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.
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
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.
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.