Creamy Baked Feta Pasta Recipe – Greek Special
The Creamy Baked Feta Pasta recipe is a warm, comforting Greek-style pasta dish perfect for weeknight dinners or casual gatherings. Juicy cherry or grape tomatoes roast with asparagus and a block of salty feta cheese until the tomatoes burst and release their juices. The pan-roasted veggies and melted feta are then stirred together with penne pasta, garlic, fresh parsley (or basil), and olive oil for a creamy yet bright flavor. With minimal prep and maximum flavor, this tomato & feta bake offers hearty satisfaction with a touch of Mediterranean flair.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Creamy Baked Feta Pasta Ingredients :
- 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 an additional tablespoon for drizzling over the cheese
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz block of Feta Cheese
- 10 oz penne pasta
- 4 garlic cloves, finely minced (divided)
- 1/4 cup fresh parsley or basil, finely minced
How To Make Creamy Baked Feta Pasta :
Preheat the oven to 400˚F. Place cherry tomatoes and asparagus in a 9×13-inch casserole dish. Drizzle with 1/3 cup olive oil, add 2 minced garlic cloves, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Toss to coat evenly. Create a space in the center and position the 8 oz block of feta in the dish. Drizzle the feta with 1 tablespoon of olive oil and sprinkle with more black pepper. Bake at 400˚F for 30 minutes until the tomatoes start to burst.
Meanwhile, halfway through baking, bring a large pot of salted water to a boil. Cook the pasta according to package instructions, stirring occasionally to prevent sticking. Drain the pasta, reserving some cooking water if needed.
After 30 minutes, the tomatoes should be bursting and releasing their juices. Remove from the oven and immediately stir in the remaining minced garlic and parsley. Mix well, using the back of a spoon to press the cheese into the olive oil until it blends evenly with the dish.
Stir in the drained cooked pasta. Add reserved pasta water as desired for a more saucy consistency. Serve warm, being cautious with the hot tomatoes. Adjust with reserved hot pasta water as needed for a smoother pasta texture.
Recipe Notes:
Use extra-virgin olive oil for drizzling over the tomatoes and feta to add richness.
Roast tomatoes and asparagus until tomatoes begin to burst—this deepens flavor and creates natural sauce.
Mince garlic finely and add halfway so it doesn’t burn but still gives a fragrant punch.
Reserve some pasta cooking water—adding a splash helps achieve a creamier sauce consistency.
Press on the feta block gently in the baking dish so it blends in more smoothly when stirred.
Use penne pasta or other sturdy tubular pasta that holds up to roasting and mixing.
Garnish with fresh parsley or basil for a herbaceous finish and color contrast.
Serve warm; leftovers reheat well and flavors deepen after a day in the fridge.
