Feta, Tomato and Herb Pasta Bake

Recipe created by Chef Jenn Sheppard.

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
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging
  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, 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.