Jenn Sheppard
Sous Chef, Culinary Innovation
Cuisine Solutions
Feta, Tomato and Herb Pasta Bake
Recipe courtesy of Chef Jenn Sheppard
Sponsor: Barilla America
Servings: 8
Ingredients
- 8 c Barilla® IQF Cellentani Pasta
- 8 oz feta cheese, drained and crumbled
- 8 c grape tomatoes
- 1/3 c olive oil
- ¼ c vegetable stock
- ¼ c basil chiffonade (1 Tbsp reserved for garnish)
- 1½ tsp thyme, rough chopped
- 1 tsp fresh oregano, rough chopped
- 2 tsp minced garlic
- 1/8 tsp kosher salt
- 1/8 tsp fresh black pepper
- Finishing salt, to taste
Directions
- In a casserole or half hotel pan, combine the pasta with the remaining ingredients, making sure to mix well enough to coat pasta and tomatoes with the oil and broth.
- Bake at 400 degrees F for 20 minutes, stirring halfway through.
- Remove from the oven and stir again to make sure all components are well combined.
- Garnish with reserved basil and finishing salt and serve.
Chef’s Notes
This famous dish, seen around the world after going viral online, has been made even easier with frozen pasta.
I used cow’s milk feta for this recipe. If using sheep’s milk feta, remember that it tends to be much saltier, so I recommend omitting the salt (and finishing salt) altogether or adjusting the amount of feta to taste. If using a block of feta, please crumble for this recipe and be sure to drain the brine and save it for adding bright notes of flavor to other savory dishes.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams
