Preheat the oven to 400ºF.

Pour 2 pints of cherry tomatoes into a 9×13-inch casserole dish.

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

Add the garlic, onion, salt, and pepper to the baking dish and toss. 

Next, create 1 well in the baking dish by moving the tomatoes aside. Place your cheese block in the well. 

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 cheese 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 cheese sauce.

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

Sprinkle fresh herbs over the pasta and enjoy!