Spicy Roasted Red Pepper and Tomato Baked Feta Pasta

Ingredients

• 1 block (8 oz) feta cheese
• 1 pint cherry tomatoes
• 2 red bell peppers, chopped
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and black pepper to taste
• 12 oz rigatoni pasta
• Fresh basil leaves, for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large white baking dish, combine cherry tomatoes, chopped red peppers, minced garlic, olive oil, oregano, red pepper flakes, salt, and pepper.
3. Place the block of feta cheese in the center of the dish and drizzle with a little more olive oil.
4. Roast in the preheated oven for 30-35 minutes, until tomatoes are blistered and peppers are tender.
5. While the vegetables roast, cook the rigatoni pasta in salted boiling water according to package instructions until al dente.
6. Drain the pasta and add it to the baking dish with the roasted vegetables and feta.
7. Gently toss the pasta with the vegetables and crumbled feta to combine.
8. Serve immediately, garnished with fresh basil leaves.