BAKED FETA PASTA
Whether you're an avid TikTok user or just a casual Instagram consumer, you've probably seen the feta and tomato pasta taking the social media world by storm. It has an interesting history. In 2018, Finnish blogger Tiiu Piret (@tiiupiret) shared a recipe for a pasta containing prosecco, baked feta and tomatoes. In 2019, another Finnish blogger, Jenni Häyrinen (@liemessa), shared her simplified version of the dish on her blog and Instagram using the hashtag #uuifetapasta. (Afterward, sales of feta in Finland apparently increased by 300 percent.) American food influencer MacKenzie Smith (@grilledcheesesocial) eventually heard about the dish from a friend with a Finnish boyfriend. In January 2021, she posted a translation of the popular recipe on her blog and Instagram, which led to it going viral in the United States. It's easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. We opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
- As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
BAKED FETA PASTA
There's a reason this recipe went viral on TikTok! Baked Feta Pasta is about to become a new household favorite. It's simple to throw together and incredibly creamy and delicious. -Sarah Tramonte, Taste of Home Associate Culinary Producer
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a 13x9-in. baking dish, combine tomatoes, garlic and 1/4 cup olive oil. Place the block of feta in the center, moving tomatoes so cheese is sitting on the pan bottom. Drizzle feta with remaining oil and sprinkle with salt and pepper. Bake until tomatoes skins start to split and the garlic has softened, 30-40 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. , Stir feta mixture, lightly pressing tomatoes, until combined. Add pasta and toss to combine. Stir in enough reserved pasta water to achieve desired consistency. Sprinkle with basil.
Nutrition Facts : Calories 373 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 507mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
BAKED FETA WITH MARINARA
Elegant appetizer or snack. So very easy to make, just mix and bake! Also makes a yummy dip instead of a spread. From Cooking Light Magazine so it is keeping with my New Years resolution to eat healthier! (2 bread slices with 2 tablespoons spread = 1 portion)
Provided by Malriah
Categories Spreads
Time 25m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Combine lemon juice, red pepper, garlic and tomatoes in a bowl.
- Coat a shallow baking dish with cooking spray.
- Crumble Feta into the baking dish.
- Top with tomato mixture.
- Bake for 20 minutes.
- Remove from oven, stir and serve as a spread or dip for the bread.
Nutrition Facts : Calories 102.6, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.7, Sodium 229.8, Carbohydrate 16.5, Fiber 0.7, Sugar 1.1, Protein 4.4
SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON
When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.
Provided by Yasmin Fahr
Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
- Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
- Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
BAKED FETA WITH MARINARA
A Cooking Light appetizer spread that is wonderful. Drizzle it with a little olive oil just before serving.
Provided by KathyP53
Categories Spreads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine first 4 ingredients in a bowl. Sprinkle feta evenly into a 6" gratin dish or small shallow baking dish coated with cooking spray. Top withtomato mxture.
- Bake for 20 minutes. Feta doesn't really melt, just becmes very spreadable. Drizzle with olive oil and serve as spread with bread slices.
Nutrition Facts : Calories 41, Fat 3.2, SaturatedFat 2.2, Cholesterol 13.4, Sodium 167.8, Carbohydrate 0.9, Sugar 0.7, Protein 2.2
CHEESY BAKED ORZO WITH MARINARA
A vegetarian weeknight pasta that's as comforting as it is easy, this dish will win over adults and kids alike (red-pepper flakes optional!). While fresh mozzarella can become tough and chewy when baked, shredded low-moisture mozzarella melts beautifully. Serve this with a simple, lemony arugula salad or a Caesar salad for ultimate weeknight comfort.
Provided by Lidey Heuck
Categories dinner, casseroles, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 375 degrees and bring a large pot of salted water to boil. Add the orzo and cook according to package instructions until just al dente. Drain the orzo and set aside.
- Meanwhile, in a very large (12-inch) ovenproof skillet, heat the olive oil over medium. Add the garlic and red-pepper flakes and cook until fragrant (don't let the garlic burn), about 30 seconds to 1 minute. Add the spinach and a pinch of salt and cook, tossing often, until wilted, about 2 minutes. Add the marinara, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer over medium heat, stirring occasionally, then remove from heat.
- Stir the cooked orzo into the sauce. Stir in the mozzarella, sprinkle the Parmesan on top, and bake, uncovered, until the Parmesan is melted and the pasta is heated through, 15 to 20 minutes. Sprinkle with additional basil, and serve warm.
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