Step 1

Preheat the oven to 400°F.

Step 2

Place the whole feta block in the center of a large casserole dish. Arrange tomatoes, oil, garlic, onions, and chilies around the feta. Pour olive oil over the top, then add celery salt, Kosher salt, and black pepper. Bake in the oven for 30-35 minutes.

Step 3

While the feta and tomatoes are cooking, chop bacon into small pieces then cook in a small non-stick pan until nearly crisp (5 minutes). Remove bacon pieces from the pan with a slotted spoon and drain on a plate lined with a paper towel.

Step 4

In a large saucepan, cook the rigatoni according to package directions (begin around 15 minutes prior to removing the feta and tomatoes). Before draining the rigatoni, separate 1/2 cup of pasta water to use with the sauce.

Step 5

Remove the spicy feta sauce from the oven. Break up the feta (it should separate easily) into pieces, add pasta water, and stir the ingredients together using a slotted spoon.

Step 6

Add the rigatoni, bacon, and half the basil, and stir together to combine, before topping with shredded cheese, breadcrumbs, and the rest of the basil.

Step 7

Bake in the oven for a further 10-15 minutes, or until the cheese has melted and begun to turn a golden color. Sprinkle with Kosher salt and black pepper prior to serving.