Creamy Baked Feta Pasta (VIDEO)
Baked Feta Pasta has become a major viral trend across the globe and is being called the “TikTok pasta.” Watch the video tutorial and you’ll be amazed how the feta cheese turns into a creamy pasta sauce.
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We love easy pasta casseroles from Baked Ziti to Chicken Tetrazzini and of course Classic Lasagna. If you are a fan of pasta recipes, this Baked Feta Pasta is a must-try!
Baked Feta Pasta Video Tutorial:
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What is Feta Pasta?
Baked Feta pasta is a brilliant way to create pasta sauce. You bake a block of feta in a casserole dish together with tomatoes, garlic, extra virgin olive oil, and a little salt and pepper. Once the tomatoes burst and cheese starts melting, you pull it out of the oven and mash the cheese into a creamy pasta sauce that melds with olive oil and juicy tomatoes.
This is our spin on this Baked Creamy Feta pasta with tomatoes and asparagus because my daughter loves the asparagus and my son swoons over those roasted tomatoes.
Origin of Feta Pasta
The Baked Feta pasta craze was started in 2019 by Tiiu Piret and Liemessa, two bloggers from Finland. Liemessa’s recipe was then adapted in the US by Grilled Cheese Social which went viral on TikTok and became a major trend.
Ingredients for Baked Feta Pasta
- Tomatoes – cherry or grape tomatoes work great.
- Asparagus – we added it for more veggies but you can omit if desired.
- Olive oil – an extra virgin olive oil has the best flavor.
- Salt and pepper – a little goes a long way since the cheese is naturally salty.
- Feta cheese – block-style feta is best and will give you the creamiest consistency. Greek or French Feta cheese is slightly creamier but USA Feta made from cow’s milk also works great.
- Pasta – short pasta is easier to mix in (see our favorite varieties below).
- Parsley – use a generous 1/4 cup or substitute with fresh chopped basil.
- Garlic – Add half while baking and the rest as soon as it comes out of the oven.
The Best Pasta to Use
We use short pasta for feta pasta because it is much easier to stir and combine with the cheesy sauce. Use only 8 to 10 oz or it will overwhelm the sauce. These are some of our favorite options:
- Row 1: Penne, Rigatoni, Fusilli
- Row 2: Gemelli, Trottole, Cavatapi
Pasta Cooking Tip: The key to a great pasta casserole is to cook the pasta until it is al dente in salted water according to package instructions. Use at least a Tablespoon of salt in your boiling water.
How to Make Baked Feta Pasta
This recipe couldn’t get any easier. Your veggies and sauce bake together in the oven while your pasta boils on the stove, then you marry them together and you have an incredible baked Feta Pasta.
- Prepare veggies – in a 9×13 casserole dish, combine tomatoes, asparagus, 1/3 cup olive oil, half of your minced garlic, salt, and pepper. Toss to combine and create a space in the center.
- Add Feta cheese – place an 8 oz block of feta cheese in the center and drizzle with 1 Tbsp olive oil and some black pepper. Bake at 400˚F for 30 minutes, until tomatoes start to burst.
- Cook pasta – about halfway through the baking time, start cooking your pasta in a pot of salted water until al dente according to package instructions. Reserve 1/2 cup hot pasta water.
- Add garlic and herbs – remove the finished casserole from the oven, add finely chopped parsley and remaining minced garlic and use the back of a spoon to mash the cheese into the oil and juices released from tomatoes.
- Add pasta – drain the pasta and add it to the hot cheesy sauce and toss to combine.
Pro Tip: To make the pasta creamier or saucier, add hot pasta water to reach desired consistency. If the water cools down, warm it up in the microwave until steaming hot.
Common Questions:
You can replace asparagus with chicken tenders. My sister made this with a pound of chicken tenders, roasting them in the same pan with the cheese and tomatoes.
I don’t recommend substituting tomatoes since their juice helps for the sauce. We haven’t found anything that works as well as tomatoes.
The oil is important to forming the right saucy consistency. I would not recommend reducing the amount of olive oil.
Yes! One of the things I love about feta pasta is that it reheats well. Unlike a heavy cream-based sauce which can separate, this one reheats creamy. Add a splash of pasta cooking water or filtered water to keep it moist when reheating in the microwave.
This is one of the easiest ways to prepare a rich-tasting pasta. If you try baked feta pasta with your own spin on it, I’d love to hear about it in the comments.
Serve With
We love to serve Baked Feta Pasta as a main course paired with lean proteins and these simple sides:
Creamy Baked Feta Pasta
Ingredients
- 4 cups cherry or grape tomatoes
- 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 block Feta Cheese
- 10 oz penne pasta
- 4 garlic cloves, finely minced, divided
- 1/4 cup fresh parsley, or basil, finely minced
Instructions
- Preheat oven to 400˚F. Add tomatoes and asparagus to a 9×13 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 Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This was delicious! I added a whole Chopped zucchini to my veggies and 8 chopped chicken andoullie sausages and it was amazing! I did have to cool it a little longer since I had so many veggies in there but it was totally worth it! My husband and I finished it off in 2 days!
Great idea, Desiree! I bet this is so good with zucchini! I’m so glad you enjoyed it
Would this be good served cold? Sounds like it could be good either way. I just made it! Delicious! Love your recipes! From South Carolina.
Hi Gail! If you prefer it cold, I think so. I haven’t tried it. I’m glad you loved that recipe.
How do you think a sprinkling of fresh basil and capers prior to serving would be?
Hi Judy, I believe that can be added by personal preference. I would try it as is first and then add it to see you how you like.
I’ve been wanting to try this for so long, glad I used your recipe 😘 absolutely delicious 😋 thank you for sharing
You’re welcome! I’m so happy you enjoyed it, Toni!
