Creamy Baked Feta Pasta (Print Version)
# Ingredients:
→ Vegetables & Herbs
01 -
4 cups cherry or grape tomatoes
02 -
8 oz asparagus, trimmed and cut into bite-size pieces
03 -
1/4 cup fresh parsley or basil, finely minced
04 -
4 garlic cloves, finely minced, divided
→ Dairy
05 -
8 oz block feta cheese
→ Dry Ingredients
06 -
10 oz penne pasta
→ Seasonings
07 -
1/3 cup extra virgin olive oil, plus 1 Tbsp for drizzling
08 -
1/4 tsp salt
09 -
1/2 tsp black pepper
# Instructions:
01 -
Preheat oven to 400°F. Combine cherry tomatoes, asparagus, 1/3 cup olive oil, 2 minced garlic cloves, salt, and black pepper in a 9x13 casserole dish. Toss to coat. Create a space in the center and place the block of feta. Drizzle the cheese with 1 Tbsp olive oil and sprinkle with additional black pepper.
02 -
Bake the casserole at 400°F for 30 minutes, until the tomatoes burst and release their juices.
03 -
While the casserole bakes, bring a pot of salted water to a boil. Add the pasta and cook according to package instructions, stirring occasionally. Drain pasta and reserve some cooking water if desired.
04 -
Remove the casserole from the oven and immediately stir in the remaining garlic and parsley. Use the back of a large spoon to press the feta into the olive oil until it is well dispersed. Toss cooked pasta into the mixture, adding reserved pasta water as needed to adjust consistency.
05 -
Serve warm, being cautious of the hot centers of the tomatoes. Add additional reserved pasta water for a saucier texture if desired.
# Notes:
01 -
Be careful when eating the tomatoes, as their centers can be very hot right out of the oven.