Ok, so there’s this recipe that’s BREAKING the internet called Baked Feta Pasta. Just search it on Instagram or TikTok. It’s EVERYWHERE. So much so, that most of the grocery stores are selling out of block feta cheese all over the nation. Well, I’m here today to tell you that the recipe is BLAND and BORING! So, we’re going to put a BEEFER twist on that baby and make it exciting, fun, and DELICIOUS! Realistically, cooking anything in the Beefer is more fun than a regular oven or grill, but this recipe is a great base for making a beautiful Greek Feta Pasta that will make any Mediterranean proud!
Prep Time: 25 minutes / Cook Time: 40 minutes / Servings: 4
- 8 oz. block feta or cotija cheese
- 8 oz. cherry tomatoes
- 2 tbsp. olive oil
- 1/2 tsp. Cooper’s Provisions Smoked Mediterranean Sea Salt
- 1/2 tsp. cracked black pepper
- 8 oz. bowtie style pasta, boiled and drained
- 2 cloves garlic, minced or pressed
- 1/4 cup kalamata or manzanilla olives (I used some of both), sliced or roughly chopped
- 1 tbsp. non-pareil capers
- 1/2 cup quartered, marinated artichoke hearts, roughly chopped
- 1/4 cup roasted red bell peppers, roughly chopped
- 2 tbsp. Italian parsley, finely chopped
- Heat the Beefer grill to high heat.
- Place the block of cheese in the center of the Beefer’s Ceramic tray. Arrange the cherry tomatoes around the cheese. Drizzle with the olive oil and sprinkle with the salt and pepper. Loosely cover the dish with foil and place the ceramic tray onto a Beefer Gastro Tray. Place the tray in the center of the heated Beefer infrared grill and allow the dish to bake for approximately 30 minutes, until the cheese is soft (if you’re using the Cotija, you may want to let it bake for an extra 5-10 minutes). Remove the foil for the last 30 seconds and allow the cheese and tomatoes to brown slightly before removing.
- While the cheese and tomatoes are baking, boil and drain the pasta, keeping it warm while waiting to combine.
- Transfer the hot pasta and the cheese/tomato mixture to a large mixing bowl. Add in the garlic, olives, capers, artichoke hearts and roasted red bell peppers. Stir to combine until the cheese thoroughly coats the rest of the ingredients. Transfer to a serving dish, sprinkle with Italian parsley and serve!
I began with the basic Baked Feta Pasta ingredients, added some fresh, traditional Greek ingredients like artichoke hearts, olives, capers and roasted red peppers:
If you can’t find the feta cheese, the Mexican version, called “cotija” works too. Typically feta is made from sheep’s and goat’s milk, and cotija is made from cow’s milk, so some people prefer the milder taste of the cotija. The difference in the recipe is that the cotija takes a bit longer to soften and melt than the feta, so if you’re using the cotija, cook it 5-10 minutes longer.
The original recipe browns the feta a bit, so I removed the foil from the feta for just the last 30 seconds in the Beefer to brown it, but this step isn’t necessary. I found that the browned part of the cheese is a bit harder to break up and mix in with the other ingredients, but it sure did add some good flavor! Who doesn’t LOVE browned, bubbly, melty cheese?!
When the cheese and tomatoes are done, it’s important to add and mix all the other ingredients right away so the cheese blends in while it’s still hot. Feta cools very quickly. If it’s not mixed in right away it will go back to its crumbled form and won’t have the same effect on the recipe:
Tip: Make the pasta while the Beefer is working its magic on the cheese and tomatoes. Make sure to keep the noodles warm while you wait.
I topped the pasta at the end with some chopped parsley, but basil or even some fresh oregano (or a mixture of the three) would give this recipe even more flavor at the finish line! It’s an easy and fun recipe that can be changed up with tons of different ingredients. My kiddo DEVOURED this version, and I’m excited to try a Mexican version with chorizo, black beans and corn soon! Stay tuned!!!