Another fantastic recipe!! My hubby (who hates feta) loved it!!! So good, it’s hard to stop eating it!! Thank you, Natasha!!!
Thanks, Annette for your great comments and feedback!
I just made this and it’s legit! Thank you for the best meal in this cold rainy day!
You’re welcome, Jessica! I’m glad you enjoyed it!
This is so so good! I used rigatoni which was great, and I added chunks of chicken breast that I had cooked in the air fryer and marinated in some lemon vinaigrette. Will be making this one again and again!
That sounds great! Thanks for sharing.
Hey Natasha! I measured out 4 cups of tomatoes, it looks like way more than you have. Am I doing it wrong?
Hi Kelly, did you ensure to use cherry or grape tomatoes? It should be about 500 grams worth.
I used too much the first time. I cooked it again tonight. It’s delicious! Thank you so much!
You’re welcome, Kelly!
This has become one of my go-to during the week and I like to add mini peppers, or bell peppers depending on what I have on hand, especially if I do not have enough tomatoes. Have done without Asparagus. Also have added in chicken ( cooked separately) and also shrimp for added protein! Definitely something you can modify easily. Also red pepper flakes too are good!!
All of those variations sound amazing, Megan! Thank you for sharing.
Can this be eaten cold as a lunch leftover? Sounds great, just not sure if it needs temperature
Hi Karen, I haven’t tested that, but I think it may be ok. I personally love it warmed up. If you give it a try, let me know how you liked it cold!
Love this recipe! For elegant creamy sauce be sure to use sheep’s milk feta cheese. I purchased it in the gourmet cheese section of my grocery.
Thank you for sharing, Lizzie! 🙂
The pasta was delicious and so easy. Will definitely make it again maybe with zucchini as suggested by others.
Sounds great, Anisa! I’m glad you loved the recipe. 🙂
I love your recipes.
I would like to adjust this receipe and make a baked feta cheese appetizer. Do you have a receipe for that?
Hi Susan! I’m glad you love my recipes. I do not have one for a baked feta appetizer.
I love this dish and make it often. But just 2 of us, can I freeze leftovers for another night?
Hi Anne, we like to heat this freshly made but several of my readers have reheated this just fine. It also kept well in the freezer well for one reader. I hope that helps.
I made the Feta Pasta Recipe. The kitchen smelled so wonderful and the recipe was sooo delicious! Only difference is that I added some cut up & boneless rotisserie chicken for added protein.
Really impressed the hubby!
This will be my go-to recipe for quick dinners.
That sounds delicious, Mary! Thank you so much for sharing that with me.
I thought the feta cheese was too sour tasting. Is there another creamy cheese that could be used?
Hi Joanie. It could also be the type/brand of feta cheese that you used. I have noticed that some have a more sour taste than others. Some of my readers have recommended using Boursin cheese as well. Any cheese that is creamy and melts well could have potential in this recipe.
Would adding Sliced black olives take away from the flavor of this dish?
Hi Anne! One of my readers reported adding black olives as a finishing touch to this recipe and they loved it. 🙂
Can’t wait to try it.
FYI bursted is not a valid word. It’s just burst.
I have a question actually. Can the asparagus be substituted with something else?
Hi Linda! Yes, you can. In the comments, you can find some ideas from my readers who have substituted for spinach, broccoli, red & yellow peppers, and artichoke hearts. I hope that helps.
I like to add fresh zucchini instead of asparagus! It’s delicious!
Sounds amazing!
I was not totally successful at this, because I did not have a block of feta cheese so put a bag of feta in the middle..Did not work, it wouldn’t mix in so had to take the blobs of cheese out and spread it out and cut into little pieces..lol. It still tasted good, next time I will get a block of feta. Thank you for all your recipes , I am having so much fun trying so many, becoming a better cook… 😊
P.S. Natasha, last night I made your roasted chicken with the garlic and lemon and vegetables around it and it was delicious!
So glad you loved it, Maria!
So , I just realized I put my bag of mozzarella cheese in the middle, no wonder, I laughed today, when I saw the pesto cheese in the fridge. Must of been preoccupied…too funny… looking forward to making it again with the pesto cheese..😀
Hi!
Can fresh green beans be substituted for the asparagus? Thank you!
Brande
Hi Brande! I think that could work. Let us know how it is if you experiment.
Hi Natasha, you mentioned we can replace asparagus with a pound of chicken tenders. But I want to keep the asparagus and add one pound of chicken tenders. Do I have to modify the rest of the recipe if I do this?
Thank you,
Fivi
Hi Fivi, I would just cook the chicken tenders on the side and serve them on the side, otherwise, it will get a little dry especially after adding pasta with so much ingredients but the same amount of sauce.
Would it be okay if I were to use a 9×13 cake pan instead of a casserole pan?
Hi Sandy! That should be fine.
I’ll be serving this dish alongside Parmesan Chicken and salad greens. What dressing would you recommend for the salad?
Thanks so much for all your delicious recipes. I appreciate all the work you put into ensuring your recipes turn out just right…… they always do!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Rita!
I love this recipe too! We don’t care much for asasparagus so I add some cooked chicken cut into bit size pieces, or today I used used kabbassa . this is a really good receipe. So fun watching you cook it!
Thank you for sharing, Debbie! 🙂
I have made this recipe at least 5 times and love it every time. My family loves it too.Tonight I wanted to make it but I didn’t have asparagus and weather was bad here in Wi. So I cut up a zucchini in larger cubes and threw that in instead. I also cooked a piece of Polish Sausage, sliced it up and threw it in. I have to t egg ll you, I was worried about ruining the recipe, but it turned out great! Thank you Natasha, we love you and your revipes.
