Place the block of feta in the center of your baking dish. Arrange the tomatoes and garlic cloves around the feta. Tuck the sprigs of thyme, sage, and rosemary in between tomatoes and garlic.Drizzle everything evenly with olive oil. Add a tablespoon of oregano all over—season with freshly ground pepper. Bake for 30 to 35 minutes.
Cook the pasta al dente. Usually 1 minute less than recommended boiling time. Make sure to reserve 1 cup of the pasta water, you might need it later.
Remove the baking dish from the oven. Immediately add ⅔ of the basil leaves. Stir the mixture together until the feta has melted into a creamy sauce.
Add in the pasta. Gently toss until the pasta is evenly coated. If you need to, add a little of the reserved pasta water, about ⅕ cup, to loosen it up a little and make it creamier.
Serve in bowls with grated parmesan cheese, chopped fresh basil leaves, and a pinch of red pepper flakes.
Notes
This baked feta dish reheats nicely. I usually transfer the leftovers to a pot and reheat them on the stove. I add a little water (¼ cup) to the pasta to loosen it up and stir on medium heat.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.