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 fresh black pepper
- 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 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.