So glad it turned out great, Barbara! Thank you for sharing.
hi Natasha. Could i try out this recipe with just cream chease, or half of both cream cheese and feta?.
Hi Wendy. I think that would work fine.
Do you think I could use brusselprouts instead of asparagus?
Hi Sheryl, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Natasha you neglected to mention it’s also a breeze for cleanup. Thank you
You’re so welcome and yes that’s right!
Hi, just made this tonight for dinner. Excellent very tasty.
Hi Kathleen, I’m glad you enjoyed it!
I made this and was expecting it to be delicious and it was just ok. I found it to be bland and needed salt to taste better. Won’t make it again.
Hi Carol, feel free to add more seasoning according to your preference. Thank you for the feedback.
This is delicious! I made this, but with a twist. I seasoned and cooked some chicken thighs down till tender. Cut the chicken up into bite size pieces and added it to the dish. Delicious!
Yum! Thanks for sharing, Mike. 🙂
This is an amazing recipe and has now become a staple in our home. I’ve added fresh spinach at the end and let it wilt a bit before serving and black olives. For a protein, I’ve added sautéed garlic shrimp at the end as well. I love how simple this recipe is and how many ways you can add your own spin on it depending upon your family’s preferences. Thanks for sharing.
Thank you for sharing that with us, Gail. So glad you enjoy this recipe. 🙂
I sometimes use 4 oz. Feta and 4 oz. Goat cheese and it is also delicious! Love this recipe!
Hi Judith! I bet that is delicious. Thank you for sharing.
Hello…. You’re super awesome! Ok, now to the question. May I make this overnight to take to the beach stay. next day? Or best not to.
Hi Leslie! Thank you. We like to heat this freshly made but several of my readers have reheated this just fine. It also kept in the freezer well for one reader. I hope that helps.
Great, easy, delicious recipe. Added kalamata olives… yum!!
Thank you for the good feedback and suggestion, Mary.
Hi .. my first time to your site and I have to say I was NOT disappointed!! Made this dish for the first time. I did add a couple extra tomatoes, zucchini instead of asparagus and some precooked shrimp with about 5 minutes or so left. (per another readers comment) . It was absolutely amazing!! This will be my go to dish. I can’t wait to look at your other recipes and find even more to love!!
That’s wonderful! So glad you came across this recipe. Thank you for the feedback and I hope you find many more you love.
Thank You for the super quick pasta recipe. I only had Campari tomatoes and cubed feta. Still worked, quartered the tomatoes, guessed at the amount of feta and added some chili pepper flakes for a little heat. I will certainly make this again
Nice to know that the substitutions that you used worked for this recipe! Thank you for sharing that with us.
This was amazing !! Will be our new favorite. I couldn’t find block feta and only had about a 4oz chunk left used cream cheese with the feta and it worked well too. I used parsley and basil. Might try adding grilled chicken next time for the hubby lol Fantastic recipe !! Can’t wait to try others
Thank you for your wonderful feedback, Suzan! I’m so happy you enjoyed that!
This is a very good recipe and a delicious combination. I prepared per the instructions and added some additional dried herbs.
I served it with baked salmon and ciabatta bread on the side.
Thanks Natasha!
Thank you so much for sharing that with me, Donnie! I’m so glad you enjoyed it!
Do you think fresh spinach would work in place of asparagus?
Hi Deborah, I love the idea of adding spinach, I haven’t tested that myself, but I bet that could work. If you experiment please let me know how you love it!
I made this recipe for my love and my son’s family. Its was a hit!! For dessert we had your fruit salad. I substituted agava for honey and it too was delicious. My grandson loved it!!
Cheers
Thank you for sharing, John. I’m so glad it was a hit! 🙂
Hello natasha
i want to to try this recipe for school lunches… and wondering whether i can keep it in the fridge and serve it cold?
thanks
Hi there, I’m sure that’s fine but we love serving this fresh out of the oven.
Love your recipes, and this one looks wonderful. I live in Australia (NSW) and I have a heart condition and can’t eat a lot of salty foods. Is there a substitute Cheese I can use instead of Feta please. Thank you. Chris
Hi Christine! Thank you, I’m glad you enjoy my recipes. Some of my readers have recommended using Boursin cheese. I am not sure what a lower sodium alternative cheese would be. Any cheese that is creamy and melts well could have potential in this recipe.
This was delicious! Love your recipes. Will definitely make again.
Hi Kori, I’m happy to know that you enjoyed it!
I always look at your recipes !!There may be more but yours are always the best!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
This recipe is great as all of your recipes are. They are easy and taste great. My family loves them. Thanks
Happy to hear that, Roni. Thank you for the wonderful review!
This was a huge hit and we’re making it today for family Easter potluck! Fun story, while picking out our asparagus in the produce section yesterday and commenting on the fact it was on sale for $0.67/lb (small, thin bunches but perfect for recipes) another customer commented and said she wish she knew what to make with this. I pulled up your recipe so she could take a photo of it to find later. We even helped her find the block Feta since she’s never used that before. Ran into her again at checkout and she had all the ingredients in her cart!
Wow! That’s amazing! Thank you so much for sharing our blog with a fellow shopper! I hope you both loved this recipe!
This turned out absolutely delicious!! I added some seasoned chicken breasts chunks before baking and added black olives as a finishing touch. We were blown away by how much flavor there was for being so simple! I want to try it with Italian sausage and some chopped sweet peppers next time! Thank you Natasha for your spin on a great dish! 🤤
I’m happy to know that you enjoyed this recipe, Samantha. Thank you for leaving a review!
