Baked Feta Pasta Cranberries

Last December, I was scrolling through my pantry looking for something festive to cook when I spotted a block of feta that somehow had to be used up. I'd been craving something warm and comforting, but the holiday season felt like it called for something a little brighter. That's when the idea hit—what if I roasted that feta until it turned golden and creamy, then tossed it with pasta and fresh cranberries? The combination sounded unexpected enough to be interesting, but familiar enough to feel doable on a regular Wednesday night.

I made this for a dinner party in January when a friend brought her new partner over, and I'll never forget the moment she took her first bite—her eyes went wide and she asked for the recipe immediately. The whole table went quiet for that first taste, and then everyone started asking what made the sauce so silky. Watching them reach for seconds while the candles flickered felt like proof that sometimes the simplest ideas turn into the meals people remember.

Ingredients

• Feta cheese block (200 g or 7 oz): The star of the show—choose a good quality block because it transforms into something creamy and luxurious when roasted. Avoid pre-crumbled feta; it won't give you that melted, sauce-like texture.
• Cherry tomatoes (2 cups, halved): Their natural sweetness intensifies as they roast, and they burst into the sauce, adding brightness and body.
• Fresh cranberries (1 cup): These stay slightly tart even after roasting, which cuts through the richness beautifully. If you can't find fresh, soak dried cranberries in hot water first and reduce the honey.
• Garlic cloves (3, smashed): Roasting mellows them into something almost buttery and sweet, so don't skip this step of smashing them rather than mincing.
• Short pasta (300 g, uncooked): Penne, fusilli, or rigatoni all work beautifully because the shapes catch the creamy sauce. Cook it until just al dente—you want it to hold its shape when it meets the sauce.
• Extra virgin olive oil (3 tbsp): This is your flavor foundation, so use something you actually enjoy tasting on its own.
• Dried oregano (1 tsp): The earthy note keeps everything grounded and Mediterranean.
• Crushed red pepper flakes (½ tsp, optional): A gentle heat that whispers rather than shouts.
• Honey (2 tbsp): This sounds strange with savory pasta, but it's what makes the cranberries sing and ties the whole dish together.
• Fresh basil (¼ cup, chopped): Stir half into the pasta and use the rest for garnish—it brightens everything at the last moment.
• Salt and black pepper: Taste as you go because the feta and tomatoes already have flavor of their own.

Instructions

Heat your oven and gather everything:

Preheat to 200°C (400°F) and pull out a shallow baking dish—something that lets the feta sit snugly in the center. There's something satisfying about watching all those beautiful ingredients come together in one vessel before the oven does its magic.

Build your roasting foundation:

Nestle the feta block right in the center of the baking dish, then scatter the halved cherry tomatoes, fresh cranberries, and smashed garlic cloves around it like you're creating a little edible landscape. The arrangement matters less than making sure nothing overlaps the feta too much, so it gets direct heat and turns golden.

Season generously:

Drizzle everything with olive oil, then sprinkle the oregano, red pepper flakes if you're using them, salt, and pepper over the whole dish. Don't hold back on the oil—this is what helps the sauce come together later.

Roast until golden and bursting:

Slide the baking dish into the oven for 25 to 30 minutes, watching until the feta's edges turn golden and the cranberries start to split open. You'll smell the garlic turning sweet and mellow, and that's your signal you're almost there. The cheese should look like it's been through a gentle heat wave, slightly collapsed but definitely still a block.

Cook your pasta simultaneously:

While the oven is working, get a large pot of salted water boiling and add your pasta. Cook it to al dente according to the package instructions—you want it tender but with a tiny bit of resistance when you bite it. Before you drain it, scoop out about ½ cup of pasta water and set it aside; this starchy water is your secret weapon for making the sauce silky.

Turn the roasted vegetables into sauce:

Once the baking dish comes out of the oven, grab a fork and gently mash the feta, tomatoes, and cranberries together right there in the dish. You're not trying to make a smooth puree—just let everything break down enough that it starts looking creamy and sauce-like. The warmth from the oven and the oil will help bind it all together.

Bring everything together:

Add your drained pasta to the baking dish along with the reserved pasta water, the honey, and most of the fresh basil. Toss gently but thoroughly until the pasta is coated and everything looks creamy and cohesive. If it seems too thick, add a little more pasta water a splash at a time.

Taste and finish:

Season with salt and pepper to taste—remember the feta brings its own saltiness, so you might need less than you think. Spoon the pasta into bowls and garnish generously with the remaining fresh basil. Serve warm while the sauce is still silky.

Save

My sister called one evening asking what I'd made for dinner, and when I told her, she said she had all those ingredients at home and wanted to try it that night. When she texted me the next morning with a photo of the leftovers gone, I knew this wasn't just another pasta recipe—it had become something she wanted to make again.

Why Cranberries Make This Special

Cranberries are the ingredient that surprised me the most in developing this dish. I expected them to be tart and sharp, which they are, but roasting brings out this almost winey sweetness underneath that plays beautifully against the salty feta. They also burst during cooking and release their juice into the pan, which becomes part of the sauce. If you can't find fresh cranberries at the moment you want to make this, soak dried ones in hot water for ten minutes first, then drain them well before roasting—just remember to use a touch less honey to compensate for their sweetness.

The Magic of Roasted Feta

There's something almost unbelievable about watching a solid block of feta transform in the oven. The edges soften and turn golden, the center stays mostly intact but becomes creamy, and when you mash it together with the warm tomatoes and cranberries, it suddenly behaves like a sauce instead of a cheese. This is why I always use a block rather than crumbles—the structure matters for how it melts and combines with everything else.

Making It Your Own

One night I added toasted walnuts to a batch just before serving, and the crunch completely changed how the dish felt in my mouth. I've also experimented with a pinch of sumac for extra tang, and it was wonderful. The base recipe is flexible enough to welcome whatever sounds good to you or whatever you have on hand.

• For textural interest, scatter toasted walnuts or pecans over each bowl right before serving.
• A small handful of spinach or arugula tossed in at the end brings a peppery freshness.
• If you love heat more than I do, add a bit more red pepper flakes or finish with a drizzle of hot honey.

Save

This pasta has become my answer to the question of what to make when I want something that feels a little fancy but doesn't require hours in the kitchen. It's proof that sometimes the best meals come from letting good ingredients speak for themselves, with just a little heat and time to work their magic together.

Recipe Questions & Answers

→ What type of pasta works best for this dish?

Short pasta shapes like penne, fusilli, or rigatoni are ideal as they hold the creamy sauce well and complement the chunky texture.

→ Can I substitute fresh cranberries with dried ones?

Yes, soaked dried cranberries can be used but reduce the honey slightly to balance sweetness.

→ How do I ensure the feta roasts perfectly?

Place the feta block in a baking dish surrounded by ingredients and bake at 200°C (400°F) until it's golden and soft, about 25-30 minutes.

→ Is it possible to add nuts for extra texture?

Absolutely, toasted walnuts or pecans added before serving bring a pleasing crunch and complementary flavor.

→ What herbs enhance this pasta best?

Fresh basil leaves add a bright, aromatic note that perfectly balances the creamy and sweet-tart components.

→ How can I adjust the dish for spice lovers?

Include crushed red pepper flakes when baking to add a mild heat that complements the sweet cranberries and honey.