Baked Feta Pasta Cranberries (Print Version)

Creamy baked feta pasta with fresh cranberries and honey for a sweet-tart seasonal touch.

# What You'll Need:

→ Dairy & Cheese

01 - 7 oz block feta cheese

→ Vegetables & Fruits

02 - 2 cups cherry tomatoes, halved
03 - 1 cup fresh cranberries
04 - 3 cloves garlic, peeled and smashed

→ Pasta

05 - 10 oz short pasta (penne, fusilli, or rigatoni)

→ Oils & Seasonings

06 - 3 tablespoons extra virgin olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste

→ Sweetener

10 - 2 tablespoons honey

→ Herbs

11 - 1/4 cup fresh basil leaves, chopped (plus extra for garnish)

# Steps to Follow:

01 - Set oven temperature to 400°F.
02 - Place the block of feta in the center of a baking dish. Surround it with halved cherry tomatoes, fresh cranberries, and smashed garlic cloves.
03 - Drizzle olive oil over the feta and fruit mixture. Sprinkle with dried oregano, crushed red pepper flakes if using, and season with salt and freshly ground black pepper.
04 - Bake for 25 to 30 minutes until the feta is golden and cranberries are bursting.
05 - While baking, prepare pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
06 - Remove the baking dish from the oven. Gently mash the feta, tomatoes, and cranberries together using a fork to form a creamy sauce.
07 - Add the cooked pasta, reserved pasta water, honey, and chopped basil to the baking dish. Toss thoroughly to combine and create a creamy consistency.
08 - Taste the dish and adjust salt and pepper if needed. Serve warm garnished with additional fresh basil.

# Additional Tips::

01 -
  • The feta becomes a silky sauce without any cream or complicated techniques.
  • Tart cranberries and honey create this surprising sweet-savory balance that tastes far more complex than the effort requires.
  • It comes together in 40 minutes, which means you can actually make it on a Tuesday without planning your week around dinner.
02 -
  • Don't chop the garlic fine; smashing it lets it soften gently in the oil rather than turning sharp and bitter by the time the feta is done roasting.
  • That reserved pasta water is non-negotiable—starch is what transforms the feta and tomato juice into something that actually clings to the noodles instead of pooling at the bottom.
  • If your feta is exceptionally salty, taste before adding more salt; some blocks are brined heavily enough that they need no additional seasoning.
03 -
  • Use a ceramic or glass baking dish rather than metal—it distributes heat more evenly and prevents the bottom from scorching while the top is still pale.
  • If you forget to reserve pasta water before draining, run the pasta under cool water for just a second to stop the cooking, then boil a kettle of salted water and use that instead.
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