We Tried The TikTok Recipe For Baked Feta Pasta + We're SOLD (2024)

FAQs

How did baked feta pasta gain recognition? ›

Though Tiiu Piret posted a version of the dish on her blog in February 2018, fellow Finnish blogger Jenni Hayrinen is credited with making uunifetapasta (Finnish for “oven-baked feta pasta”) go viral in her country after posting her simplified version a year later.

Baked Feta Pasta (TikTok Pasta)

It's a hearty dish made with roasted tomatoes, creamy lightly tangy feta, al dente pasta, and fresh spinach and herbs. One of the easiest and tastiest recipes!

Transfer any leftover baked feta pasta to an airtight container and store in the fridge for 3-4 days. To reheat, use the microwave, or you can use the stovetop as well. Add the leftovers to a skillet over medium heat with a splash of chicken broth or water. Cook, tossing often, until heated through.

Feta cheese has been a part of Greece for nearly as long as humanity itself. It derives from the very first cheese made around 8,000 years ago, which was made soon after people began domesticating animals. Historians believe that milk began to ferment while being transported in the stomach of a goat or sheep.

French Feta is made with Lacaune sheep's milk (if you remember, that's the sheep breed used for Roquefort production). It has a softer and creamier texture that Greek Feta and a milder, less tangy flavor (though it's sharper than Israeli Feta).

When it comes to cheese, feta is a healthy choice. Not only is it packed with protein and fat – both essential nutrients for helping you to feel full and energised – it's also good for your gut. Probiotic yeasts in feta may lower the PH in your stomach, which is key for a healthy gut.

Feta is a Greek variety of white brine cheese. One notable difference is that all the other cheeses are made by mixing sheep, goat and cow milk in varying amounts. Feta on the other hand is made by sheep's milk with a maximum 30% of goat's milk.

Feta dries out quickly when removed from its brine, so always store feta in the brine it is packed in (we do not recommend buying precrumbled “dry” feta). One final note: It's a good idea to rinse feta packed in brine just before serving to remove excess salt.

After soaking in the brine, remove the feta and arrange on mats to drain. Allow assimilation of salt for 1-3 days at 48-56°F covered loosely with sanitized cloth to prevent contamination. Turn each block several times a day to encourage draining/drying.

Does sugar cut salt? ›

Believe it or not, a spoonful of sugar helps the recipe get balanced. Adding a pinch of sugar can help to balance and neutralize an over salted dish.

If you've left the cheese tray out for a few hours, don't fear - check your cheeses for signs of spoilage and apply what you've learned above. If you left soft cheeses out for longer than two hours, it's best to go ahead and throw them away, as these have a much higher risk.

Is it ok to cook feta cheese? One of the most frequently asked questions is whether you can actually heat feta cheese. And the answer is YES! Quality feta can be fried and drizzled with warmed honey, or baked in a high-heated oven until tender and perfectly creamy, like in today's appetizer.

Pasta can be reheated to no ill effect, but the key is in doing it well to avoid soggy pasta or a bowl of dried-up noodles. You also want to consider what's in the dish as you want to be careful not to overcook the proteins or vegetables, for example.

Baked pasta can ideally be divided in two big categories: the version with béchamel was born in the Renaissance courts of the Center and North, as a poorer variant of meat pies, from which probably derive very famous dishes such as baked lasagna and Emilian cannelloni; the so-called pasta 'nfurnata or pasta 'ncasciata ...

A History of Baked Goodness

A pasta meal was an opportunity for a chef to show off his creativity and resourcefulness. Eventually baked pasta, or pasta al forno, was adopted all over Italy. Today, baked pasta is a staple dish of Southern Italy, where it's usually made on Sundays, holidays and special occasions.

The making, or so-called pickling, of feta is an ancient practice. In Homer's Odyssey, Polyphemus the Cyclops made sheep's milk cheese, probably a forerunner of feta, which he ripened on racks in his cave. Considered the national cheese of Greece, feta is now made in many parts of the world.

Since 1926, feta is recognized as an original Greek product according to national legislation. Feta was always an integral part of the dietary habits of Greek people, while its existence is connected so much with Greek history, as well as with the Greek traditional way of life.