Baked Feta Honey Chili (Print Version)

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

# 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 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 Steps:

01 - Preheat the oven to 400°F. Place cherry tomatoes in a baking dish, add chopped garlic, drizzle with olive oil, season with salt, pepper, oregano, and half the red pepper flakes. Toss to combine.
02 - Position the block of feta in the center of the tomatoes. Drizzle with additional olive oil and sprinkle remaining red pepper flakes over the feta.
03 - Bake for 25 to 30 minutes until the tomatoes burst and the feta is golden and slightly melted.
04 - Meanwhile, cook the pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
05 - Remove the baking dish from the oven. Drizzle honey over the feta and tomatoes, and sprinkle lemon zest on top. Stir gently to create a creamy sauce.
06 - Add the cooked pasta to the baking dish and toss to coat thoroughly, adding reserved pasta water gradually to achieve a silky consistency.
07 - Serve immediately garnished with fresh basil and additional chili flakes as desired.

# Expert Hints:

01 -
  • It looks like you spent hours but you were probably scrolling your phone for half the cook time.
  • The honey and chili balance makes every bite feel a little dangerous in the best way.
  • One dish does all the work and the cleanup is laughably easy.
  • Leftovers taste even better cold straight from the fridge at midnight.
02 -
  • Do not skip reserving the pasta water, it is the only thing that will bring the sauce together without making it greasy.
  • If your feta is browning too fast, tent the dish loosely with foil halfway through baking.
  • Add the honey after baking, not before, or it will burn and turn bitter.
03 -
  • Use a ceramic or glass baking dish, it holds heat better and helps the feta get that perfect golden crust.
  • Taste the sauce before adding the pasta and adjust the salt, the feta is already salty so you might not need much.
  • If you love garlic, roast a whole head alongside the tomatoes and squeeze the soft cloves into the sauce at the end.
Go Back