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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.

Feta and tomatoes in casserole dish for baked feta pasta

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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.

Feta Pasta Casserole

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.
Ingredients for baked pasta with feta and tomatoes

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
6 varieties of pasta in cups

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add pasta – drain the pasta and add it to the hot cheesy sauce and toss to combine.
Baked feta and tomatoes in casserole dish

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:

Can I add protein to feta pasta?

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.

Can I substitute the 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.

Can I use less oil?

The oil is important to forming the right saucy consistency. I would not recommend reducing the amount of olive oil.

Does feta pasta reheat well?

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.

Feta Pasta Casserole with juicy tomatoes

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

4.97 from 84 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Baked feta and tomatoes pasta

Feta Pasta with tomatoes and asparagus is a creamy and easy pasta casserole. Cook the pasta while the cheese and tomatoes bake for a quick dinner.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $12-$16
Keyword: baked feta pasta, feta pasta, tiktok pasta
Cuisine: Finnish
Course: Main Course
Calories: 411
Servings: 6 people

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

  1. 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.
  2. 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).
  3. 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.
  4. 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 Facts
Creamy Baked Feta Pasta
Amount Per Serving
Calories 411 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 34mg11%
Sodium 535mg23%
Potassium 446mg13%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 6g7%
Protein 14g28%
Vitamin A 1143IU23%
Vitamin C 29mg35%
Calcium 224mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Chanin Carr
    October 15, 2021

    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!

    Reply

    • October 15, 2021

      Haha that’s great, keeping that secret all to yourselves. I’m so glad you enjoyed the recipe.😊.

      Reply

  • bonnie
    October 9, 2021

    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..

    Reply

    • Natasha's Kitchen
      October 10, 2021

      Great! Thanks for sharing that with us, Bonnie.

      Reply

  • Thea
    September 25, 2021

    Just love you and your recipes. I love if you do some gluten free ones.

    Reply

    • Natashas Kitchen
      September 25, 2021

      Aww! Thank you for sharing that with me, Thea! I’m so happy you love my recipes!

      Reply

    • Stacy
      October 18, 2021

      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?

      Reply

  • Marisa
    September 22, 2021

    Would the chicken tenders be breaded?

    Reply

    • Natashas Kitchen
      September 22, 2021

      Hi Marisa, no we used raw chicken tenders strips to add chicken. I hope that helps.

      Reply

    • Natasha's Kitchen
      September 22, 2021

      Hi Marisa, no we used raw chicken tenders strips to add chicken. I hope that helps.

      Reply

    • Lori
      October 19, 2021

      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!

      Reply

      • Natasha's Kitchen
        October 19, 2021

        Thanks for your great feedback, Lori!

        Reply

  • Janet M.
    September 21, 2021

    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!!!

    Reply

    • Natasha's Kitchen
      September 21, 2021

      Hi Janet, thanks for your great feedback. I’m glad your son enjoyed this recipe! Thank you for your wonderful feedback.

      Reply

  • Marisa
    September 19, 2021

    Hi Natasha,
    Can’t wait to try this. What would the measurement be if I wanted to use dried parsley and not fresh?
    Marisa

    Reply

    • Natasha's Kitchen
      September 19, 2021

      Hi Marisa, a good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herb

      Reply

  • Jillian
    September 16, 2021

    Hi. Can this be cooked in a Microwave Oven?

    Reply

    • Natashas Kitchen
      September 16, 2021

      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!

      Reply

  • Rita
    September 13, 2021

    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

    Reply

    • Natashas Kitchen
      September 13, 2021

      Yay! I’m so happy to hear you’re going to make this again! It sounds like this may become a new family favorite!

      Reply

  • Lisa
    September 2, 2021

    Can I use whole or Roma tomato cut up instead of cherry?

    Reply

    • Natasha's Kitchen
      September 2, 2021

      Hi Lisa, that will work too

      Reply

  • Amy Wonder
    August 27, 2021

    Should the chicken tenders be cooked?