I agree with everyone else – this is an excellent recipe – easy, quick & very tasty. Your recipes are consistently good!
That’s just awesome! Thank you for sharing your wonderful review, Sharon!
Great recipe, very easy and delicious. I have made it a few times already. One time I substituted the asparagus with chicken. It was excellent. Thank you for what you do.
Yum! I bet this is so good with chicken! Thank you so much for sharing that with me, Frank!
I finally made this tonight and it did not disappoint. It’s so tasty and easy to put together. I am certain it will become part of our regular dinner rotation.
Hi Nancy, so glad you loved this recipe! Thank you for the review, we appreciate you sharing your experience with us.
Delicious! So easy and a great dish in its self or a side dish. I served with baked cod.
Thank you for the review! I am happy you enjoyed this recipe. That sounds delicious.
Deeeelicious! I added some fresh spinach after it came out of the oven and let it cook in the hot sauce for a few minutes until it wilted. This recipe is really yummy, so versatile and easy. Thanks!
That’s just awesome! Thank you for sharing your wonderful review, Lindy!
Hi…Finally got around to trying this. The whole family loved it. I would add more tomatoes next time, add sautéed mushrooms after and roast my asparagus separately. Those are my personal additions. We added sausage to add more protein. A bright green salad would be terrific with this pasta. Definitely make this if you want an easy recipe to impress! The flavor was wonderful. Thank you.
Sounds greaT! Thank you so much for sharing that with us, I’m happy to know that you enjoyed this recipe. That is also a great suggestion, we appreciate it.
It is very good! I followed the recipe as written and found it to taste a little bland. I will try increasing garlic, salt, and pepper next time.
Hi Christy, feel free to add more seasoning according to your preference. Thank you for the feedback.
I added both fresh parsley and basil and it was delicious. “Make this again!” means this was a hit. After reading the comments I’m going to try adding mushrooms and perhaps peppers next time.
Thank you so much for sharing that with us, Mary!
Hello Natasha. Love your recipes. Just wondering, what brand of feta do you use?
Hi Theresa, happy to know that you’re enjoying them. Please see this note in the recipe: block-style feta is best and will give you the creamiest consistency. Greek or French Feta cheese is slightly creamier but USA Feta made from cow’s milk also works great
Can i add basil at the end of this dish instead of parsley? My family doesn’t like parsley! This dish is absolutely delicious! We made it several times.
Hi Keven, I bet that could work! I hope you all enjoy this recipe!
Hi Natasha i made this this week and my family loved it i did add chicken, love to here my grandsons ask for more .thank you
Sounds delicious! I’m happy to hear that! You’re very welcome.
I have been told for my health I need to eat artichoke, do you have any way to fix it, is it good in a salad, what kind Help please.
Hi Linda, I have a few recipes that I prepare with artichoke. You can search “artichoke” in the search bar at the top of my website. This will give you a selection to choose from. Here is one to get you started. https://natashaskitchen.com/spinach-and-artichoke-pasta-recipe/
It’s truly fantastic! The only changes I made is doubled the garlic and added some sautéed spinach (I sautéed it with salt, pepper, onion powder and garlic powder). It’s delicious!
We LOVE garlic! Thank you for sharing that with us, Lana! I’m glad it was a hit!
I like to add a handful of chopped olives (whatever type happens to be in the fridge). And to make it a complete meal I toss in some precooked shrimp (in the last minute or two of oven cooking on the cheese sauce just to reheat them). Love this for a fast, fancy healthy meal.
That sounds fantastic! Thank you so much for sharing that with me!
Natasha, I love your recipes, and follow you everyday. I can’t wait to try this recipe for Valentine’s Day–the reviews are fabulous. How do you think it would freeze? I’ve read all the comments and don’t see that anyone has tried.
Hi Carmelita, I think that may work. Ttransfer to an airtight container or freezer bag and freeze it for future consumption.
Hi Carmelita, thank you for your support. I’m happy to know that you are enjoying my recipes. Regarding freezing, I think that may work. Ttransfer to an airtight container or freezer bag and freeze it for future consumption.
Soooo Tasty and easy! I used a mix of vegetables including peppers and mushrooms
Hi Shauna, great to know that you enjoyed it!
Love this pasta. I make it couple times a month and I add chicken breast cut up to it. Yummmm some times I add 2 blocks of feta just because I love it. Lol
Sounds delicious and I think it’s totally okay to experiment and change it up a bit according to your preference. Thank you for the review!
Love these recipes!!!
Very easy and simply delicious!
Easy to have the kids help with the cooking 🤩
ISn’t it the best when the kids help in the kitchen?! I’m so glad you loved it!
Did not think it would taste as good as it did. Absolutely obsessed and I will definitely be making this at least once a month. I did make it with basil because I’m not a huge fan of parsley. Did not disappoint!!! Def a must try.
Thank you so much for your good comments and feedback, Inna. We appreciate your review!
Natasha, You are my go to for anything I want to cook! Love your recipes and you! They are easy and no special ingredients; a BIG plus.
This is my new favorite go to for pasta. I love all the flavors that the feta adds along with the tomatoes.
I made this with shrimp recently adding the sautéed shrimp along with the pasta. Delicious!!
Thank you for the lovely review, Claudia!
I made this tonight for dinner was good but I found it to be a little to salty for my liking. I did don’t add any salt at all. Wonder if it can be made with a cheese that’s a little less salty.
Hi Lorraine, since there is no salt added, that would be the best way to adjust the salt is to look at the sodium content when buying the cheese.
Can l use canned diced tomatoes for creamy baked feta
Pasta.
Hi Shelley, I haven’t tried that so I can only guess. You might google to see if anyone else has tried that.
