Baked Feta Pasta Cranberries (Printable)

Creamy pasta with oven-baked feta, fresh cranberries, honey, and herbs for a sweet-tart balance.

# Ingredient list:

→ Dairy & Cheese

01 - 7 oz block feta cheese

→ Vegetables & Fruits

02 - 2 cups halved cherry tomatoes
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 tablespoons extra virgin olive oil
07 - 1 teaspoon dried oregano
08 - ½ teaspoon crushed red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste

→ Sweetener

10 - 2 tablespoons honey

→ Herbs

11 - ¼ cup fresh basil leaves, chopped (plus extra for garnish)

# How-to:

01 - Set oven to 400°F.
02 - Place feta in the center of a baking dish and arrange cherry tomatoes, cranberries, and smashed garlic around it.
03 - Drizzle olive oil over ingredients, then sprinkle with oregano, crushed red pepper flakes if using, salt, and pepper.
04 - Bake for 25 to 30 minutes until feta is golden and cranberries appear burst.
05 - While baking, cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
06 - Remove baking dish from oven. Use a fork to break up feta, tomatoes, and cranberries, mixing to form a creamy sauce.
07 - Add cooked pasta, reserved pasta water, honey, and chopped basil to the baking dish. Toss thoroughly until sauce is creamy and evenly distributed.
08 - Taste and adjust seasoning as needed. Serve warm, garnished with extra basil.

# Expert Advice:

01 -
  • It tastes like you fussed for hours when it's genuinely ready in 40 minutes flat.
  • The roasted feta creates its own silky sauce without cream, making it feel indulgent but still somehow light.
  • Cranberries add a bright, seasonal pop that keeps this from feeling like every other pasta dish.
02 -
  • Don't skip reserving the pasta water—it's what transforms the roasted vegetables and cheese into an actual creamy sauce instead of just hot lumps.
  • The feta needs to be soft enough to mash; if yours is super crumbly, it'll still work, but a block of creamy feta makes this noticeably better.
  • Add the basil at the very end so it stays bright and fresh rather than wilting into a sad, dull herb.
03 -
  • Let your baking dish come to room temperature before serving so the sauce doesn't seize up and become grainy—patience here pays off.
  • If you find the feta too salty for your taste, rinse it quickly under cool water and pat it dry before roasting; it softens the brine without losing the creamy texture.
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