Easy 5-Ingredient Summer Squash Feta Pasta Bake
This summer squash feta pasta is an easy, 5-ingredient dinner made with roasted yellow squash, juicy cherry tomatoes, and creamy feta. Baked in one pan for convenience, it’s a dump and bake recipe that’s perfect for busy weeknights. It’s fresh, flavorful, and a quick summer meal the whole family (and picky eaters) will love!
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⏰ TOTAL TIME: 55 MINUTES
💸 COST: $10 FOR 4 SERVINGS
🍝 5 INGREDIENTS
🍴LUNCH, DINNER
Okay, I finally did it. I finally tried the viral feta pasta bake recipe. Oh my god it was so delish, I almost ate half the pan in one sitting! I loved the recipe as-is, but I wanted to jazz it up a little for the summer and throw in some more veggies. Enter the 5-ingredient summer squash feta pasta that I’m sharing with you today!
It’s really not that much different from the OG recipe, but I used medley tomatoes and added some summer veggies to the dish. The credit for the original recipe goes to Grilled Cheese Social.
This pasta bake is cheesy, creamy, and packed with veggies. I used yellow squash and medley tomatoes (which are a mix of cherry, grape, and cocktail tomatoes), but you can use any vegetable you have in the fridge – that’s how versatile this recipe is! I’ve seen versions with red onions, bell peppers, butternut squash, zucchini, and even broccoli.
If you’re looking for an easy, 5-ingredient, healthy(ish) recipe that is perfect for a no-fuss dinner, this is it. It’s a dump and bake dinner, which is my favorite for busy weeknights when I don’t feel like cooking!
As a pediatrician, I know how important it is to have easy recipes with simple, wholesome ingredients as part of your dinner rotation that come together fast and still taste amazing. This one hits the mark every time — and even picky eaters might surprise you with a second helping!
By the way, this recipe would go great with these 5-Ingredient Air Fryer Breaded Zucchini Sticks on the side!
Ready to get baking? Let’s go!
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Is This Squash Feta Pasta Healthy?
Disclaimer: The information provided in this section is for general informational purposes only and is not intended as medical advice. Always consult with your own doctor or your child’s pediatrician before making any changes to your diet or your child’s diet/feeding approach. Read the full disclaimer here.
If I’m putting on my doctor hat, I think there are definitely some healthy components to this recipe! If you break down the ingredients, you’ll find that it’s actually a well-balanced dish that’s packed with veggies.
- Yellow squash – rich in vitamin C, fiber, and potassium
- Cherry or grape tomatoes – full of antioxidants like lycopene and vitamin A
- Feta cheese – a good source of protein and calcium. According to Healthline, it also contains less fats and calories compared to other cheeses!
- Pasta – I used white pasta because that’s what I had at home, but I think this recipe would do well multigrain pasta, chickpea pasta, or Barilla protein plus pasta (which is my personal favorite!)
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Adding roasted veggies, like squash and cherry tomatoes, is a great way to bulk up this recipe and add volume so you can cut down on the amount of pasta you use. I stuck to just squash and tomatoes, but you can definitely add more veggies to this recipe if you wish!
Healthy Swaps
→ Use whole wheat or legume-based pasta – it generally has more fiber and protein, which will help you stay full for longer. If you’re worried about the taste changing with whole wheat pasta, try out Barilla’s protein-plus pasta which is a multigrain pasta that tastes similar to regular pasta, but is more nutritious!
→ Swap the feta cheese for goat cheese or part-skim ricotta if you’re looking for a lower sodium or easier-to-digest alternative. Just be mindful that this may change the texture of the dish.
→ Add other veggies – this recipe is great for using up all your leftover veggies! Bell peppers, eggplant, zucchini, and red onions all work well in this recipe. Adding butternut squash instead of summer squash is a fun fall twist!
→ Add protein like grilled chicken, chicken sausage, or even meatballs to add extra protein to the recipe. I would recommend adding cooked meat at the end along with your pasta.
Ingredients You’ll Need to Make Summer Squash Feta Pasta
- Short-cut pasta – you can use any shape you like! I like farfalle (or bowtie) pasta the best, but you can use rotini, penne, or even rigatoni. I made mine with regular pasta, but I think multigrain, chickpea, or whole wheat pasta should also work well in this recipe
- Feta cheese – use a block of regular feta cheese for the best creaminess and flavor. For an extra boost of flavor, you could experiment around with a flavored block of feta cheese like this one!
