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.
This baked feta pasta has quickly become my go-to for busy evenings when I still crave something vibrant and satisfying. The caramelised onions really make this dish feel gourmet with surprisingly little effort.
Ingredients
- Pasta: 340 g (12 oz) dried short pasta (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:
- Preheat the oven to 200°C (400°F).
- Tomato Mixture:
- 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:
- 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.
- Finish:
- 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 My family was skeptical at first, but this rich, tangy pasta won everyone over by the second bite. Now we look forward to enjoying it together on busy evenings and lazy weekends alike.
Required Tools
Large ovenproof baking dish, large pot for boiling pasta, skillet, knife and chopping board, wooden spoon or spatula
Allergen Information
Contains milk (feta cheese) and wheat (pasta). Use gluten-free pasta for a wheat-free version and double-check sun-dried tomatoes for potential cross-contamination.
Nutritional Information (per serving)
Calories: 480, Total Fat: 20 g, Carbohydrates: 56 g, Protein: 16 g
Save This dish captures the comfort of creamy pasta with a bright Mediterranean twist. Enjoy immediately for the silkiest texture and freshest flavors.
Recipe FAQ
- → How do I achieve perfectly caramelised onions?
Cook sliced onions slowly over medium heat with olive oil, stirring often until they turn deeply golden.
- → Can I use a different type of cheese?
Feta provides a soft, tangy base, but you can substitute goat cheese for a tangier variation if desired.
- → What pasta shapes work best?
Short shapes like fusilli, penne, or rigatoni are ideal for soaking up the creamy feta sauce.
- → How do I adjust for gluten-free diets?
Simply use certified gluten-free pasta and double-check your sun-dried tomato brand for cross-contamination.
- → Can I add extra vegetables?
Yes, toss in baby spinach or arugula just before serving for added color and flavor.
- → What wine pairs well with this dish?
Crisp white wines such as Sauvignon Blanc or a light rosé complement the bright and tangy flavors.