This baked tomato, courgette and feta pasta is an easy vegetarian pasta dinner made with just 8 simple ingredients. Sweet roasted cherry tomatoes, tender courgettes, creamy feta cheese and pasta are baked together to create a rich Mediterranean-inspired sauce that's perfect for busy weeknights.
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Quick Summary - Baked Tomato, Courgette and Feta Pasta
I love making this courgette pasta recipe when I have a glut of homegrown courgettes to use up. Roasting the courgettes alongside the tomatoes brings out their natural sweetness while adding extra texture to the creamy feta sauce.
- Beth (Effortless Foodie)
🕒 Ready In: 40 minutes
👪 Serves: 4
🍽 Calories: 800
🥣 Main Ingredients: Courgettes, feta, tomatoes, pasta
📖 Dietary Info: Vegetarian
👌 Difficulty: Easy
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Ready in under 40 minutes, this baked feta pasta recipe is simple, flavour-packed and ideal for making the most of seasonal summer courgettes.
Whether you're looking for a quick vegetarian pasta recipe, an easy way to use up fresh courgettes, or a simple family dinner packed with Mediterranean flavours, this baked feta pasta ticks all the boxes.
You might also like my cheesy courgette and tomato bake, courgette and feta salad, and courgette and feta burgers.
Jump to:
- Quick Summary - Baked Tomato, Courgette and Feta Pasta
- ✔️ Why you'll love this courgette feta pasta!
- 🥘 Ingredient Notes
- Need to substitute an ingredient?
- 📖 Variations
- 🔪How to make tomato, courgette and feta pasta
- Top Tips
- 🍴 Serving suggestions
- Storage
- ❓ Baked Courgette Feta Pasta FAQs
- Troubleshooting Guide
- 😋More easy courgette recipes
- Recipe
- 💬 Comments
✔️ Why you'll love this courgette feta pasta!
- A great way to use seasonal courgettes.
- Vegetarian and family-friendly.
- Ready in under 40 minutes.
- Made with simple supermarket ingredients.
- Creamy without using cream.
🥘 Ingredient Notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
- Pasta - a short pasta such as spirali, farfalle, rigatoni, or fusilli is best for this dish as the sauce clings to all the edges of the pasta.
- Feta - 1 block of Greek feta cheese. You can also use crumbled feta if that's all you have.
- Cherry Tomatoes - Cherry or baby plum tomatoes work well and I love the way they blister and split in the oven, but you could substitute for the same weight of chopped vine tomatoes instead.
- Courgettes - 1 medium courgette, halved then quartered and cut into 2cm chunks.
- Garlic - 3 garlic cloves in their skins. Roasting garlic in their skins produces a lovely mellow garlic flavour. Once cooked, squeeze the soft garlic out and mix it into the cheesy sauce.
- Fresh Basil - or substitute with different fresh herbs such as oregano or thyme.
- Olive Oil - a drizzle on the feta and vegetables before roasting helps prevent burning.
- Salt - a small amount of sea salt is needed to season the dish, but you won't need much as the feta is quite salty.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Swap the cheese - Try goat's cheese, ricotta, or garlic and herb Boursin instead of feta (try my Boursin pasta too!).
- Add more vegetables - Aubergine, peppers, mushrooms, or spinach all work well in this baked pasta dish.
- Change the herbs - Fresh oregano, thyme, or rosemary add extra Mediterranean flavour. Fresh lemon zest is great too.
- Make it spicy - Sprinkle over red pepper flakes or chilli flakes before serving.
- Boost the protein - Stir through leftover roast chicken, smoked sausage, chickpeas, or butter beans. A sprinkle of toasted pine nuts adds a nice crunch.
- Make it gluten-free - Simply use your favourite gluten-free pasta.
🔪How to make tomato, courgette and feta pasta
One: Place the cherry tomatoes, courgettes, and unpeeled garlic cloves in a large ovenproof dish. Drizzle over the olive oil and toss everything together so the vegetables are evenly coated.
Two: Place the block of feta in the centre of the dish and turn it a few times to lightly coat it in the oil.
Three: Bake in the oven for 35 minutes, until the tomatoes have burst and the feta is soft and golden. Meanwhile, cook the pasta in a large pan of salted boiling water until al dente. Before draining, reserve 250ml (1 cup) of the pasta cooking water.
Four: Remove the dish from the oven. Squeeze the softened garlic from its skins into the dish and discard the skins. Use a spoon to mash and stir the feta, garlic, tomatoes, and courgettes together until a creamy sauce forms.
