# What You'll Need:
→ Pasta
01 - 14 oz short pasta such as penne, fusilli, or rigatoni
→ Bake Base
02 - 7 oz block feta cheese
03 - 1 lb cherry tomatoes
04 - 3 tablespoons extra-virgin olive oil
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon crushed red pepper flakes (optional)
08 - Freshly ground black pepper, to taste
09 - Sea salt, to taste
→ To Finish
10 - 1 cup fresh basil leaves, roughly torn
11 - Zest of 1/2 lemon (optional)
# Steps to Follow:
01 - Set the oven to 400°F and allow it to preheat fully.
02 - Place the block of feta cheese in the center of a large ovenproof baking dish. Arrange the cherry tomatoes around the feta.
03 - Drizzle the olive oil evenly over the feta and tomatoes. Sprinkle with minced garlic, dried oregano, red pepper flakes if desired, salt, and pepper.
04 - Bake uncovered for 30 to 35 minutes until the tomatoes have burst and the feta is lightly golden and soft.
05 - Fill a large pot with water and bring to a boil. Season with salt and cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
06 - Remove the baking dish from the oven and use a fork to mash the softened feta and tomatoes together, forming a creamy mixture.
07 - Add the drained pasta to the baking dish. Toss gently to coat, adding reserved pasta water as needed to achieve a creamy consistency.
08 - Fold in torn basil leaves and lemon zest if desired for extra brightness.
09 - Serve warm, garnished with additional basil leaves.
