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Baked Roasted Veggie Pasta

Baked Roasted Veggie Pasta


Yields: 8 servings


  • 1 lb. fusilli or penne pasta
  • 2 pints cherry tomatoes, halved
  • 2 red onions, cut into wedges
  • 1 zucchini, cut into half-moons
  • ¼ cup olive oil
  • ½ tsp garlic powder
  • Kosher salt, to taste
  • Coarse black pepper, to taste
  • 6 oz. feta cheese, crumbled
  • 1 tbsp. chopped fresh or frozen basil


  1. Prepare pasta according to package directions.
  2. Preheat oven to 400° F. In a 9″ × 13″ pan, combine cherry tomatoes, red onions and zucchini. Toss with olive oil and garlic powder. Bake for 30 minutes, stirring occasionally.
  3. Add pasta to vegetables and mix well. Season with salt and pepper.
  4. Preheat oven to broil and broil for 10 minutes, stirring after 5 minutes.
  5. Add feta cheese and basil; stir to combine (the heat will melt the cheese). Serve hot or at room temperature.


  • You can add more veggies to the mix. We also love this pasta with red peppers instead of tomatoes.
  • We made the pasta in this photo using broken lasagna sheets.
Reprinted with permission from Dairy Made Easy, by Leah Schapira and Victoria Dwek. Who needs meat when you can enjoy bright and crave-worthy dairy dishes? In Dairy Made Easy, you’ll discover easy-to-prep dishes for breakfast, lunch, dinner, or dessert. Whether you choose a 30-Minute Thin Crust Pizza for a quick weeknight supper, a Grilled Avocado Sandwich for a satisfying lunch, a kid-friendly favorite like Sour Cream Pancakes, or a batch of Arancini Balls for a special holiday meal, you’re guaranteed to find the dairy dish that satisfies your appetite.
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Anonymous SUNRISE August 12, 2014

Freezing this menu I love this and wonder if I can freeze portions? Reply

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