Feta, Tomato, Herb Pasta Bake

Recipe courtesy Chef Jenn Sheppard, Cuisine Solutions

720 g (8 cups) Barilla® IQF Cellentani Pasta
230 g (8 oz) feta cheese, drained and crumbled
2 L (8 cups) grape tomatoes
80 ml (1/3 cup) olive oil
60 ml (¼ cup) vegetable stock
60 ml (¼ cup) basil chiffonade (1 Tbsp reserved for garnish)
7.5 ml (1 ½ tsp) thyme, rough chopped
5 ml (1 tsp) fresh oregano, rough chopped
10 ml (2 tsp) minced garlic
1/8 tsp kosher salt
1/8 tsp fresh black pepper
Finishing salt to taste
  1. 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.
  2. Bake at 400 degrees F for 20 minutes, stirring halfway through.
  3. Remove from the oven and stir again to make sure all components are well combined.
  4. Garnish with reserved basil and finishing salt and serve.

Chef Notes: 

This famous dish has been 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.