Save to Pinterest I discovered this dish completely by accident on a December evening when I had a block of feta and a handful of cranberries staring at me from the fridge. Nothing felt particularly special until I roasted them together and watched the magic happen—the feta turned golden and creamy, the cranberries burst into sweet-tart jewels, and suddenly I had something that tasted like autumn and celebration all at once. It became my go-to when I wanted to feel like I'd made something impressive without actually trying very hard.
The first time I made this for friends, someone asked if it was a restaurant recipe, and I let them believe it for a second before confessing I'd invented it while standing in front of an open fridge. That moment—watching people genuinely enjoy something so simple and honest—is when I knew this would become a regular in my rotation.
Ingredients
- Feta cheese (200 g block): A good quality block matters here because it becomes the entire sauce; crumbly feta will scatter instead of meld.
- Cherry tomatoes (2 cups, halved): Their sweetness roasts down and melds with the feta, adding brightness and helping create the sauce.
- Fresh cranberries (1 cup): They burst during baking and release tart juice that balances the salty cheese beautifully.
- Garlic (3 cloves, smashed): Roasting mellows the garlic into something sweet and mellow rather than harsh.
- Short pasta (300 g): Penne, fusilli, or rigatoni all work because their shapes catch the creamy sauce.
- Extra virgin olive oil (3 tbsp): Quality here shines through; it helps everything roast evenly and adds richness to the final sauce.
- Oregano (1 tsp dried): A small amount is enough to tie the Mediterranean flavors together.
- Red pepper flakes (½ tsp, optional): A whisper of heat against the sweetness if you like that contrast.
- Salt and black pepper: Season generously at the baking stage so flavors develop.
- Honey (2 tbsp): Drizzled at the very end, it amplifies the sweetness of roasted fruit and softens the feta's salty bite.
- Fresh basil (¼ cup chopped): It brightens everything at the last moment; don't skip this or the dish loses its freshness.
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) so it's hot and ready when you need it.
- Build your baking dish:
- Place the feta block in the center of a baking dish, then arrange halved cherry tomatoes, cranberries, and smashed garlic cloves around it like you're creating a little edible landscape.
- Season and drizzle:
- Coat everything with olive oil and sprinkle oregano, red pepper flakes if using, salt, and pepper generously over the top.
- Let it roast:
- Bake for 25–30 minutes until the feta is golden on top and the cranberries are bursting at the seams, releasing their juices into the pan. You'll smell something incredible.
- Cook your pasta:
- While that's happening, bring a large pot of salted water to a boil and cook your pasta until just al dente—it should still have a slight resistance when you bite it. Reserve about ½ cup of pasta water before draining; that starchy liquid is what transforms roasted feta into actual sauce.
- Create the sauce:
- Take the baking dish out of the oven and use a fork to gently mash and swirl the feta, tomatoes, and cranberries together. The feta should break down and blend with all those roasted juices.
- Bring it together:
- Add the drained pasta to the baking dish along with that reserved pasta water, honey, and chopped basil. Toss everything until the pasta is coated in the creamy sauce.
- Taste and adjust:
- Check the seasoning and add more salt or pepper if needed. Serve warm, scattered with extra basil.
Save to Pinterest There's a moment when you pull this out of the oven and the kitchen fills with the smell of caramelized fruit and warm cheese that makes you pause. That's when cooking stops being a task and becomes something worth doing.
Why This Works as a Weeknight Dinner
Most nights I don't have time for anything fancy, which is exactly why I love this dish. Everything happens in one baking dish while pasta boils, so there's almost no cleanup and no complicated steps. The roasting does the heavy lifting—turning simple ingredients into something that feels intentional and special without requiring any real skill or fussing.
Variations That Keep It Interesting
Once you understand how this works, you can play with it. I've added toasted walnuts or pecans for crunch, swapped in roasted red peppers instead of some tomatoes, or thrown in fresh spinach while everything's still warm and let it wilt. If fresh cranberries aren't available, dried ones work too—just soak them in hot water for a few minutes first and use less honey since they're already sweet.
Pairing and Serving
Serve this family-style right from the baking dish if you want, or transfer to a warm platter and let people gather around. A crisp Sauvignon Blanc or light Pinot Noir pairs perfectly, but honestly it's good enough to stand alone. The beauty of this dish is that it looks like you've done something impressive even when it's been incredibly simple, and that's a feeling worth chasing in the kitchen.
- For extra texture, toast walnuts or pecans and scatter them on top just before serving.
- If you're short on time, you can use a mix of dried and fresh cranberries to stretch them further.
- This reheats beautifully the next day if you have leftovers, though it rarely stays around long enough for that.
Save to Pinterest This recipe has become the one I turn to when I want to remind myself why I love cooking—not because it's complicated, but because it's honest and it delivers joy. Make it once and you'll understand why.
Recipe FAQs
- → Can I use dried cranberries instead of fresh?
Yes, soak dried cranberries in hot water to soften before using. Adjust the honey as dried cranberries are sweeter.
- → What pasta types work best for this dish?
Short pasta such as penne, fusilli, or rigatoni hold the creamy sauce well and work perfectly.
- → How can I add crunch to this pasta?
Toasted walnuts or pecans added before serving provide a pleasant crunchy texture.
- → Is this suitable for gluten-free diets?
Substitute regular pasta with your preferred gluten-free variety to accommodate gluten sensitivities.
- → What wines pair nicely with this dish?
A crisp Sauvignon Blanc or a light-bodied Pinot Noir complements the creamy and tangy flavors beautifully.