Tomatoes, zucchini, and onions are served with cheesy pasta in this easy Summer Vegetable Baked Feta Pasta recipe! This baked pasta is incredibly easy to make and always satisfies on a summer weeknight. It’s cheesy, loaded with veggies, and really shines when it’s topped with fresh basil.

A large white casserole dish is filled with baked pasta.

Summer Vegetable Baked Feta Pasta

Remember when baked feta pasta went viral on TikTok last year and blew our collective minds? Just like everyone else, I tried it and loved it! However, I think I’ve elevated it to a whole new level by just tossing in a few of my favorite summery veggies. Zucchini, tomatoes, and onions create a medley of beautifully fresh flavor that really compliments the feta perfectly.

Usually, “summer” and “comfort food” are phrases that you don’t see in the same sentence. This recipe is an exception! Warm, cheesy, flavorful pasta is supremely comforting while also being oh so summery. What really sends this vegetable pasta recipe over the top is the addition of fresh basil on top. To me, basil just tastes like summer! If you agree, you should definitely try my favorite basil pesto recipe.

If you’re anything like me, you’ll also love just how easy this recipe is. You pretty much just toss everything (except for the pasta) into a baking dish, bake it, then mix with cooked pasta. On those crazy busy weeknights, having a quick, easy, and dependable recipe like this is a must. Plus, it’s loaded with veggies that even your pickiest eaters might enjoy!

The ingredients for baked feta pasta re placed on a round placemat.

How to Make Baked Feta Pasta

This baked feta pasta is so easy to make! Take a quick peak at how to make it here and scroll to the bottom of this post for more details:

  1. Place everything in a baking dish. Toss the veggies with olive oil in a large baking dish. Sprinkle with seasonings. Add the feta cheese to the center of the dish.
  2. Bake. Bake at 400°F for about 30 minutes. Check to see if the feta has visibly softened and the tomatoes have begun to burst.
  3. Turn up the heat. Increase the oven temperature to 450°F and bake for 10 more minutes. The goal here is to turn that feta golden brown.
  4. Make the pasta. Boil the pasta in salted water according to package directions. Reserve 1/2 cup of the pasta water.
  5. Toss it all together. Remove the baking dish from the oven. Mix the melted feta with the vegetables until a chunky sauce is formed. Stir in the cooked pasta and reserved pasta water until your desired consistency is reached.
  6. Enjoy! Serve your summer vegetable pasta with fresh basil and grated parmesan cheese on top.
A block of feta cheese has been cooked in the center of a vegetable filled baking dish.

Tips and Variations to Try

Here’s how to make your baked feta pasta with vegetables the best it can be:

  • Use your favorite pasta. As long as the pasta has a short shape like gemelli, penne, or farfalle is perfect for this recipe. You could use something like linguine or spaghetti, but I find that shorter pastas are easier to pierce with your fork with the veggies.
  • Don’t forget the pasta water! The water that the pasta is cooked in has lots of starch. That’s what helps the sauce get the very best consistency. Stir in just a little bit at a time until you achieve the best consistency.
  • Grate the parmesan. I know that grating your own parmesan cheese requires a little more time than just buying a can, but it’s so worth it! Freshly grated parmesan has the best flavor and really adds such a nice touch to this pasta.
A scoop of pasta is being lifted from the dish.

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A large white casserole dish is filled with baked pasta.

Get the Recipe: Summer Vegetable Baked Feta Pasta Recipe

Summer's best bounty tossed into an easy pasta dinner. This Baked Feta Pasta is loaded with summer vegetables and little else. So simple to make on a busy weeknight.
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  • 2 pints cherry or grape tomatoes
  • 1 zucchini, sliced
  • 1/2 sweet onion, chopped
  • 4 garlic cloves
  • 1/2 cup olive oil
  • 1/2 tablespoon garlic powder
  • 1/4 tablespoon crushed red pepper flakes
  • Kosher salt and fresh black pepper
  • 1 block feta cheese, drained
  • 1 pound pasta
  • 1/4 cup fresh basil leaves
  • 1/4 cup grated parmesan


  • 1 baking dish


  • Preheat oven to 400 degrees.
  • Toss the tomatoes, zucchini, onion and garlic with the olive oil in a 3 quart baking dish. Sprinkle with the garlic powder, red pepper, salt and black pepper.
  • Arrange the set in the center of the tomatoes and season with salt and pepper.
  • Bake the feta until the tomatoes have burst and the feta has softened, approximately 30 minutes.
  • Increase the temperature to 450˚F and bake for an additional 10 minutes until the feta is golden brown.
  • While the feta bakes, bring a large pot of salted water to a boil over medium high heat.
  • Add the pasta and cook until al dente, approximately 10-12 minutes. Reserve 1/2 cup the cooking liquid and then drain the pasta.
  • Remove the feta from the oven and smash the feta with the back of a fork until a smooth, creamy consistency.
  • Add the pasta and toss until evenly coated. If the sauce seems too thick, stir in the pasta water 1 tablespoon at a time until the desired consistence.
  • Top with chopped basil leaves and parmesan.
  • Serve immediately.


Baked Feta Pasta is best served soon after cooking. Leftovers can be stored in an airtight container in the refrigerator and reheated in the microwave.
Calories: 507kcal, Carbohydrates: 68g, Protein: 14g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Cholesterol: 4mg, Sodium: 108mg, Potassium: 664mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1025IU, Vitamin C: 44mg, Calcium: 89mg, Iron: 3mg