1-First Step: Preheat and Prep the Pan (5 minutes) Set your oven to 400°F (200°C). Grab a 9×13-inch baking dish. Place the 8 oz feta block in the center this is your sauce star. Surround it with 2 pints cherry tomatoes and tuck in the 4 smashed garlic cloves. Drizzle 1/3 cup olive oil evenly over everything. Sprinkle 1 tsp oregano, salt, pepper, and optional red pepper flakes. No need to stir yet; just position for even baking.

2-Second Step: Bake the Feta and Tomatoes (35-40 minutes) Slide the dish into the oven, uncovered. Bake until tomatoes blister and burst, and feta turns soft and golden, about 35-40 minutes. Watch for tomato skins to split and cheese to quiver when nudged. This low-effort roast builds intense flavors. Tip: If tomatoes look dry midway, add a splash of water. Rotate the dish halfway for even cooking, especially in hot spots.

3-Third Step: Cook the Pasta (10 minutes, concurrent with baking) While baking, bring a large pot of salted water to a boil. Add 8-12 oz pasta and cook al dente, 1-2 minutes under package time since it finishes in sauce. Rigatoni grips sauce best, but bucatini twirls beautifully. Reserve 1 cup pasta water before draining this starchy liquid is key for emulsifying.

4-Fourth Step: Mash and Mix the Sauce (5 minutes) Pull the baking dish from the oven. Use a spoon or fork to mash the feta, burst tomatoes, and garlic into a chunky, creamy sauce. Break up clumps for smoothness. Taste and adjust salt or pepper. Fold in drained pasta right in the dish. Add reserved pasta water, 1/4 cup at a time, until saucy and coating every strand. The heat wilts nothing but perfects the blend.

5-Fifth Step: Finishing Touches and Serve (2 minutes) Tear fresh basil over top for color and aroma. Divide into bowls. Serve hot with crusty bread to mop up sauce or a side salad. Pairs great with grilled shrimp for protein. Leftovers? See storage tips below. Pro move: Grate extra feta or drizzle oil for luxe appeal.