# Ingredient List:
→ 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)
# Steps:
01 - Heat oven to 400°F.
02 - Place halved cherry tomatoes in a large baking dish. Drizzle with olive oil and sprinkle with minced garlic, dried oregano, crushed red pepper flakes, salt, and pepper. Toss to coat evenly.
03 - Nestle the block of feta in the center of the tomato mixture. Scatter shredded mozzarella and fontina cheeses evenly around the feta.
04 - Bake uncovered for 30 minutes until tomatoes burst and cheeses melt with a golden top.
05 - Meanwhile, cook pasta in salted boiling water until al dente according to package directions. Reserve ½ cup pasta cooking water before draining.
06 - Remove baking dish from oven. Add drained pasta, reserved pasta water, grated parmesan, and chopped basil. Stir gently to combine until creamy.
07 - Adjust seasoning as needed. Garnish with additional fresh basil and serve immediately.
