Feta, Tomato and Herb Pasta Bake
Chef Jenn Shepherd
In Chef Jenn Shepherd’s adaptation of this buzzworthy dish, seen around the world after going viral on TikTok, frozen pasta stands in for dried, going straight from the package to the baking dish and saving the steps of boiling and draining. She used cow’s milk feta for the recipe, a less salty alternative to the sheep’s milk cheese.
8 cups IQF cellentani pasta
8 cups grape tomatoes
8 oz. crumbled feta cheese
1/3 cup olive oil
¼ cup vegetable stock
2 tsp. minced fresh garlic
1½ tsp. fresh thyme, rough chopped
1 tsp. fresh oregano, rough chopped
1/8 tsp. ground pepper
1/8 tsp. kosher salt
¼ cup fresh basil chiffonade
Finishing salt, to taste
- Preheat oven to 400 F. In a casserole dish or half hotel pan, combine pasta with remaining ingredients except basil and finishing salt, making sure to mix well enough to coat pasta and tomatoes with oil and broth.
- Bake 20 minutes, stirring halfway through.
- Remove from oven and stir again to make sure all components are well combined. Garnish with reserved basil and finishing salt.
Photo courtesy of Barilla