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 baked feta pasta after hearing raves online, but adding caramelised onions and sun-dried tomatoes turned it into a weekly staple. The sweet onions balance the tangy cheese in the most satisfying way.
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
- Preheat Oven:
- Preheat the oven to 200°C (400°F).
- Prepare Baking Dish:
- 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.
- Combine Ingredients:
- 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.
- Toss Pasta:
- 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 When my family first tasted this, everyone asked for seconds and the serving dish was cleaned out in minutes. It's now our go-to for vegetarian gatherings.
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
Notes
Add a handful of baby spinach or arugula for freshness. Whole-wheat or gluten-free pasta works well. Enjoy with Sauvignon Blanc or light rosé.
Save Serve hot and savor the layers of flavor in every bite. This dish is a guaranteed crowd-pleaser, easy enough for any night.
Kitchen Guide
- → Can I use a different type of pasta?
Yes, short shapes such as fusilli, penne, or rigatoni work well, and you can use gluten-free pasta if preferred.
- → How do I caramelise onions for more flavor?
Cook sliced onions slowly over medium heat with olive oil, stirring occasionally, until deeply golden and sweet.
- → Is it possible to make this dish vegan?
You can substitute plant-based feta and use your favorite vegan pasta for a dairy-free version.
- → What wines pair well with the flavors?
A crisp Sauvignon Blanc or light rosé complements the tangy tomato and creamy feta notes perfectly.
- → Can I add extra vegetables to the dish?
Definitely! Baby spinach, arugula, or roasted veggies can be stirred in for added freshness and variety.
- → How do I achieve a creamy sauce texture?
Mash the baked feta with the tomatoes and onions, then add reserved pasta water gradually for silkier consistency.