Creamy Baked Feta Pasta
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
4.98 out of 5 stars
(224)
Ingredients
6 servings
- 4 cups cherry or grape tomatoes
- 8 oz asparagus, ends trimmed and cut into bite-size pieces
- 1/3 cup extra virgin olive oil, plus 1 Tbsp to drizzle over cheese
- 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 minced
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Preparation
Chef’s notes
To make the pasta creamier or saucier, add hot pasta water to reach desired consistency. If the water cools down, warm it up in the microwave until steaming hot.
You can replace asparagus with chicken tenders. My sister made this with a pound of chicken tenders, roasting them in the same pan with the cheese and tomatoes.
Do not substitute tomatoes since their juice helps for the sauce. We haven’t found anything that works as well as tomatoes.
The oil is important to forming the right saucy consistency. I would not recommend reducing the amount of olive oil.
One of the things I love about feta pasta is that it reheats well. Unlike a heavy cream-based sauce which can separate, this one reheats creamy. Add a splash of pasta cooking water or filtered water to keep it moist when reheating in the microwave.