Pour some olive oil on the bottom of the baking dish. Place the whole feta block on top - feel free to use two blocks for a cheesier sauce. Sprinkle red chili pepper flakes over in the feta cheese. Pour more olive oil on top. Place the cherry tomatoes and minced garlic around the feta and roll it all around in oil. Grind some pepper and season with pinch of sea salt. Top cheese with a few fresh oregano leaves if desired.
Bake at 400 F / 200 C for 35 minutes in the middle rack.
Cook the pasta according to cooking instructions. Before the last two minutes of the pasta being ready, add the baby spinach leaves and remove ½ cup of the starchy pasta water. Once the pasta is cooked, drain well and set aside.
Remove the baked feta and tomatoes from the oven then break up the feta a bit and mix with tomatoes. Mix in the pasta and spinach with the sauce with then add the chiffonade of basil leaves. Feel free to add some of the starchy pasta water to ensure that sauce sticks to the pasta nicely. Garnish with lemon zest, a good squeeze of lemon juice, microgreens, additional fresh pasta leaves and sprinkle with additional feta cheese if desired.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2021/03/18/baked-feta-pasta-with-spinach-lemon/