Baked Feta Pasta Cranberries (Print Version)

A creamy, festive pasta combining oven-baked feta, tart cranberries, honey, and fresh herbs for a 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 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)

# How to Make It:

01 - Set the oven to 400°F.
02 - Place the block of feta in the center of a baking dish. Arrange cherry tomatoes, fresh cranberries, and smashed garlic cloves evenly around the feta.
03 - Drizzle olive oil over the feta and surrounding fruits and vegetables. Sprinkle with dried oregano, crushed red pepper flakes if desired, salt, and freshly ground black pepper.
04 - Bake in the preheated oven for 25 to 30 minutes until the feta turns golden and the cranberries start to burst.
05 - While baking, cook the pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
06 - Remove the baking dish from the oven, then use a fork to gently mash the baked feta, tomatoes, and cranberries together to form a creamy sauce.
07 - Add the cooked pasta, reserved pasta water, honey, and chopped basil to the baking dish. Toss thoroughly until everything is evenly coated and creamy.
08 - Taste and adjust seasoning as necessary. Serve warm, garnished with additional fresh basil leaves.

# Additional Tips::

01 -
  • The oven does the heavy lifting while you barely lift a finger, and somehow it tastes like you labored for hours.
  • Sweet cranberries cut through the salty feta in a way that feels both cozy and a little fancy, perfect for weeknights or unexpected guests.
  • One dish, minimal cleanup, maximum flavor, and it reheats beautifully the next day if you're lucky enough to have leftovers.
02 -
  • Don't skip the pasta water, it's the secret to a sauce that clings instead of clumps, and it makes everything creamy without extra cream.
  • Use a block of feta, not pre-crumbled, the texture and meltability are completely different and worth the extra dollar.
  • If your cranberries aren't bursting after 30 minutes, give them a gentle press with the back of a spoon to release their juices.
03 -
  • Let the baking dish rest for a minute before tossing the pasta, it makes mixing easier and gives the sauce a chance to settle into itself.
  • Taste the pasta water before you drain it, if it's well-salted, you might not need much extra seasoning at the end.
  • Serve this in wide, shallow bowls so every spoonful gets a bit of everything, it's a dish that deserves to be seen.
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