I use this recipe frequently and we just love it. Natasha. I follow you faithfully and love your recipes and your methods. I’m your biggest fan.
Thank you for that wonderful compliment, Gail! I’m so glad to hear you’re enjoying my recipes!
Want to try this!!! Sounds amazing! My question is this…. Why do you say “substitute the asparagus when you add chicken”. Couldn’t I use both?
Hi Judy! You absolutely can use both!
I made this exactly as written last night using basil, and it turned out so delicious! My husband and I loved it. The tomatoes and asparagus cooked perfectly in the 30 minutes the recipe stated. We will definitely not only be sharing this recipe, but cooking it over and over again. Easy to make, but looks and tastes gourmet. Looking forward to the leftovers for lunch today!
Haha that’s great, keeping that secret all to yourselves. I’m so glad you enjoyed the recipe.😊.
hi, this is my second time making this recipe.. the market had white asparagus ad yellow grape tomato.. i love the white asparagus, i find it even more tender..
Great! Thanks for sharing that with us, Bonnie.
Just love you and your recipes. I love if you do some gluten free ones.
Aww! Thank you for sharing that with me, Thea! I’m so happy you love my recipes!
What could you use in place of the tomatoes, not a fan and if you added diced chicken, do you cook it first or let it cook with the veggies?
Would the chicken tenders be breaded?
Hi Marisa, no we used raw chicken tenders strips to add chicken. I hope that helps.
Hi Marisa, no we used raw chicken tenders strips to add chicken. I hope that helps.
I’ve made this several times, always delicious! Last night, I did not have asparagus so I substituted broccoli, red & yellow peppers and artichoke hearts, it was devine! Restaurant quality!
Thanks Natasha!
Thanks for your great feedback, Lori!
My 11-year-old son is so very picky. He LOVED this! Thank you! The chicken came apart beautifully, I suggest cooking the tenders whole as instructed with substituting for the asparagus, and just use the spoon you smash the cheese with at the end to break-apart the tenders into smaller peices, then stir them in to coat with the cheese. SO GOOD!!! Thanks again!!!
Hi Janet, thanks for your great feedback. I’m glad your son enjoyed this recipe! Thank you for your wonderful feedback.
Hi Natasha,
Can’t wait to try this. What would the measurement be if I wanted to use dried parsley and not fresh?
Marisa
Hi Marisa, a good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herb
Hi. Can this be cooked in a Microwave Oven?
Hi Jillian, it reheats well in the microwave, but it needs that oven to bake properly. I haven’t tried it in just the microwave to advise. If you happen to experiment, I’d love to know how you like that!
Just made this for dinner. So easy and quick. I added bite size pieces of chicken to it.
Was very delicious. I will definitely make again. Thank you
Yay! I’m so happy to hear you’re going to make this again! It sounds like this may become a new family favorite!
Can I use whole or Roma tomato cut up instead of cherry?
Hi Lisa, that will work too
Should the chicken tenders be cooked?
Hi Amy, please see the “Can I add protein to feta pasta?” section. We answer that there. I hope that helps!
No they cook in the first step with the cherry tomatoes, in place of the asparagus. After they cook, they actually fall apart into bite-size strips or pieces, which was just right! Yum!
Hi Natasha,
I love this easy pasta recipe of yours. May I know can I replace the feta cheese with mozzarella cheese or any other type of cheese you would suggest? As I am not a fan of goat or strong gamy cheese.
Thanks, Christine
Hi Christine, I haven’t tried that yet but I have seen others use goat cheese as well.
Hi Christine, I can imagine using a firmer ricotta and adding so extra-fine parmesan and/or parmesan-asiago blend mixed in to achieve a stronger flavor (maybe add some garlic powder to the ricotta mixture for extra strong taste as well).
It is also milder, more tart, different-tasting baked, you might like Feta when it is baked.
Soooo good and so easy!! I love great weeknight recipes like this. We like to bake some chicken as well to add some extra protein! I also swapped asparagus for zucchini and it is delicious! Thank you for this recipe!
You’re welcome! I’m so happy you enjoyed it, Lana!
looks really good.
I hope you try and love it!
Hey Natasha,
I have a question, What is the brand of the feta that you used? I was wondering to get which brand of feta to make this recipe.
Hi Lina, please see this note in the recipe: block-style feta is best and will give you the creamiest consistency. Greek or French Feta cheese is slightly creamier but USA Feta made from cow’s milk also works great.
Hey Natasha,
Can I make this recipe in a glass casserole dish?
Hi Kylie, yes, it will work in a glass casserole dish! I hope you love this recipe!
I do not like tomatoes for some crazy reason I can tolerate canned tomatoes in dishes. Do you think this would work with canned tomatoes? Maybe some San Marzano tomatoes cut up with the can juices?
Hi April, I haven’t tried that so I can only guess. You might google to see if anyone else has tried that.
Hi Natasha! I did really like this recipe but I found that my feta didn’t melt that well / creamy. Is there an another cheese you recommend?
Hi Heloise, I’ve heard readers mention the type of feta might be the reason why since some feta doesn’t melt
Delicious! This is a picky middle schooler/hubby recipe. I used the fresh red and yellow cherry tomatoes, basil and yellow and green zucchinis from the garden. The zucchini I sliced large so it wouldn’t decinigrate in the 400 degree oven. Also added bite sized chicken breast. The garlic and fresh basil are KEY! Picky kids love it! Thank you Natasha! You are a genius. I love watching you on Youtube with your cheerful personality and fresh recipes.
Thank you so much for sharing that with me. I’m so glad you enjoyed it, Anne!
Hi Natasha just made this feta pasta bake with Vidalia onion shiitake mushrooms tomatoes zucchini and squash it was amazing! Thank you!
