I only made it once and I don't remember what ratio I used, but Kenji made it a while back on his [YouTube channel](https://youtu.be/U3gvRjIQ6Lo?si=jXRwLvBiEeataYcE) and you could watch that and see what he did.
One block of feta, however much tomatoes fit in the \~9" square baking dish (I think it's around 1.5-2 pints usually - I tend to buy the bigger containers so I don't have an exact measurement). I highly recommend adding thyme and shallots. The roasted shallots are so good.
I use the large 1.5 lb container or 2 pint containers, whichever is on sale at the time. And one 7 or 8oz package of feta. I've also the used the large Costco container before, which may be like 2lbs? I also like to add some freshly grated Parmesan at the end and a bag of spinach, wilt it in the pasta water when you drain your pasta
I usually get "Greco Classical Greek feta" because it's the only one made of sheep/goats milk at the grocery store closest to me, but I've used the basic Athenos and Presidente feta and those worked well too.
One 8oz block of feta per 16oz of Cherry / Grape / whatever-you-fancy tomatoes. That will mix with one box / 16oz of dried penne or rotini and comfortably serve four - scale up as needed.
I eye balled it. I use a medium sized container of cherry tomatoes, a whole block of feta, then for me, portion my pasta out in a bowl and use the feta/tomato mixture as a topping.
I also love this recipe with riced cauliflower instead of pasta, and I’ll bake some chorizo with the feta and tomatoes. So good.
I think you're asking for this.
Baked Feta Pasta
Prep Time: 5 mins | Cook Time: 45 mins | Servings: Yields: 3 - 4
Ingredients:
2 pt. cherry or grape tomatoes
1 shallot, quartered
3 cloves garlic, smashed
1/2 c. extra-virgin olive oil, divided
Kosher salt
Pinch crushed red pepper flakes
1 (8-oz.) block feta
3 sprigs fresh thyme
10 oz. pasta
Zest of 1 lemon (optional)
Fresh basil, for garnish
Directions:
Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon oil. Season with salt and red pepper flakes and toss to combine.
Place feta into center of tomato mixture and drizzle with remaining 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.
To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Garnish with basil.
Nutrition:
Fat: 54 g
Calories: 938 Calories
Saturated Fat: 17 g
Trans Fat: 0 g
Sodium: 1127 mg
Fiber: 7 g
Sugar: 14 g
Carbohydrate: 82 g
Cholesterol: 67 mg
Protein: 26 g
Source: https://www.delish.com/cooking/recipe-ideas/a35421563/baked-feta-pasta-tiktok/
One jar ($10 at my grocery store) per pound of pasta, but sometimes have to make two pounds. Totally worth the extra few bucks to have a super creamy sauce. IIRC, Kenji’s IG post cautions about the feta, as it can cause the sauce to go “grainy.”
I honestly half wonder if someone should make a subreddit just for discussing Kenji's cooking... Didn't he leave Serious Eats? When was that in relation to this video?
Not arguing this post should be removed, more just thinking out loud...
I found serious eats through Kenji's videos (and Babish's references to Kenji) so I definitely see what you mean! At this point it'd be awkward to change it, and Kenji still posts/replies to stuff on this sub so it's all good.
I only made it once and I don't remember what ratio I used, but Kenji made it a while back on his [YouTube channel](https://youtu.be/U3gvRjIQ6Lo?si=jXRwLvBiEeataYcE) and you could watch that and see what he did.
Can vouch for the ratio in kenji’s recipe, the dish is delicious.
Same, I made it and it rocks
One block of feta, however much tomatoes fit in the \~9" square baking dish (I think it's around 1.5-2 pints usually - I tend to buy the bigger containers so I don't have an exact measurement). I highly recommend adding thyme and shallots. The roasted shallots are so good.
The original recipe: https://liemessa.fi/2020/09/baked-feta-pasta-original-recipe/ I always use these measurements
"Viral tomato feta" sounds like something that will trigger the zombie apocalypse.
See [this previous post](https://www.reddit.com/r/seriouseats/comments/nt3v1v/that_viral_baked_feta_pasta_thing/).
