Tik Tok Viral Sensation

Combine Cherry Tomatoes with Cheese and Roast, then add in cooked pasta. Done!

This TikTok recipe by Jenni Hayrinen raced onto most media sites for its sheer genius. It became so popular, supermarkets were running out of feta cheese.

Place a hunk of feta cheese in a casserole with cherry tomatoes then high roast till charred and toss with cooked pasta

Because it is so groundbreaking I’m expanding my recipe categories with the category: “EVR” which means, “Effort Versus Reward.” When a recipe hits 4-stars and is easy to make— it goes into the EVR department: that means the recipe will change the way you cook.

This technique creates a creamy “Mac & Cheese” version without a fuss.

Left: Substituted Roasted Peppers with Olives Right: Adding Block or Crumbled Feta to Tomatoes

INGREDIENTS: Both Feta in block form or crumbles works: Spray crumbles with oil before baking

NOTE: A friend used Boursin cheese successfully

• pasta – 8 oz, cooked al dente
• feta – 8 oz, whole piece or crumbles, or block of Boursin cheese
• tomatoes, cherry – about 2 pints, halved [or roasted peppers]
• olive oil, 1/3 cup
• salt and pepper to taste
• garlic, fresh – 2 tsp, minced
• basil, fresh – 1/2 cup, chopped, [or parsley, oregano—to taste]
• ADD-INS: Let your creative juices flow!
  • chopped olives, capers, anchovies, chopped dried tomatoes, and protein
  • PROTEIN– add at the end of roasting: cooked beans, rotisserie chicken, tuna, etc. See a great shrimp addition at the end

INSTRUCTIONS: This version is from the original TikTok post

1. Preheat the oven to 400 degrees, and start the pasta water
2. In a casserole dish add the feta and surround with the cuts tomatoes then pour olive oil on top. Stir around and flip the feta to coat in oil [or spray crumbled feta with oil]
3. Season with salt and pepper and bake for 35 minutes
4. Meanwhile, cook pasta according to package instructions to just al denté
5. Drain pasta, and reserve 1/2 cup pasta water
6. Prep the garlic and basil
7. When roasting is done immediately stir in the garlic and basil while breaking up the feta
8. Add in the pasta and blend well, adding reserved pasta water it not creamy enough
9. Add in any cooked protein
10. Serve immediately

Also delicious as a planned-over both warm or room temperature as a macaroni salad

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ADDITIONAL TWEAKS

PARMESAN BREADCRUMB TOPPING: Heat a TBS of olive oil in a small skillet and toss with 1/3 cup breadcrumbs or panko. Stir occasionally and when it turns golden, 3-4 minutes, move off heat and toss with 2 TBS of parmesan, or pecorino. Use as a final garnish at the table

Topped with Toasted Bread Crumbs and Parmesan

Recipe adapted by B. Hettig

FETA WITH ROASTED PEPPERS & PASTA

I flexed my cooking muscles and derived this tasty version. For a little more umami, exchange a few ounces of coarsely grated parmesan, or pecorino for feta; but add it after baking. I went so far as to add 4 cheeses for a real celebratory 4th of July [feta, parmesan, pecorino, and manchego]

1. Follow the instructions above and replace the basil with oregano
2. Replace the tomatoes with 2 cups of sliced roasted bell peppers or mild chili peppers, 1/2 cup of chopped green olives, and a 1/2 tsp of smoked paprika
3. Roast for only 15 minutes
4. Out of the oven stir the feta into the peppers and add in the garlic mixture and blend well
5. Toss in the pasta and serve warm
6. Top with toasted breadcrumbs [above left photo] and serve immediately

BAKED FETA WITH HERBS

Now that you get the sense of this recipe as a template consider some leftover pasta and a mess of herbs.

Chop the herbs and when the casserole comes out of the oven toss in the pasta, 1 ounce of grated parmesan, garlic, a good grind of pepper, and herbs.

[Above: I added some frozen meatballs before baking…I could serve this in a restaurant!]

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RECIPE MULTIPLICITY: “One Recipe – Many Ways”

BAKED FETA & RICE

This term is my descriptor about cooking flexibility. Take a core recipe and design other dishes. Here’s one: I had leftover brown rice and added it instead of pasta. BINGO! The chewy rice and the umami of the tomatoes and toasted breadcrumbs are incredible. I added 2 TBS. dry sherry during the baking.

Lamb Chop, Apple Sauce, and Veggie Stir Fry

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BOURSIN-SHRIMP PASTA

My cooking friend, Gary stunned his dinner party with his version:

• Use Boursin cheese instead of feta
• Add jarred artichoke hearts, and asparagus during roasting
• After cooking pasta, he used the pasta water to poach shrimp
• He tossed all together and topped with grated cheese

Served with cheesy garlic toast

Thanks, Gary!

© 2025 B. Hettig