BAKED FETA PASTA WITH MOSTACCIOLI

INGREDIENTS

• 8 oz. Barilla Mostaccioli
• 2 pints cherry tomatoes
• 8 oz block feta cheese, dry
• 1/2 cup extra virgin olive oil
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced or microplaned
• 1/4 cup fresh basil chiffonade, plus a few leaves for garnish

PREPARATION

1. 1.Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
2. 2.Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes and flip a couple times to coat it with the olive oil and seasoning.
3. 3.Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese browns a bit and melts a bit.
4. 4.While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid to toss it in.
5. 5.Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.
6. 6.Transfer the cooked pasta and the baking dish ingredients to a large mixing bowl and toss to combine. Garnish with more fresh basil and serve warm.