Greetings and Salutations, Blog Readers!

Today we are talking about the notorious baked feta pasta, made popular on…TikTok! Back off “I hate tiktok” people- it’s a recipe, jump off your high horse. 

Anyways- this pasta crashed the internet and the cheese section of many grocery stores, but now that the hype has died down, I wanted to make it because it looks remarkably easy to make, with easy prep and easy clean up, is vegetarian, and I could easily infuse it with olive oil. 

Which is, of course, what I did. I have been testing out recipes for a few projects, some of which will be posted to the blog, and this recipe seemed a great recipe to experiment with, and also infuse, for future meals!

It definitely qualifies as one of those sit and wait meals, just toss stuff in the oven and make pasta, which I liked, and could also be used for meal prep meals, vegetarian meals, and, with some pasta changes, probably a low carb/gluten free situation. 

I personally used the veggie pasta from Barilla, which I quite enjoy and makes me feel a little better about my pasta choices. 

I do think I will try this with maybe a nice spaghetti squash in the future for those who can’t do pasta or just don’t want those carbs for dinner, so make sure you follow and subscribe to the blog for future posts including delicious and healthy variations on fun stuff you have seen online, fun things I make myself, and easy ways to infuse them all. 

Oh, and a bunch of awesome free to read writing, including my zombie story, Flake City, Volume One. It’s a great little situation we got over here at abbigrasso.com 

So I tossed all the cherry tomatoes, minutes the handful I ate, into a pan with a bunch of seasoning and infused olive oil. I then put the block of feta in the center, added more olive oil and seasoning, and tossed the whole thing in the oven at 450 F- but my oven gets CRAZY hot, I think it is a portal to hell or something, so I had to knock it back to 350 after like ten minutes. But damn, it smells (still cooking while I type this, full disclosure) AMAZING. Like, my whole apartment smells amazing and I am so glad I opted to make this before doing some more recipes and meal prep tonight. 

Anyways, back to the delicious pasta. 

Because I am ravenous and it smells AMAZING. 

It will, I think, give me the fuel needed to batch some egg cups for a set of recipes i am working on for you all, as well as log some miles on my stationary bike. My stationary bike is feeling pretty neglected because i got a regular bike, a cute little cruiser, so my biking exercise mostly comes on that now a days, when I don’t take my walks, which is by far my preference. 

I love a good walk. 

Anyways, back to this pasta. While the tomatoes and cheese cook up in the oven with olive oil and seasoning, I am making some pasta, in well salted water, and preparing to mix the whole thing up and eat. 

Alright, well, I mixed it all up, and actually put it all in the pan I cooked the pasta in, and damn that shit was DELICIOUS. 

I meant to sprinkle some Parmesan on the top, but i dove in, but i have tons of leftovers, so I will be able to see how it reheats and how it tastes when you add parm. I bet, delicious. 

The recipe was simple and delicious- try it, with or without infused olive oil. 

Thanks for reading, 

Abbi