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.
FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 37m
Yield 6 (1 cup) servings
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.
Nutrition Facts : Calories 470 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Sodium 1050 milligrams, Carbohydrate 73 grams, Fiber 10 grams, Protein 18 grams
BAKED FETA PASTA WITH VEGETABLES
I've given the baked feta trend a spring/summer twist. Full of veggies like asparagus, zucchini, corn, and peppers, and baked until golden brown and delicious.
Provided by Jonathan Charbz
Categories Feta Cheese
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine grape tomatoes, asparagus, zucchini, onion, bell pepper, and corn kernels in a baking dish large enough to accommodate all vegetables. Drizzle generously with olive oil and sprinkle with pepper flakes as well as a hit of salt and pepper. Toss to coat and make a well in the center of the dish. Place feta blocks in the well and drizzle with more olive oil. Season feta with salt, pepper, and a pinch of pepper flakes. Nestle thyme sprigs into the veggies around the dish.
- Bake uncovered in the preheated oven until vegetables are soft and feta is lightly browned, about 40 minutes.
- When the vegetables and feta have cooked for 25 minutes, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup of pasta water. Set aside.
- When the vegetables and feta are finished cooking, turn the broiler to 500 degrees F (260 degrees C) and broil vegetables for 1 minute for some final browning.
- Squeeze lemon over vegetables and feta and stir in fresh parsley. Stir in rigatoni and reserved pasta water to help feta coat pasta evenly. Season with salt and pepper as needed and sprinkle with Pecorino Romano cheese.
Nutrition Facts : Calories 950.3 calories, Carbohydrate 113.3 g, Cholesterol 102.9 mg, Fat 42.3 g, Fiber 14 g, Protein 38.6 g, SaturatedFat 20.1 g, Sodium 1319.5 mg, Sugar 14.5 g
BAKED FETA PASTA
An easy to make pasta with baked feta inspired by current TikTok trends.
Provided by My Hot Southern Mess
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13x9-inch baking dish.
- Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated.
- Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water.
- Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 50.7 g, Cholesterol 33.7 mg, Fat 27.8 g, Fiber 3.8 g, Protein 14.3 g, SaturatedFat 8.5 g, Sodium 513.1 mg, Sugar 4.4 g
PEPPERY PASTA WITH FETA CHEESE
Steps:
- Heat oil in heavy Dutch oven over medium-high heat. Add both bell peppers and garlic. Sauté until peppers begin to soften, about 4 minutes. Mix in peperoncini and basil, then tomatoes. Simmer until sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 minutes. Add pasta and toss until sauce coats pasta. Add feta and toss mixture to blend.
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