Creamy Baked Feta Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 people
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Calories
411 kcal
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Course
Main Course
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Cuisine
Finnish
Creamy Baked Feta Pasta
Description
Creamy Baked Feta Pasta features a block of feta cheese baked alongside cherry tomatoes and asparagus until the tomatoes burst and the cheese softens. The dish uses olive oil, garlic, salt, and pepper to season the vegetables and cheese before baking to develop rich, mellow flavors. Once roasted, fresh garlic and parsley are stirred in, and the mixture is combined with cooked penne pasta, creating a creamy texture as the feta blends into the juices released by the roasted ingredients.
The pasta absorbs the tang and creaminess from the feta and roasting juices, while the tender asparagus adds a mild, fresh contrast in texture. The interplay of the juicy, roasted tomatoes and soft cheese makes for a balanced dish with savory and slightly acidic notes. This recipe’s combination of ingredients and baking method results in a rich, flavorful pasta without the need for additional cream.
Serving this pasta warm allows the creamy feta to coat each bite, making it a satisfying entrée. The fresh parsley adds a herbaceous brightness, complementing the richness of the baked cheese and vegetables. Overall, it’s a dish that highlights the melding of fresh and roasted produce with uncomplicated preparation.
Ingredients
- 4 cups tomatoes cherry or grape
- 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 feta cheese block form
- 10 oz penne pasta
- 4 garlic finely minced, divided, cloves
- 1/4 cup parsley or basil, finely minced, fresh
Instructions
- Preheat oven to 400˚F. Add tomatoes and asparagus to a 9x13 casserole. Add 1/3 cup olive oil, 2 minced garlic cloves, 1/2 tsp black pepper, and 1/4 tsp salt. Toss to combine. Make a space in the center and place your 8 oz block of feta in the pan. Drizzle the top with 1 Tbsp olive oil and another sprinkle of black pepper. Bake at 400 for 30 minutes until tomatoes start to burst.
- About halfway through your baking time, bring a pot of salted water to a boil and add pasta. Cook according to package instructions, stirring a few times to keep the pasta from sticking. Drain pasta (reserving some cooking water if you decide to add it later).
- After 30 minutes, the tomatoes should burst and start to release their juice. Remove from the oven and immediately stir in remaining minced garlic and parsley and toss to combine. Use the back of a large spoon to press the cheese into the olive oil and stir until cheese is well dispersed in the dish.
- Stir in drained cooked pasta. Add reserved pasta water if desired. Serve warm. Be mindful of those tomatoes (the juicy centers can be very hot if you eat them right away). Add reserved hot pasta water as desired for saucier pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbs | 43g | |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 34mg | 11% |
| Sodium | 535mg | 22% |
| Potassium | 446mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1143IU | 23% |
| Vitamin C | 29mg | 32% |
| Calcium | 224mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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