New Improved Baked Feta Pasta - Food Wishes
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Date: 2025-07-20
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Comments and reviews: 20
bccskibum
Ok cj I told you I would try this tonight and I did. What I didn’t tell you is I was already planning to do your speediest chicken and already had it marinated in the fright. So I did both. , and that’s when I started to see how you get your minions. It’s mind control. I see you cj. You are the devil. First you did Adam and Eve with an apple but you know in 2025 u have to up your game so you gave us dis and the speediest chicken. It was delish I give u dat but I see you coming cj and I am watching u closely. Keep it tight
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Ok cj I told you I would try this tonight and I did. What I didn’t tell you is I was already planning to do your speediest chicken and already had it marinated in the fright. So I did both. , and that’s when I started to see how you get your minions. It’s mind control. I see you cj. You are the devil. First you did Adam and Eve with an apple but you know in 2025 u have to up your game so you gave us dis and the speediest chicken. It was delish I give u dat but I see you coming cj and I am watching u closely. Keep it tight
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browneyedcarney
I eavesdropped on a conversation two girls were having about this very recipe at a festival at Phipps Conservatory in Pittsburgh in the Spring. I got to talking to them about it, and it sounded incredible! As I'm watching this video, I have every ingredient bought and ready to make it, including fresh cavatelli! I roasted a bulb of freshly picked garlic from a farm market that I'll use instead of minced. I'm really looking forward to making it, especially now!
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I eavesdropped on a conversation two girls were having about this very recipe at a festival at Phipps Conservatory in Pittsburgh in the Spring. I got to talking to them about it, and it sounded incredible! As I'm watching this video, I have every ingredient bought and ready to make it, including fresh cavatelli! I roasted a bulb of freshly picked garlic from a farm market that I'll use instead of minced. I'm really looking forward to making it, especially now!
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Lexce. paahui
Everyone calls this stuff homemade, but it's just ultra-processed comfort food dressed up as trendy. I was constantly bloated, tired, and had no idea why. It wasn’t until I read Youth Protocol by dr tessa that I realized how deeply the food system is rigged. We’ve normalized meals that destroy our energy and age us faster. That book opened my eyes to real nutrition, real vitality and how to break out of this fake wellness loop.
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Everyone calls this stuff homemade, but it's just ultra-processed comfort food dressed up as trendy. I was constantly bloated, tired, and had no idea why. It wasn’t until I read Youth Protocol by dr tessa that I realized how deeply the food system is rigged. We’ve normalized meals that destroy our energy and age us faster. That book opened my eyes to real nutrition, real vitality and how to break out of this fake wellness loop.
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nevermyndme
I have been playing around with this recipe for the last couple years. It’s super versatile. One of our favorite mods is to add about a tablespoon of Cajun seasoning to the tomato-cheese mixture and serve it with sliced smoked andouille or smoked salmon. A big spoonful of fresh mascarpone at the end, after it comes out of the oven also helps smooth out the graininess of the feta (or just buy better feta. A great weeknight staple.
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I have been playing around with this recipe for the last couple years. It’s super versatile. One of our favorite mods is to add about a tablespoon of Cajun seasoning to the tomato-cheese mixture and serve it with sliced smoked andouille or smoked salmon. A big spoonful of fresh mascarpone at the end, after it comes out of the oven also helps smooth out the graininess of the feta (or just buy better feta. A great weeknight staple.
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zhrimb
I remember when this dropped during the lockdowns and the good brick feta cheese was impossible to find anywhere lol - you really wanna get the sheep or goat's milk feta for this one, as the harder dryer stuff is usually cow's milk. Anyone who has made this and it didn't come out well (grainy and inconsistent) probably made it with cow's milk feta!
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I remember when this dropped during the lockdowns and the good brick feta cheese was impossible to find anywhere lol - you really wanna get the sheep or goat's milk feta for this one, as the harder dryer stuff is usually cow's milk. Anyone who has made this and it didn't come out well (grainy and inconsistent) probably made it with cow's milk feta!
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monah5532
I make this often, but use double the amount of tomatoes, add slivered onions, whole peeled garlic cloves and powdered rosemary, then bake. When done, smoosh with fork (careful not to splatter. Family likes the chunkiness and I like the almost zero clean up and prep time. Freezes really well, so make several batches at once.
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I make this often, but use double the amount of tomatoes, add slivered onions, whole peeled garlic cloves and powdered rosemary, then bake. When done, smoosh with fork (careful not to splatter. Family likes the chunkiness and I like the almost zero clean up and prep time. Freezes really well, so make several batches at once.
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spinni81
My version includes a finely sliced red onion as the base layer with the garlic and I halve the tomatoes. I buy my feta at the farmers market from my cheese dealer. It's real Greek feta, not too mild, not too salty. I have made this dish with milder feta but I think it loses out to the tomatoes if it's too mild.
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My version includes a finely sliced red onion as the base layer with the garlic and I halve the tomatoes. I buy my feta at the farmers market from my cheese dealer. It's real Greek feta, not too mild, not too salty. I have made this dish with milder feta but I think it loses out to the tomatoes if it's too mild.
