Would you eat this? 😋 YES or NO? #asmr #cooking

Ingredients
12 oz (340g) pasta (penne, rigatoni, fusilli, or farfalle)
2 pints (4–5 cups) cherry tomatoes, whole or halved
4–6 oz (110–170g) soft goat cheese (a log works best for baking)
8 oz (225g) fresh mozzarella, torn or cubed (or mini balls)
5–8 oz (4–6 cups) fresh baby spinach
3–4 garlic cloves, minced or whole (smashed)
3–4 tbsp extra-virgin olive oil
1 tsp Italian seasoning or dried basil/oregano
Salt and black pepper, to taste
Optional: red pepper flakes, 1 shallot (sliced), handful fresh basil (added at end)
Reserved pasta water (½–¾ cup)
Grated Parmesan for serving

Instructions Preheat oven to 400–425°F (200–220°C). Use a 9×13-inch baking dish or similar.
Assemble the bake: Add cherry tomatoes, garlic, shallot (if using), olive oil, Italian seasoning, salt, pepper, and red pepper flakes to the dish. Toss to coat. Nestle the goat cheese log in the center. Scatter torn mozzarella pieces around or on top of the tomatoes.

Bake: Place in the oven for 20–25 minutes, until tomatoes burst and blister, and the cheeses are melty and bubbly. Stir halfway if desired. For extra browning, broil for the last 2–3 minutes (watch closely).

Cook the pasta: While baking, boil pasta in salted water per package directions. Reserve ½–¾ cup pasta water, then drain.
Add spinach and combine: Remove baking dish from oven. Stir in the baby spinach—it will wilt from the residual heat. Add the drained pasta and a splash of pasta water. Toss everything together until the melted goat cheese and mozzarella create a creamy sauce coating the pasta and spinach. Add more pasta water as needed for desired creaminess. Stir in fresh basil.

Serve: Taste and adjust seasoning. Drizzle with more olive oil, top with Parmesan, extra basil, and black pepper. Enjoy hot!