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 tried making baked feta pasta on a busy weeknight and was amazed at how quickly it came together while delivering a restaurant-quality result. The addition of caramelised onions and sun-dried tomatoes makes every bite packed with flavor.
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 and Bake:
- Preheat the oven to 200°C (400°F). In a large ovenproof baking dish, add the cherry tomatoes, sun-dried tomatoes, garlic, and 2 tbsp olive oil. Season with salt, pepper, oregano, and red pepper flakes if using. Toss well. Place the feta block in the center, drizzle 1 tbsp olive oil over it, and season lightly with pepper.
- Baking:
- Bake for 25 to 30 minutes until the tomatoes burst and the feta is soft and golden on the edges.
- Caramelise Onions:
- Meanwhile, heat a large skillet over medium heat. Add 1 tbsp olive oil and sliced onions. Cook, stirring, for 15 to 20 minutes until deeply caramelised and golden. Set aside.
- Cook Pasta:
- While onions caramelise, cook the pasta until al dente as per package instructions. Reserve 120 ml (1/2 cup) pasta water and drain the pasta.
- Combine and Finish:
- Remove the baked dish from oven. Add caramelised onions and chopped basil. Stir and break up feta to create a creamy sauce. Add cooked pasta, toss to coat. Add reserved pasta water to reach desired sauce consistency.
- Serve:
- Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
Save This pasta was an instant hit at family dinner, especially with the kids who loved the burst of sweet roasted tomatoes. We now make it whenever we want an effortless but show-stopping meal for guests.
Serving Suggestions
Pair this dish with a crisp Sauvignon Blanc or light rosé, and serve with a simple side salad for a vibrant Mediterranean meal.
Required Tools
Large ovenproof baking dish, large pot for boiling pasta, skillet, knife and chopping board, wooden spoon or spatula.
Nutritional Information
Each serving contains approximately 480 calories, 20 g total fat, 56 g carbohydrates, and 16 g protein.
Save Enjoy this baked feta pasta hot and fresh, with plenty of crusty bread to scoop up every last bit of the creamy sauce.
Recipe Guide
- → Can I use different pasta shapes?
Yes, short pasta like fusilli, penne, or rigatoni works well to hold the creamy feta sauce and mix-ins.
- → How do I achieve perfect caramelised onions?
Cook sliced onions slowly over medium heat, stirring occasionally, until deep golden brown for rich sweetness.
- → What substitutes work for feta?
If needed, try creamy goat cheese or a mild ricotta, but expect a softer texture and milder flavor.
- → Can I make this gluten-free?
Absolutely—simply swap in your favorite gluten-free pasta; ensure it cooks al dente for best results.
- → How do I store leftovers?
Cool completely, transfer to an airtight container, and refrigerate for up to three days. Reheat gently before serving.
- → What wine pairs with this dish?
A crisp Sauvignon Blanc or a light rosé complements the creamy cheese and tangy tomatoes beautifully.