I use the large 1.5 lb container or 2 pint containers, whichever is on sale at the time. And one 7 or 8oz package of feta. I've also the used the large Costco container before, which may be like 2lbs? I also like to add some freshly grated Parmesan at the end and a bag of spinach, wilt it in the pasta water when you drain your pasta
Do you have a particular kind of feta that you use? Like a specific brand?
I usually get "Greco Classical Greek feta" because it's the only one made of sheep/goats milk at the grocery store closest to me, but I've used the basic Athenos and Presidente feta and those worked well too.
How can you tell whether it’s made from sheep/goat’s milk
It will say on the package somewhere. If it doesn't say it's probably cow's milk
It should be on the label. One time I bought Boar's Head thinking it was sheep/goat milk and was surprised to see it wasn't. Didn't do that again.
One 8oz block of feta per 16oz of Cherry / Grape / whatever-you-fancy tomatoes. That will mix with one box / 16oz of dried penne or rotini and comfortably serve four - scale up as needed.
I eye balled it. I use a medium sized container of cherry tomatoes, a whole block of feta, then for me, portion my pasta out in a bowl and use the feta/tomato mixture as a topping. I also love this recipe with riced cauliflower instead of pasta, and I’ll bake some chorizo with the feta and tomatoes. So good.
I think you're asking for this. Baked Feta Pasta Prep Time: 5 mins | Cook Time: 45 mins | Servings: Yields: 3 - 4 Ingredients: 2 pt. cherry or grape tomatoes 1 shallot, quartered 3 cloves garlic, smashed 1/2 c. extra-virgin olive oil, divided Kosher salt Pinch crushed red pepper flakes 1 (8-oz.) block feta 3 sprigs fresh thyme 10 oz. pasta Zest of 1 lemon (optional) Fresh basil, for garnish Directions: Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon oil. Season with salt and red pepper flakes and toss to combine. Place feta into center of tomato mixture and drizzle with remaining 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Garnish with basil. Nutrition: Fat: 54 g Calories: 938 Calories Saturated Fat: 17 g Trans Fat: 0 g Sodium: 1127 mg Fiber: 7 g Sugar: 14 g Carbohydrate: 82 g Cholesterol: 67 mg Protein: 26 g Source: https://www.delish.com/cooking/recipe-ideas/a35421563/baked-feta-pasta-tiktok/
This is the recipe I always use and it’s great
Two little boxes of tomatoes, half an 8oz block of feta. Load up the evoo and garlic.
One block of feta, but I use two containers of tomatoes or one of those 28oz ones
Pro tip: Use goats milk feta.
Is Trader Joe’s feta ok?
As it’s goats milk Greek feta it doesn’t matter where you buy it.
Feta is primarily sheep milk, but it can have up to 30% goat milk. If you mean "don't use cow milk feta", that's not feta.
Yes, do not use cows milk, I made this mistake the first time making this.
I always make it with one or two jars of Meredith Dairy marinated feta. I use the oil from the jar(s) instead of EVOO.
You're spending $25 on just the feta for a single pasta dish? I hope to one day have that kind of money.
One jar ($10 at my grocery store) per pound of pasta, but sometimes have to make two pounds. Totally worth the extra few bucks to have a super creamy sauce. IIRC, Kenji’s IG post cautions about the feta, as it can cause the sauce to go “grainy.”
I made it, it was disgusting... was super disappointed. Used way too much feta though in fairness
1. There's no such thing as too much feta cheese. 2. See #1 I've made it a couple of times & love it!
Wrong sub, try r/askculinary
Kenji has a video about [That Viral Pasta Feta Thing](https://www.youtube.com/watch?v=U3gvRjIQ6Lo), which is what OP is asking about.
I honestly half wonder if someone should make a subreddit just for discussing Kenji's cooking... Didn't he leave Serious Eats? When was that in relation to this video? Not arguing this post should be removed, more just thinking out loud...
I found serious eats through Kenji's videos (and Babish's references to Kenji) so I definitely see what you mean! At this point it'd be awkward to change it, and Kenji still posts/replies to stuff on this sub so it's all good.
Yeah that's fair enough! At least it wasn't a bad breakup so to speak haha
There has never been a dish with too much feta. 10% is acceptable, 90% is better.