Spaghetti with Baked Feta and Cherry Tomatoes

Preheat the oven to 190–195 °C and prepare a baking dish (approx. 25 cm × 30 cm).

Bring salted water to a boil in a pot and cook the whole wheat spaghetti al dente according to package instructions. Then drain.

Cut the celery stalks and onion into small cubes. Halve the cherry tomatoes. Place all the prepared vegetables in the baking dish. Add the olive oil, salt, pepper, and chopped tomatoes and mix everything well.