Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Feta, Herb and Tomato Pasta Bake
Chef Jenn Shepherd uses IQF pasta instead of the dried variety to shorten cooking time for this baked pasta dish.
Photo courtesy of Barilla
Servings
8
8
Menu Part
- Entree
Main Ingredient
- Pasta
Chef Jenn Shepherd
Culinary Innovation Cuisine Solutions
Washington, D.C.
Baked Feta Pasta, a recipe similar to this one, became a sensation on TikTok, with followers around the country taking to their kitchens to replicate the dish. Chef Jenn Shepherd starts her version with IQF pasta instead of the dried variety to shorten cooking time. A trio herbs freshens up the preparation.
Ingredients
8 cups IQF (individually quick frozen) cellentani pasta
8 oz. feta cheese, drained and crumbled
8 cups grape tomatoes
1/3 cup olive oil
¼ cup vegetable stock
¼ cup fresh basil chiffonade (reserve 1 tbsp. for garnish)
1½ tsp. roughly chopped fresh thyme leaves
1 tsp. roughly chopped oregano leaves
2 tsp. minced garlic
1/8 tsp. kosher salt
1/8 tsp. ground black pepper
Finishing salt, to taste
Steps
Preheat oven to 400 F.
In casserole or half hotel pan, combine pasta with remaining ingredients, being sure to mix well to evenly coat pasta and tomatoes with oil and broth.
Bake in preheated oven 20 minutes, stirring halfway through. Remove from oven and stir again to make sure all components are combined. Garnish with reserved basil and finishing salt before serving.
Photo courtesy of Barilla
Read more about:
RecipesYou May Also Like
