Place the block of feta cheese in the center of a 9x13-inch oven safe dish. Arrange cherry tomatoes around the cheese.
Drizzle the olive oil all over the tomatoes and feta cheese, tossing the tomatoes a little bit in the oil. Sprinkle minced garlic, dried basil, dried oregano, red pepper flakes (if using) salt and pepper on top of the feta.
Bake uncovered in the preheated oven for 30-35 minutes.
Meanwhile, cook the pasta to al dente per the package directions in well salted water. (Reserve a cup of pasta water near the end of the cooking time in case you want to thin your sauce a bit later)
Mash the feta and tomatoes well with the back of a fork or a spoon. Toss with the cooked pasta until well coated. Garnish with fresh Parmesan cheese and fresh basil, if desired.
If you can only find crumbled feta, you can use that and pile it up in the center of the baking dish.
For a smoother, thinner sauce, reserve a cup of pasta water and stir in a little bit at a time until your perfect consistency is reached.
For a more intense garlic flavor, add a few more cloves and leave them whole, smashing them into the sauce.
Store leftover baked feta pasta in an airtight container in the refrigerator for 3-4 days. I don't recommend freezing, the sauce won't likely survive well.