Pin It I threw this together on a cold December night when I had leftover cranberries from making sauce and a block of feta staring at me from the back of the fridge. The idea sounded odd at first, roasting tangy berries with salty cheese, but the smell that filled my kitchen half an hour later made me a believer. Now it's my go-to when I want something cozy but not heavy, impressive but ridiculously simple. The cranberries burst and mingle with the melted feta in a way that feels both festive and comforting, like the holidays snuck into a weeknight dinner.
The first time I made this, my sister wandered into the kitchen, skeptical about cranberries in pasta, and ended up scraping the dish clean with a piece of bread. She texted me the next day asking for the recipe, which is how I knew it was a keeper. There's something about the way the honey drizzles in at the end, smoothing out the sharpness, that makes the whole thing feel balanced and a little bit magical.
Ingredients
- Block feta cheese: The star of the show, it gets creamy and golden in the oven, so don't swap it for crumbled feta or you'll lose that molten, scoopable texture.
- Cherry tomatoes: They add sweetness and acidity, and their juice helps build the sauce as they roast down into soft, jammy bursts.
- Fresh cranberries: These little gems pop in the heat and release a tart, fruity flavor that makes the dish feel seasonal and bright.
- Garlic cloves: Smash them with the side of your knife so they soften and sweeten in the oven without burning.
- Short pasta: Penne, fusilli, or rigatoni all work beautifully because their ridges catch the creamy sauce.
- Extra virgin olive oil: Use a good one here since it coats everything and carries the flavor of the herbs and spices.
- Dried oregano: A little Mediterranean warmth that ties the whole dish together without overpowering the cranberries.
- Crushed red pepper flakes: Optional, but a pinch adds a subtle heat that plays nicely with the sweetness.
- Honey: This is the secret that marries the tart and savory elements into something unexpectedly harmonious.
- Fresh basil: Stir it in at the end for a burst of green freshness that makes every bite feel alive.
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) so it's hot and waiting when you need it.
- Arrange everything in the dish:
- Set the feta block in the center of your baking dish, then scatter the halved cherry tomatoes, cranberries, and smashed garlic around it like you're building a little edible wreath. Drizzle olive oil over the top, then sprinkle with oregano, red pepper flakes if you're using them, salt, and black pepper.
- Roast until golden and bursting:
- Slide the dish into the oven and let everything bake for 25 to 30 minutes. You'll know it's ready when the feta is soft and lightly browned, and the cranberries have started to split open and release their juices.
- Cook the pasta:
- While the oven works its magic, boil your pasta in salted water until it's just al dente. Before you drain it, scoop out half a cup of the starchy pasta water and set it aside.
- Mash and mix the sauce:
- Pull the baking dish out of the oven and use a fork to gently mash the feta, tomatoes, and cranberries together right in the dish. It'll turn into a chunky, creamy, beautiful mess.
- Toss it all together:
- Add the drained pasta, reserved pasta water, honey, and chopped basil to the dish. Toss everything until the pasta is coated in that glossy, pink-hued sauce and every piece is slicked with flavor.
- Taste and serve:
- Adjust the seasoning if needed, then dish it up warm with a few extra basil leaves on top for color and fragrance.
Pin It I've served this at holiday gatherings and watched people go quiet for a moment, forks paused mid-air, trying to figure out what made it so good. It's become one of those dishes that feels like a hug in a bowl, the kind you make when you want to feel taken care of without any fuss.
Make It Your Own
If you want a little crunch, scatter toasted walnuts or pecans over the top just before serving. I've also swapped in dried cranberries when fresh ones weren't around, just soak them in hot water for ten minutes first and cut back on the honey since they're already sweet. Sometimes I throw in a handful of baby spinach at the end, stirring it in while the pasta is still hot so it wilts into the sauce.
What to Serve It With
This pasta stands on its own, but a simple green salad with lemon vinaigrette and some crusty bread for mopping up the sauce turns it into a full meal. I've poured a crisp Sauvignon Blanc alongside it more than once, and the bright acidity plays beautifully with the cranberries. A light Pinot Noir works too if you're in a red wine mood.
Storage and Leftovers
Leftovers keep well in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, since it thickens as it cools. I've eaten it cold straight from the fridge more than once and it still tastes good, though warming it up brings back that creamy, just-tossed texture.
- Add a splash of pasta water or olive oil when reheating to bring the sauce back to life.
- If freezing, do it before adding the basil, then stir in fresh herbs after thawing and reheating.
- This also makes a great lunch the next day, packed in a thermos or reheated at work.
Pin It This dish has earned a permanent spot in my winter rotation, and I hope it does the same for you. There's something deeply satisfying about pulling a beautiful, bubbling dish from the oven and knowing dinner is basically done.
Recipe FAQs
- → Can I use dried cranberries instead of fresh ones?
Yes, soak dried cranberries in hot water to rehydrate before baking, and reduce the honey slightly to balance sweetness.
- → What pasta types work best with this dish?
Short pasta like penne, fusilli, or rigatoni holds the creamy sauce well and is recommended.
- → How can I make this dish spicier?
Add crushed red pepper flakes before baking or adjust the amount to your preferred heat level.
- → Can I prepare this ahead of time?
Prepare the baked feta and cranberry mix in advance, then toss with freshly cooked pasta and basil before serving.
- → What can be served alongside this pasta?
This creamy dish pairs well with crisp white wines like Sauvignon Blanc or light-bodied reds such as Pinot Noir.