Preheat oven to 200°C fan
Cook fusilli until just under al dente and drain
Combine cooked pasta, cherry tomatoes, cannellini beans, spinach, garlic, olive oil and stock in a large Pyrex dish and toss together
Cover tightly with foil and bake for 20 minutes
Remove foil and push feta cubes evenly across the top, half-submerged into the pasta
Scatter walnuts over the top and bake for another 20 minutes until feta is golden and walnuts are toasted
Squeeze lemon juice and scatter fresh basil over the top
Serve straight from the dish
