# What You'll Need:
→ Pasta
01 - 14 oz penne or rigatoni pasta
→ Cheeses
02 - 7 oz block of feta cheese
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 tbsp extra virgin olive oil
09 - 1 tsp dried oregano
10 - ½ tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - 2 tbsp fresh basil leaves, chopped (plus extra for garnish)
# Step-by-Step Guide:
01 - Set the oven temperature to 400°F (200°C).
02 - Place the halved cherry tomatoes in a large baking dish. Drizzle with olive oil and sprinkle with minced garlic, dried oregano, crushed red pepper flakes if using, salt, and pepper. Toss gently to combine.
03 - Nestle the block of feta cheese in the center of the tomato mixture. Evenly scatter the shredded mozzarella and fontina cheeses around the feta.
04 - Bake in the preheated oven for 30 minutes, or until the tomatoes burst and the cheeses are melted and golden.
05 - While the cheese and tomatoes bake, cook the pasta in salted boiling water following package instructions until al dente. Reserve ½ cup of pasta water and drain the rest.
06 - Remove the baking dish from the oven. Add the cooked pasta, reserved pasta water, grated parmesan, and chopped basil leaves. Stir gently until the mixture is creamy and well incorporated.
07 - Taste and adjust seasoning with salt and pepper if necessary. Garnish with additional fresh basil leaves and serve immediately.
