6 small/med servings; ~425 cal/serving (if adding Quorn)
1 lb cherry tomatoes
4 cloves garlic halved
8 oz Greek (sheep's milk) feta (boar's head worked well)
1/4 cup olive oil (was 1/3 to 1/2 cup)
6 oz of pasta (reserve some pasta water after boiling) (was 8 oz pasta)
basil
chili flakes
black pepper
Additions/subs:
1/2 red onion, diced
4 oz Quorn chik'n pieces (added)
Veggies like spinach, zucchini, broccoli, pepper, etc.
Try subbing white beans for some pasta
Preheat oven to 400 degrees
Combine tomatoes, garlic, feta, olive oil, black pepper, and chili flakes into 8x11" casserole dish and place in oven for 40 minutes
When there is 10 minutes left on your timer, boil the pasta
When the 40 minutes is up, remove casserole dish from oven. drain pasta and reserve some pasta water
Rough cut the basil and put about 3/4 into the dish, reserve the rest for garnish
Mix pasta into casserole dish with enough pasta water to help get the sauce to the correct consistency