Creamy Baked Feta Pasta
Creamy Baked Feta Pasta is the ultimate one-pan wonder! Roasted cherry tomatoes, tender asparagus, and tangy feta cheese come together for a deliciously creamy pasta dish perfect for any night of the week.
If there’s one dish that manages to be both effortlessly elegant and unbelievably easy to throw together, it’s this Creamy Baked Feta Pasta. Whether you’re cooking for a quick weeknight dinner or hosting guests for a cozy meal, this vibrant, cheesy, and veggie-packed pasta is a guaranteed crowd-pleaser. With juicy cherry tomatoes, tender asparagus, fragrant garlic, and the irresistible tang of baked feta, every bite is creamy, fresh, and full of flavor.
Let’s dive into what makes this dish special, some tips to make it foolproof, and everything you need to know to serve it like a pro.
Why You'll Love This Dish
One Pan Magic: The veggies and cheese bake in the same dish, saving you time on prep and cleanup.
Balanced & Bright: Sweet roasted tomatoes and asparagus balance the salty feta.
Perfect for Spring and Summer: Light yet satisfying—ideal for warmer months.
Customizable: Add your favorite veggies or toss in some rotisserie chicken or shrimp for protein.
Ingredients Explained
4 cups cherry or grape tomatoes: These roast up beautifully, bursting with juicy sweetness that makes the base of the sauce.
8 oz asparagus: A springtime favorite! Asparagus adds a crisp bite and vibrant green color.
1/3 cup extra virgin olive oil (plus 1 Tbsp for drizzling): Rich and smooth, olive oil helps the tomatoes roast and the feta melt into a creamy consistency.
1/4 tsp salt: Brings out the natural flavor in the vegetables without overpowering the dish.
1/2 tsp black pepper: Adds just the right amount of heat to balance the richness of the cheese.
8 oz block feta cheese: Tangy, salty, and creamy once baked, this is the star of the show. Go for a quality Greek feta if possible.
10 oz penne pasta: Penne’s ridges hold the creamy sauce well, but you can substitute with rotini or rigatoni.
4 garlic cloves, finely minced, divided: Garlic gives this dish depth and warmth. It’s added both before and after baking for layers of flavor.
1/4 cup fresh parsley or basil, finely minced: Brightens up the finished dish with fresh herbal notes.
Step-by-Step Directions
Preheat Oven: Set your oven to 400°F.
Prep Veggies: In a 9x13 casserole dish, combine 4 cups cherry tomatoes and 8 oz asparagus (cut into bite-sized pieces).
Season: Drizzle with 1/3 cup olive oil. Add 2 minced garlic cloves, 1/4 tsp salt, and 1/2 tsp black pepper. Toss everything together to coat evenly.
Add the Cheese: Create a space in the center of the dish and place your 8 oz block of feta. Drizzle it with 1 Tbsp olive oil and a pinch of black pepper.
Bake: Roast uncovered at 400°F for 30 minutes, or until the tomatoes have burst and the feta starts to melt.
Cook Pasta: While your veggies and cheese are baking, bring a pot of salted water to a boil. Add 10 oz penne pasta and cook according to package instructions. Reserve about 1/2 cup of pasta water before draining.
Combine Everything: Remove the baking dish from the oven. Immediately add the remaining 2 cloves of minced garlic and 1/4 cup fresh chopped parsley (or basil). Use the back of a spoon to mash and stir the feta into the oil and tomato juices until creamy.
Finish the Pasta: Stir in the cooked pasta. Add a splash of the reserved pasta water to loosen the sauce if needed.
Serve: Serve warm with extra herbs, a drizzle of olive oil, or a sprinkle of red pepper flakes for heat.
Tips for Success
Use a block of feta, not crumbles. Crumbled feta won’t melt and blend the same way.
Don’t skip the garlic after baking. Raw minced garlic adds a punch of flavor and mellows from the residual heat.
Want it extra creamy? Add a tablespoon of cream cheese or a splash of heavy cream when stirring everything together.
Watch the tomatoes. If they don’t start to burst by 25 minutes, give them a gentle press with the back of a spoon.
Add protein: Grilled chicken, shrimp, or crispy chickpeas work wonderfully.
Serving Suggestions
Pair this creamy baked feta pasta with:
Garlic bread or warm focaccia
A crisp green salad with lemon vinaigrette
Chilled white wine like Sauvignon Blanc or Pinot Grigio
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or in the microwave with a splash of water or milk to loosen the sauce.
Why This Recipe Works
The magic of this dish lies in how the heat transforms simple ingredients into something rich, comforting, and restaurant-worthy. The feta softens into a creamy sauce as the tomatoes release their natural juices. The asparagus stays bright and slightly crisp. Every element complements the others.
It's a recipe you can rely on when you want to impress with minimal effort, which makes it perfect for busy weeknights, last-minute entertaining, or just when you're craving something cozy and carb-y.
Creamy Baked Feta Pasta
Creamy Baked Feta Pasta is the ultimate one-pan wonder! Roasted cherry tomatoes, tender asparagus, and tangy feta cheese come together for a deliciously creamy pasta dish perfect for any night of the week.
Ingredients
- 4 cups cherry or grape tomatoes
- 8 oz asparagus
- 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 minced:
Instructions
- Preheat Oven: Set your oven to 400°F.
- Prep Veggies: In a 9x13 casserole dish, combine 4 cups cherry tomatoes and 8 oz asparagus (cut into bite-sized pieces).
- Season: Drizzle with 1/3 cup olive oil. Add 2 minced garlic cloves, 1/4 tsp salt, and 1/2 tsp black pepper. Toss everything together to coat evenly.
- Add the Cheese: Create a space in the center of the dish and place your 8 oz block of feta. Drizzle it with 1 Tbsp olive oil and a pinch of black pepper.
- Bake: Roast uncovered at 400°F for 30 minutes, or until the tomatoes have burst and the feta starts to melt.
- Cook Pasta: While your veggies and cheese are baking, bring a pot of salted water to a boil. Add 10 oz penne pasta and cook according to package instructions. Reserve about 1/2 cup of pasta water before draining.
- Combine Everything: Remove the baking dish from the oven. Immediately add the remaining 2 cloves of minced garlic and 1/4 cup fresh chopped parsley (or basil). Use the back of a spoon to mash and stir the feta into the oil and tomato juices until creamy.
- Finish the Pasta: Stir in the cooked pasta. Add a splash of the reserved pasta water to loosen the sauce if needed.
- Serve: Serve warm with extra herbs, a drizzle of olive oil, or a sprinkle of red pepper flakes for heat.
If you make this Creamy Baked Feta Pasta, I’d love to hear how it turned out! Tag your dish on Instagram with @cooksnapbake or leave a review below. Want more easy and delicious recipes like this one? Don’t forget to sign up for our weekly recipe email and get kitchen inspiration sent straight to your inbox.
Happy cooking, friends!
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