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.
The first time I made this baked feta pasta, the caramelised onions took it to another level. The combination of creamy feta and tangy tomatoes was a hit with everyone around the table.
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
- Prep Oven:
- 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
- Mix 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 This recipe quickly became a family favorite. Everyone gathers in the kitchen, ready for the creamy taste and the crowd-pleasing aroma.
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
Save 
Serve straight from the oven for best flavor and texture. Enjoy the creamy sauce with every bite!
Recipe Guide
- → Can I use other pasta shapes?
Yes, fusilli, penne, and rigatoni work well, but any short pasta will absorb the sauce nicely.
- → Is there a vegan alternative for feta cheese?
Use a vegan feta-style cheese for similar texture and taste, keeping the dish plant-based.
- → What can I add for extra vegetables?
Stir in baby spinach, arugula, or roasted peppers before serving for added color and nutrition.
- → How do I achieve perfectly caramelised onions?
Cook sliced onions slowly over medium heat, stirring until they turn deep golden brown, about 15-20 minutes.
- → Can I make this gluten-free?
Simply swap regular pasta for a gluten-free variety, ensuring other ingredients are safe.
- → What wines pair well with this dish?
Crisp Sauvignon Blanc or a light rosé complements the creamy and tangy flavors beautifully.