If you want comfort food that bursts with color, flavor, and just the right amount of creamy tang, you have to try Feta-Baked Veggie Fusilli. Roasted veggies, melty feta, and spirals of pasta come together for a dish that’s as gorgeous as it is crave-worthy—plus, it comes together in about half an hour!
Why You’ll Love This Recipe
- Sheet Pan Simplicity: Everything roasts on one pan—less mess, tons of flavor, and you’ll feel like a kitchen genius.
- Creamy, Tangy Goodness: Baking the feta turns it into a luscious, savory sauce that hugs every spiral of fusilli.
- Colorful Vegetable Power: Roasted zucchini, sweet tomatoes, and peppery arugula create a rainbow of textures and flavors that never gets boring.
- Quick Enough for Busy Nights: From start to finish, Feta-Baked Veggie Fusilli lands on the table in less than half an hour—prep included!
Ingredients You’ll Need
This Feta-Baked Veggie Fusilli comes together with everyday ingredients, but each one is a must—bringing delicious layers of flavor, texture, and color that just scream “seconds, please!” Here’s why you’ll fall in love with every bite:
- Fusilli pasta: The spirals catch pockets of creamy sauce and roasted veggies, but any chunky pasta works.
- Feta cheese (block style): Baking feta transforms it from crumbly to creamy, giving you a tangy, rich “sauce” for the whole dish.
- Cherry tomatoes: Roasting them makes them pop with juicy sweetness—almost like built-in tomato confit.
- Red onion: Thin wedges soften and caramelize, giving mild sweetness and a gorgeous pop of purple.
- Zucchini: Diced small, they soak up all the olive oil and seasonings for a super-satisfying veggie bite.
- Orange bell pepper: For crunch, color, and mellow sweetness that balances the salty feta perfectly.
- Olive oil: Melds all the flavors together and helps the veggies roast up golden and delicious.
- Kosher salt & black pepper: The dynamic duo for perfect seasoning.
- Fresh lemon juice: One squeeze at the end brightens everything and balances the richness of the cheese.
- Baby arugula: Added off-heat for a touch of peppery flavor and vibrant color—so fresh!
Variations
This pasta is endlessly versatile, and it’s honestly just begging for customization—depending on what’s in the fridge, what’s in season, or just what you’re craving tonight. Here are some favorite ways to put your own spin on Feta-Baked Veggie Fusilli:
- Make it gluten-free: Simply swap in your favorite gluten-free fusilli or penne for a wheat-free dinner win.
- Switch up the veggies: Use whatever you have—even broccoli florets, eggplant cubes, or halved Brussels sprouts work beautifully.
- Go vegan(ish): Sub a plant-based feta or marinated tofu—bake until creamy and golden, just like the original.
- Add protein: Toss in cooked chickpeas or roasted chicken for a super-filling meal.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika for an extra layer of flavor.
How to Make Feta-Baked Veggie Fusilli
Step 1: Prep and Roast the Veggies & Feta
Fire up your oven to 400°F and line a baking sheet with parchment for easy cleanup. Spread the block of feta in the center, then scatter cherry tomatoes, red onion, zucchini, and bell pepper all around. Drizzle everything with olive oil and sprinkle with some salt. The veggies roast up tender while the feta transforms into a creamy, golden star.
Step 2: Boil the Pasta
While the veggies bake, cook your fusilli in a big pot of salty water—just until al dente, because nobody wants mushy pasta. Drain and have it ready to catch all the oven-roasted flavor.
Step 3: Combine & Toss
Once the feta is melty and the veggies are golden, transfer the feta to a large mixing bowl and stir until smooth. Add the drained pasta, roasted veggies, remaining olive oil and salt, cracked black pepper, fresh lemon juice, and all the arugula. Toss gently—watch the colors swirl together!—and serve warm or at room temp.
Pro Tips for Making Feta-Baked Veggie Fusilli
- Choose a Block Feta: Skip pre-crumbled versions—block feta melts into a creamy, saucy texture when baked, rather than just softening.
