This Baked Feta and Broccoli Pasta was inspired by the viral baked feta pasta recipe. Instead of tomatoes and garlic I used broccoli and lemon to give this creamy pasta dish a fresh flavor.
By now you have probably seen the viral baked feta pasta all over tiktok. It was started in Finland by Liemessa who shared it with the #uunifetapasta.
The only problem was that I was out of tomatoes in the middle of a snow storm. I decided to try broccoli instead and the result was as delicious and cheesy broccoli pasta.
This broccoli pasta is now one of my favorite easy weeknight dinners. You can serve it as is or add protein to make it a more balanced meal.
You can make the baked feta pasta with no tomato!
I know some people don’t like tomatoes OR cannot eat tomatoes. This broccoli and lemon baked feta pasta is PERFECT for you!
You can still enjoy the creamy and delicious baked feta pasta without the tomatoes. I paired the broccoli with some lemon zest, lemon juice and fresh basil to keep this recipe extra refreshing.
You can add some meat right into this dish by browning some ground meat or ground sausage on the stove top and then mixing in with the broccoli and feta.
- Pasta – boil pasta noodles until al dente and mix with the creamy feta broccoli sauce to make the perfect dish.
- Broccoli – use florets of fresh broccoli or frozen broccoli. If using frozen broccoli, roast directly from frozen. Do not defrost first.
- Olive oil – you can use any cooking oil that you like, but I prefer to use extra virgin olive oil.
- Block of feta – it is essential to use a whole block of feta in brine for this recipe. It bakes down in the oven and gets nice and creamy when tossed with the pasta.
- Salt and Pepper – season the broccoli and feta simple with salt and pepper before baking. Add garlic powder, onion powder, and dried herbs for extra flavor.
- Lemon juice and lemon zest – add a zing of flavor and brightness to the dish with lemon juice and lemon zest.
- Fresh basil – garnish this creamy broccoli pasta dish with ribbons of fresh basil leaves.
Change up the flavor of this broccoli pasta recipe by added extra vegetables. You can add large diced onions, bell pepper, zucchini and even cauliflower into the baking dish along with the fresh broccoli florets.
Add whole garlic cloves into the casserole dish with the broccoli and feta before roasting. Then, after cooking, smash them down and mix them in with the broccoli and feta.
Add red pepper flakes to the feta sauce to add a little spice to the dish. You can also add some grated parmesan cheese in at the same time as the reserved pasta water to deepen the flavor of the sauce.
Different pasta shapes will mix with the tender broccoli and creamy sauce differently. I personally like using fusilli, casarecce or orecchiette pasta because the sauce slips into the crevices. You can really use any type of pasta that you like best.
Can I use crumbled feta for this baked feta pasta?
No, I recommend using the block of feta. If you cannot buy a block of feta you can also use an 8oz log of goat cheese or a ball of burrata in place of the feta.
How to make baked feta and broccoli pasta
Step 1: Prepare broccoli and feta
To begin, preheat oven to 400F. Cut broccoli florets into quarters and place in a baking dish. Drizzle 1/2 cup olive oil and salt and pepper over the broccoli.
Then, toss to coat the broccoli in the oil. Make a space for the brick of feta in the middle of the broccoli and place it there.
Drizzle more oil and black pepper on the top of the feta.
Step 2: Bake feta and broccoli
Then, bake the feta and broccoli in the oven at 400F for 35 minutes. While the feta and broccoli bakes, prepare a half a pound of pasta according to package instructions.
Boil pasta in a large pot of salted water. Reserve 1/2 cup of pasta water from the cooked pot of pasta and set aside. Then, drain the pasta.
Step 3: Toss pasta in creamy, cheese broccoli sauce
Finally, remove the feta and broccoli from the oven and immediately stir to combine. Add pasta cooking water until the sauce is creamy.
Add the warm cooked pasta into the pan and stir again.
Finish the dish with the lemon juice, lemon zest and fresh basil. Stir once more to fully combine and serve.
Storage and reheating
This creamy baked feta pasta is best if enjoyed immediately, but you can also store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop until just warmed through.
Check out these other delicious pasta recipes
- Creamy Meat Sauce One Pot Pasta
- Butternut Squash Pasta Sauce
- Sun Dried Tomato and Turkey One Pot Pasta
- Creamy Tuscan Chicken Pasta
- Sheet Pan Chicken and Gnocchi
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 8oz pasta
- 4 cups broccoli florets
- 1/2 cup extra virgin olive oil
- 1/4 tsp salt
- 1/2 tsp fresh cracked black pepper
- 8oz brick of feta
- 1 tbsp lemon juice
- 2 tbsp lemon zest
- 2 tbsp fresh chopped basil
- Preheat oven to 400F. Cut broccoli florets into quarters and place in a baking dish. Drizzle 1/2 cup olive oil and salt and pepper over the broccoli. Toss to coat the broccoli in the oil. Make a space for the brick of feta in the middle of the broccoli and place it there. Drizzle more oil and black pepper on the top of the feta.
- Bake in the oven at 400F for 35 minutes. While the feta and broccoli bakes, prepare a half a pound of pasta. Reserve 1/2 cup of pasta water from the cooked pasta.
- Remove the feta and broccoli from the oven and immediately stir to combine. Pour in some of the pasta water until its your desired creaminess. Add the warm cooked pasta into the pan and stir again. Finish the dish with the lemon juice, lemon zest and fresh basil. Stir once more to fully combine and serve.