We added onion, peppers with the tomatoes and feta and added pulled chicken in when we mixed the pasta. So good. Going to try it with mozzarella next time.

It would be good with grilled lamb or chicken.

Anonymous wrote:

Anonymous wrote:For people who made it, is it odd that there isn't any real protein (other than the feta)? That is the only thing making me hesitant.

No, not for us. We eat meat but don't need it to be the focus of every meal or dinner. We don't consider this "fake protein" either (if you do?).

+1 Happy to have some veggie entree options and the cheese has plenty of protein.

Anonymous wrote:For people who made it, is it odd that there isn't any real protein (other than the feta)? That is the only thing making me hesitant.

No, not for us. We eat meat but don't need it to be the focus of every meal or dinner. We don't consider this "fake protein" either (if you do?).

Anonymous wrote:I think it's weird to bake something separately. I would make the pasta and then just put in chopped tomatoes or cherry and cook or melt everything in the pot with some of the starch water or a bit of cream or wine or red sauce to thin it out. But I am supremely lazy.

You can pan-roast the tomatoes on the stove. I wouldn't bother with the oven either, but the char is important.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:For people who made it, is it odd that there isn't any real protein (other than the feta)? That is the only thing making me hesitant.

Seriously? You never eat a meal that is not meatcentric? And you do realize both cheese and pasta have some protein? A serving of this has about 20 g of protein.

Sigh. Sorry that triggered you. Yes, seriously, I am asking about adding meat. I think just pasta, sauce and cheese sounds like it is lacking. You don't need to respond. I understand how you feel. I'm hoping maybe someone else will chime in if you stay off of the attack.

The attack? You are a bizarre person, in more ways than one!

We made it last night. We loved it!

Yes, it’s weird using an entire block of feta, but don’t skip it! The edges get slightly burnt and dense and chevy and it’s absolutely delicious!

Anonymous wrote:

Anonymous wrote:For people who made it, is it odd that there isn't any real protein (other than the feta)? That is the only thing making me hesitant.

Seriously? You never eat a meal that is not meatcentric? And you do realize both cheese and pasta have some protein? A serving of this has about 20 g of protein.

Sigh. Sorry that triggered you. Yes, seriously, I am asking about adding meat. I think just pasta, sauce and cheese sounds like it is lacking. You don't need to respond. I understand how you feel. I'm hoping maybe someone else will chime in if you stay off of the attack.

Anonymous wrote:I think it's weird to bake something separately. I would make the pasta and then just put in chopped tomatoes or cherry and cook or melt everything in the pot with some of the starch water or a bit of cream or wine or red sauce to thin it out. But I am supremely lazy.

But then you lose the amazing flavor of the carmelized tomatoes. It's delicious.

I think it's weird to bake something separately. I would make the pasta and then just put in chopped tomatoes or cherry and cook or melt everything in the pot with some of the starch water or a bit of cream or wine or red sauce to thin it out. But I am supremely lazy.

Anonymous wrote:For people who made it, is it odd that there isn't any real protein (other than the feta)? That is the only thing making me hesitant.

Seriously? You never eat a meal that is not meatcentric? And you do realize both cheese and pasta have some protein? A serving of this has about 20 g of protein.

For people who made it, is it odd that there isn't any real protein (other than the feta)? That is the only thing making me hesitant.

Anonymous wrote:I saw the recipe in the post and plan to try it next week (if I can find the feta I guess). Looks pretty odd with that whole cake of feta in one piece but I do like feta.

Same! We're going to try it and I agree it looked weird with the whole block sitting there in the middle. I felt weirdly like reaching into the paper and cubing it all up LOL.

Anonymous wrote:Is there a feta shortage or something?

Everything was fully stocked at Costco. My daughter is making this for us tonight.

It was good and definitely heavy. I made it the traditional way with no variations. Martha Stewart had a recipe that looked interesting that made it more into a spread for crackers and I would like to try that.
There is no way my 4 year old would have tried it .... but she is picky. I used the leftover "sauce" to put in a frittata.