Baked Feta Honey Chili (Print Version)

Creamy feta baked with tomatoes, drizzled with honey and chili for a sweet and spicy twist.

# Components:

→ 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

# Directions:

01 - Set the oven temperature to 400°F.
02 - In a baking dish, combine cherry tomatoes and chopped garlic. Drizzle with olive oil, season with kosher salt, black pepper, oregano, and half of the red pepper flakes. Toss to coat evenly.
03 - Place the block of feta cheese in the center of the tomato mixture. Drizzle with additional olive oil and sprinkle remaining red pepper flakes over the top.
04 - Bake for 25 to 30 minutes until the tomatoes burst and the feta is golden and slightly melted.
05 - While baking, cook the pasta in salted boiling water as per package instructions. Reserve 1/2 cup of pasta cooking water before draining.
06 - Remove the baking dish from the oven. Drizzle honey over the feta and tomatoes, then scatter lemon zest on top. Stir to create a creamy sauce.
07 - Add the cooked pasta to the baking dish and toss to coat thoroughly, adding reserved pasta water as needed to achieve a silky consistency.
08 - Serve immediately, garnished with torn fresh basil leaves and additional red pepper flakes to taste.

# Expert Advice:

01 -
  • It tastes fancy enough to impress but comes together in less time than ordering takeout.
  • The oven does most of the work while you're handling pasta water and lemon zest, leaving you actually relaxed while cooking.
  • One baking dish, one pot—cleanup is merciful, and every bite tastes like you've been cooking all day.
02 -
  • Use a block of feta, not pre-crumbled—it needs to hold together enough to create that creamy center, then gently breaks apart into the sauce when you stir.
  • Don't skip reserving pasta water; that starch is what transforms the roasted tomatoes and olive oil into an actual sauce that coats the pasta instead of just sliding off.
  • Add the honey while everything is still hot so it caramelizes slightly and deepens rather than sitting on top like an afterthought.
03 -
  • Taste the sauce before you add the pasta—if it needs salt or brightness, add it then so the pasta absorbs the flavor rather than the other way around.
  • If your feta seems particularly salty, rinse it briefly under cold water and pat it dry before roasting to avoid an overly salty sauce.
  • This dish actually improves slightly if you make it a few hours ahead and reheat it gently; the flavors meld and the sauce becomes even more cohesive.
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