Pin 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.
The first time I made this upgraded baked feta pasta, the caramelised onions added such a satisfying sweetness that my family kept asking for it again. It quickly became our go-to comfort meal on nights when we wanted something special without spending hours in the kitchen.
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:
- Preheat the oven to 200°C (400°F).
- Prepare vegetables:
- 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.
- 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.
Pin This pasta always sparks joy around the table, especially when everyone helps themselves straight from the baking dish. It's a meal we love to share during family movie nights.
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). For gluten-free, substitute with gluten-free pasta and check sun-dried tomatoes for possible wheat traces.
Nutritional Information
Per serving: Calories: 480, Total Fat: 20 g, Carbohydrates: 56 g, Protein: 16 g
Pin Enjoy this creamy, tangy dish as a main course or side and savor how elevated yet comforting it tastes every time.
Recipe FAQ
- → What pasta types work best with this dish?
Short pasta like rigatoni, fusilli, or penne hold the creamy sauce well and stand up to the chunky ingredients.
- → Can I make this gluten-free?
Yes, simply substitute gluten-free pasta and double-check sun-dried tomatoes for cross-contamination.
- → How do caramelised onions enhance the flavor?
Slow-cooked onions add sweetness and richness, balancing feta’s tang and complementing roasted tomatoes.
- → Are there alternative vegetables I can use?
Baby spinach or arugula can be added just before serving for extra color, flavor, and nutrients.
- → What can I serve as a wine pairing?
A crisp Sauvignon Blanc or a light rosé pairs well with the creamy, tangy and savory notes of the dish.
- → Is feta cheese necessary?
Feta's creamy, tangy profile is essential to this dish, but soft goat cheese can make a suitable substitute.