Preheat the oven to 400ºF.

Pour 2 pints of cherry tomatoes into a 9x13-inch casserole dish. 

Drizzle olive oil over the cherry tomatoes and toss until all the tomatoes are coated in oil. 

Add the balsamic vinegar, garlic, and onion to the baking dish and toss. 

Next, create 2 wells in the baking dish by moving the tomatoes aside. Cut the block of feta in half diagonally and place them into the baking dish.

Bake at 400ºF for 40 minutes. 

Meanwhile, bring a large pot of salted water to a boil and add pasta. Cook the pasta until it is cooked to al dente. 

Before pouring the pasta into a strainer, remove 1 cup of pasta water from the pot and set it aside. Then, strain pasta and set it aside. 

Once the timer goes off, remove the dish from the oven and smash the feta and cooked tomatoes with a fork or spatula. Make sure that all of the tomatoes have burst. Then, add in 1/2 cup pasta water and stir everything together to create a creamy feta sauce.

Finally, add the cooked pasta to the casserole dish and mix until the pasta is coated in sauce. 

Add basil, mint, and olives to the casserole dish and toss the baked feta pasta one last time. 

Serve with fresh cracked black pepper and enjoy.