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.
An easy, flavor-packed vegetarian dish, this baked feta pasta is my go-to whenever friends visit unexpectedly or I want comfort food without the fuss. The caramelised onions add such warmth that my family always requests this on busy nights.
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).
- Mix 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.
Save Our kids love swirling their forks through the creamy sauce, and the textures always spark happy dinnertime conversations. We sometimes double the batch to have leftovers for lunch the next day.
Required Tools
Large ovenproof baking dish, large pot for boiling pasta, skillet, knife and chopping board, wooden spoon or spatula
Nutritional Information
Per serving (1/4 recipe): 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. Add a handful of baby spinach or arugula just before serving for extra freshness.
Save This pasta is bound to become a repeat favorite, with flavors and comfort made for sharing. Enjoy the creamy sauce and deep Mediterranean notes in every bite.
Recipe Guide
- → Which pasta shapes work best?
Short pasta types like fusilli, penne, or rigatoni hold the creamy sauce well and mix evenly with vegetables and cheese.
- → Can I use other cheeses instead of feta?
While feta brings tangy flavor and creaminess, goat cheese or baked ricotta can offer similar results and interesting twists.
- → How do I achieve deeply caramelised onions?
Cook onions slowly over medium heat, stirring occasionally, until golden brown and sweet—around 15–20 minutes.
- → What wine pairs well with this dish?
Crisp Sauvignon Blanc or a light rosé complement the salty feta and tangy tomatoes, enhancing the overall meal.
- → Can I make this gluten-free?
Yes! Use gluten-free pasta and verify sun-dried tomatoes are safe from cross-contamination.
- → What vegetables can I add?
Baby spinach or arugula stirred in just before serving adds freshness. Roasted red peppers also work nicely.