Creamy Baked Feta Pasta with Cherry Tomatoes

Preheat the oven to 400°F. Add the cherry tomatoes to a 9x13-inch baking dish, drizzle with olive oil, and toss until the tomatoes are evenly coated.

Place the block of drained feta in the center of the dish, nestling the tomatoes around it. Spoon a little of the oil over the feta, then bake for 30-35 minutes, until the tomatoes are soft and beginning to burst and the feta is warm and creamy.

While the feta and tomatoes bake, cook the fusilli in well-salted boiling water until al dente according to the package directions. Before draining, reserve 1 cup of the pasta cooking water.

Remove the baking dish from the oven and stir in the minced garlic while everything is still hot. Add the drained pasta and toss until coated, loosening the sauce with a splash of reserved pasta water as needed. Finish with fresh basil, if using, and serve warm.