Roasted Veggie Baked Feta Rotini

• 12 oz rotini pasta
• 8 oz feta cheese
• 1 pint cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1/2 cup red onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes, zucchini, red pepper, onion, garlic, olive oil, oregano, and basil on a baking sheet. Season with salt and pepper.
3. 3 Roast vegetables for 20 minutes until tender and slightly caramelized.
4. 4 Meanwhile, cook rotini according to package instructions until al dente. Drain.
5. 5 Place feta cheese in an oven-safe dish. Top with roasted vegetables.
6. 6 Nestle the cooked rotini into the feta and vegetable mix.
7. 7 Bake uncovered for 15 minutes until feta is melted and bubbly.
8. 8 Garnish with fresh basil and Parmesan before serving.

Equipment

• Baking sheet
• Oven-safe dish

Variations

• Add grilled chicken or shrimp for a protein boost.
• Substitute spinach or kale for some of the zucchini.

Substitutions

• Use crumbled goat cheese if feta is unavailable.
• Substitute whole wheat rotini for a heartier option.

Pairings

• Garlic bread
• Mixed greens with lemon vinaigrette

Nutrition

Tips

• For a smokier flavor, add a pinch of smoked paprika with the roasted veggies.
• Allow the dish to rest for 5 minutes before serving to let the feta sauce thicken.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.

Serving Suggestions

• Serve with a simple green salad and crusty bread.
• Pairs well with a glass of chilled white wine.

FAQ