Empty noodles into the baking dish. Pour warm water over them and let sit for 15 minutes.
Wash and cut all cherry tomatoes into halves. Place in bowl.
To the same bowl, add Italian Lemon EVOO, Arbequina EVOO, chopped garlic, and fresh basil. Mix until nicely combined (enjoy the beautiful colours and smells)!
Drain water from noodles. Return noodles to the baking dish.
Stir in the marinated tomatoes mix and 1/2 cheese into the noodles.
Cover the noodles with the marinara.
Top with remaining cheese.
Eating now? Bake at 425°F for 30-45 minutes.
Freezing it?
Bake at 425°F for 45-65 minutes.