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puikoko
If you're trying to pick your feta and want creamy like Chef John suggests, you'll probably do best with French. Bulgarian would probably be the least appropriate and Greek would be somewhere between. Only making this recommendation if you don't live in any of these countries and can't get it closer to the farm.
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If you're trying to pick your feta and want creamy like Chef John suggests, you'll probably do best with French. Bulgarian would probably be the least appropriate and Greek would be somewhere between. Only making this recommendation if you don't live in any of these countries and can't get it closer to the farm.
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AnnaReed42
I made a version of this for the first time a couple weeks ago, and I'm kicking myself for not having tried it sooner. The recipe I used had shallots and fresh thyme, and roasted the garlic cloves whole. So so good! I definitely will have to try a little drizzle of balsamic next time.
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I made a version of this for the first time a couple weeks ago, and I'm kicking myself for not having tried it sooner. The recipe I used had shallots and fresh thyme, and roasted the garlic cloves whole. So so good! I definitely will have to try a little drizzle of balsamic next time.
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VanillaAnimations
I miss Chef John. Sometimes, I could still (almost) hear his voice.
Sorry chef, I love your videos, my husband and I have been following you since we were in first year college when we were still dating back in 2009, but your audio mixing could use some tuning up haha!
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I miss Chef John. Sometimes, I could still (almost) hear his voice.
Sorry chef, I love your videos, my husband and I have been following you since we were in first year college when we were still dating back in 2009, but your audio mixing could use some tuning up haha!
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cyclonicsquid4189
This is like another version of Mac n cheese only with tomatoes and feta. And this Finnish nonsense, please. How is it possible that a Northerner invented this recipe when Greeks are cooking their pasta with feta and tomatoes for centuries. Tik tok era
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This is like another version of Mac n cheese only with tomatoes and feta. And this Finnish nonsense, please. How is it possible that a Northerner invented this recipe when Greeks are cooking their pasta with feta and tomatoes for centuries. Tik tok era
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cmsylvester2408
Thank you, Chef John, for making feta pasta. I would add spinach that is used in the original recipe and follow your directions. My husband made this several times when the recipe exploded on the Internet a few years ago and we really enjoyed it.
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Thank you, Chef John, for making feta pasta. I would add spinach that is used in the original recipe and follow your directions. My husband made this several times when the recipe exploded on the Internet a few years ago and we really enjoyed it.
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asimplefarmer
I like the changes! one change i do is take raw italian sausage and take it out of the casing and either crumble it all over or make small spoonful mounds all over the pan. then ill throw the tomatoes over it add the feta and bake.
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I like the changes! one change i do is take raw italian sausage and take it out of the casing and either crumble it all over or make small spoonful mounds all over the pan. then ill throw the tomatoes over it add the feta and bake.
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bandiceet
When I first saw the cover picture of the video, with out reading the title properly, I genuinely thought it was feta cheese and raspberries.
Hey, give me a break, it's first thing in the morning, and I haven't had my coffee yet.
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When I first saw the cover picture of the video, with out reading the title properly, I genuinely thought it was feta cheese and raspberries.
Hey, give me a break, it's first thing in the morning, and I haven't had my coffee yet.
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ProfessorCFT
I have been doing a similar recipe for a while now, but you know what's great Ten minutes before you are meant to take it out the oven, throwing in some diced bacon to cook up as well. Hits that extra little protein need.
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I have been doing a similar recipe for a while now, but you know what's great Ten minutes before you are meant to take it out the oven, throwing in some diced bacon to cook up as well. Hits that extra little protein need.
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lbjmedia2151
Came across this today and happened to have some feta cheese at home.
Did this, but instead of pasta, baked potatoes and (cooked) chicken, and this could be my new go to sauce.
Thanks man.
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Came across this today and happened to have some feta cheese at home.
Did this, but instead of pasta, baked potatoes and (cooked) chicken, and this could be my new go to sauce.
Thanks man.
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KelbaughJAK
I've been doing a basic version for a few years. We blend it with an immersion blender to keep it extra creamy. We've been using it without pasta, as a sauce for chicken and roasted veg a lot.
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I've been doing a basic version for a few years. We blend it with an immersion blender to keep it extra creamy. We've been using it without pasta, as a sauce for chicken and roasted veg a lot.
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kativ4134
Looking forward to trying this. However- it can’t be new and improved. If it’s new, there’s nothing like it. If it’s improved, it’s a different version. So it’s an either/ or thing
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Looking forward to trying this. However- it can’t be new and improved. If it’s new, there’s nothing like it. If it’s improved, it’s a different version. So it’s an either/ or thing
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blackavar
I do most of these things, but the balsamic vinegar is new. I also add chicken, leftover rotisserie is great, then a layer of mozza cheese on top, then back into the oven for about 10 mins.
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I do most of these things, but the balsamic vinegar is new. I also add chicken, leftover rotisserie is great, then a layer of mozza cheese on top, then back into the oven for about 10 mins.
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dianeladico1769
I'd bake the tomatoes and cheese separately, make the sauce with just tomatoes and top with the feta. The visual of them mixed doesn't look appealing to me, as delicious as it sounds.
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I'd bake the tomatoes and cheese separately, make the sauce with just tomatoes and top with the feta. The visual of them mixed doesn't look appealing to me, as delicious as it sounds.
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