- Yellow squash – adds nutrients, flavor, and a pop of bright yellow to the dish! Plus, using squash will reduce how much pasta you need for this recipe.
- Cherry or grape tomatoes – I personally used medley tomatoes, which are a blend of cherry, grape, and cocktail tomatoes. It gives the dish a nice red-orange color. You can use whichever variety is easiest for you to find.
- Garlic cloves – for the most amazing flavor. Need I say more?!
📌 OPTIONAL INGREDIENT: If you prefer a more “herby” taste to your pasta bake, add a dash of Italian seasoning if you have some at home!
Equipment You’ll Need to Make This Squash Feta Pasta
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My favorite part about this recipe is that you don’t need any fancy equipment or tools – perfect for an easy, no-fuss recipe!
- 9×13-inch baking dish – you’ll need a baking dish for this recipe. I recommend using a 9 x 13 dish so your veggies can have space to roast evenly in the oven without overcrowding. I love my Pyrex glass baking dish for this one. Make sure your dish is deep enough to add pasta once the veggies are done roasting
- Saucepan – for boiling pasta! I use the T-fal brand because it’s good quality non-stick at a decent price.
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Step-by-Step Instructions for Making the Pasta
1. Prep the veggies + garlic
For this recipe, you just need to slice the yellow squash and also peel, then mince the garlic. You could also just peel and smash the garlic if you’re feeling lazy, that will totally work in this recipe too!
For cutting the squash, I recommend slicing them into circle rounds (like above) or cutting them into half-moons. You don’t want to make them too thick, but not too thin either. See the picture above.
I like to take the easy route and just cut the yellow squash into rounds, but if you’re making this recipe for kids or toddlers, then cutting them into half moons or cubes will probably be better.
Oh and there is no need to half or chop your tomatoes as you’ll see in the next step!
2. Arrange the veggies + feta in the baking dish
Place the feta block in the center of a large 9 x 13 baking dish. Arrange the sliced squash, tomatoes, and smashed/minced garlic around the feta block. You can use cherry tomatoes, grape tomatoes, or medley tomatoes.
You do not have to chop or halve the tomatoes for this recipe. Just wash your tomatoes and add them to the baking dish!
Drizzle the veggies and feta block with olive oil and pepper. The feta cheese is already pretty salty, so you don’t need to add extra salt.
Use a spatula or your hands to evenly coat all of the veggies with oil and pepper. Flip the feta block a couple times so that both sides are also coated with oil and pepper.
3. Roast the vegetables & feta
Pop the baking dish in the oven and bake for 40-45 minutes. Every oven is different, so make sure you are checking on the baking dish carefully, especially towards the end.
You’ll know it’s ready to come out of the oven once the tomatoes are starting to blister and burst, the feta has a light golden hue on top, and the squash is tender – like in the photo above.
4. Cook the pasta
While the veggies are roasting, cook your pasta in a saucepan according to package instructions. I used farfalle (bowtie) pasta, but you could use any other short-cut pasta like rotini, penne, or even rigatoni.
Once your pasta is cooked, drain it but reserve 1/4 cup of pasta water.
5. Mash the feta and veggies
Once the feta and veggie bake is done, take it out of the oven and mash it together until it forms a creamy sauce. As you’re mixing, you can burst the tomatoes, but be careful not to break the zucchini too much.
6. Add the pasta and mix
Once your sauce is formed, go ahead and add the cooked pasta. Mix well until coated. If you find the mixture to be a little dry, you can add a little bit of reserved pasta water at a time to loosen up the sauce.
7. Serve and enjoy!
Notes & Suggestions
- Add extra flavor – if you want more flavor or an “herby” taste to your pasta dish, add a dash of Italian seasoning. Make it more spicy by adding some red pepper flakes!
- Don’t have yellow squash? No problem! This recipe goes great even with zucchini, eggplant, bell peppers, or red onions
- Prefer it saucier? Add a splash of pasta water, veggie broth, or a spoonful of Greek yogurt.
Make This Recipe on a Budget
🤑 COST ESTIMATE: $10.20 for 4 servings = $2.55 per serving!