- Don’t Overcrowd the Pan: Give your veggies plenty of space to roast, not steam—this brings out their natural sweetness and prevents sogginess.
- Salt Your Pasta Water…A Lot: This is your one big chance to flavor the noodles from the inside out, making every bite of Feta-Baked Veggie Fusilli shine.
- Add Arugula Off the Heat: Stir in the greens just before serving—they’ll gently wilt and keep their fresh, peppery pop.
How to Serve Feta-Baked Veggie Fusilli
Garnishes
Finish your Feta-Baked Veggie Fusilli with a flurry of fresh basil or parsley, a final drizzle of olive oil, or even a sprinkle of lemon zest and cracked black pepper. Toasted pine nuts or a handful of extra arugula instantly up the wow factor and add more color and crunch.
Side Dishes
Pair your bowl with a bright green salad drizzled in lemony vinaigrette or a simple hunk of crusty bread to soak up every last bit of sauce. Need extra veggies? Roasted asparagus or quickly sautéed green beans complement this pasta beautifully.
Creative Ways to Present
Serve Feta-Baked Veggie Fusilli in a giant, wide platter for the ultimate family-style feast. For lunchboxes or picnics, portion into clear jars for a rainbow-hued, on-the-go meal. Or fill mini bowls and top each with a dollop of whipped feta for elegant entertaining.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Store any extra Feta-Baked Veggie Fusilli in an airtight container in the fridge. It keeps beautifully for up to 4 days and tastes just as delicious cold as it does warm.
Freezing
If you want to freeze, let the pasta cool completely, then pack in freezer-safe containers. While the feta may separate a bit upon thawing, a good stir after reheating brings everything back together. Best enjoyed within a month for peak flavor and texture!
Reheating
For best results, reheat gently on the stove with a splash of water or olive oil to loosen the sauce. You can also microwave individual portions, stirring halfway through to ensure everything heats evenly. Freshen up with extra lemon juice or arugula if you have them!
FAQs
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Can I use a different kind of pasta besides fusilli?
Absolutely! Any short, chunky pasta works well—think penne, rigatoni, or rotini. Just make sure to cook it al dente so it holds up to the creamy sauce and vegetables.
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What if I can’t find block feta?
Block feta is ideal because it bakes up so creamy, but if you can only find pre-crumbled feta, you can still use it—just pack it together on the pan so it warms and softens during roasting.
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Can Feta-Baked Veggie Fusilli be made vegan?
Yes! Substitute with your favorite plant-based feta or a creamy vegan cheese alternative. The pasta and veggies stay the same—just make sure your cheese of choice melts nicely when baked.
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Can I serve this pasta cold as a salad?
Definitely! Feta-Baked Veggie Fusilli is just as delicious chilled—simply let it cool to room temperature and then refrigerate. Toss with a little extra olive oil or lemon juice before serving.
Final Thoughts
If you love a meal packed with color, flavor, and effortless charm, you’ll fall for Feta-Baked Veggie Fusilli. It’s that “one more bite” kind of dish—simple, satisfying, and absolutely perfect for sharing. I hope you’ll give it a try and make it a new favorite at your table!
Print
Feta & Roasted Veggie Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking, Boiling, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Roasted Veggie Pasta with Feta recipe is a delightful combination of roasted vegetables, creamy feta cheese, and flavorful pasta, all brought together with a zesty lemon dressing. Perfect for a quick weeknight dinner or a tasty packed lunch.
Ingredients
Pasta:
- 1 pound fusilli (or other chunky pasta)
Roasted Vegetables:
- 6 ounce block of feta
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), diced into 1/2-inch pieces
- 1 orange bell pepper, diced into 1/2-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Lemon Dressing:
- 2 tablespoons of freshly squeezed lemon juice
To Serve:
- 2 cups fresh baby arugula
Instructions
- Preheat oven to 400 degrees F. Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon of olive oil and 1 teaspoon of salt.
- Bake in the oven for 15 minutes or until the tomatoes have burst.
- Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside.
- When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir the feta is evenly dispersed over the pasta. Then add the vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula and stir gently till combined.
- Serve immediately or save in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 425 kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 25mg
