Save I was clearing out the fridge one December evening when I spotted a tub of cranberries I'd bought for a pie that never happened. Next to it sat a block of feta, and that's when I remembered the viral baked feta pasta everyone had been raving about. I tossed them into a dish together on a whim, drizzled honey over the top, and slid it into the oven. The smell that filled the kitchen half an hour later was incredible, tangy and warm and faintly sweet. My partner walked in, took one bite, and declared it better than any holiday side dish we'd ever made.
I first made this for a small dinner party the week before Christmas, and I remember standing at the counter, tossing the hot pasta with the roasted feta and cranberries, watching the sauce come together in glossy ribbons. One of my friends, who usually picks at her food, went back for seconds without a word. Later, she texted me asking for the recipe, and I realized I'd stumbled onto something that felt both comforting and a little bit special. It's become my go-to whenever I want to impress someone without actually stressing myself out.
Ingredients
- Feta cheese: Use a good quality block, not the pre-crumbled kind, because it holds its shape in the oven and gets beautifully golden on the edges.
- Cherry tomatoes: They add bursts of juicy sweetness that balance the tangy feta, and halving them helps them break down faster.
- Fresh cranberries: They pop and release their tart juice in the oven, creating pockets of bright flavor that make this dish unforgettable.
- Garlic: Smashing the cloves instead of mincing them gives you mellow, roasted garlic flavor without any bitterness.
- Short pasta: Penne or fusilli work best because their ridges and curves catch the creamy sauce in every bite.
- Olive oil: A good extra virgin olive oil makes a noticeable difference, especially since it's one of the main flavors in the sauce.
- Honey: Just a couple of tablespoons balance the tartness of the cranberries and add a subtle floral sweetness.
- Fresh basil: Stirring it in at the end keeps it bright and fragrant, and it cuts through the richness beautifully.
Instructions
- Prep the baking dish:
- Set your feta block right in the center of the dish and scatter the tomatoes, cranberries, and garlic around it like you're building a little edible wreath. Drizzle everything generously with olive oil and season with oregano, red pepper flakes if you like a bit of heat, salt, and pepper.
- Roast until golden:
- Slide the dish into a hot oven and let it bake until the feta turns golden at the edges and the cranberries start to burst and caramelize. The smell will tell you when it's ready.
- Cook the pasta:
- While the feta roasts, boil your pasta in salted water until it's just al dente. Scoop out half a cup of the starchy pasta water before you drain it, because that liquid is gold for making the sauce silky.
- Mash and mix:
- When the dish comes out of the oven, use a fork to gently crush the feta, tomatoes, and cranberries together right in the baking dish. It should look creamy and slightly chunky, with streaks of pink and red running through it.
- Toss it all together:
- Add the drained pasta, a splash of the reserved pasta water, the honey, and the chopped basil to the dish. Toss everything until the pasta is coated in that luscious, sweet-tart sauce and every piece glistens.
- Taste and serve:
- Adjust the seasoning with more salt or pepper if needed, then pile it into bowls and scatter a few extra basil leaves on top. Serve it warm while the sauce is still creamy and clinging to the pasta.
Pin it I'll never forget the first time I brought this to a potluck and watched people go quiet as they took their first bites. Someone asked if I'd trained as a chef, and I laughed because all I'd done was throw a few things in a pan and turn on the oven. It reminded me that the best dishes aren't always the ones with the longest ingredient lists or the fanciest techniques. Sometimes, it's just about letting good ingredients do their thing and trusting the heat to work its magic.
Choosing Your Ingredients
The quality of your feta really matters here, so look for a block that's packed in brine and feels firm to the touch. Greek or Bulgarian feta tends to be creamier and less salty than other varieties, which works beautifully with the sweetness of the honey and cranberries. If you can only find crumbled feta, it'll still work, but the texture won't be quite as luxurious. For the cranberries, fresh is ideal because they hold their shape and burst in the oven, but if you're making this outside of cranberry season, dried ones soaked in warm water for ten minutes will do in a pinch.
Getting the Texture Just Right
The key to a creamy sauce is not overcooking the pasta and making sure you use enough of that starchy pasta water when you toss everything together. I learned this the hard way the second time I made it, when I drained the pasta completely and ended up with a dish that was tasty but dry. Now, I always reserve at least half a cup, and I add it a little at a time while tossing, watching the sauce loosen and cling to the pasta like silk. If it looks too thick, add more water. If it's too loose, just let it sit for a minute and it'll tighten up as it cools.
Making It Your Own
This recipe is forgiving and loves to be tweaked based on what you have on hand or what sounds good to you. I've added toasted walnuts for crunch, swapped the cranberries for pomegranate arils when I wanted something a bit less tart, and even thrown in a handful of spinach at the end for extra greens. One friend of mine stirs in a spoonful of balsamic vinegar for deeper tang, and another uses maple syrup instead of honey because that's what she keeps in her pantry. The bones of the recipe stay the same, but the little changes make it feel like yours.
- Try crumbled goat cheese instead of feta if you want something milder and creamier.
- Add a pinch of cinnamon or nutmeg to the roasting dish for a subtle warmth that feels very holiday.
- Toss in some arugula or baby kale right before serving for a peppery bite and a pop of green.
Pin it Every time I make this, I'm reminded that cooking doesn't have to be complicated to feel like an event. This dish has become my answer to cold evenings, last-minute guests, and the question of what to bring when someone says not to bring anything.
Frequently Asked Questions
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or rigatoni hold the creamy sauce well and create a nice texture contrast.
- → Can I use dried cranberries instead of fresh?
Yes, soak dried cranberries in hot water before using and reduce the honey amount to balance sweetness.
- → How can I make this dish spicier?
Adding crushed red pepper flakes during baking gives a subtle heat that complements the creaminess and sweetness.
- → What herbs enhance the flavor?
Fresh basil leaves added after baking provide aromatic freshness that brightens the rich sauce.
- → Are there any recommended wine pairings?
This pasta pairs nicely with a crisp Sauvignon Blanc or a light-bodied Pinot Noir to balance flavors.