We might be late to this trend, but we’ve taken our time to perfect this viral baked pasta dish. One of the keys to ensuring the sauce for this feta tomato pasta comes together nicely is to use a high-quality block of feta—the pre-crumbled stuff won’t bake and melt the same. (Publix brand imported Greek feta is a great pick at a great price point.)

For a Southern spin, you can throw in pimientos with the tomatoes, which dissolve into the sauce at the high cooking temperature. Rounding out the sweetness of the peppers is some lemon zest for brightness, and a sprinkle of toasted pine nuts for nice pops of crunch.

Editor’s Note: This recipe was developed by Nicole Hopper; the headnote was written by Alana Al-Hatlani.