Preheat your oven to 400°F. Cook the penne in salted boiling water until it's almost al dente (it'll finish cooking in the oven). Drain and set aside. Mine usually takes about 9 minutes instead of the full 11 minutes listed on the box.

Toss the cooked pasta with 2 tablespoons of olive oil in a large baking dish. Spread it out evenly across the bottom because you want the tomatoes and feta to sit right with everything else.

Scatter the 2 cups of cherry tomatoes over the pasta. Sprinkle your minced garlic, dried oregano, dried basil, black pepper, and salt across everything. The garlic gets nice and caramelized in the oven, which is honestly my favorite part.

Create a little well in the center and carefully place the entire block of feta cheese in the middle. It's gonna look weird and not covered, but trust me on this—that's exactly what you want.

Bake for 20 minutes until the tomatoes start to blister and the edges get golden. You'll hear the cheese starting to bubble a bit around the edges, which is your signal things are happening.

Remove from the oven and pour the heavy cream around the feta block. Sprinkle mozzarella cheese on top and drizzle with lemon juice. Return to the oven for 8-10 minutes until everything's bubbly and golden.

Let it cool for 3-4 minutes, then use a fork to mash the melted feta right into the pasta and sauce. Stir everything together until you've got that creamy, dreamy texture. Taste and adjust salt as needed because feta can be salty on its own.