Baked Feta Pasta with Shrimp

Preheat oven to 400°F (200°C). Place the block of feta and the garlic & herb cheese in the center of a 9x13 inch baking dish.

Arrange the cherry tomatoes, chopped red onion, minced garlic, and sun-dried tomatoes around the cheeses.

Zest the lemon over the entire dish.

In a small bowl or measuring cup, whisk together the extra virgin olive oil, oil from the sun-dried tomato jar, juice from the zested lemon, Dijon mustard, honey, red pepper flakes, salt, and pepper.

Pour the dressing evenly over the cheese and tomatoes in the baking dish.

Bake for 25 minutes, until the tomatoes have burst and the cheese is soft.

While the dish is baking, cook the fusilli pasta according to package directions. Also, season the shrimp with salt and pepper.

Carefully remove the hot dish from the oven. Add the seasoned shrimp to the dish, arranging them around the cheese.

Return the dish to the oven and bake for another 5-7 minutes, or until the shrimp are pink and cooked through.

Remove from the oven. Use a fork to mash the baked cheeses and burst tomatoes together, creating a creamy sauce.

Add the cooked and drained pasta and the fresh basil to the baking dish.

Stir everything together until the pasta is fully coated in the sauce. Serve immediately.