Description
A delicious and comforting Creamy Baked Feta Pasta featuring roasted cherry tomatoes, tender asparagus, and a rich block of baked feta cheese combined with perfectly cooked penne pasta, garlic, and fresh herbs. This easy-to-make dish bakes the feta and vegetables together creating a luscious sauce that’s tossed with pasta for a flavorful and satisfying meal.
Ingredients
Scale
Vegetables & Cheese
- 4 cups cherry or grape tomatoes
- 8 oz asparagus (ends trimmed and cut into bite-size pieces)
- 8 oz block Feta Cheese
- 4 garlic cloves (finely minced, divided)
- 1/4 cup fresh parsley or basil (finely minced)
Other Ingredients
- 1/3 cup extra virgin olive oil (plus 1 Tbsp to drizzle over cheese)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 10 oz penne pasta
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 400ËšF. In a 9×13 inch casserole dish, combine the tomatoes and asparagus. Add 1/3 cup olive oil, 2 minced garlic cloves, 1/2 tsp black pepper, and 1/4 tsp salt. Toss everything together well. Create a space in the center of the pan and place the 8 oz block of feta cheese. Drizzle 1 Tbsp olive oil over the cheese and sprinkle a bit more black pepper on top. Place in the oven.
- Bake the Feta and Vegetables: Bake at 400ËšF for 30 minutes until the tomatoes burst and start releasing their juices.
- Cook the Pasta: About halfway through the baking time, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions, stirring occasionally to prevent sticking. Drain the pasta when done, reserving some pasta water if desired.
- Combine Baked Ingredients: Remove the casserole from the oven. Immediately stir in the remaining minced garlic and the fresh parsley or basil. Use the back of a large spoon to press the baked feta cheese into the olive oil and stir well until the cheese is fully incorporated and creamy.
- Toss with Pasta: Add the drained pasta to the casserole dish and toss everything together until well combined. Add reserved pasta water as needed to loosen the sauce and achieve desired creaminess.
- Serve: Serve the creamy baked feta pasta warm. Be cautious as the juicy tomatoes can be hot right after baking.
Notes
- You can substitute fresh basil instead of parsley for a slightly different flavor.
- Reserve pasta water to adjust the sauce consistency to your liking—add gradually for a thinner sauce.
- Make sure to stir the pasta occasionally when boiling to prevent sticking.
- This dish is best enjoyed fresh but can be refrigerated and gently reheated.
- Roasting the feta with the tomatoes develops a rich, tangy, and creamy sauce without the need for cream or other dairy additives.
