This Baked Feta Broccoli Pasta is an easy, cozy dinner packed with roasted broccoli, creamy feta cheese, and zesty lemon. It's a weeknight-friendly recipe you'll happily add to your regular rotation!

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The viral baked feta pasta recipe took the world by storm a couple of years ago, and it was probably the tastiest trend there ever was.

I personally loved it as it was but eventually started to do my own thing and that’s how this baked feta broccoli pasta was born.

It has fresh broccoli florets for fiber and nutrients, plus freshly squeezed lemon juice for extra flavor. Plus, you can easily add other veggies if you like to make it your own!

Why you’ll love this baked feta broccoli pasta

It’s deliciously creamy and loaded with fresh flavors.
You can serve it on its own or as a side for your favorite protein, such as chicken or salmon.
It’s super easy to make even on the busiest of weeknights!

close up photo of a baked feta broccoli pasta

What goes into broccoli feta pasta

Broccoli — Fresh broccoli is what you want here; cut it into even florets so they cook nicely at the same time. I wouldn’t recommend frozen broccoli because it will release too much liquid, and the flavor won’t be just as nice.

Feta cheese — You’ll need a whole block of feta for this recipe; I had two small 6-ounce blocks, so I used them both. Crumbled feta won’t be a good choice because it will end up too dry in the oven.

Olive oil — Use the best quality extra virgin olive oil you can here!

Shallot — For a mild, subtle flavor; you can also add some fresh garlic with it if you like.

Lemon juice — Freshly squeezed is a must, and don’t be shy with it, as it’s the ingredient that ties all the flavors together.

Red chili flakes — Optional but perfect for that bit of a kick!

Pasta — I went for fusilli but you can use just about any type of short pasta you want.

How to make baked feta pasta with broccoli

Preheat the oven to 400°F (200°C). Toss the broccoli florets, shallot, olive oil, oregano, chili flakes, salt, and pepper in a large baking dish.

Place the feta blocks in the middle of the veggies, drizzle with extra olive oil, and bake for 20–25 minutes until broccoli is tender and feta is golden around the edges.

baked feta broccoli pasta making instructions

Meanwhile, cook the pasta until al dente, reserving ½ cup pasta water, then drain.

Remove the dish from oven, break up feta with a fork, add lemon juice and pasta, then toss. Add some of the reserved pasta water if needed, then adjust the seasoning to taste, and serve immediately.

Substitutions and variations

You can swap the feta for ricotta for a less salty cheese options; it will melt just as well.
Some extra veggie additions you could try include cherry tomatoes, zucchini, bell peppers and asparagus.
Make your pasta bake heartier by stirring in some cooked chicken, shrimp, or roasted chickpeas.

Tips for the best baked feta broccoli pasta

Spread your vegetables evenly in the baking dish so you can get those deliciously crispy roasted edges.
Keep an eye on the feta towards the end of cooking to avoid over-browning.
Gently break the feta apart with a fork; it’s the easiest way to achieve the perfect creamy consistency.

Leftovers and storage

Allow the pasta to cool completely and refrigerate in an airtight container for up to 3 days.
Gently warm in the microwave or stovetop with a splash of water to loosen it up.
I wouldn’t recommend freezing this dish because the feta and roasted broccoli lose their texture after thawing.