# What You Need:
→ Pasta
01 - 14 oz penne or rigatoni
→ Cheeses
02 - 7 oz feta cheese block
03 - 3.5 oz shredded mozzarella cheese
04 - 3.5 oz shredded fontina cheese
05 - 1.75 oz grated parmesan cheese
→ Vegetables & Aromatics
06 - 10.5 oz cherry tomatoes, halved
07 - 3 cloves garlic, minced
08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon dried oregano
10 - ½ teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons fresh basil leaves, chopped (plus extra for garnish)
# How-To:
01 - Set oven temperature to 400°F.
02 - Place halved cherry tomatoes in a large baking dish. Drizzle with olive oil and sprinkle with minced garlic, oregano, crushed red pepper flakes, salt, and pepper. Toss to combine evenly.
03 - Nestle the feta cheese block in the center of the baking dish among the tomatoes. Evenly scatter shredded mozzarella and fontina cheeses around the feta.
04 - Bake in the preheated oven for 30 minutes until tomatoes burst and cheeses melt with golden edges.
05 - While baking, cook pasta in salted boiling water until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.
06 - Remove baking dish from oven. Add cooked pasta, reserved pasta water, grated parmesan, and chopped basil. Stir gently to create a creamy, combined texture.
07 - Taste and adjust seasoning with salt and pepper if needed. Garnish with additional basil leaves and serve immediately.
