Creamy baked pasta featuring feta, mozzarella, fontina, and parmesan with cherry tomatoes and fresh basil.
# Ingredients:
→ Pasta
01 - 14 oz penne or rigatoni
→ 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 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
# Instructions:
01 - Set oven to 400°F and allow it to reach temperature.
02 - In a large baking dish, combine cherry tomatoes with olive oil, garlic, oregano, red pepper flakes, salt, and black pepper. Toss thoroughly.
03 - Place the block of feta in the center among the tomatoes. Distribute shredded mozzarella and fontina evenly around the feta.
04 - Bake for 30 minutes until tomatoes burst and cheeses melt to a golden finish.
05 - While baking, cook pasta in salted boiling water to al dente per package directions. Reserve ½ cup pasta water before draining.
06 - Remove baking dish from oven. Add pasta, reserved pasta water, grated parmesan, and chopped basil. Stir gently until creamy and well incorporated.
07 - Taste and adjust salt and pepper as needed. Garnish with additional basil and serve hot.
