# Components:
→ Pasta
01 - 14 oz penne or rigatoni pasta
→ Cheeses
02 - 7 oz block 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 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
# Directions:
01 - Set the oven to 400°F (200°C) to preheat.
02 - Place halved cherry tomatoes in a large baking dish, drizzle with olive oil, then season with minced garlic, dried oregano, crushed red pepper flakes, salt, and black pepper. Toss to coat evenly.
03 - Nestle the block of feta cheese in the center of the tomatoes, then evenly scatter shredded mozzarella and fontina cheeses around it.
04 - Bake the dish for 30 minutes until tomatoes burst and cheeses melt with a golden top.
05 - While baking, cook the pasta in salted boiling water until al dente following package guidelines. Reserve ½ cup of pasta cooking water before draining.
06 - Remove the baking dish from oven, add the cooked pasta, reserved pasta water, grated parmesan, and chopped basil. Stir gently to create a creamy, well-combined mixture.
07 - Taste the blend and adjust seasoning if necessary. Garnish with additional basil leaves before serving immediately.
