Taste and adjust the seasoning with a bit more salt and pepper if needed. Serve the pasta straight from the baking dish while it’s hot and creamy, making sure to scoop up plenty of sauce and roasted tomatoes with each serving.
To keep the spirit of the 4-ingredient hack, I like to treat everything else as optional add-ons. For extra flavor without much work, sprinkle in a teaspoon of dried Italian seasoning or red pepper flakes when you season the tomatoes. If you have a few minutes to spare, toss in a handful of baby spinach or arugula right after you mix the hot pasta with the sauce; the greens will wilt down and add a bit of freshness. You can also swap rotini for any short pasta you have—penne, fusilli, or shells all catch the creamy feta-tomato sauce nicely. For protein, stir in shredded rotisserie chicken, cooked Italian sausage, or a can of drained chickpeas after baking. Leftovers reheat well with a splash of water or milk to loosen the sauce, and this dish can be prepped ahead by assembling the feta and tomatoes in the baking dish in the morning, covering, and refrigerating until you’re ready to bake at dinnertime.
