EASY Baked Feta Pasta Viral for a Reason!

Ingredients

• 2 cups Cherry Tomatoes (halved)
• 1 bunch Asparagus (trimmed and cut into 2‑inch pieces)
• 3 tablespoons Extra Virgin Olive Oil
• 4 cloves Garlic (minced)
• 1 teaspoon Salt
• ½ teaspoon Black Pepper (freshly ground)
• 200 grams Feta Cheese (firm block, crumbled later)
• 12 ounces Penne Pasta (or any short pasta)
• ¼ cup Fresh Parsley (chopped)
• ¼ teaspoon Red Pepper Flakes (optional for heat)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the vegetables.

   Time: PT5M

   Temperature: 400°F

2. Prep Vegetables & Garlic

   Wash the cherry tomatoes and asparagus. Halve the tomatoes, trim the asparagus and cut into 2‑inch pieces. Peel and mince the garlic cloves.

   Time: PT8M

3. Assemble Baking Dish

   In the casserole dish, toss the tomatoes, asparagus, 2 Tbsp olive oil, minced garlic, salt and pepper. Make a small well in the center and place the block of feta cheese.

   Time: PT5M

4. Bake Feta and Vegetables

   Bake for 30 minutes, or until the tomatoes burst and the feta is soft and slightly golden.

   Time: PT30M

   Temperature: 400°F

5. Cook Pasta

   While the dish bakes, bring a large pot of salted water to a boil. Add the penne and cook al dente according to package directions (about 10‑12 min). Reserve ½ cup of pasta water, then drain.

   Time: PT12M

6. Make Creamy Feta Sauce

   Remove the baked feta from the oven and, using a fork, mash it directly in the dish. Add the chopped parsley, the remaining 1 Tbsp olive oil, and a pinch of red pepper flakes. Stir in the reserved pasta water a little at a time until a smooth, creamy sauce forms.

   Time: PT5M

7. Combine Pasta and Sauce

   Add the drained pasta to the casserole dish. Toss everything together until the pasta is evenly coated with the feta sauce. Taste and adjust seasoning with extra salt or pepper if needed.

   Time: PT3M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g