Pasta Week’s grand finale: Baked feta pasta

New York Times cooking reporter and cookbook author Melissa Clark gives us her take on a viral TikTok pasta sensation.
4:14 | 04/10/21

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Transcript for Pasta Week’s grand finale: Baked feta pasta
from lasagna to vodka sauce and we've saved the best for last with a new spin on a simple totally delicious viral pasta sensation, baked feta pasta which started in Finland and then shot to fame on tiktok this year with the hashtag baked feta pasta racking up 170 million views on the app, so we wanted in and Melissa Clark, "The New York Times" cooking reporter and cookbook author of "Kid in the kitchen" is here to give us her take on how this is done. So, good morning to you, Melissa, thanks for coming on. This baked feta pasta is everywhere. Why do you think the dish is such a huge hit? You know, when Jenny first made the recipe for her blog, it went viral. People were so excited about how easy it was, in fact, feta pretty much sold out of supermarkets all over the country. I think really it's the interplay of that creamy, delicious salty feta with the sweet tomatoes and you have pasta so it's a win/win and it's incredibly easy too. So, Melissa, you've made some tweaks to the recipe for extra ease and extra flavor. We'll cook along with you this morning. We've got all our ingredients walk us through it. How do we get started? Okay, the first thing you want to do is set your oven to 400 degrees, and then you could see in this casserole dish I have a block of feta, you just unwrap it and plop it right in the dish, it's really easy, cherry tomatoes, you want to add some garlic, some herbs and I like to add red pepper flakes. Some olive oil, some black pepper. And then this bakes for about 40 minutes until the tomatoes just burst right out of their skins and it gets so sweet and then the feta gets creamy and, you know, if you don't have feta, if feta is sold out at your supermarket, you can use goat cheese which makes it even creamier or if you want to add flavor you can add olives and sundried tomatoes, I like to put anchovies right in that pan so that's what it looks like, then just pop it in the oven. Do you have it set. Ours is sitting here. Your major innovation is how you cook the pasta turning this dish into a one-pan meal. That's so much less cleanup. Tell us about it. Yes, so that was -- I mean I love a one-pan meal. Any time I can save on washing dishes I'm a happy person and we have a lot of one-pan meals. Check us out. For this dish I just took -- Jenny has the baked pasta -- I mean she has the baked feta and cherry tomatoes and she cooks the pasta on the stove, but what I did was I eliminated that step. Eva, you'll cook along with me, what you want to do, this is what it looks like after 40 minutes when you take it out of the oven and you just want to grab your dry pasta and put it directly in the pan right on top. Just right on top of your baked feta. Hard to get it in the pan. You got it, perfect. Then you want to add a little bit of salt and do you have some boiling water right there? I do. It is starting to boil. Okay, perfect. We're going to pour in three cups of boiling water and what happens is that while the pasta is in -- I'll put it back in the oven. While it's in the oven it's going to finish cooking so just pour that right in. All right, so, we're almost ready to dig in here. How do we finish this? Yes, okay, so you just want to make sure that you cover it tightly, bake it for 17 to 19 minutes and then at the end it comes out like this. You want to just give it a big stir so the pasta gets covered with that delicious melty feta and the cherry tomatoes. I'm going to add some basil and a little bit of flaky sea salt and then you can dig right in. It's great. I've been digging in since the commercial break. Yep. So I can strongly endorse it. Thank you so much, Melissa. And you can get Melissa's recipe on our website, goodmorningamerica.com. And we will be right back.

This transcript has been automatically generated and may not be 100% accurate.

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