Baked Feta Honey Chili (Printable)

Creamy feta and roasted tomatoes combined with honey and chili for a balanced Mediterranean flavor.

# What You 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 extra for garnish)
08 - Freshly ground black pepper, to taste
09 - Kosher salt, to taste

→ Garnishes & Sweeteners

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

# How-To:

01 - Preheat oven to 400°F.
02 - Place cherry tomatoes in a baking dish. Add finely chopped garlic, drizzle with olive oil, season with kosher salt, black pepper, dried oregano, and half of the red pepper flakes. Toss to combine evenly.
03 - Place the block of feta cheese centrally among the tomatoes. Drizzle with additional olive oil and sprinkle remaining red pepper flakes over the top.
04 - Bake in the preheated oven for 25 to 30 minutes until the tomatoes burst and the feta softens and develops a golden edge.
05 - Meanwhile, cook pasta in salted boiling water according to package instructions. Reserve ½ cup of the pasta cooking water and drain the pasta.
06 - Remove the baking dish from the oven. Drizzle honey over the feta and tomatoes, then sprinkle lemon zest on top.
07 - Stir the baked feta and roasted tomatoes together in the dish until a creamy sauce forms. Add the drained pasta and toss to coat thoroughly, incorporating reserved pasta water gradually to achieve a silky consistency.
08 - Serve immediately, garnished with torn fresh basil leaves and extra red pepper flakes if desired.

# Expert Advice:

01 -
  • The honey and chili create a sweet-spicy balance that feels both indulgent and bright.
  • It comes together in one dish with minimal cleanup, perfect for weeknights.
  • The creamy feta sauce clings to every piece of pasta without feeling heavy.
  • You can adjust the heat level easily to suit whoever's at the table.
02 -
  • Don't skip reserving pasta water, it's the secret to a silky sauce that clings instead of clumping.
  • Add the honey after baking, not before, so it doesn't burn and turn bitter in the oven.
  • Use a block of feta, not crumbled, or you'll lose that creamy center that makes the sauce so rich.
03 -
  • Use the best quality feta you can find, it makes a noticeable difference in creaminess and flavor.
  • Let the dish rest for a minute after baking so the honey has time to melt into the tomatoes before you stir.
  • Taste before serving and adjust the salt, the feta is salty so you might not need much.
Go Back