Baked Feta Pasta Cranberries (Print view)

Creamy baked feta pasta with cherry tomatoes, cranberries, honey, and fresh basil, combining sweet and savory notes.

# List of Ingredients:

→ 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 tbsp extra virgin olive oil
07 - 1 tsp dried oregano
08 - ½ tsp crushed red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste

→ Sweetener

10 - 2 tbsp honey

→ Herbs

11 - ¼ cup fresh basil leaves, chopped

# Step-by-Step Directions:

01 - Set the oven to 400°F and allow it to reach the temperature before proceeding.
02 - Place the block of feta cheese in the center of a baking dish, arranging cherry tomatoes, cranberries, and smashed garlic cloves evenly around it.
03 - Drizzle the olive oil over the assembled ingredients, then sprinkle with dried oregano, crushed red pepper flakes if using, salt, and freshly ground black pepper.
04 - Transfer the dish to the oven and bake for 25 to 30 minutes until the feta is golden and cranberries begin to burst.
05 - While the baking proceeds, cook the pasta according to package directions until al dente. Reserve ½ cup of the pasta cooking water and drain the pasta.
06 - Remove the baking dish from the oven and use a fork to gently mash the feta, tomatoes, cranberries, and garlic, creating a creamy sauce.
07 - Add the cooked pasta, reserved pasta water, honey, and chopped basil to the sauce in the baking dish. Toss thoroughly to combine into a creamy, cohesive mixture.
08 - Taste and adjust seasoning as needed. Serve warm, garnished with additional fresh basil leaves.

# Expert Suggestions:

01 -
  • The feta melts into a naturally creamy sauce without cream, so you get richness with restraint.
  • Cranberries bring tart brightness that plays beautifully against salty feta, and that honey drizzle ties it all together like magic.
  • It looks restaurant-worthy but honestly requires about as much skill as boiling water and watching an oven timer.
02 -
  • The pasta water is genuinely your best friend here. That starchy liquid transforms what could be dry into something creamy and cohesive, so don't skip reserving it or be afraid to use more than you think you need.
  • Mash the feta in the dish itself rather than trying to mix it in afterward. It blends more naturally with the warm tomatoes and cranberries, creating a better sauce texture than trying to incorporate it at the end.
  • Fresh cranberries are firmer than you might expect, and that's the beauty. They hold their shape while adding tartness, but if you can only find frozen ones, thaw and drain them first, and reduce the honey slightly since they lose some pectin in thawing.
03 -
  • Toast some chopped walnuts or pecans in a dry pan while the pasta is cooking, then scatter them over the top for crunch and richness that makes people feel like they're eating something more special.
  • If you only have dried cranberries, soak them in hot water for 5 minutes to plump them up, drain well, and use about ¾ cup since they're more concentrated in flavor than fresh ones.
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