    Reply

    • Natashas Kitchen
      August 28, 2021

      Hi Amy, please see the “Can I add protein to feta pasta?” section. We answer that there. I hope that helps!

      Reply

    • Janet M.
      September 21, 2021

      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!

      Reply

  • ChristineT
    August 25, 2021

    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

    Reply

    • Natasha's Kitchen
      August 26, 2021

      Hi Christine, I haven’t tried that yet but I have seen others use goat cheese as well.

      Reply

    • Janet M.
      September 21, 2021

      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).

      Reply

      • Janet
        September 21, 2021

        It is also milder, more tart, different-tasting baked, you might like Feta when it is baked.

        Reply

  • Lana
    August 23, 2021

    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!

    Reply

    • Natashas Kitchen
      August 23, 2021

      You’re welcome! I’m so happy you enjoyed it, Lana!

      Reply

  • Emily
    August 20, 2021

    looks really good.

    Reply

    • Natashas Kitchen
      August 21, 2021

      I hope you try and love it!

      Reply

  • Lina
    August 17, 2021

    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.

    Reply

    • Natashas Kitchen
      August 18, 2021

      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.

      Reply

  • Kylie
    August 14, 2021

    Hey Natasha,
    Can I make this recipe in a glass casserole dish?

    Reply

    • Natashas Kitchen
      August 14, 2021

      Hi Kylie, yes, it will work in a glass casserole dish! I hope you love this recipe!

      Reply

  • April Quick
    August 12, 2021

    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?

    Reply

    • Natasha
      August 12, 2021

      Hi April, I haven’t tried that so I can only guess. You might google to see if anyone else has tried that.

      Reply

  • Heloise
    July 27, 2021

    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?

    Reply

    • Natashas Kitchen
      July 27, 2021

      Hi Heloise, I’ve heard readers mention the type of feta might be the reason why since some feta doesn’t melt

      Reply

  • Anne
    July 23, 2021

    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.

    Reply

    • Natashas Kitchen
      July 23, 2021

      Thank you so much for sharing that with me. I’m so glad you enjoyed it, Anne!

      Reply

  • Lisa Layton
    July 20, 2021

    Hi Natasha just made this feta pasta bake with Vidalia onion shiitake mushrooms tomatoes zucchini and squash it was amazing! Thank you!

    Reply

    • Natasha's Kitchen
      July 20, 2021

      That sounds so delicious, Lisa. Great to hear that you enjoyed it, thanks for the review!

      Reply

  • Sheri
    July 20, 2021

    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.

    Reply

    • Natashas Kitchen
      July 20, 2021

      Yum! That sounds amazing, Sheri! Thank you so much for sharing that with me.

      Reply

  • Amanda
    July 12, 2021

    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

    Reply

    • Natasha
      July 12, 2021

      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.

      Reply

      • Tonya L.
        July 21, 2021

        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?

        Reply

        • Natashas Kitchen
          July 21, 2021

          Hi Tonya, we prefer fresh, but I bet that could work!

          Reply

  • Nancy Jones
    July 7, 2021

    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!

    Reply

    • Natashas Kitchen
      July 7, 2021

      I’m so happy to hear that was a hit, Nancy!

      Reply

  • Italialady
    June 27, 2021

    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!!!

    Reply

    • Natasha's Kitchen
      June 27, 2021

      That’s perfect! Great to hear that you enjoyed this recipe.

      Reply

  • Parvathi
    June 23, 2021

    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?

    Reply

    • Natashas Kitchen
      June 23, 2021

      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.

      Reply

  • Irene
    June 18, 2021

    If you don’t have grape tomatoes on hand can you use whole tomatoes cut up. And can I use light feta. Thanks Natasha.

    Reply

    • Natashas Kitchen
      June 18, 2021

      That’s right! It will take a little longer to roast but that should work!

      Reply

  • Adelina Alvarez
    June 14, 2021

    Going to make the Creamy baked Feta pasta and want to freeze it, can this be done?

