Oven-Baked Feta Pasta with Colorful Vegetables

Preheat the oven to 400 degrees Fahrenheit, or 200 degrees Celsius.

Combine a variety of colorful vegetables such as grape tomatoes, asparagus, zucchini, onion, bell pepper, and corn kernels in a large baking dish. Drizzle an adequate amount of olive oil over the vegetables to coat them evenly and sprinkle with a generous helping of pepper flakes, sea salt, and additional pepper for added flavor. Mix well to distribute the seasonings uniformly and create a small indentation in the center of the dish. Place feta cheese blocks within this well, drizzling them generously with olive oil and seasoning with a pinch of sea salt, pepper, and extra pepper flakes for an added depth of flavor. Introduce thyme sprigs into the dish, nestling them among the vegetables for added aroma.

Bake the vegetables uncovered in the preheated oven until they have reached a tender state, about 40 minutes.

During this time, bring a large pot of salted water to a rolling boil and cook rigatoni until it is tender yet retains some firmness, about 12 minutes. Drain the pasta, reserving a cup of the pasta water for later use and setting it aside.

Once the vegetables have finished cooking, switch to broil mode at 500 degrees Fahrenheit, or 260 degrees Celsius. Broil the vegetables for a short minute to achieve some final browning and crispiness.

Squeeze fresh lemon juice over the vegetables and feta to add a burst of citrus flavor, then stir in some chopped parsley until it is fully incorporated. Combine the cooked rigatoni with the vegetables and feta, adding a splash of the reserved pasta water to help the cheese coat the pasta evenly. Season with salt and pepper as desired, sprinkling a generous helping of Pecorino Romano cheese on top to complete the dish.