2 cans (14.5 oz. each) Contadina® Fire Roasted Diced Tomatoes, not drained

1/2 cup diced yellow onion

1/4 cup olive oil, divided

3 Tbsp. Contadina® Tomato Paste

3 large cloves garlic, minced

1 block (8 oz.) feta, drained

1/4 to 1/2 tsp. red pepper flakes

12 oz. uncooked penne or rotini pasta (4 cups)

1 bag (5 oz.) baby spinach

1 Tbsp. fresh lemon juice

1/4 cup fresh basil leaves, torn

1. Preheat oven to 400°F. Add contents of diced tomato cans, onion, 3 Tbsp. olive oil, tomato paste and garlic to a 9x13-inch (3 qt.) baking dish; stir to combine. Place feta in the center; top with remaining 1 Tbsp. oil and red pepper flakes. Bake 25 minutes until tomatoes are bubbling and feta is soft. Stir together thoroughly.

2. While sauce bakes, bring a pot of water to a boil; cook and drain pasta according to package directions.

3. Add pasta, spinach and lemon juice to hot tomato-feta sauce in baking dish; stir until coated. Sprinkle with basil before serving.