That sounds so delicious, Lisa. Great to hear that you enjoyed it, thanks for the review!
I’ve made this recipe several times, and we love it. Love the original with asparagus. Also tried it without the asparagus and stirring in cooked shrimp and coarsely chopped spinach when adding the pasta. Sometimes I added pepper flakes as my husband loves them. I also cooked it without asparagus and then added lots of chopped green onions and crispy bacon bits when adding the pasta. Nice having a basic recipe that works so well with customizing.
Yum! That sounds amazing, Sheri! Thank you so much for sharing that with me.
I can’t wait to try this!! I know it doesn’t call for cream but if I wanted to add some to make it a bit creamier, how much heavy cream could I add and when should I add it? Thank you
Hi Amanda, I honestly haven’t tried that so I’m not sure if it would break the cream sauce with all the tomato in it.
Hi, let me start by saying I watch you an fb all the time I’ll be looking for something to cook for dinner and boom you come with a winner and your personality is a breath of fresh air thanks for.that. I am making this tonight and wanted to know if using dried basil can I just put it in when I bake it?
Hi Tonya, we prefer fresh, but I bet that could work!
Absolutely loved this recipie, I kept going back and forth to add chicken or not, I didn’t at the las minute and made your cilantro lime chicken breasts along with it. An out standing and truly simple meal!
I’m so happy to hear that was a hit, Nancy!
Made this today for Sunday dinner and everyone enjoyed it!!! Used 12 oz Feta and 5 cups tomatoes for 1 lb of pasta. Simply delicious!!! Did not use any pasta water and it turned out amazing!!!! Will definitely make it again!!!
That’s perfect! Great to hear that you enjoyed this recipe.
Hi Natasha, this recipe is so delicious! I tried it multiple times and my family loved it. I am planning to make this for my daughter’s birthday party. Should I alter the cooking time if I planning to make 3 times the mentioned quantity?
Hi Parvathi! I’m so glad you found it delicious! We love it too! With more ingredients, you will likely need to increase the cooking time. I haven’t doubled/ tripled this recipe myself to advise on the time.
If you don’t have grape tomatoes on hand can you use whole tomatoes cut up. And can I use light feta. Thanks Natasha.
That’s right! It will take a little longer to roast but that should work!
Going to make the Creamy baked Feta pasta and want to freeze it, can this be done?
Hi Adelina, I think that would work. Just transfer the paste to an airtight container or freezer bags and freeze it for future consumption.
I can make 3 meal out of the recipe and the next day I seal a meal the left overs and it freezes really well.
I just made and ate this and it’s so easy and delicious! I added red pepper flakes and used shells with a slice of asiago cheese bread!! Winner 🏆
Hi Roxie, great to know that you loved the Baked Feta Pasta recipe! Thanks for sharing that with us.
Terrific! Simple and delicious! Will be made over and over! Thanks
You’re welcome, Suzan! I’m so happy you enjoyed that!
Trying this tomorrow for lunch! When should I add the Shrimp. My hubby loves shrimp so I’m going to try it!
Hi Rene, one of our readers have tried this and here’s what they said: “I loved making this. Rather than add asparagas, I sauteed some extra large shrimp which I halved horizontally then added to the melted feta/tomato mixture along with the ziti pasta. A luscious dish!” I hope this is helpful!
So Bomb! And hands down the easiest dinner! The only thing I had to chop was basil and mince garlic. That’s it!! Love it! Where has this been when my kids were babies and I had no time to cook?! Thank you!
That’s so great! It sounds like you have a new favorite, Natalya!
This is so yummy! Making it again and again!
That’s so great! It sounds like you have a new favorite!
I made this keto friendly by cutting the tomatoes in half and switching the pasta with shredded chicken! It was delicious!!! It’s the only way that my husband will eat asparagus!
Hello Tina, that’s great! I’m glad you were able to make a keto-friendly version of this recipe. Thank you for sharing!
Luv this ,so easy & added chicken w/ the asparagus, this is the 3rd time this month I have made this, & great reheat also, thank u for this recipe 💖
You are very welcome, Megean! Thanks for your great comments and feedback.
This pasta is AMAZING! So easy and delicious
I’m so glad you loved the feta pasta!
I thought I had posted previously, but I can’t find it. This is the 4th time I am making this. It is absolutely yummy. My whole family loves it and there are never any leftovers for 3 people. I have added chicken and it is perfect. I have given your recipe to my friends who also love how easy it is to make not including how delicious it is. Thank you.
Do you have a recipe for deep dish apple pie? I love your other recipes and videos.
Hi Kathy, that’s a great review and feedback. Thank you for sharing that with us! Here’s my Deep Dish Apple Pie recipe.
Used spinach instead of asparagus and added chicken, because I need a lot of protein, but my mom and I loved it! We halved the recipe and have some leftovers… I just can’t wait to eat it again tomorrow. 🙂
Also when the cherry tomatoes have bursted towards the end it’s oddly satisfying to me haha. Just gives a really nice look to it all aesthetically, funny! ^^
Hello Katharina, sounds perfect! I’m glad you loved this recipe, thank you so much for sharing your experience and great feedback with us.
I loved the original dish, but found that asparagus was a bit overdone in 30 minutes. Might try adding asparagus separately. I have also made the dish with Boursin garlic and fine herbs cheese instead of feta and it was fantastic.
Thank you so much for sharing that with me, Sonja! I’ll have to try it with garlic and fine herbs cheese!
Cooked the feta pasta for the second time. Turned out good. I put in chicken in this time and I think I outdid myself! Thanks for the great recipe Natasha!
Yummy! I’m so glad you enjoyed it!
