Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, pick basil leaves from stems. Keep leaves and stems separate. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Peel, then roughly chop garlic.

Add tomatoes, onions, garlic, garlic powder, basil stems, 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes to an 8x8-inch baking dish (9x13-inch for 4 ppl). (NOTE: Reference heat guide.)Season with salt and pepper, then toss to combine. Arrange tomato mixture around the edges of the baking dish. Arrange feta in the centre of the baking dish. Drizzle 1 tsp oil (dbl for 4 ppl) over top, then season with pepper. Roast in the middle of the oven until veggies are tender and feta softens, 20-22 min.

When veggies and feta are almost done, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.

Carefully remove the baking dish with tomatoes and feta from the oven. Remove, then discard basil stems. Add spinach to the baking dish. Stir veggies and feta together until spinach wilts, 1 min. Add tortellini and reserved pasta water. Season with salt and pepper, to taste, then gently toss to combine.

Divide tortellini between plates. Tear basil leaves over top. Sprinkle with remaining chili flakes, if desired.