Ingredients
Scale
- 2 pints cherry tomatoes
- 1 zucchini, sliced into 1/2-inch half-moons
- 1/2 sweet onion, diced
- 4 garlic cloves, minced
- 1/2 cup olive oil
- 1/4 tsp crushed red pepper flakes
- 1/2 tbsp garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 block feta cheese (7–8 oz, drained)
- 1 lb pasta (rigatoni or penne)
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a 3-quart baking dish, toss tomatoes, zucchini, onion, and garlic with olive oil. Season with garlic powder, red pepper flakes, salt, and pepper.
- Place feta in the center of the vegetables and season lightly.
- Bake for 30 minutes until tomatoes burst and feta softens.
- Increase oven temperature to 450°F and bake an additional 10 minutes until feta is golden.
- Meanwhile, cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Mash feta and vegetables together to form a sauce.
- Add pasta to the baking dish and toss to coat, adding pasta water as needed.
- Garnish with basil and Parmesan, then serve warm.
Notes
- Use block feta in brine for best creaminess.
- Don’t skimp on olive oil—it helps create a silky sauce.
- Cook pasta just until al dente, as it will soften more when mixed.
- Leftovers keep well for up to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegetarian