A creamy baked pasta with block feta and melted mozzarella, fontina, parmesan, combined with tomatoes.
# What You'll 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 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
# Method:
01 - Set the oven to 400°F to prepare for baking.
02 - Place halved cherry tomatoes in a large baking dish; drizzle with olive oil and sprinkle minced garlic, oregano, crushed red pepper flakes, salt, and black pepper. Toss gently to coat evenly.
03 - Nestle the feta cheese block in the center of the tomatoes, then evenly scatter the shredded mozzarella and fontina around the feta.
04 - Bake in the preheated oven for 30 minutes until tomatoes burst and cheeses melt with a golden surface.
05 - While baking, cook pasta in salted boiling water following package instructions for al dente texture. Reserve ½ cup of pasta water and drain.
06 - Remove baking dish from oven and add drained pasta, reserved pasta water, grated parmesan, and chopped basil. Stir gently until mixture becomes creamy and fully incorporated.
07 - Adjust seasoning to taste, garnish with additional basil, and serve immediately.
