Save A creamy, tangy baked feta pasta elevated with sweet caramelised onions and rich sun-dried tomatoes. This modern twist delivers deep flavor and irresistible texture, perfect for an easy weeknight meal.
I first made this after craving something both comforting and packed with Mediterranean flavor. The caramelised onions add a subtle sweetness that transforms the classic baked feta pasta into a memorable dish everyone requests again and again.
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Ingredients
- Pasta: 340 g (12 oz) dried short pasta (e.g., fusilli, penne, or rigatoni)
- Cheese: 200 g (7 oz) block feta cheese
- Vegetables: 2 medium yellow onions, thinly sliced; 200 g (1 cup) cherry tomatoes, halved; 80 g (1/2 cup) sun-dried tomatoes in oil, drained and sliced; 3 cloves garlic, thinly sliced; 2 tbsp fresh basil, chopped (plus extra for serving)
- Pantry: 3 tbsp olive oil (divided); 1 tsp dried oregano; 1/2 tsp crushed red pepper flakes (optional); Salt and freshly ground black pepper, to taste
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Instructions
- Prep Oven:
- Preheat the oven to 200°C (400°F).
- Tomato Base:
- In a large ovenproof baking dish, add the cherry tomatoes, sun-dried tomatoes, garlic, and 2 tbsp olive oil. Season generously with salt, pepper, oregano, and red pepper flakes if using. Toss to combine.
- Add Feta:
- Place the feta block in the center of the baking dish, nestling it among the tomatoes. Drizzle 1 tbsp olive oil over the feta and season lightly with pepper.
- Bake:
- Bake for 25–30 minutes, until the tomatoes burst and the feta is soft and golden at the edges.
- Caramelise Onions:
- Meanwhile, heat a large skillet over medium heat. Add 1 tbsp olive oil and the sliced onions. Cook, stirring occasionally, for 15–20 minutes until deeply caramelised and golden brown. Set aside.
- Cook Pasta:
- While the onions caramelise, cook the pasta according to package instructions in salted boiling water until al dente. Reserve 120 ml (1/2 cup) of pasta water, then drain.
- Mix Sauce:
- After baking, remove the dish from the oven. Add the caramelised onions and chopped basil to the baking dish. Stir everything together, breaking up the feta to create a creamy sauce.
- Combine:
- Add the cooked pasta to the dish, tossing to coat evenly. If needed, add reserved pasta water a little at a time for desired sauce consistency.
- Serve:
- Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
Save This pasta has become a staple for busy evenings and is always a hit at family gatherings. Watching everyone dig in, I can tell it brings the same comfort and joy to them as it does to me.
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Required Tools
Large ovenproof baking dish, large pot for boiling pasta, skillet, knife and chopping board, wooden spoon or spatula.
Nutritional Information
Per serving: Calories: 480, Total Fat: 20 g, Carbohydrates: 56 g, Protein: 16 g.
Serving Tips & Pairings
For extra flavor, add baby spinach or arugula before serving. Pairs wonderfully with a crisp Sauvignon Blanc or a light rosé.
Save 
Enjoy this baked feta pasta warm and straight from the oven—it's even better with a sprinkle of fresh basil on top!
Recipe FAQ
- → What type of pasta works best?
Short varieties like fusilli, penne, or rigatoni hold the creamy sauce well and absorb the flavors.
- → Can I use vegan cheese instead of feta?
Yes, a plant-based feta alternative can be substituted for a dairy-free option with similar tangy notes.
- → How do I get perfect caramelised onions?
Cook sliced onions slowly over medium heat, stirring often, until they turn golden and sweet, about 15-20 minutes.
- → Is gluten-free pasta suitable for this dish?
Absolutely. Gluten-free pasta substitutes work well, just monitor cook time for best texture.
- → What wine pairs best with these flavors?
Crisp Sauvignon Blanc or a light rosé nicely complement the rich feta and tomatoes.
- → Can I add more vegetables?
Baby spinach or arugula make delicious additions, added just before serving for fresh contrast.