    Reply

    • Natasha's Kitchen
      June 14, 2021

      Hi Adelina, I think that would work. Just transfer the paste to an airtight container or freezer bags and freeze it for future consumption.

      Reply

    • Peggy Bolin
      July 18, 2021

      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.

      Reply

  • Roxie
    June 13, 2021

    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 🏆

    Reply

    • Natasha's Kitchen
      June 13, 2021

      Hi Roxie, great to know that you loved the Baked Feta Pasta recipe! Thanks for sharing that with us.

      Reply

  • Suzan Dreher
    June 11, 2021

    Terrific! Simple and delicious! Will be made over and over! Thanks

    Reply

    • Natashas Kitchen
      June 11, 2021

      You’re welcome, Suzan! I’m so happy you enjoyed that!

      Reply

  • Rene Carvalho
    June 10, 2021

    Trying this tomorrow for lunch! When should I add the Shrimp. My hubby loves shrimp so I’m going to try it!

    Reply

    • Natashas Kitchen
      June 11, 2021

      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!

      Reply

  • Natalya S
    June 7, 2021

    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!

    Reply

    • Natashas Kitchen
      June 7, 2021

      That’s so great! It sounds like you have a new favorite, Natalya!

      Reply

  • Cathy
    June 4, 2021

    This is so yummy! Making it again and again!

    Reply

    • Natashas Kitchen
      June 4, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Tina Williams
    June 1, 2021

    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!

    Reply

    • Natasha's Kitchen
      June 1, 2021

      Hello Tina, that’s great! I’m glad you were able to make a keto-friendly version of this recipe. Thank you for sharing!

      Reply

      • Megean Adams
        June 14, 2021

        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 💖

        Reply

        • Natasha's Kitchen
          June 14, 2021

          You are very welcome, Megean! Thanks for your great comments and feedback.

          Reply

  • Viktoriia McBride
    June 1, 2021

    This pasta is AMAZING! So easy and delicious

    Reply

  • Kathy Furci
    May 30, 2021

    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.

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Hi Kathy, that’s a great review and feedback. Thank you for sharing that with us! Here’s my Deep Dish Apple Pie recipe.

      Reply

  • Katharina
    May 30, 2021

    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! ^^

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Hello Katharina, sounds perfect! I’m glad you loved this recipe, thank you so much for sharing your experience and great feedback with us.

      Reply

  • Sonja Ness
    May 29, 2021

    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.

    Reply

    • Natashas Kitchen
      May 29, 2021

      Thank you so much for sharing that with me, Sonja! I’ll have to try it with garlic and fine herbs cheese!

      Reply

  • Dave Van Voorhis
    May 29, 2021

    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!

    Reply

    • Natashas Kitchen
      May 29, 2021

      Yummy! I’m so glad you enjoyed it!

      Reply

  • Sandra Taylor
    May 27, 2021

    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.

    Reply

    • Natashas Kitchen
      May 27, 2021

      Thank you so much for sharing that with me. I’m so happy you enjoyed that, Sandra!

      Reply

  • Jay
    May 25, 2021

    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.

    Reply

    • Natasha
      May 25, 2021

      Hi Jay, also be sure to bake on conventional oven settings and not convection.

      Reply

  • Lynn
    May 17, 2021

    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!

    Reply

    • Natasha's Kitchen
      May 17, 2021

      Nice one! Thanks for sharing that with us, Lynn. I should try that next time.

      Reply

  • Dorothy
    May 17, 2021

    You mention substituting chicken for asparagus. How do you prepare the chicken? Do you pre cook the chicken? Thank you

    Reply

    • Natashas Kitchen
      May 17, 2021

      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.

      Reply

  • Raquel Golfarini
    May 14, 2021

    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!

    Reply

    • Natasha's Kitchen
      May 14, 2021

      Yay, fantastic! I’m really happy that you enjoyed this recipe, Raquel.

