No, that's way too much feta for me, it would taste much too strong -- I also use feta sparingly.

I don't find feta especially strong, and once all the pasta is stirred through it, each serve will have relatively little feta.

Some pretty tame flavor palates here and on the other similar thread :-) The taste of feta is not strong at all when melted or incorporated in a heated or baked dish. But I do think it is an acquired taste.......like chevre. I find I use feta to accent a lot of dishes, particularly for the tang it adds.

But then I like really full favored cheeses!

I like it added to my pasta puttanesca, and other dishes, to give it a bit of zip, Gardengal. I'm still not sure about a whole tub of it though :-)

A tub is only 8 ounces, typically. Not too much for that amount of pasta!!

Reminds me of a baked feta app we love. Feta changes when baked. Gets so deliciously creamy. Example recipe, HERE

I've been making a similar pasta bake about once a month. Usually I'm cleaning out the crisper just before the next veg delivery. I just call it adult Mac-n-cheese. Usually three cheese. Always feta. (always stock it). Always have misc veg to use up.

A bit heavy handed but many triple cheese their Mac.

No, I don't think 8 oz is too much now that is see the recipe amounts lower left.

Can someone please just post the plain recipe? I really hate videos like this.

1 pt. cherry or grape tomatoes

1 shallot, quartered

3 cloves garlic, peeled and smashed

1/2 c. extra virgin olive oil, divided

Kosher salt

Crushed red pepper flakes

1 (8-oz.) block feta

3 sprigs thyme

10 oz. pasta

Zest of 1 lemon (optional)

1. Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and most of the olive oil. Season with salt and red pepper flakes and toss to combine.
2. Place feta into center of tomato mixture and drizzle top with remaining olive oil. Scatter thyme over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
3. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
4. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) to skillet and stir until completely combined. Garnish with basil before serving.

Thank you!

I accidentally bought two tubs of feta and have a pint of cherry toms languishing. I don't do tik tock and am so behind on recipes I rarely make anything from those videos that get posted on my fb news feed. I might consider it. I also have some mushrooms to use up so might sub those for the cherry toms . . . along with some spinach pasta I bought . . .

I don't use feta much anymore due to the salt content. However, there's feta and then there's feta. I used to get it fresh at a middle eastern deli, the Bulgarian feta was less salty. But now, it's in a plastic tub and has come from who knows where and sat around who knows how long . . . The last tub I bought was very salty, even baked into a spinach pie . . .

Feta is only aged in brine....salt is not included in the actual cheese making. If you find it too salty, just rinse with clear water. It also dries very rapidly, so feta sold in tubs will generally include some brine to keep the cheese properly hydrated. Again, rinse first.

Feta is strong???? I use half a tub in a Salad for 2...
Sounds delicious...but I would halve the tomatoes before tossing and roasting.
Do you think Parmesan is strong? Peccorino Romano and Asiago can be a bit pungent....but feta?

Well, as I said, there's feta and then there's feta. It's made from a variety of types of milk, and also different lengths of aging. I usually buy mine crumbled now out here in the boonies, it's cheaper but not conducive to rinsing. I really miss the days when they would just cut me off a big hunk of whichever one I wanted from the dairy case at the deli. But nothing like that for 50 miles now . . .

Here's a rundown of some of the differences
https://www.thespruceeats.com/guide-to-feta-cheese-591189

Domestic, cow's milk feta is pretty tame. Greek or Bulgarian, authentic sheep's milk feta sold by the big block in brine is pretty strong and salty. Similar goat's milk feta is downright funky and salty.

I sincerely doubt the brine-afides of that feta. I wouldn't be adding salt with the real deal.

Real feta is a PDO (protected designation of origin) cheese....much like Roquefort or Parmegiano-Reggiano. So it is made in a particular way with a particular combination of milk (never cow) and in a particular area of Greece. Anything else is just what is commonly called a 'white cheese' or a 'feta-style' cheese.

We found this one during 2020 lockdown. Love it. Buy two at a time so one is back-up unopened downstairs. An easy baked appetizer Sunday brunch....toasted baguette rounds.

sheep and goat, not funky/too salty...

How imprecise of me, I should never daine to call "feta style" cheese actual feta cheese! Sorry about that. I forget sometimes and use the vernacular term.

Sweet website. Do I believe it? (no comment)....producers suck us in on shirt sleeves...linky, HERE

I do know sourcing locally in my area, HudsonValley NY, no way to hide behind a slick website. Hopefully, post covid, I can go back to purchasing from the local farms directly like before.

We consume A LOT of feta at our house. I get it from either a local cheese shop, or a Mediterranean market that both sell nice selections of feta. I mentioned in Jasdip's other similar thread that I prefer French feta because it's creamier and less salty. I do love Greek feta but the Bulgarian is a bit too salty for me.

