# What You'll Need:
→ Cheese & Dairy
01 - 7 oz feta cheese block
02 - 2 oz finely grated Parmesan cheese
→ Vegetables
03 - 1 lb mixed-color cherry tomatoes
04 - 3 cloves garlic, peeled and thinly sliced
05 - 1 small red onion, thinly sliced (optional)
06 - Fresh basil leaves, for garnish
→ Pantry
07 - 12 oz short pasta (fusilli, penne, or rigatoni)
08 - 3 tbsp extra virgin olive oil
09 - 1 tsp dried oregano
10 - ½ tsp red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F (200°C).
02 - Place the feta cheese block in the center of an oven-safe baking dish. Arrange cherry tomatoes, garlic, and red onion around the cheese.
03 - Drizzle olive oil over the feta and vegetables. Sprinkle dried oregano, red pepper flakes if using, salt, and freshly ground black pepper evenly.
04 - Bake uncovered for 25 to 30 minutes until tomatoes burst and feta edges turn golden.
05 - While baking, boil salted water in a large pot and cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
06 - Remove baking dish carefully from oven. Using a large spoon, gently mash feta with roasted tomatoes and garlic until creamy and well combined.
07 - Add hot pasta to the baking dish and toss to combine. Gradually incorporate reserved pasta water as needed to achieve a silky, cohesive sauce.
08 - Plate immediately, topping with a generous sprinkle of grated Parmesan cheese and fresh basil leaves.