      Reply

  • Pat
    May 13, 2021

    Made this tonight and it was so yummy. Added a little Italian Seasoning and red pepper flakes. Definite keeper!! Thanks for a great recipe

    Reply

    • Natashas Kitchen
      May 13, 2021

      I’m so glad you found a new keeper, Pat! Thank you so much for sharing that with me.

      Reply

    • Natasha's Kitchen
      May 13, 2021

      You’re welcome, I’m happy that you loved it!

      Reply

  • RobJ
    May 13, 2021

    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.

    Reply

    • Natashas Kitchen
      May 13, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Kim
    May 12, 2021

    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!

    Reply

    • Natasha's Kitchen
      May 12, 2021

      I’m sure it will be awesome! Please update us on how it goes, I hope it becomes a hit!

      Reply

  • sandy selke
    May 10, 2021

    I made this mothers day because it was so easy. I am a mom. Family loved it

    Reply

    • Natashas Kitchen
      May 10, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Suzi
    May 7, 2021

    I prepared this recipe, replaced parsley with dry italian herbs. It turned out to be tasty and super creamy! Love it!

    Reply

    • Natasha
      May 7, 2021

      That’s awesome that it worked so well with dried Italian herbs. Thank you so much for sharing that with us.

      Reply

  • Christine
    May 6, 2021

    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!

    Reply

    • Natashas Kitchen
      May 6, 2021

      That’s so great! I’m so glad you enjoyed it!

      Reply

  • Tom
    May 6, 2021

    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.

    Reply

    • Natasha's Kitchen
      May 6, 2021

      Thank you so much for your kind words and good feedback, Tom. I think that would work well too!

      Reply

  • Farrah
    May 5, 2021

    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.

    Reply

    • Natasha's Kitchen
      May 5, 2021

      You are very welcome, Farrah. Thank you for always watching my videos and I’m glad you’re enjoying them!

      Reply

  • Heather Hogan
    May 4, 2021

    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.

    Reply

    • Natasha's Kitchen
      May 4, 2021

      Hi Heather, I haven’t tried using fat-free yet so thank you for the heads up and for letting us know about it.

      Reply

  • Kylee
    May 3, 2021

    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!!

    Reply

    • Natashas Kitchen
      May 3, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Mary Campbell
    May 2, 2021

    I intend to try this recipe, it looks delicious. Do you think it would work with goat cheese?

    Reply

    • Natashas Kitchen
      May 3, 2021

      Hi Mary, I have seen others use goat cheese as well.

      Reply

  • jules
    May 2, 2021

    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!

    Reply

    • Natashas Kitchen
      May 3, 2021

      I hope you all love this recipe!! Enjoy!

      Reply

  • Linda
    May 1, 2021

    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.

    Reply

    • Natashas Kitchen
      May 1, 2021

      That’s so great! It sounds like you have a new favorite, Linda!

      Reply

  • Trish
    April 29, 2021

    Found it abit dry – but overall a good taste! And once again an easy family meal.

    Reply

    • Natasha's Kitchen
      April 29, 2021

      Thanks for your comments and feedback, Trish. Did you also add the pasta water?

      Reply

  • Christine
    April 27, 2021

    Hi. Can I use quartered roma tomatoes instead of cherry or grape?

    Reply

    • Natashas Kitchen
      April 27, 2021

      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.

      Reply

  • Leslie C
    April 26, 2021

    Absolutely delicious. I Made it with low carb pasta purchased on amazon by The Great Low Carb Bread Company.

    Reply

    • Natashas Kitchen
      April 26, 2021

      Yum! That’s so great, Leslie! I’m so happy you enjoyed that.

      Reply

  • Connie
    April 26, 2021

    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.

    Reply

    • Natashas Kitchen
      April 26, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Connie! I’m so glad you enjoyed it!

      Reply

  • Allison
    April 25, 2021

    So easy! So tasty! I had to use crumbled feta and it worked just fine.

    Reply

    • Natasha's Kitchen
      April 26, 2021

      Hi Allison, I’m glad it turned out great!

