Preheat oven to 400°F.
Place feta in the center of a 9x13-inch baking dish and arrange cream cheese around it.
Add broccoli and frozen peas. Drizzle with olive oil and sprinkle with garlic, Italian seasoning, onion powder, black pepper, and red pepper flakes. (if using)
Bake for 20–25 minutes, until the broccoli is tender and the cheeses are soft.
While the feta bakes, brown the Italian sausage in a skillet over medium heat, breaking it into small pieces. Drain excess grease.
Cook orecchiette according to package directions until al dente. Reserve 1 cup pasta water before draining.
Remove the baking dish from the oven. Mash the feta and cream cheese together and stir with the vegetables. Add in the Parmesan cheese.
Slowly add pasta water, stirring until the mixture becomes creamy.
Add cooked pasta and sausage and toss until well combined.
Sprinkle with Parmesan and fresh parsley, if desired. Serve warm.
