Baked Feta Pasta

Gather ingredients and preheat the oven to 400°F.

Prep the fresh ingredients: Wash and dice 5 Roma tomatoes into 1-inch pieces. Mince the 3 cloves garlic and 1 tablespoon fresh parsley, and dice 1/2 yellow onion.

Add to casserole dish: Place the prepared tomatoes, onion, garlic, and parsley in a 9×13-inch casserole dish, then season with 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/8 teaspoon red pepper flakes. Stir to combine, then make a little space in the center for the feta.

Place the 7 ounce block of feta in the center of the dish. Drizzle 1/2 cup olive oil over the feta and tomato mixture, then bake uncovered for 40 minutes.

Cook pasta: While the feta bakes, cook 8 ounces rotini pasta (1/2 box) according to the package directions. Before draining, reserve 1/2 cup pasta water.

Finish the sauce: Carefully remove the baking dish from the oven after 40 minutes. Add 1 cup packed fresh spinach to the casserole dish. Pour in 1/2 tablespoon honey and the 1/2 cup reserved pasta water and stir everything together, breaking up the feta and mixing it with the tomatoes while the spinach wilts from the heat.

Combine with the pasta: Add the cooked rotini to the baking dish and stir until the pasta is fully coated.

Finish and serve: Top your feta cheese pasta with 1/4 ounce torn fresh basil, and enjoy!