Spaghetti with baked feta and tomatoes

Ingredients for 4 servings:

• 3 tbsp olive oil for the mold
• 750 g beefsteak tomatoes
• 3 spring onions
• 3 garlic cloves
• ¾ tsp salt and pepper
• a little chili powder
• 1 tbsp oregano
• 200 g feta cheese
• 400g spaghetti
• 1 bunch of parsley
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Lightly grease an ovenproof dish with oil and preheat the oven to 220°C (top/bottom heat). Quarter the tomatoes according to their size and place them in the prepared dish. Slice the spring onions into rings, mince the garlic, and season everything with salt, pepper, chili powder, and oregano. Mix everything together. Dice the feta cheese and scatter it over the tomatoes. Bake in the preheated oven on the middle rack for about 30 minutes. Meanwhile, cook the spaghetti al dente and drain in a colander. Remove the feta cheese and tomatoes from the oven and mix well with the spaghetti. Roughly chop the parsley and scatter it over the spaghetti.