Baked Feta Honey Chili (Printable)

Creamy baked feta melds roasted tomatoes, honey, and chili for a balanced sweet-spicy dish.

# What you'll need:

→ Cheese & Dairy

01 - 7 oz block feta cheese

→ Vegetables

02 - 1 lb cherry tomatoes
03 - 3 cloves garlic, finely chopped

→ Pasta

04 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Oils & Acids

05 - 3 tbsp extra-virgin olive oil

→ Spices & Seasonings

06 - 1 tsp dried oregano
07 - 1 tsp red pepper flakes (plus additional for garnish)
08 - Kosher salt, to taste
09 - Freshly ground black pepper, to taste

→ Garnishes & Sweeteners

10 - 2 tbsp honey
11 - Zest of 1 lemon
12 - 1 handful fresh basil leaves, torn

# Method:

01 - Set oven temperature to 400°F.
02 - Combine cherry tomatoes and chopped garlic in a baking dish. Drizzle with olive oil, season with salt, pepper, dried oregano, and half of the red pepper flakes; toss to coat evenly.
03 - Place the block of feta cheese in the center of the tomatoes. Drizzle with additional olive oil and sprinkle remaining red pepper flakes on top.
04 - Bake in the preheated oven for 25 to 30 minutes until tomatoes burst and feta is golden and softened.
05 - Meanwhile, cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water, then drain the pasta.
06 - Remove baking dish from oven. Drizzle honey over the feta and tomatoes, scatter lemon zest, then stir gently to form a creamy sauce.
07 - Add cooked pasta to the baking dish and toss to coat, adding reserved pasta water gradually to achieve a silky texture. Garnish with torn basil leaves and additional red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • The feta melts into a silky sauce that coats every piece of pasta without any cream needed.
  • It comes together in 40 minutes flat, perfect for weeknight dinners when you want something restaurant-quality.
  • That honey-chili balance feels indulgent but the whole thing is surprisingly light and vegetarian-friendly.
02 -
  • Don't skip reserving pasta water—it's the secret to transforming a chunky mixture into a silky sauce that actually coats the pasta.
  • The feta needs to stay whole during roasting so it softens evenly. If it crumbles, you lose that creamy texture that makes this dish special.
  • Taste as you go when adding pasta water. You want a sauce that clings, not one that pools at the bottom of the bowl.
03 -
  • Use a ceramic or glass baking dish rather than dark metal, which can cause the bottom to brown too quickly.
  • If your honey is crystallized, warm it gently in a small bowl before pouring so it flows smoothly into the feta.
Return