Save I stumbled onto this recipe during a cold November evening when I had leftover cranberries from Thanksgiving prep and a block of feta that needed using. The combination sounded odd at first, but something about the ruby berries against creamy cheese felt right. When it came out of the oven bubbling and golden, the whole kitchen smelled like a holiday I wanted to bottle. That first bite, sweet and tangy and impossibly creamy, made me forget I was just trying to clean out the fridge.
The first time I served this to friends, someone asked if I had been taking secret cooking classes. I laughed because the truth was I had just tossed everything into a pan and hoped for the best. The cranberries gave it a festive look that felt intentional, and the honey drizzle at the end added a glossy finish that made it seem far fancier than the ten minutes of prep it actually took.
Ingredients
- Block feta cheese: Use a whole block, not crumbled, because it needs to soften and melt into a creamy base that holds the sauce together.
- Cherry tomatoes: Halve them so they release their juices faster and help create that silky texture when mashed with the feta.
- Fresh cranberries: They pop in the heat and release tart juice that balances the richness of the cheese beautifully.
- Garlic cloves: Smash them with the side of a knife so they roast whole and sweeten without burning or turning bitter.
- Short pasta: Penne or rigatoni work best because their ridges catch the chunky sauce and every bite tastes complete.
- Extra virgin olive oil: This is your fat for roasting and it carries the oregano and pepper flavors into every corner of the dish.
- Dried oregano: A little goes a long way and it adds that Mediterranean warmth that makes the feta feel at home.
- Crushed red pepper flakes: Optional but they add a gentle heat that wakes up the sweetness of the cranberries and honey.
- Honey: Stir it in at the end to round out the tartness and give the sauce a subtle gloss that makes everything shine.
- Fresh basil: Torn or chopped, it adds a bright herbal note that cuts through the richness and makes the dish feel alive.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and let it heat fully while you arrange your ingredients. A hot oven ensures the feta gets golden edges and the cranberries burst quickly.
- Assemble the Baking Dish:
- Place the feta block right in the center of your baking dish, then scatter the halved tomatoes, cranberries, and smashed garlic around it like a colorful wreath. Drizzle everything generously with olive oil, then sprinkle oregano, red pepper flakes, salt, and black pepper over the top.
- Bake Until Golden:
- Slide the dish into the oven and bake for 25 to 30 minutes, watching for the moment when the feta turns golden and soft and the cranberries start to split open. The smell will tell you when its ready, warm and tangy and almost caramelized.
- Cook the Pasta:
- While everything roasts, boil your pasta in salted water until its just al dente. Before you drain it, scoop out half a cup of that starchy pasta water because youll need it to loosen the sauce later.
- Mash and Mix:
- Pull the hot dish from the oven and use a fork to gently mash the feta, tomatoes, and cranberries together right in the pan, letting them melt into a chunky creamy sauce. Dont worry about making it smooth, the texture is part of the charm.
- Toss with Pasta:
- Add the drained pasta, reserved pasta water, honey, and chopped basil directly into the baking dish. Toss everything together until each piece of pasta is coated in that ruby-streaked sauce and the whole thing looks glossy and inviting.
Save One winter night, my sister came over feeling worn out from work, and I made this without telling her what was in it. She took one bite, closed her eyes, and said it tasted like the holidays had arrived early. That moment reminded me that food doesnt need to be complicated to feel like a gift.
Serving Suggestions
This pasta is rich enough to stand alone, but a simple arugula salad dressed with lemon and olive oil cuts through the creaminess and adds a peppery crunch. I also love serving it with warm crusty bread to soak up any sauce left in the bowl, because wasting even a drop feels wrong.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of water or olive oil to bring back the creamy texture, because the pasta will absorb some of the sauce as it sits. I usually warm it gently in a pan over low heat, stirring until its glossy again.
Variations and Swaps
If fresh cranberries are out of season, dried cranberries soaked in hot water for ten minutes work in a pinch, though youll want to cut back on the honey since dried fruit is sweeter. For extra richness, toss in a handful of toasted walnuts or pecans just before serving, their buttery crunch plays beautifully against the creamy feta.
- Swap the feta for goat cheese if you want a milder, tangier flavor that melts just as smoothly.
- Use gluten-free pasta to make the dish celiac-friendly without losing any of the texture or taste.
- Try adding a handful of fresh spinach or arugula when you toss the pasta for extra greens and color.
Save This dish has become my go-to whenever I want something that feels special without the stress of complicated techniques or long ingredient lists. I hope it brings you the same kind of easy joy it brought me that first November evening.
Common Questions
- → Can I use dried cranberries instead of fresh?
Yes, soak dried cranberries in hot water before using and reduce the honey slightly to maintain balance.
- → What pasta types work best with this dish?
Short pastas like penne, fusilli, or rigatoni hold the creamy sauce well and complement the textures nicely.
- → Is it possible to make this dish gluten-free?
Absolutely, substitute the pasta with gluten-free varieties without altering the flavorful baked feta sauce.
- → How can I add extra crunch to the dish?
Top the finished pasta with toasted walnuts or pecans for a delightful crunch that contrasts the creamy sauce.
- → What herbs besides basil pair well here?
Fresh oregano or thyme can complement the flavors, but basil’s sweet aroma remains the ideal choice.