A creamy baked pasta with feta, mozzarella, fontina, and parmesan cheeses and fresh cherry tomatoes.
# Components:
→ Pasta
01 - 14 ounces penne or rigatoni pasta
→ Cheeses
02 - 7 ounces block feta cheese
03 - 3.5 ounces shredded mozzarella cheese
04 - 3.5 ounces shredded fontina cheese
05 - 1.75 ounces grated parmesan cheese
→ Vegetables & Aromatics
06 - 10.5 ounces 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, to taste
12 - Freshly ground black pepper, to taste
13 - 2 tablespoons fresh basil leaves, chopped
# Method:
01 - Set the oven to 400°F (200°C).
02 - Combine cherry tomatoes, olive oil, minced garlic, dried oregano, crushed red pepper flakes, salt, and black pepper in a large baking dish; toss to incorporate evenly.
03 - Position the block of feta cheese centrally amidst the tomatoes; evenly distribute shredded mozzarella and fontina around the feta.
04 - Place the baking dish in the oven and bake for 30 minutes, until tomatoes burst and cheeses melt to a golden finish.
05 - While baking, cook pasta in salted boiling water until al dente according to package instructions; reserve ½ cup of pasta water, then drain the pasta.
06 - Remove the baking dish from the oven; add cooked pasta, reserved pasta water, grated parmesan, and chopped basil. Stir gently until creamy and well combined.
07 - Adjust seasoning to taste. Garnish with additional fresh basil leaves and serve immediately.
