Creamy Baked Feta Pasta

Make this creamy baked feta pasta with roasted cherry tomatoes, asparagus, and a rich, tangy sauce. This easy one-pan dish comes together in just 30 minutes, combining simple ingredients for a flavorful meal. Perfect for busy weeknights, this recipe is customizable with different pasta shapes, vegetables, and proteins. Serve with fresh herbs and a side of garlic bread for a complete dinner.

Ingredients

For the Pasta Dish:

• 4 cups cherry or grape tomatoes
• 8 oz asparagus, ends trimmed and cut into bite-sized pieces
• 1/3 cup extra virgin olive oil, plus 1 Tbsp for drizzling
• 1/4 tsp salt
• 1/2 tsp black pepper
• 8 oz block feta cheese
• 10 oz penne pasta
• 4 garlic cloves, finely minced, divided
• 1/4 cup fresh parsley or basil, finely chopped

Instructions

Roasting the Feta and Vegetables:

1. Preheat oven to 400°F.
2. In a 9×13 casserole dish, combine cherry tomatoes, asparagus, olive oil, 2 minced garlic cloves, black pepper, and salt. Toss to coat evenly.
3. Make a space in the center and place the block of feta cheese. Drizzle with 1 Tbsp olive oil and sprinkle with additional black pepper.
4. Bake for 30 minutes, until the tomatoes burst and release their juices.

Cooking the Pasta:

5. While the feta and vegetables are baking, bring a pot of salted water to a boil.
6. Add the penne and cook according to package instructions, stirring occasionally to prevent sticking.
7. Drain, reserving some pasta water if you prefer a saucier consistency.

Combining Everything:

8. Once the feta and tomatoes are ready, remove the dish from the oven. Immediately stir in the remaining minced garlic and fresh herbs.
9. Use the back of a spoon to mash the feta into the olive oil and tomato juices, creating a creamy sauce.
10. Stir in the cooked pasta, tossing to coat evenly. Add reserved pasta water as needed for a creamier texture.
11. Serve warm, being cautious as the tomatoes may be very hot.

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Tips

• Use high-quality feta for the best flavor and texture. Greek feta in brine works well.
• Toss the vegetables halfway through baking for even roasting.
• If you prefer a spicier dish, add red pepper flakes before baking.
• Let the feta and vegetables sit for a few minutes after baking to help flavors meld.

Variations and Substitutions

• Swap asparagus for spinach or zucchini for a different vegetable option.
• Use whole wheat or gluten-free pasta for dietary preferences.
• Try goat cheese instead of feta for a tangier taste.
• Add grilled chicken, shrimp, or chickpeas for extra protein.
• Stir in sun-dried tomatoes or olives for extra Mediterranean flavor.

FAQs

Can I make this ahead of time?
Yes, but the pasta may absorb the sauce. Add extra olive oil or pasta water when reheating.

Can I use crumbled feta instead of a block?
A block works best for a creamy consistency, but crumbled feta will still melt into the sauce.

What other pasta shapes work well?
Rotini, rigatoni, or fusilli hold the sauce well.

Serving Suggestions

• Pair with a side of garlic bread or a fresh green salad.
• Serve with grilled chicken or salmon for a complete meal.
• Garnish with extra fresh herbs and grated Parmesan for added flavor.

Why You’ll Love This Recipe

• Simple, one-pan dish with minimal prep.
• Creamy, tangy, and packed with fresh flavors.
• Easily customizable with different veggies, proteins, and seasonings.
• Great for weeknight dinners or meal prep.