5-Ingredient Baked Summer Squash Feta Pasta
This squash feta pasta is an easy, 5-ingredient dinner made with roasted yellow squash, juicy cherry tomatoes, and creamy feta. It’s fresh, flavorful, and perfect for a quick summer meal the whole family (and picky eaters) will love!
Equipment
- 9 x 13 baking dish
- Saucepan
Ingredients
- 12 oz short-cut pasta (e.g.: farfalle, rotini, penne, rigatoni, etc)
- 8 oz feta cheese block
- 1 yellow squash (medium-sized, sliced into rounds)
- 1 pint cherry, grape, or medley tomatoes
- 4 garlic cloves (peeled and minced)
Pantry Staples
- 2-3 tbsp olive oil
- Black pepper (to taste)
- Olive oil spray (for coating the baking dish)
Instructions
- Preheat the oven to 400℉
- Cook the pasta. Cook the pasta in salted boiling water according to package directions. Reserve ½ cup of pasta water and then drain the pasta. Set aside for now.
- Prep the veggies. Slice the yellow squash into 1-inch thick circles/rounds. Don't slice them too thin. Mince the garlic.
- Assemble the dish: Generously coat a 9x13 baking dish with olive oil. Place the block of feta cheese at the center. Surround the feta with the sliced yellow squash, tomatoes, and minced garlic.
- Drizzle olive oil over the vegetables + feta cheese. Sprinkle with black pepper if desired. Gently mix so that the veggies and feta cheese are evenly coated.
- 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. Cooking times will vary depending on your oven, so check closely after the 35-minute mark!
- Mash the feta and veggies. Remove the baking dish from the oven. Mash the feta and mix with the roasted tomatoes, squash, and garlic.
- Add the pasta. Add the cooked pasta to the baking dish. Gently fold into the feta-vegetable mixture. Add 1 tablespoon of the reserved pasta water at a time until you get a creamy sauce (I added about 4 tablespoons).
- 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.
- Add some protein: I love eating this pasta bake with grilled chicken or meatballs for some extra protein!