Save I stumbled into this recipe on a chilly November evening when I had a block of feta, a bag of cranberries meant for muffins, and zero energy for anything complicated. The oven did most of the work while I sat with tea, and when I pulled that bubbling dish out, the smell alone made me forget I'd been improvising. The cranberries had burst into jammy pockets, the feta turned molten, and suddenly I had something that tasted like I'd planned it all along. It's become my go-to when I want comfort with a little sparkle, no fuss required.
The first time I made this for friends, I worried the cranberries were too bold, too seasonal, maybe too weird. But watching them scrape their bowls clean and ask for the recipe twice before leaving told me everything I needed to know. One friend said it tasted like the holidays without trying too hard, and that stuck with me. Now it's the dish I bring when I want to feel generous without stressing, and it never lets me down.
Ingredients
- Block feta cheese: The star here, use a good quality block, not crumbled, it melts into a creamy sauce that holds everything together and the briny tang is irreplaceable.
- Cherry tomatoes: They roast down into sweet, jammy bursts that balance the feta, halve them so they cook evenly and release their juices.
- Fresh cranberries: Tart and seasonal, they pop in the oven and add brightness, if you only have dried, soak them first and dial back the honey.
- Garlic cloves: Smashed and roasted until sweet and mellow, they infuse the oil and sauce without overpowering.
- Short pasta: Penne, fusilli, or rigatoni work best, their ridges catch the sauce and make every bite satisfying.
- Extra virgin olive oil: Use a fruity one if you have it, it coats everything and helps the feta and tomatoes caramelize beautifully.
- Dried oregano: A little goes a long way, it adds warmth and ties the Mediterranean flavors together.
- Crushed red pepper flakes: Optional but encouraged, a pinch of heat makes the sweetness sing.
- Honey: Drizzled at the end, it rounds out the tartness and brings everything into harmony.
- Fresh basil: Stirred in at the finish, it adds a pop of green and a fresh, peppery note that wakes up the whole dish.
Instructions
- Prep the Oven and Dish:
- Preheat to 200°C (400°F) and place your feta block in the center of a baking dish, surrounded by halved cherry tomatoes, cranberries, and smashed garlic. It should look like a little edible wreath, chaotic but beautiful.
- Season and Drizzle:
- Pour olive oil over everything, then sprinkle with oregano, red pepper flakes, salt, and pepper. Don't be shy, the oil helps everything roast and meld together.
- Roast Until Golden:
- Slide the dish into the oven for 25 to 30 minutes, until the feta is soft and golden at the edges and the cranberries have burst into ruby pools. The smell will tell you when it's ready.
- Cook the Pasta:
- While the dish bakes, boil your pasta until al dente, then save half a cup of the starchy water before draining. That water is liquid gold for making the sauce silky.
- Mash and Mix:
- Pull the baking dish out and use a fork to gently mash the feta, tomatoes, and cranberries together right in the dish, stirring until creamy and combined. It'll look a little messy and absolutely perfect.
- Toss with Pasta:
- Add the drained pasta, reserved pasta water, honey, and chopped basil to the dish, then toss until everything is coated and glossy. Taste and adjust seasoning, then serve warm with extra basil on top.
Pin it There's a moment when you toss the hot pasta into that roasted feta mixture and it all comes together, the steam rising, the colors swirling, and you realize you've made something that feels like a hug in a bowl. I've served this on regular Tuesdays and at holiday tables, and it always feels special. It's proof that the best recipes aren't the ones that ask the most of you, but the ones that give the most back.
What to Serve Alongside
A simple arugula salad with lemon and olive oil is all you need, maybe some crusty bread to soak up any sauce left in the bowl. I've also set out a dish of toasted walnuts for people to sprinkle on top, and it adds a nice crunch that makes the whole thing feel a little more composed. Keep it light, the pasta is rich and satisfying enough to stand on its own.
Make Ahead and Storage Tips
You can roast the feta, tomatoes, and cranberries up to a day ahead, then reheat gently in the oven before tossing with freshly cooked pasta. Leftovers keep in the fridge for up to three days and reheat beautifully in a skillet with a splash of water or broth to loosen the sauce. I've even eaten it cold straight from the container, and it still tastes like a win.
Customizing Your Pasta
If you want to make it heartier, toss in some roasted chickpeas or shredded rotisserie chicken before serving. Swap the cranberries for pomegranate arils if you're feeling fancy, or use sun-dried tomatoes for a deeper, sweeter flavor. This recipe is forgiving and loves to be played with, so trust your instincts and use what you have.
- Add a handful of spinach or kale when you toss the pasta for a bit of green without much effort.
- A squeeze of lemon juice at the end brightens everything up if you like things on the tangy side.
- For a vegan version, swap the feta for a plant-based block cheese and use maple syrup instead of honey.
Pin it This is the kind of recipe that makes you look like a genius with almost no effort, and that's a beautiful thing. Make it once, and I promise it'll find its way into your regular rotation.
Frequently Asked Questions
- → What pasta types work best for this dish?
Short, sturdy pastas like penne, fusilli, or rigatoni hold the creamy sauce well and complement the baked feta and fruit ingredients.
- → Can I use dried cranberries instead of fresh?
Yes, soaked dried cranberries are a good substitute. Soak them in warm water before use, and reduce the honey slightly to balance sweetness.
- → How do I achieve the creamy texture of the sauce?
Baking the feta causes it to soften and then mixing it with the roasted tomatoes and cranberries creates a naturally creamy sauce when combined with reserved pasta water.
- → Can I add spice to this dish?
Absolutely. Crushed red pepper flakes can be added before baking to introduce a subtle heat that pairs nicely with the sweet and tangy elements.
- → What garnishes enhance this pasta?
Fresh basil leaves bring a fragrant herbal note, and toasted walnuts or pecans add crunch and richness to the final dish.
- → What wine pairs well with this pasta?
Crisp Sauvignon Blanc or a light-bodied Pinot Noir complement the creamy texture and balance the sweet-tart flavors beautifully.