Baked Feta Pasta Cranberries (Print View)

Creamy baked feta with cherry tomatoes and cranberries, tossed with pasta and fresh basil.

# Components:

→ 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 (plus extra for garnish)

# Directions:

01 - Preheat the oven to 400°F.
02 - Place the feta block in the center of a baking dish and surround it with halved cherry tomatoes, fresh cranberries, and smashed garlic cloves.
03 - Drizzle the mixture with extra virgin olive oil and sprinkle with dried oregano, crushed red pepper flakes (if using), salt, and freshly ground black pepper.
04 - Bake in the oven for 25 to 30 minutes until the feta is golden and cranberries start to burst.
05 - While baking, cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
06 - Remove the baking dish from the oven and gently mash the feta, tomatoes, and cranberries together using a fork to create a creamy sauce.
07 - Add the cooked pasta, reserved pasta water, honey, and chopped basil to the baking dish. Toss until thoroughly combined and creamy.
08 - Adjust seasoning to taste and serve warm, garnished with additional fresh basil leaves.

# Expert Advice:

01 -
  • The feta melts into a luxurious sauce that tastes far more complex than the handful of ingredients suggest.
  • Cranberries burst during cooking and release a tart brightness that cuts through the richness without needing cream.
  • It comes together in less than an hour and somehow feels special enough for guests but easy enough for a quiet weeknight.
02 -
  • If your feta looks like it's browning too fast, tent the dish loosely with foil for the last 10 minutes—you want it golden, not burnt.
  • Reserve that pasta water before draining; it's the difference between a creamy sauce and a dry, clumpy dish.
  • Add the basil at the very end so it stays bright and fresh rather than turning sad and dark from the heat.
03 -
  • If fresh cranberries aren't available, soak dried ones in hot water for 10 minutes to plump them up, but reduce the honey since dried cranberries are sweeter.
  • This dish actually tastes even better the next day when the flavors have had time to meld, so don't hesitate to make it ahead.
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