Why You’ll Love This Recipe

I enjoy how this recipe turns simple ingredients into a flavorful and satisfying dish. It feels indulgent but still balanced thanks to the added protein and vegetables. I also like how easy it is to prepare everything in one baking dish, making cleanup minimal and cooking stress-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 block feta cheese (around 200 g)
500 g cherry tomatoes
1 large red capsicum
1 head garlic
1/2 tbsp olive oil
salt (to taste)
pepper (to taste)
mixed italian herbs (to taste)
chilli flakes (to taste)
150 g cottage cheese
300 g dried pasta
semi dried or fresh parsley or basil (to serve)
parmesan cheese (to serve)

Directions

I begin by preheating the oven to 200°C (fan-forced). In a large baking dish, I add the cherry tomatoes, feta, chopped capsicum, and a whole head of garlic with the root trimmed off. I drizzle everything with olive oil and season with salt, pepper, Italian herbs, and chili flakes.

I bake the mixture for 40 to 45 minutes until the tomatoes burst, the vegetables soften, and the feta turns golden and slightly melty.

While the dish is baking, I cook the pasta according to the package instructions during the last 15 to 20 minutes. I make sure to reserve about 1/4 cup of the pasta water.

Once everything is baked, I transfer the contents of the dish, including all the juices, into a high-speed blender. I squeeze the roasted garlic cloves out of their skins, add them in, then include the cottage cheese and reserved pasta water. I blend everything until smooth and creamy.

I then pour the sauce over the cooked pasta and toss it well, adding a bit more pasta water if needed to reach a glossy, creamy consistency. I taste and adjust the seasoning with salt, pepper, or chili flakes.

Finally, I serve it topped with fresh parsley or basil and a sprinkle of parmesan cheese.

Servings and timing

This recipe serves 4 people.
Prep time: about 10 minutes
Cooking time: 40–45 minutes
Total time: about 53 minutes

Variations

I sometimes use high-protein pasta to boost the nutritional value even more. When I want extra vegetables, I add zucchini or spinach before baking. I also like swapping capsicum for roasted eggplant or mushrooms for a deeper flavor. For a spicier version, I increase the chili flakes or add a touch of hot sauce.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I like to add a splash of water or milk to bring back the creamy texture, then warm it gently on the stove or in the microwave.

FAQs

Can I make this dish ahead of time?

I can prepare the sauce ahead and store it separately, then cook fresh pasta when I’m ready to serve.

Can I skip the cottage cheese?

I can skip it, but I find it adds extra creaminess and protein. Without it, the sauce will be slightly less rich.

What type of pasta works best?

I like using short pasta like rigatoni or penne because it holds the sauce well.

Is this recipe spicy?

It has a mild heat from the chili flakes, but I can easily adjust or omit them based on my preference.

Can I make this vegetarian?

Yes, this recipe is already vegetarian as long as I use vegetarian-friendly cheese options.

Conclusion

I keep coming back to this high protein baked feta pasta because it’s creamy, comforting, and surprisingly nutritious. It’s a simple way to enjoy a hearty pasta dish while still incorporating extra protein and vegetables into my meals.