This baked tomato, courgette and feta pasta is an easy vegetarian dinner made with just 8 simple ingredients. Sweet roasted cherry tomatoes, tender courgettes, creamy feta and pasta bake together to form a rich Mediterranean-style sauce — perfect for busy weeknights.
Quick Summary – Baked Tomato, Courgette and Feta Pasta
I love making this courgette pasta when I have a glut of homegrown courgettes. Roasting them with tomatoes brings out sweetness and adds 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 is simple, flavour-packed and ideal for using seasonal summer courgettes.
Whether you need a quick vegetarian pasta, a way to use fresh courgettes, or a family-friendly Mediterranean dinner, this baked feta pasta delivers.
✔️ 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 everyday supermarket ingredients.
- Creamy without using cream.
🥘 Ingredient Notes
A full ingredients list with Metric and US measurements appears in the recipe card below.
- Pasta – Short shapes like spirali, farfalle, rigatoni or fusilli are best so the sauce clings to the pasta.
- Feta – Use a block of Greek feta for the creamiest sauce; crumbled will work in a pinch.
- Cherry tomatoes – They blister and burst in the oven; you can swap for chopped vine tomatoes if needed.
- Courgettes – Use a medium courgette, halved lengthways, quartered and cut into 2cm chunks.
- Garlic – Roast in their skins (3 cloves). Once soft, squeeze the garlic into the sauce for a mellow flavour.
- Fresh basil – Torn basil brightens the dish; oregano or thyme can be used instead.
- Olive oil – A drizzle on the vegetables and feta prevents sticking and helps roasting.
- Salt – Season to taste, keeping in mind feta is fairly salty.
📖 Variations
- Swap the cheese – Try goat’s cheese, ricotta, or Boursin for a different character.
- Add more vegetables – Aubergine, peppers, mushrooms or spinach would all work well.
- Change the herbs – Fresh oregano, thyme or rosemary, or a little lemon zest, lift the flavours.
- Make it spicy – Add red pepper flakes or chilli to taste.
- Boost the protein – Stir in leftover roast chicken, smoked sausage, chickpeas or butter beans. Toasted pine nuts add crunch.
- Make it gluten-free – Use your favourite gluten-free pasta.
🔪 How to make tomato, courgette and feta pasta
One: Preheat the oven to 200°C (180°C fan / Gas 6 / 400°F). Place the cherry tomatoes, courgettes and unpeeled garlic cloves in a large ovenproof dish. Drizzle with olive oil and toss so everything is coated.
Two: Place the block of feta in the centre and turn it a few times so it is lightly coated in oil.
Three: Bake for 35 minutes, until the tomatoes have burst and the feta is soft and golden. Meanwhile, cook the pasta in salted boiling water until al dente. Reserve 250ml (1 cup) of the pasta cooking water before draining.
Four: Remove the dish from the oven. Squeeze the softened garlic from its skins into the dish and discard the skins. Mash and stir the feta, garlic, tomatoes and courgettes until a creamy sauce forms.
Five: Add the drained pasta and toss to coat thoroughly. Stir in reserved pasta water a little at a time if you need to loosen the sauce. Season to taste and serve topped with torn fresh basil leaves.
Top Tips
- Use a whole block of feta for the creamiest, silkiest sauce.
- Cut courgettes into chunky pieces so they keep their shape while roasting.
- Reserve some pasta water before draining — it helps loosen the sauce.
- Ripe cherry tomatoes give the sweetest, juiciest sauce.
- Mix the pasta and sauce while the feta is still hot for the best texture.
🍴 Serving suggestions
This baked tomato, courgette and feta pasta is satisfying on its own. Serve with a simple green salad or peppery rocket for freshness. For a heartier meal, add garlic bread or focaccia to mop up the sauce.
Storage
Fridge – Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave with a splash of water to prevent the pasta drying out.
Freeze – Best eaten fresh, but you can freeze leftovers in a freezer-safe container for up to 3 months. Defrost in the fridge and reheat thoroughly before serving.
❓ Baked Courgette Feta Pasta FAQs
Short shapes such as fusilli, penne or rigatoni work best because the sauce clings to their edges.
Fresh courgettes are recommended — frozen ones release more moisture and can make the dish watery.
Yes. Roast the vegetables and feta up to a day ahead, refrigerate, then reheat and stir through freshly cooked pasta before serving.
Troubleshooting Guide
Too watery: Cut courgettes into larger pieces, avoid overcrowding the dish and roast until excess moisture evaporates.
Mushy courgettes: Use firm medium-sized courgettes and roast in larger chunks so they hold their texture.
Courgettes too firm: Bake an extra 5–10 minutes until fork-tender.
Bland courgettes: Season well and roast until lightly golden to concentrate their flavour.
Sauce too thick: Stir in reserved pasta water a little at a time until you reach the desired consistency.
😋 More easy courgette recipes
Easy Courgette & Feta Salad Recipe-
Roast Courgette with Lemon and Garlic
-
Easy Courgette and Chickpea Curry
-
Cheesy Courgette and Tomato Bake
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Recipe
Baked Tomato, Courgette and Feta Pasta
Equipment
- Kitchen scales (optional)
- Chopping board and knife
- Large ovenproof baking dish (approx 2 litre)
Ingredients
- 300 g pasta (short shapes like spirali, rigatoni or penne)
- 400 g cherry tomatoes
- 1 medium courgette, quartered lengthways and chopped into 2 cm chunks
- 3 garlic cloves, skin on
- 2 tablespoons olive oil
- 200 g block feta
- 3 tablespoons torn basil leaves
- Salt, to season
Instructions
- Preheat the oven to 200°C (180°C fan / Gas 6 / 400°F).
- Place the cherry tomatoes, courgettes and garlic in a 2-litre baking dish. Drizzle with olive oil and mix gently to coat.
- Place the block of feta in the centre and turn it a few times so it’s coated in oil.
- Bake for 35 minutes until the tomatoes blister and the feta is soft and golden.
- Meanwhile, bring a pan of salted water to the boil and cook the pasta according to packet instructions. Reserve 1 cup (250 ml) of the pasta cooking water before draining.
- Remove the baking dish from the oven. Squeeze the roasted garlic from its skins into the dish and discard the skins. Mash the feta, garlic, tomatoes and courgettes with a spoon until a creamy sauce forms.
- Stir through the cooked pasta, adding reserved pasta water a little at a time until you reach your desired sauce consistency. Season to taste and serve with torn basil leaves.
Notes
- Use a block of feta rather than crumbled feta for the creamiest sauce.
- Cut the courgette into chunky pieces so it roasts rather than steams.
- Reserve some pasta water before draining to loosen the sauce if needed.
- Fresh basil adds the best flavour; dried oregano or thyme can be used if necessary.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutritional Information (Approximate)
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Carbohydrates: 126 g
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Protein: 35 g