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 version, the caramelised onions were so good they stole the show. The combination of tangy feta, sweet onions, and sun-dried tomatoes surprised everyone at my table and had us reaching for seconds.
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 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.
- 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 is a meal my family requests again and again. The aromas fill our kitchen, and everyone always gathers around to sneak a bite straight from the dish before it even hits the table.
Required Tools
Large ovenproof baking dish, large pot for boiling pasta, skillet, knife and chopping board, wooden spoon or spatula
Allergen Information
This recipe contains milk (feta cheese) and wheat (pasta). To make gluten-free, substitute with gluten-free pasta and be sure to double-check sun-dried tomatoes for cross-contamination.
Nutritional Information
Per serving: Calories: 480, Total Fat: 20 g, Carbohydrates: 56 g, Protein: 16 g
Pin This baked feta pasta is guaranteed to wow any crowd and delivers bold flavor in every bite. Enjoy the leftovers warm or cold for a quick and tasty lunch the next day.
Recipe FAQ
- → Can I use a different pasta shape?
Yes, fusilli, penne, or rigatoni all work well for absorbing the creamy feta sauce.
- → How do I achieve perfect caramelised onions?
Cook onions over medium heat with olive oil, stirring occasionally, until they turn golden brown and sweet.
- → Is this dish vegetarian-friendly?
All main ingredients are plant-based except for feta, making it suitable for a vegetarian diet.
- → Can I make it gluten-free?
Replace regular pasta with a gluten-free alternative to suit dietary needs.
- → What cheeses work as substitutes for feta?
Try mild goat cheese or ricotta if feta is unavailable; they offer similar creamy texture.
- → Should I reserve any pasta water?
Yes, save some pasta water to adjust the sauce consistency once all ingredients are combined.