choose higher-protein or higher-fiber pastas (or whole wheat, lentil, or chickpea pasta) depending on preference and availability.
• Basil — optional garnish that brightens the dish.

Equipment needed

All you need is an oven and a large baking dish (about 9×13 inches is ideal). Any oven-safe dish that fits the vegetables, block of feta, and pasta will work.

How to make baked feta cheese pasta with extra vegetables

Step 1: Position a rack in the middle of the oven and preheat to 400°F.

Step 2: In the baking dish, combine cherry tomatoes, chopped zucchini, chopped bell pepper, sliced red onion, minced garlic, olive oil, Italian seasoning, black pepper, and optional crushed red pepper. Toss gently to coat.

Step 3: Nestle the block of feta in the center, pressing it down so it touches the bottom of the dish. Pour chicken or vegetable broth around the feta.

Step 4: Bake uncovered for 40–50 minutes, until tomatoes have burst, vegetables are tender, and feta is melted. For more browning, raise the temperature to 450°F for the last 5–10 minutes.

Step 5: Meanwhile, cook the pasta according to package directions in heavily salted water. Drain and set aside.

Step 6: Remove the baking dish from the oven and immediately stir the vegetables and melted feta together to form a creamy sauce. Add the cooked pasta and toss until the noodles are evenly coated, about 1–2 minutes. Garnish with torn basil and serve right away.

Variations

• Add an extra pint of cherry tomatoes for more sauce.
• Double the vegetables or include eggplant, broccoli, or cauliflower.
• Add Calabrian chiles or more red pepper flakes for heat.
• Stir in 1/2 cup freshly grated Parmesan for extra richness.
• Finish with a drizzle of balsamic glaze for acidity and sweetness.

What’s a healthy pasta option?

Choose a pasta that fits your taste and nutrition goals:

• Protein pasta: Wheat-based high-protein pastas mimic white pasta texture with extra protein.
• Fiber pasta: Higher-fiber options taste closer to white pasta while adding more fiber; pair with a protein source if needed.
• Whole wheat pasta: Affordable, with more protein and fiber and a nuttier flavor.
• Chickpea or lentil pasta: Great gluten-free, higher in protein and fiber; note these can be more fragile, so stir gently.

What protein can I add to the baked feta pasta?

Easy proteins to pair with this dish:

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

How to store

Cool the pasta to room temperature, transfer to an airtight container, and refrigerate for up to three days.

Reheat in the microwave for 60–90 seconds, stirring occasionally, or warm in a saucepan over medium-low heat. Add a splash of water or broth if the sauce has thickened.

More healthy dinners

Try other simple, balanced recipes for weeknights like gluten-free chicken meatballs, a healthier hamburger-helper-style skillet, white bean and chicken soup, high-protein chili, lemon orzo with salmon, a salsa verde chicken skillet, or chicken sausage pesto pasta.

Frequently asked questions

4.34 from 3 votes

Baked Feta Cheese Pasta With More Vegetables

By Miranda Galati, MHSc, RD

Viral TikTok pasta with a nutritious upgrade—more vegetables make it heartier and more nutrient-dense.

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Yield: 6

Equipment

• 1 large baking dish

Ingredients

• 1 pint cherry tomatoes
• 1 medium zucchini, halved and chopped
• 1 red bell pepper, chopped
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 Tbsp olive oil
• 2 tsp Italian seasoning
• Black pepper, to taste
• 1/4 tsp salt, optional
• 1/4 tsp crushed red pepper flakes, optional
• 1 block full fat feta cheese, 6–8 ounces
• 3/4 cup chicken or vegetable broth
• 1 375-gram box uncooked pasta (choose higher protein or fiber if possible)
• Handful torn basil leaves, optional

Instructions

• Preheat oven to 400°F and place a rack in the middle position.
• Combine tomatoes, zucchini, bell pepper, red onion, garlic, olive oil, and seasonings in a large baking dish. Toss gently to coat.
• Place the block of feta in the center, pressed to touch the bottom of the dish, and pour the broth around it.
• Bake uncovered 40–50 minutes until tomatoes burst, vegetables are soft, and feta is melted. For more browning, increase heat to 450°F for the last 5–10 minutes.
• While the dish bakes, cook pasta according to package directions in well-salted water. Drain and set aside.
• Remove the baking dish and stir immediately to combine into a creamy sauce. Add the cooked pasta and toss until coated. Serve topped with basil if desired.

Notes

Serve with a protein like chicken sausage, rotisserie chicken, or air-fried salmon for a balanced meal.

Nutrition facts were calculated using whole wheat pasta as the base.

Nutrition

Calories: 394 kcal |
Carbohydrates: 49 g |
Protein: 16 g |
Fat: 15 g |
Saturated Fat: 6 g |
Fiber: 7 g

Nutrition information is an approximation.