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 baked feta pasta on a busy evening, experimenting with caramelised onions and sun-dried tomatoes for extra richness. The result was an incredibly satisfying dish everyone loved.
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
- Vegetables: 200 g (1 cup) cherry tomatoes, halved
- Vegetables: 80 g (1/2 cup) sun-dried tomatoes in oil, drained and sliced
- Vegetables: 3 cloves garlic, thinly sliced
- Vegetables: 2 tbsp fresh basil, chopped (plus extra for serving)
- Pantry: 3 tbsp olive oil (divided)
- Pantry: 1 tsp dried oregano
- Pantry: 1/2 tsp crushed red pepper flakes (optional)
- Pantry: Salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F)
- Prepare Vegetables:
- In a large ovenproof baking dish, add cherry tomatoes, sun-dried tomatoes, garlic, and 2 tbsp olive oil. Season with salt, pepper, oregano, and red pepper flakes if using. Toss to combine
- Add Feta:
- Place feta block in the center of the dish among the tomatoes. Drizzle 1 tbsp olive oil over the feta and season lightly with pepper
- Bake:
- Bake for 25 to 30 minutes, until tomatoes burst and feta is soft and golden at the edges
- Caramelise Onions:
- While baking, heat a skillet over medium heat. Add 1 tbsp olive oil and sliced onions. Cook for 15 to 20 minutes until deeply caramelised and golden brown, then set aside
- Cook Pasta:
- Meanwhile, cook pasta in salted boiling water until al dente. Reserve 120 ml (1/2 cup) of pasta water and drain
- Combine Ingredients:
- Remove baking dish from oven. Add caramelised onions and chopped basil. Stir, breaking up the feta to create a creamy sauce
- Toss Pasta:
- Add cooked pasta to the dish and toss to coat. Add reserved pasta water as needed for sauce consistency
- Serve:
- Serve immediately, garnished with extra basil and a drizzle of olive oil if desired
Save Sharing this pasta with family is always a treat. It quickly became a favorite for our Sunday dinners, with everyone asking for seconds and enjoying the bold flavors.
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 Suggestions
Pairs well with a crisp Sauvignon Blanc or a light rosé, and for extra flavor try adding a handful of baby spinach or arugula just before serving
Save This pasta comes together effortlessly and is sure to please everyone with its irresistible creamy sauce. Enjoy it freshly made for optimal flavor and texture.
Recipe Questions & Answers
- → Can I use a different type of pasta?
Absolutely! Short varieties like rigatoni, fusilli, or penne hold the sauce well, but you can choose your favorite shape.
- → How do I achieve perfect caramelised onions?
Cook onions over medium heat with olive oil, stirring occasionally for 15–20 minutes until golden and fragrant.
- → Is this suitable for a vegetarian diet?
Yes, all ingredients are vegetarian. Use gluten-free pasta if you prefer or need to avoid wheat.
- → What pairs well with this pasta?
Crisp Sauvignon Blanc or light rosé complements the tangy feta and savory tomato flavors beautifully.
- → Can I add extra vegetables?
Certainly! Baby spinach or arugula stirred in at the end adds freshness and more color to the dish.
- → How do I adjust the sauce consistency?
Gradually add reserved pasta water after mixing to reach your preferred sauce texture and creaminess.