Step 1

Preheat oven to 400F. Start a large pot of salted water boiling on the stove top to cook the pasta.

Step 2

Place the feta cheese in the center of the casserole dish. Scatter the cherry tomatoes, black olives around the feta cheese. Sprinkle the garlic and onion on top.

Step 3

In a small bowl mix together the lemon zest, lemon juice, Greek seasoning, pepper and olive oil. Drizzle the whole mixture over the vegetables and feta cheese. Give everything except the feta a stir to coat the vegetables evenly.

Step 4

Bake the feta cheese mixture for 45-50 minutes. The cherry tomatoes will blister and the feta cheese will begin to turn a light brown. When the cheese mixture has baked for about 35 minutes, add the pasta to the water and boil according to the package directions.

Step 5

Save 1/2 cup of the pasta water from the cooked pasta. Drain but do not rinse the pasta, as the pasta water makes the sauce come together even better.

Step 6

Remove the baked pasta and vegetables from the oven and add the cooked and drained pasta to the casserole pan. Stir to coat the pasta in the feta cheese and cooked vegetables. Add a little bit of the pasta water until a smooth sauce comes together. Start adding 1/4 cup of pasta water, but add up to 1/2 cup to make a smooth and creamy sauce. Stir and enjoy!