Position a rack in the middle of the oven and preheat to 400º F.
In a 9 x 13" baking dish, combine the tomatoes, garlic and 1/4 cup of the olive oil. Sprinkle with some salt and toss to coat. Place the feta* cheese in the center of the tomatoes and garlic. Top with the remaining olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
*If you are using Violife plant-based feta, reduce the total cook time to 30 minutes and do not add the plant-based feta cheese until the last 8 minutes of baking. Any earlier, and it will disintegrate ... so monitor carefully. My first batch did just that; however, it blended in so deliciously I didn't care!
Add chopped spinach and scallions into the mixture so it all bakes together.
Meanwhile, if using Wonder Noodles, rinse the noodles well and cook as directed on package.
If you are using pasta, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.
Mix the feta, tomatoes and veggies with a fork until evenly combined. Mix the sauce with wonder noodles or pasta, adding the reserved pasta water as needed if it looks a little dry.
Taste and season with additional salt and pepper, if desired. To serve, divide among bowls and top with plenty of basil leaves.