Tried the feta pasta recipe tonight. Omg it was amazingly good. Delicious. Thought I might add bell peppers next time I try it. Also my boyfriend said that shrimp or clams would be good as well.
Thank you so much for sharing that with me. I’m so happy you enjoyed that, Sandra!
My vegetables were rather overcooked. Next time I’ll lower the oven temperature by 10% and shorten the oven time to twenty minutes. But otherwise, a perfect weekday meal.
Hi Jay, also be sure to bake on conventional oven settings and not convection.
I customized and added some kalamata olives and baked my al denete pasta so it got nice and crispy at the edges!
Will make again for sure!!
Thank you for this delicious recipe!
Nice one! Thanks for sharing that with us, Lynn. I should try that next time.
You mention substituting chicken for asparagus. How do you prepare the chicken? Do you pre cook the chicken? Thank you
Hi Dorothy, we like to make it with either cubed chicken breast or chicken tenders since they are fairly thin, they bake in the same amount of time, but it’s always a good idea to test for doneness.
DELICIOUS!!! I made it today for lunch and we all loved it. I think this is going to be a ‘regular’.
Thanks so much for all your lovely recipes. Cheers!
Yay, fantastic! I’m really happy that you enjoyed this recipe, Raquel.
Made this tonight and it was so yummy. Added a little Italian Seasoning and red pepper flakes. Definite keeper!! Thanks for a great recipe
I’m so glad you found a new keeper, Pat! Thank you so much for sharing that with me.
You’re welcome, I’m happy that you loved it!
I made this according to the recipe and it turned out great. Everyone loved it and there were no leftovers.
I am making it again with chicken and I expect not to have any leftovers.
That’s so great! It sounds like you have a new favorite!
My house smells amazing. This dish is currently in my oven. Oh my! The aroma of garlic alone is enough to make me “happy dance” all over my house! I subbed fresh spinach for asparagus since I had no asparagus and added red chili flakes because I like a little spice. Otherwise followed the recipe. I’m anxiously waiting for the oven timer to go off! Love your recipes!
I’m sure it will be awesome! Please update us on how it goes, I hope it becomes a hit!
I made this mothers day because it was so easy. I am a mom. Family loved it
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I prepared this recipe, replaced parsley with dry italian herbs. It turned out to be tasty and super creamy! Love it!
That’s awesome that it worked so well with dried Italian herbs. Thank you so much for sharing that with us.
I made it with large roma tomatoes cut into sixths and half a pkg of frozen spinach (thawed) because I had no asparagus. Used macaroni. It worked really well and was delicious!
That’s so great! I’m so glad you enjoyed it!
This is one of the best vegetarian recipes you made. I have a question can I make this with mini penne because that is all I have.
Thank you so much for your kind words and good feedback, Tom. I think that would work well too!
LOVE LOVE Your cooking show. have tried multiple recipess they all are a keeper your cooking its easy and awsome BUT Creamy Baked Feta Pasta is my favorite.. thank you for sharing.
You are very welcome, Farrah. Thank you for always watching my videos and I’m glad you’re enjoying them!
I love how easy this recipe is and I tried to cut the amount of fat by using a fat free feta which I do not recommend doing. The fat free cheese did not melt as creamy versus full fat feta. I will try this again but will avoid the fat free cheese.
Hi Heather, I haven’t tried using fat-free yet so thank you for the heads up and for letting us know about it.
You gotta make this! My mom was making this for me and I was really skeptical, I didn’t know how I would feel about the asparagus or the tomatoes being cooked with pasta, but WOW! It was fantastic! Instead of the fresh herbs, we did add some pesto to the pasta but otherwise we did the recipe as written. Fantastic! I will be making this alot in the future!! Thanks Natasha for the great recipe!!
That’s just awesome! Thank you for sharing your wonderful review!
I intend to try this recipe, it looks delicious. Do you think it would work with goat cheese?
Hi Mary, I have seen others use goat cheese as well.
Just popped two pans of this in the oven, everyone is wanting to try it so i thought id give it a chance. taking to a potluck and hope it turns out good!
I hope you all love this recipe!! Enjoy!
Oh Natasha…I am writing to you from the funny farm because I completely lost my mind over this dish – HAHA, just kidding! I am still in the afterglow of inhaling two helpings, and trying to restrain myself from a third. What a knockout recipe! Thank you so much for sharing your version, and for always putting up videos that make me drool and laugh.
That’s so great! It sounds like you have a new favorite, Linda!
Found it abit dry – but overall a good taste! And once again an easy family meal.
Thanks for your comments and feedback, Trish. Did you also add the pasta water?
Hi. Can I use quartered roma tomatoes instead of cherry or grape?
Hi Christine, I’ve only tried it with cherry and grape, but that may work. If you experiment, I would love to know how you like that.
Absolutely delicious. I Made it with low carb pasta purchased on amazon by The Great Low Carb Bread Company.
Yum! That’s so great, Leslie! I’m so happy you enjoyed that.
FINALLY!!! I’ve been wanting to try this unique recipe ever since you posted it. It did not disappoint: fun, easy and delicious!! My husband and I ate far too much but enjoyed every bite. Thanks again for giving us another great recipe.
That’s just awesome! Thank you for sharing your wonderful review, Connie! I’m so glad you enjoyed it!
So easy! So tasty! I had to use crumbled feta and it worked just fine.
Hi Allison, I’m glad it turned out great!
Once I saw the ingredients in this recipe I knew I would love it. Natasha you did not disappoint. When a recipe is this good AND this easy well……..
I’m happy that you loved this recipe, Janine! Thanks for your great review and feedback.
