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Baked feta pasta with zucchini noodles in white baking dish on marble

Baked Feta Pasta (with Zucchini Noodles)

A delicious homemade baked feta pasta (with zucchini noodles) recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Nestle the feta. Place the block of feta in the center of the tomatoes. Drizzle the feta with a little more olive oil.
  3. Roast. Bake for 35 to 40 minutes until the tomatoes burst and the feta is soft and golden on top.
  4. Mash. Use a fork to break the feta apart and stir everything together into a creamy sauce. Smash the tomatoes as you go.
  5. 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.
  6. Serve. Top with fresh basil and any optional add-ins you like.

Notes

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.