This Feta Pasta Bake an easy weeknight pasta dish that’s fuss free and flavorful. Packed with ultra-creamy pasta and loaded with possible variations. It’s that recipe you’ll want to tape to the refrigerator to make on repeat.
Servings: 6
Calories: 534kcal
Ingredients
- 4 chicken sausage links sliced
- 12 oz. pasta dry, shape of choice
- ½ cup reserved pasta water
- 8 oz. feta cheese block
- 1 pint grape tomatoes
- 1 zucchini medium, sliced
- 2 bell peppers orange and yellow, diced
- 1 purple onion sliced
- 3 tbsp. olive oil
- 4-5 garlic cloves minced
- 2 tsp. oregano
- ¼ tsp. salt
- ¼ tsp. pepper
Instructions
- Preheat oven to 400° Fahrenheit.
- Bring a large pot of water to a boil over medium high heat and cook the pasta according to directions. Make sure to reserve ½ cup of the pasta water before draining the pasta. Set to the side.
- In a large baking dish add, sliced chicken sausage, block of feta cheese, tomatoes, zucchini, bell peppers, onion, 3 tbsp. olive oil, garlic, oregano, salt and pepper. Bake for 30-35 minutes.
- Remove the feta and vegetable mixture from oven and break up tomatoes and feta with a fork. Be extremely careful when breaking up the tomatoes, they contain hot juices that may squirt out on you.
- Add the cooked pasta. Stir until everything is well coated. Add some reserved pasta water if the pasta seems too dry (you might not need any additional fluid).
- Serve with Parmesan cheese and enjoy!
Notes
This Feta Pasta Bake makes great leftovers and is perfect for meal prep!
Swap out the protein.
- Shrimp – use 1 pound shrimp (thawed and tails removed). Heat a large pan with 1 tbsp. olive oil. Turn the heat to medium-high. Place shrimp in pan, cook for about 2 minutes then flip and cook for an additional 2 minutes. Add them to the baking dish with the cooked feta and veggies.
- Cubed chicken – cut chicken into even sized cubes. Spray a medium pan with cooking spray. Turn the heat to medium-high. Place cubed chicken in pan and cook until cooked through. Add the cooked cubed chicken after stirring in the pasta and spinach.
- Vegetarian – leave the meat out. if you’d like to increase the protein content you could always use a lentil pasta.
Nutrition
Calories: 534kcal | Carbohydrates: 57g | Protein: 23g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 74mg | Sodium: 1103mg | Potassium: 564mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2353IU | Vitamin C: 70mg | Calcium: 249mg | Iron: 3mg
Tried this recipe?Let us know how it was!
This was fantastic! Even som picky eaters at my house liked it. I used Banza pasta for some added protein.