And then there's the American attitude that descendants of those regions, who brought their knowledge and traditions with them, and make beer, cheese, ham, wine, charcuterie, etc., which win awards in the same international competitions as their old country cousins, deserve to call their produce by the names that came with it. There are a handful of PDO's here, mostly by treaty with France, IIRC, a concession to smooth negotiations, but few Americans care.

I wouldn’t enjoy that recipe. I’m Greek and grew up eating feta, but it was expensive and hard to get except at specialty Middle Eastern markets. So my family didn’t eat it that often.

Then suddenly there were Greek salads everywhere, along with all sorts of dishes garnished with feta. I think I developed an aversion to it similar to how I feel about baklava after years of my grandmother, mother, and then me making several pans at Christmas.

Don’t get me wrong. I use feta in pan pitas — spanakopita, tyropita, & kreatopita. 8 oz for a 9 x 13” baking pan. And about 4-6 times a year, I’ll serve Greek salad with feta. Now, I often substitute goat’s cheese when using a recipe that calls for feta.

The written recipe is significantly different (and better) than the recipe in the video.

I always stock feta cheese and use quite a bit of it, although mostly in salads. I sometimes substitute it for Cotija cheese, when I do not have any of that on hand. It's not something I normally cook with, unless I am making spanokopita or moussaka. But I make enough salads that I use it with to keep it on hand. I especially like it in tabbouleh, although it is not a traditional ingredient.

the recipe is more like a 'fad' than a 'craze.' a craze spreads and people can get hurt. unless feta is ... poisonous

¯\_(ツ)_/¯

has anyone made this? I'd need to pick up some good feta and some fresh thyme (the snails enjoyed mine). I think quality would matter in this recipe.

Or college dorm level cooking ability. ;)

(Don't get me wrong--good cooking doesn't have to be hard, but this is one step up from boiling water...)

Lol. I know a few that would find the recipe challenging. My sister comes to mind.

A group of co-workers started a recipe share last April. Mid to last 30's. This is exactly the type of recipe they needed. (pre-covid were TJ shoppers for frozen ready meals) Or take-out and restaurants. When something so simple goes viral, it shows how little most of the population spends in their kitchens. I would put this on a top ten gateway to home cooking. Roasting/baking, pasta, simple ingredients. Right up there with a simple roast chicken over some new potatoes and root veg like carrots.

Even seasoned cooks have never come across baked feta like the link I posted as an appetizer. So many recipes are unnecessarily complicated.

LOL! That's what I meant. Some people can't even boil pasta....

Oh! Cherry tomatoes! Not cherries. I was intrigued for a second. Haven’t tried it.

Plllog, my older sister has never used her oven and no way has she boiled pasta,😂...so I know what you mean.

Five+ years, in her new home, while visiting, I was forward adamant that she remove the manuals from the oven interior....fire hazard if someone visiting might turn it on...plenty of room in the empty cabinets above. 🙄

Her few friends she walks with every day call her home, "Sherwood Suites". So void of a warm home with minimal needs. They even stocked her kitchen with some tea and mugs and a kettle for a sit down visit after their walks.

Supporting non-cooks, kitchen comfort...such a challenge. Why I suggest baby potatoes for any roasting....no knife skills needed, 😂.

JacquePepin has a 3 hour 2020 filmed 'kitchen basics'. Boring and dull as heck. My group 'students' loved it!....and most of them purchased the Staub 4 quart. When that sale happened...even baking bread.

I haven't heard of this, but I'm intrigued. We like feta around here. It sounds like a lot of feta, but.. hmmmm. There was a second vid of a gal that used a smaller deeper pot and larger tomatoes too that looked like it would bake up better.

I wonder if ricotta would work? I sometimes do a baked fresh ricotta encased in herbed oil that would probably be excellent with a tomato addition and pasta stirred in at the end. Might be too firm.

I bet there's a couple of Hispanic/Latino cheeses that would work too, and season it to reflect the cheese.

I don't mind strongly flavored cheeses, but I do mind the intense saltiness of feta. If I try this recipe, I may cut the feta in half, and add in another less salty cheese to balance it out.

Here is an interesting story about the origin and history of "TikTok Pasta."

Interesting.

https://www.huffpost.com/entry/tik-tok-pasta-recipe_l_6022cfacc5b689330e332dfa

We're not a big fans of baked pasta dishes other than Lasagna and for that we usually buy Stouffers. We do eat pasta a couple times a month but it's usually spaghetti or ravioli.

ETA: we do on rare occasions make stuffed shells or Cannelloni from scratch that requires some time in the oven.

I thought it was actual cherries too until I clicked to read this. That seemed horrible, but cherry tomatoes make it seem pretty good. I think I'd prefer oregano & marjoram to thyme.

That seems like a lot of olive oil, tho...