Baked Feta Pasta
About this recipe
Baked Feta Pasta has taken the internet by storm, and for good reason—it's creamy, delicious, and incredibly easy to make. This version from Natasha's Kitchen adds a twist with fresh veggies and a simple technique that makes the dish stand out.
The combination of roasted cherry tomatoes, asparagus, and feta cheese creates a rich sauce that clings beautifully to the pasta, making every bite satisfying. Plus, it's a great way to sneak in some veggies while enjoying a comforting meal.
Ingredient notes
- You can substitute the asparagus with about a pound of chicken tenders if you prefer a protein in your pasta bake.
- The recipe calls for 8 oz of asparagus, which is approximately 227 grams.
Tips from Natashas Kitchen’s video
- Using a block of feta cheese instead of crumbled feta will yield creamier results in the sauce.
- Reserve half a cup of hot pasta water before draining the pasta; this can be added later for a creamier texture.
- Don't rinse the pasta after draining; this helps the sauce stick better.
Good to know
- What type of pasta can I use for this recipe?
- You can use short pasta like penne, rigatoni, fusilli, or cavatappi.
- How long do I bake the feta and vegetables?
- Bake the feta and vegetables in a preheated oven at 400°F (200°C) for 30 minutes.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 400°F (200°C).
- 2
Trim the ends of the asparagus and cut it into bite-sized pieces.
- 3
Peel and finely mince the garlic cloves, reserving half for later.
- 4
In a 9x13 casserole dish, add the cherry or grape tomatoes and prepared asparagus.
- 5
Pour 1/3 cup of extra virgin olive oil over the veggies and add half of the minced garlic.
- 6
Season with 1/4 tsp of salt and 1/2 tsp of black pepper, then toss the veggies until coated.
- 7
Create a space in the center of the dish and place the block of Feta cheese there.
- 8
Drizzle 1 tbsp of extra virgin olive oil over the cheese and sprinkle with black pepper.
- 9
Bake in the preheated oven for 30 minutes until the tomatoes burst.
- 10
While the bake is in the oven, bring a large pot of salted water to a boil.
- 11
Add 10 oz of penne pasta and cook until al dente according to package instructions, stirring occasionally.
- 12
Reserve 1/2 cup of hot pasta water, then drain the pasta without rinsing it.
- 13
Once the bake is done, remove it from the oven and add the remaining minced garlic and chopped parsley or basil.
- 14
Stir to combine and mash the cheese into the olive oil to create a sauce.
- 15
Add the hot cooked pasta to the dish and mix until the pasta is well coated with the sauce.
- 16
For a creamier texture, add some of the reserved hot pasta water as needed.
Heads up — we had to guess a little:
- The quantity for the olive oil was inferred based on common usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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