I Made Baked Feta Pasta - Viral TikTok Recipe

Ingredients

• 8 oz Asparagus (trimmed ends, cut into bite‑size pieces)
• 4 cloves Garlic Cloves (peeled and finely minced; use half now, half later)
• 6 tbsp Extra Virgin Olive Oil (divided: 1/3 cup (≈5 tbsp) for veggies, 1 tbsp for feta)
• 2 pints Cherry or Grape Tomatoes (about 4 cups, halved optional)
• 8 oz Feta Cheese (block, not crumbled, for creamier sauce)
• 9 oz Penne Pasta (short pasta; can use rigatoni, fusilli, cavatappi)
• 0.25 tsp Salt (for seasoning veggies)
• 0.5 tsp Freshly Ground Black Pepper (for seasoning veggies and feta)
• 0.25 cup Fresh Parsley (finely chopped; can substitute basil)
• 1 lb Chicken Tenders (optional; replace asparagus for protein)

Instructions

1. Prepare Vegetables and Garlic

   Trim the asparagus ends and cut into bite‑size pieces. Peel the garlic cloves and smash them with the blunt side of the knife, then finely mince all four cloves.

   Time: PT5M

2. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

3. Season Vegetables

   In a bowl, combine the cherry tomatoes, asparagus, 1/3 cup olive oil, half of the minced garlic, 1/4 tsp salt, and 1/2 tsp freshly ground black pepper. Toss until everything is evenly coated.

   Time: PT5M

4. Arrange in Casserole Dish

   Spread the seasoned vegetables in the 9x13‑inch casserole dish, leaving a clear space in the center. Place the 8‑oz block of feta in the middle, drizzle with 1 tbsp olive oil, and sprinkle a pinch of black pepper over the cheese.

   Time: PT3M

5. Bake the Veggies and Feta

   Bake in the preheated oven for 30 minutes, or until the tomatoes have burst and the vegetables are tender.

   Time: PT30M

   Temperature: 400°F

6. Cook the Pasta

   While the casserole bakes, bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package directions, about 10‑12 minutes. Stir occasionally to prevent sticking.

   Time: PT12M

7. Drain Pasta

   Drain the pasta in a colander, keeping the reserved hot pasta water aside. Do not rinse.

   Time: PT2M

8. Finish the Sauce

   Remove the casserole dish from the oven. Immediately add the remaining minced garlic and chopped parsley. Stir gently, then mash the feta into the olive oil until a smooth, creamy sauce forms. Add a little more olive oil if the sauce looks too thick.

   Time: PT5M

9. Combine Pasta and Sauce

   Add the hot cooked pasta to the casserole dish. Toss to coat evenly. If the sauce is too thick, drizzle in the reserved pasta water a little at a time until the desired creaminess is reached.

   Time: PT5M

10. Serve

    Serve the baked feta pasta hot, optionally garnished with extra fresh herbs or a drizzle of olive oil.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

55 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Asparagus: Broccoli florets, Green beans
• Instead of Garlic Cloves: 1 tsp garlic powder
• Instead of Extra Virgin Olive Oil: Vegetable oil (not recommended)
• Instead of Cherry or Grape Tomatoes: Canned diced tomatoes (drained)
• Instead of Feta Cheese: Crumbled feta (will be less creamy)
• Instead of Penne Pasta: Gluten‑free penne
• Instead of Fresh Parsley: Fresh basil
• Instead of Chicken Tenders: Turkey breast strips, Tofu

Equipment Needed

• 9x13‑inch Casserole Dish
• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Measuring Cups
• Wooden Spoon or Spatula
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Baking the vegetables and feta until the tomatoes burst (Step 5).
• Cooking the pasta al dente and reserving hot pasta water (Step 6).
• Mashing the feta with olive oil to create a smooth sauce (Step 8).
• Incorporating the pasta water to achieve the perfect sauce consistency (Step 9).

Chef Tips from the Video

• Using a solid block of feta creates a silkier sauce than crumbled feta.
• Smash garlic cloves with the flat side of the knife for easy peeling.
• Reserve pasta water; the starch helps bind the sauce to the noodles.
• Add fresh herbs while the dish is still hot so they wilt slightly and release flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month; reheat gently and add a splash of water to loosen the sauce.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vegetable‑feta mixture (Steps 1‑4) and refrigerate; bake when ready.
• Cook the pasta al dente ahead of time, toss with a little olive oil, and store in the fridge; reheat with the sauce.

Frequently Asked Questions