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 version of baked feta pasta, the caramelised onions really took the dish to a whole new level. Everyone at our table kept going back for seconds, proving it's a true crowd-pleaser.
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
- Preparation:
- Preheat the oven to 200°C (400°F).
- Start the bake:
- 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.
- Mix sauce:
- 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.
- Combine 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 has quickly become a weeknight staple in our house. My family loves how the creamy feta sauce balances so perfectly with the sweetness of onions and tomatoes.
Serving Suggestions
Try pairing this pasta with a crisp green salad or roasted vegetables. It also works beautifully alongside a chilled Sauvignon Blanc or rosé for a complete meal.
Customisations
Boost the nutrition by adding baby spinach or arugula just before serving. You can also use whole-wheat pasta or swap in chickpea pasta for added protein.
Nutrition Facts
Each serving provides around 480 calories, 20 g fat, 56 g carbohydrates, and 16 g protein, making it a satisfying and balanced vegetarian meal.
Save Serve immediately for the creamiest texture—this pasta tastes best fresh from the oven while the sauce is still warm. Enjoy every forkful!
Recipe FAQ
- → What pasta shapes work best?
Short pasta like fusilli, rigatoni, or penne hold the creamy sauce well and complement the rich toppings.
- → Can I make this gluten-free?
Yes, simply use gluten-free short pasta for a wheat-free version. Ensure other ingredients are certified gluten-free.
- → How do caramelised onions enhance flavor?
Cooking onions slowly deepens their sweetness and adds savory complexity to the creamy sauce.
- → Should feta be block or crumbled?
Use a whole block of feta for optimal melting and creamy texture once baked with the tomatoes.
- → What can I add for more greens?
A handful of spinach or arugula stirred in before serving adds freshness and nutritional value.
- → What wine pairs well?
Crisp Sauvignon Blanc or light rosé complement the tangy cheese and robust tomato flavors beautifully.