Baked Feta Honey Chili (Printable)

Creamy baked feta paired with roasted tomatoes, honey, and chili flakes for balanced sweet and spicy flavors.

# Ingredient List:

→ 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 - 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

# Steps:

01 - Set oven temperature to 400°F.
02 - Place cherry tomatoes in a baking dish, add chopped garlic, drizzle with olive oil, season with salt, black pepper, oregano, and half the red pepper flakes. Toss to combine evenly.
03 - Center the feta block among the tomatoes, drizzle with additional olive oil, and sprinkle with remaining red pepper flakes.
04 - Bake for 25 to 30 minutes until tomatoes burst and feta turns golden and soft.
05 - Meanwhile, cook pasta in salted boiling water according to package directions. Reserve ½ cup pasta water before draining.
06 - Remove baking dish from oven, drizzle honey over feta and tomatoes, then sprinkle lemon zest evenly.
07 - Stir to create a creamy sauce, add pasta, and toss to coat well, adding reserved pasta water as needed for desired sauce consistency.
08 - Serve immediately garnished with torn basil leaves and additional red pepper flakes if desired.

# Tips from the Pros:

01 -
  • It delivers restaurant-level flavor with minimal effort and just one baking dish to clean.
  • The honey and chili create a sweet-spicy balance that feels indulgent without being heavy.
  • You can prep everything in ten minutes and let the oven do the work while you relax.
02 -
  • Do not skip reserving pasta water—it's the key to making the sauce smooth and glossy instead of dry.
  • Use block feta, not crumbled, or the texture won't be the same and the sauce will turn grainy.
  • Add the honey after baking, not before, so it stays fragrant and doesn't burn in the oven.
03 -
  • Roast the garlic whole and unpeeled for a sweeter, mellower flavor, then squeeze it out before stirring.
  • Use a shallow, wide baking dish so the tomatoes have room to caramelize instead of steaming.
  • Finish with a drizzle of your best olive oil just before serving for an extra layer of richness.
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