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BUDGET TIPS FOR THIS RECIPE:
→ Use store-brand pasta which is just $1-2 per box at most grocery stores!
→ Get feta blocks for a good price at places like Aldi or Trader Joe’s
→ Use in-season veggies from a local farmers market or produce stand for the best price and flavor. Bonus points if you grow your own veggies!
How to Adapt This Recipe for Babies and Toddlers
Disclaimer: The information provided in this section is for general informational purposes only and is not intended as medical advice. Always consult with your own doctor or your child’s pediatrician before making any changes to your diet or your child’s diet/feeding approach. Read the full disclaimer here.
For babies (9+ months)
I recommend cooking the pasta for a little bit longer so that the noodles are soft and mush up when you press on them. This makes it easier for babies to chew. Use pasta shapes that are easy for babies to grasp.
Before adding the pasta in, mash or puree the roasted veggies + feta with a bit of pasta water until it forms a sauce with no chunks remaining (after step #4). You want to make sure there’s no whole pieces of veggies or raw veggies since these can be choking hazards.
Feta is on the saltier side, so I would recommend adding only a little bit or skip it altogether and just do pasta with roasted veggies.
For toddlers:
You can serve the pasta as-is, but I would recommend slicing the squash and tomatoes into smaller bite-sized pieces to reduce risk of choking. You can also add a drizzle of olive oil or mix in a little plain Greek yogurt to mellow the feta flavor if needed.
Storage Instructions
- Fridge: This recipe is great for meal prep! Store leftovers in an airtight container for 3-4 days.
- Freezing: I don’t recommend freezing this recipe, since the texture of squash and feta may change after thawing.
- Reheat: Warm individual portions in the microwave with a splash of water, broth, or olive oil so it’s not as dry. Otherwise, the recipe can dry out when reheating in the microwave. You can also reheat it on the stovetop with a splash of water or broth.
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The Printable Recipe Card
Easy 5-Ingredient Summer Squash Feta Pasta Bake
Equipment
- 9 x 13 baking dish
- Saucepan
Ingredients
- 12 oz short-cut pasta (farfalle, rotini, or penne work best)
- 8 oz feta cheese block
- 2 medium yellow squash (sliced into circles or half-moons)
- 1 pint cherry, grape, or medley tomatoes
- 4 garlic cloves (peeled and minced)
Pantry Staples
- 2-3 tbsp olive oil
- Pepper (to taste)
Instructions
- Preheat the oven to 400℉
- Prep the veggies + feta. Slice the zucchini into rounds or half-moons. Mince the garlic. In a 9×13 baking dish, place the block of feta cheese at the center. Surround the feta with the sliced squash, tomatoes, and garlic.
- Drizzle the vegetables and feta cheese with olive oil and sprinkle lightly with pepper if desired. Gently mix with your hands or a spatula to make sure all of the veggies and feta cheese are coated in oil and pepper.
- Roast the veggies and feta. Bake uncovered for about 40-45 minutes, until tomatoes are blistered and are starting to burst, the squash is tender, and the feta cheese has a slightly golden hue on top. Check the oven periodically since cooking times may vary depending on your oven.
- Cook the pasta while the veggies are in the oven. While the vegetables are roasting, cook the pasta in salted boiling water according to package directions. Drain and reserve ¼ cup of pasta water.
- Mash the feta and veggies. Remove the baking dish from the oven. Mash the feta, roasted tomatoes, and garlic until it forms a creamy sauce.
- Add the pasta. Add the cooked pasta and stir until everything is well combined and coated. Add a splash of reserved pasta water if needed to make the dish more saucy.
- Serve and enjoy!
Notes
- Add extra flavor – if you want more flavor or an “herby” taste to your pasta dish, add a dash of Italian seasoning. Make it more spicy by adding some red pepper flakes!
- Don’t have yellow squash? No problem! This recipe goes great even with zucchini, eggplant, bell peppers, or red onions
- Prefer it saucier? Add a splash of pasta water, veggie broth, or a spoonful of Greek yogurt.
Did you make this recipe? Let me know how it went!
I’m always open to suggestions, comments, or feedback on tweaking my recipes. If something wasn’t clear or if you think a step could be done better, or you added your own edits to this recipe, share it in the comments below or send me a message!
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