Five: Add the drained pasta and toss until well coated in the sauce. Stir through a splash of the reserved pasta water if needed, season to taste, and serve with torn fresh basil leaves.
Top Tips
- Use a block of feta rather than crumbled feta for the creamiest sauce.
- Cut the courgettes into chunky pieces so they hold their shape during roasting.
- Reserve some pasta water before draining to help loosen the sauce if needed.
- Use ripe cherry tomatoes for the sweetest flavour and juiciest sauce.
- Stir everything together while the feta is still hot and soft for the best texture.
🍴 Serving suggestions
This baked tomato, courgette and feta pasta is a satisfying meal on its own, but it's also delicious served with a simple green salad or peppery rocket salad for added freshness.
For a heartier dinner, pair it with air fryer garlic bread or pesto focaccia to mop up the creamy feta sauce.
Storage
Fridge - Leftovers can be stored in the fridge for up to 3 days. Reheat in the microwave with a splash of water to ensure the pasta doesn't dry out.
Freeze - The baked feta pasta is best eaten fresh, but leftovers can be frozen in a freezer-safe container for up to 3 months. Defrost in the fridge before reheating in the microwave.
❓ Baked Courgette Feta Pasta FAQs
Short pasta shapes such as fusilli, penne and rigatoni are ideal because they hold the creamy sauce well.
Fresh courgettes are recommended because frozen courgettes release more moisture during cooking.
Yes. Prepare the baked feta and vegetable sauce up to a day ahead and store it in the fridge. Reheat and stir through freshly cooked pasta before serving.
Troubleshooting Guide
My courgette feta pasta is too watery
Cut the courgettes into chunky pieces, avoid overcrowding the dish, and bake until excess moisture has evaporated.
My courgettes are mushy
Use firm medium-sized courgettes and cut them into larger chunks so they hold their shape during roasting.
My courgettes are still too firm
Bake for an extra 5-10 minutes until fork-tender.
My courgettes taste bland
Season generously and roast until lightly golden to bring out their natural sweetness.
My sauce is too thick
Stir in a splash of reserved pasta water until it reaches your desired consistency.
😋More easy courgette recipes
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Baked Tomato, Courgette and Feta Pasta
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Equipment
- Knife
Ingredients
- 300 g Pasta Use short pasta like spirali, rigatoni or penne.
- 400g Cherry Tomatoes
- 1 Courgette quaertered lengthway and chopped into 2cm chunks.
- 3 Garlic Cloves skin on!
- 2 tablespoon Olive Oil
- 200g Feta in a whole block
- 3 tablespoon Basil Leaves torn
- Salt to season
Instructions
- Preheat the oven to 200°c (180 fan/ Gas 6/ 400°F).
- Place the cherry tomatoes, courgettes and garlic in a 2 litre capacity baking dish and drizzle with oil. Mix gently with a spoon.400g Cherry Tomatoes, 1 Courgette, 3 Garlic Cloves, 2 tablespoon Olive Oil
- Place the block of feta in the centre of the dish and turn it over a few times to makes sure it is coated in the oil200g Feta
- Bake in the oven for 35 minutes until the tomatoes are starting to blister and the feta is soft and melted.
- Meanwhile, bring a pan of salted water to the boil and cook the pasta according to instructions. RESERVE 1 CUP OF PASTA COOKING WATER BEFORE DRAINING.300 g Pasta
- Using a spoon mix the melted feta until it forms a sauce.
- Stir through the cooked pasta and add some reserved pasta water until you reach your desired sauce consistency.
- Season and serve with the torn basil leaves.3 tablespoon Basil Leaves, Salt to season
Notes
- Use a block of feta rather than crumbled feta for the creamiest sauce.
- Cut the courgette (zucchini) into chunky pieces so it roasts rather than steams.
- Reserve some pasta water before draining to help loosen the sauce if needed.
- Fresh basil adds the best flavour, but dried oregano or thyme can be used instead.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Angela says
I have tried a few of these baked feta pasta recipes. I really like this one. The garlic comes out so mellow and really adds to the recipe.
Patricia @ Grab a Plate says
I can't wait to try this! I have almost all the ingredients, and I love the addition of zucchini!
Beth says
Yummy! This pasta looks amazing and full of flavor! Can't wait to make this for dinner soon! Saving this for a dinner idea this week!
Katherine says
Great idea to add in courgette to feta pasta! It looks heavenly!
Jen says
I'm so glad I tried this for dinner. It was super easy to make and absolutely delicious! Thanks for the tip about reserving pasta water. I can't believe I never knew that.