This baked feta pasta swaps regular noodles for zucchini and keeps all the creamy, tomatoey magic of the viral original. ♡
A whole block of feta gets roasted alongside cherry tomatoes and garlic until everything collapses into a creamy, tangy sauce. Instead of tossing it with pasta, you stir in spiralized zucchini for a lighter version that’s just as satisfying. The heat from the sauce gently softens the zucchini without making it mushy.
Roast, mash, and toss. Let’s make it together.
Ingredients
Baked Feta Pasta (with Zucchini Noodles)
- 1 block (8 oz) feta cheese
- 2 pints cherry tomatoes
- 4 cloves garlic, smashed
- 3 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 4 medium zucchini, spiralized
- Fresh basil for topping
- Salt and pepper to taste
Optional add-ins:
- Kalamata olives
- Pine nuts toasted on top
- Grilled chicken for protein
- A drizzle of balsamic glaze
How to Make Baked Feta Pasta (with Zucchini Noodles)
- Preheat. Heat oven to 400°F. Place cherry tomatoes and smashed garlic in a baking dish, drizzle with olive oil, and season with salt, pepper, and red pepper flakes.
- Nestle the feta. Place the block of feta in the center of the tomatoes. Drizzle the feta with a little more olive oil.
- Roast. Bake for 35 to 40 minutes until the tomatoes burst and the feta is soft and golden on top.
- Mash. Use a fork to break the feta apart and stir everything together into a creamy sauce. Smash the tomatoes as you go.
- Toss. Add spiralized zucchini directly into the hot baking dish and fold gently until coated. The residual heat will soften the zucchini in about 2 minutes.
- Serve. Top with fresh basil and any optional add-ins you like.
Tips
- Pat the zucchini dry before adding to the sauce. Zucchini holds a lot of water and if you skip this step your sauce will end up watery.
- Full-fat feta is the move here. Low-fat feta doesn’t melt and cream the same way.
- Don’t toss the zucchini over heat. The residual heat from the baking dish is all it needs — cooking it further makes it soggy.
Variations
- Regular pasta version: Use 12 oz of cooked pasta instead of zucchini noodles.
- Protein boost: Add grilled chicken or sautéed shrimp on top.
- Spicy version: Double the red pepper flakes and add a drizzle of chili oil.
FAQ
Can I use regular pasta instead of zucchini noodles?
Absolutely. Cook 12 oz of your favorite pasta, drain it, and toss it into the roasted feta sauce the same way. Penne and rigatoni work great because they catch all the sauce.
Why is my baked feta pasta watery?
The zucchini is the usual suspect. Make sure you pat the spiralized zucchini really dry with paper towels before tossing it in. Salting the zucchini and letting it sit for 10 minutes also helps draw out moisture.
What kind of feta works best for baked feta pasta?
Block feta from the deli section is what you want. It’s creamier and melts better than pre-crumbled feta. Look for full-fat feta packed in brine for the best results.
Can I make baked feta pasta ahead of time?
You can roast the feta and tomatoes ahead and refrigerate them. Reheat in the oven and add the zucchini fresh right before serving so it doesn’t get mushy.
How do I spiralize zucchini without a spiralizer?
Use a vegetable peeler to make wide ribbons, or a julienne peeler for thinner noodle shapes. You can also use a mandoline with the julienne blade attachment.
Baked Feta with Zucchini Noodles
Roasted feta and burst cherry tomatoes create a creamy sauce tossed with spiralized zucchini for a lighter take on the viral pasta.
Ingredients
Method
- **Preheat.** Heat oven to 400°F. Arrange cherry tomatoes and garlic in a baking dish with olive oil, salt, pepper, and red pepper flakes.
- **Place.** Set the feta block in the center of the tomatoes and drizzle with olive oil.
- **Roast.** Bake 35 to 40 minutes until tomatoes burst and feta is golden.
- **Mash.** Break the feta apart with a fork and stir into the tomatoes to form a creamy sauce.
- **Toss.** Add spiralized zucchini to the hot dish and fold gently until coated, about 2 minutes.
- **Serve.** Top with fresh basil and optional add-ins.
Notes
- Pat zucchini dry before adding to the sauce to prevent a watery result.
- Use full-fat block feta for the creamiest texture.
- Don't toss zucchini over heat. Residual heat from the baking dish is enough.
- Use full-fat block feta for the creamiest texture.
- Don't toss zucchini over heat. Residual heat from the baking dish is enough.