Another easy-to-make recipe with delicious result 👍👍👍 I added chicken and half a block of feta and it came out wonderful. Thoroughly enjoyed eating this pasta dish! (Hubby always reminds me to post a comment and note of thanks to you Natasha!)
The perfect meal! I’m so glad you enjoyed it, Maria!
Absolutely love this recipe! I was wondering if campari tomatoes would be ok to use?
Hi Ashlan, I haven’t tested that but Campari are larger and would take longer to burst which is why I would recommend cherry or grape tomatoes.
Great recipe! Will be making this again. We roasted prawns separately and stirred in with the pasta, over the top fantastic! Thank you 🙏
That’s just awesome! Thank you for sharing your wonderful review!
I wanted to like this so bad and I don’t know what went wrong but it had a very bitter, vinegar flavor!
I followed the recipe exactly.
Hi Ann, was your cheese possibly expired, or did you accidentally add vinegar instead of olive oil? There should be no vinegar or bitterness in this recipe with the ingredients here.
Ann Marie,
Look through each and every ingredient in the recipe very carefully.
Then check expiration dates on the ingredients you used.
Whenever I follow a recipe, I will constantly check and re-check as I go, just to be sure I added absolutely everything, and followed every step accordingly.
(Recently I was in a hurry and accidentally forgot to add milk to my mashed potatoes…and I make those all the time!)
Again, no matter how familiar we think we are with a recipe, it’s always a good idea to take a minute to re-read the ingredients and steps as we go.
Would this be good cold? I’m hosting a baby shower and need make ahead dishes. This looks fantastic but, I don’t want any last minute preparations.
Hi Donna, I haven’t tried it cold, but the recipe truly is best fresh, but because I made a ton of baked feta pasta when I was developing this recipe, we were able to reheat for a couple of days and microwaved it with a sprinkle of water over the top. It reheated well. See the Common Questions section titled: Does feta pasta reheat well?
Absolutely fantastic! I We loved this . And the best part is that it warmed up great ! Thanks Natasha … you’re recipes are great !
I’m so happy you enjoyed that. Thank you for sharing that with us, Debbie!
I love this recipe!! I used feta cheese that had sun dried tomatoes and basil in it. I didn’t use any salt as the feta is salty enough and that was fine.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Wow Natasha…another winner! This was just perfect! I heard people complaining earlier today that the viral baked feta recipe was really bland and overhyped. Obviously they didn’t use your recipe! I ate wayyyy too much. Haha!
I’m so glad you gave this a try, Wendy! Thank you so much for sharing that with me.
This was a hit with my fam of 4. One of a few dishes that everyone loves…I loved the ease and versatility. I served it with an easy baked pesto chicken and roasted veggies. Everything in the oven at once and easy clean up – love that!! Next time I’ll add shredded rotisserie chicken and sliced Italian sausage. Can’t wait to dig in to more of your recipes
Thank you so much for sharing that with me, Cass! I’m so happy you enjoyed that.
I finally had a go tonight and my 2 boys (husband and son 😂) who happened to be the 2 pickiest eaters in the world were delighted by the taste! We all enjoyed it. I pan fried some chicken breast strips because they won’t fit in my oven dish and immediately put them in with the rest when they were done from the oven. Then added the pasta. I was a bit worries with the amount of oil but they were just fine. Thank you, Natasha!
I’m so happy you all loved the feta pasta! Thank you for sharing that with me and I love that you added the chicken.
I made this dish for dinner last night. It was easy, it was so fragrant, and it was soooo delicious!!! It’s a MUST try and will be made many times to come. I’ve already decided to serve it at our next book club gathering. YUM!!!!!
That’s just awesome! Thank you for sharing your wonderful review, Mark!
I made this Saturday night. Oh wow! So easy and delicious – my new favorite pasta dish. I didn’t have fresh parsley or basil so I used Italian seasoning. Yummy. I will surely put this in my regular meal rotation.
Thanks!
Glad you loved it! Thank you for sharing your great feedback with us.
Delicious
I’ve tried many of your recipes and they’ve all been great thank you
Great to hear that you’ve been enjoying my recipes, Alicia. Thank you for sharing that with us!
Fantastic! I will definitely make this again!
Thanks, Beth. Glad you loved the recipe!
Great pasta dish! I never knew Feta cheese could make a creamy sauce.
Winner fir dinner! Will make this again!
Fantastic! Glad you loved this recipe, Ellen.
The pasta dish was devoured almost instantly. I added oregano, lemon juice and a touch of Adobe seasoning to the veggies in addition to the recipe and had as a protein, flaked grilled rainbow trout on the side.
Sounds delicious! I’m glad it was a hit, Shalene.
Just made this and it turned out amazing!!! Restaurant worthy.
I didn’t have any fresh parsley on hand so I used dry and I did not salt the water . Otherwise, followed the recipe exactly. I couldn’t stop eating it….lol
LOVE all your recipes.
Perfect! So great to hear that you loved this recipe, Angela! Thank you for sharing your great review with us.
Do you put chicken tenders in the recipe raw or pre-cooked? Why substitute asparagus for chicken – why not add both? I’m trying this tonight and I’ll let you know how it turns out! If you can please get back with me on the chicken.
Hi Kristine, you can definitely add both! I would add it raw or cooked; if raw, make sure the pieces are not too big, and they cook through.
This is an excellent recipe ,simple fast and a winner for my family! Everybody loved it ,, this will become a regular , thank you
That’s so great! It sounds like you have a new favorite, Jacqueline!
This is the 3rd time I have made this, family loves it! I think what makes it too sour is the tomatoes not the cheese you use. I make sure my tomatoes have been sitting on my counter for about a week. So good, thanks for recipe!
You’re welcome, Coco. Great to hear that you liked this recipe!