Preheat the oven to 400°F.

Add grape tomatoes and garlic to a 3-quart baking dish. Toss with olive oil, salt, and black pepper. Place the feta cheese in the center and turn it gently to coat with oil.

Bake in the center of the oven for 30 minutes.

Remove the dish, move the oven rack to the upper third, and increase the oven temperature to 450°F. Return the dish to the oven and bake for another 10 minutes, until tomatoes burst and feta lightly browns.

Meanwhile, cook pasta in well-salted water until al dente. Reserve 1/2 cup pasta water.

Just before draining, add spinach to the pasta pot and submerge briefly to wilt. Drain pasta and spinach.

Using the back of a wooden spoon, mash the roasted tomatoes, garlic, olive oil, and feta into a creamy sauce.

Add pasta, spinach, basil, parsley, and red pepper flakes. Toss to combine.

Thin the sauce with reserved pasta water a little at a time until desired consistency is reached. Season with additional salt and pepper if needed. Serve warm