
Bubbly roasted tomatoes, tender asparagus, and melting feta swirl into a silky sauce for weeknight-friendly penne the whole table loves.

Every time I make this, someone at the table asks what makes the sauce so creamy without cream. The answer is roasted feta and a splash of starchy pasta water doing their magic. The first time I stirred everything together, I watched the feta dissolve into a glossy sauce and thought, this is exactly the kind of dinner that saves a busy night.
My favorite part is watching the feta transform. It starts firm and salty, then becomes almost sauce-like as it mingles with the tomato juices and olive oil. I learned early on to keep the garlic for the end, which preserves its aroma and keeps the flavors fresh. When I bring this to the table, someone always asks for extra herbs on top, so I keep a small bowl of chopped basil nearby and let everyone sprinkle to taste.
Cool leftovers to room temperature within 1 hour, then transfer to airtight containers. Refrigerate for 3 to 4 days. Reheat gently on the stovetop over low heat or in the microwave at 50 percent power, stirring and adding a tablespoon or two of water to loosen the sauce. For freezing, portion into freezer-safe containers, label, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce may tighten after chilling, so do not hesitate to add a splash of warm water or a drizzle of olive oil to revive the silky texture.
Short pasta shapes like rigatoni, fusilli, or cavatappi work well in place of penne. If asparagus is out of season, try broccolini or zucchini cut into half-moons; keep the roasting time the same. For herbs, basil brings sweetness while parsley adds freshness—use either one, or a 50/50 mix. If you prefer a milder cheese, try whole-milk ricotta salata or a creamy goat cheese, though feta’s tang is what balances the sweetness of roasted tomatoes best. For gluten-free needs, swap in your favorite gluten-free penne and watch the cook time closely.
Serve straight from the baking dish with extra herbs on top and a grind of black pepper. A crisp green salad with lemon vinaigrette adds a bright counterpoint. For a heartier spread, add garlic bread or warm focaccia to scoop up the sauce. A simple roasted chicken or grilled shrimp pairs nicely if you want added protein. For garnish, a squeeze of fresh lemon over individual portions lifts the flavors, and a pinch of crushed red pepper flakes adds gentle heat without overpowering the creamy sauce.
This dish nods to Mediterranean flavors where tomatoes, olive oil, herbs, and brined cheeses like feta are everyday staples. The baked feta phenomenon gained worldwide attention thanks to a viral Finnish adaptation, yet the spirit of gently roasting vegetables and soft cheese into a sauce is right at home in Greek-inspired kitchens. What I love is how it draws on time-tested principles: high heat to concentrate tomatoes, olive oil to carry flavor, and salty cheese to add tang and body. It is a modern classic rooted in timeless techniques.
In spring, asparagus shines, but summer invites sweet cherry tomatoes and torn basil by the handful. Fall loves roasted red peppers or cubes of butternut squash added to the pan for caramelized sweetness. In winter, add briny olives for depth or stir in a spoonful of sun-dried tomato pesto for intensity. For holidays, garnish with toasted pine nuts and extra herbs to make it festive. The method stays the same—roast, stir, toss—while the produce rotates with the seasons.
Chop asparagus and herbs up to 24 hours ahead and store separately. You can assemble tomatoes, asparagus, oil, salt, and pepper in the baking dish, cover, and refrigerate for up to a day; add feta and bake when ready. Cook pasta just shy of al dente if you plan to reheat later so it holds texture. Store components in separate containers if you prefer to assemble fresh each day: sauce in one, pasta in another. Reheat sauce gently, then toss with warm pasta and a splash of water to bring everything back together.
There is something wonderfully reassuring about a dish that is both easy enough for a weeknight and special enough for friends. Make it once and it will settle into your routine, a bright, creamy favorite you will return to with a smile.
Add minced garlic after roasting to keep flavors bright and avoid bitterness.
Salt pasta water generously; it is your first layer of seasoning.
Mash feta while it is hot so it melts into the tomato juices and oil easily.
Hold back some pasta water to fine-tune sauce consistency at the end.
Garnish with fresh herbs and a squeeze of lemon for extra brightness.
This nourishing creamy baked feta pasta recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Reserve about 1 cup of pasta water. Add a little at a time while tossing until the sauce looks glossy and coats the pasta evenly. The starch in the water helps emulsify the olive oil and feta into a creamy sauce.
Yes. Substitute your favorite gluten-free penne and cook to al dente; check the package for time. Save some cooking water to help the sauce come together just as you would with regular pasta.
Store in airtight containers for 3 to 4 days. Reheat gently with a splash of water or a drizzle of olive oil to loosen the sauce and keep it silky.
Block feta softens and melts more smoothly, creating a cohesive sauce. Pre-crumbled feta often has anti-caking agents that can prevent it from emulsifying as well.
This Creamy Baked Feta Pasta recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 400°F. In a 9x13-inch dish, toss tomatoes and asparagus with 1/3 cup olive oil, 1/4 tsp salt, 1/2 tsp pepper, and 2 minced garlic cloves. Make space in the center, add the 8 oz feta block, and drizzle with 1 Tbsp olive oil and a little pepper.
Bake for 30 minutes until tomatoes burst and asparagus is tender-crisp. Feta should soften with lightly golden edges. Gently press any intact tomatoes once out of the oven to release juices.
Halfway through roasting, boil a large pot of salted water. Cook 10 oz penne until al dente, stirring occasionally. Reserve 1 cup pasta water and drain.
Remove the baking dish from the oven. Stir in remaining minced garlic and chopped parsley or basil. Mash the feta into the tomato juices and olive oil until creamy and cohesive.
Toss the drained pasta with the sauce, adding reserved pasta water as needed for a silky, glossy consistency. Serve warm and take care with hot tomato centers.
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This recipe looks amazing! Can't wait to try it.
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