Bookmark cbc.ca/juliesrecipes to keep up with all of Julie Van Rosendaal's dishesThough there are hundreds (thousands?) All you need is a suitably-sized baking dish, some tiny tomatoes, feta and olive oil and pasta. (Julie Van Rosendaal)I opted for Macedonian-style feta, which is creamier than other varieties of feta. (Julie Van Rosendaal)It baked for 20 minutes or so, while I cooked some chunky gomiti pasta, but any pasta shape will do, really — chunky or not. Check out Julie Van Rosendaal's full interview on the Calgary Eyeopener below:

Source: CBC News March 09, 2021 18:56 UTC