      Reply

  • Janine Barclay
    April 25, 2021

    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……..

    Reply

    • Natasha's Kitchen
      April 25, 2021

      I’m happy that you loved this recipe, Janine! Thanks for your great review and feedback.

      Reply

    • Maria Saiz
      May 2, 2021

      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!)

      Reply

      • Natashas Kitchen
        May 3, 2021

        The perfect meal! I’m so glad you enjoyed it, Maria!

        Reply

  • Ashlan
    April 25, 2021

    Absolutely love this recipe! I was wondering if campari tomatoes would be ok to use?

    Reply

    • Natasha
      April 26, 2021

      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.

      Reply

  • Christine
    April 24, 2021

    Great recipe! Will be making this again. We roasted prawns separately and stirred in with the pasta, over the top fantastic! Thank you 🙏

    Reply

    • Natashas Kitchen
      April 24, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

      • Ann Marie
        April 26, 2021

        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.

        Reply

        • Natasha
          April 27, 2021

          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.

          Reply

        • JaimeAnn
          June 13, 2021

          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.

          Reply

  • Donna Federspiel
    April 24, 2021

    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.

    Reply

    • Natashas Kitchen
      April 24, 2021

      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?

      Reply

  • Debbie M
    April 22, 2021

    Absolutely fantastic! I We loved this . And the best part is that it warmed up great ! Thanks Natasha … you’re recipes are great !

    Reply

    • Natashas Kitchen
      April 22, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Debbie!

      Reply

  • Kaela Fine
    April 21, 2021

    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.

    Reply

    • Natashas Kitchen
      April 21, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Wendy
    April 21, 2021

    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!

    Reply

    • Natashas Kitchen
      April 21, 2021

      I’m so glad you gave this a try, Wendy! Thank you so much for sharing that with me.

      Reply

  • Cass
    April 21, 2021

    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

    Reply

    • Natashas Kitchen
      April 21, 2021

      Thank you so much for sharing that with me, Cass! I’m so happy you enjoyed that.

      Reply

  • Gem D
    April 20, 2021

    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!

    Reply

    • Natasha
      April 20, 2021

      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.

      Reply

  • Mark Chambers-Bray
    April 19, 2021

    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!!!!!

    Reply

    • Natashas Kitchen
      April 19, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Mark!

      Reply

  • Nancy Stephanos
    April 19, 2021

    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!

    Reply

    • Natasha's Kitchen
      April 19, 2021

      Glad you loved it! Thank you for sharing your great feedback with us.

      Reply

  • Alicia
    April 19, 2021

    Delicious
    I’ve tried many of your recipes and they’ve all been great thank you

    Reply

    • Natasha's Kitchen
      April 19, 2021

      Great to hear that you’ve been enjoying my recipes, Alicia. Thank you for sharing that with us!

      Reply

  • Beth
    April 18, 2021

    Fantastic! I will definitely make this again!

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Thanks, Beth. Glad you loved the recipe!

      Reply

  • Ellen W
    April 18, 2021

    Great pasta dish! I never knew Feta cheese could make a creamy sauce.

    Winner fir dinner! Will make this again!

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Fantastic! Glad you loved this recipe, Ellen.

      Reply

  • Shalene Ali
    April 18, 2021

    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.

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Sounds delicious! I’m glad it was a hit, Shalene.

      Reply

  • Angela
    April 18, 2021

    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.

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Perfect! So great to hear that you loved this recipe, Angela! Thank you for sharing your great review with us.

      Reply

  • Kristine Mineman
    April 18, 2021

    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.

    Reply

    • Natashas Kitchen
      April 19, 2021

      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.

      Reply

  • Jacqueline
    April 17, 2021

    This is an excellent recipe ,simple fast and a winner for my family! Everybody loved it ,, this will become a regular , thank you

    Reply

    • Natashas Kitchen
      April 17, 2021

      That’s so great! It sounds like you have a new favorite, Jacqueline!

      Reply

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