1. Preheat an oven to 420 degrees F.

2. In a casserole dish add the brick of feta in the middle and spread out the tomatoes, diced red bell pepper, and garlic cloves throughout. Sprinkle with a bit of olive oil and the Italian seasoning. Transfer to the oven and bake for around 30 minutes or until the cherry tomatoes are popping open.

3. Bring a pot of salted water to a boil and add the red lentil penne noodles. Cook until el dente, around 7-8 mins.

4. Remove the casserole dish and mash the feta & veggies together to form the creamy sauce. Add a few Tbsp of the pasta water to thin it out a bit.

5. Add the noodles and the chopped spinach. Stir in and return the dish to the oven for just another 5 minutes. Enjoy!