Pin It 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 updated version, my friends couldn't stop raving about the creamy sauce and how well the sweet onions balanced the tanginess of the feta. It quickly became my go-to dish when I want comfort and sophistication in a single pan.
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
- Prepare the oven and vegetables:
- 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 generously with salt, pepper, oregano, and red pepper flakes if using. Toss to combine.
- Add feta cheese:
- 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.
- Roast:
- 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 and finish:
- 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. 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.
Pin It I once made this for a Mediterranean-themed family dinner, and even picky eaters went back for seconds. Everyone agreed it was far more exciting than typical pasta night.
Nutritional Information
Each serving contains approximately 480 calories, 20 g total fat, 56 g carbohydrates, and 16 g protein.
Required Tools
You'll need a large ovenproof baking dish, a large pot, skillet, knife and chopping board, and a wooden spoon or spatula for easy prep and cooking.
Serving Suggestions
This baked feta pasta pairs beautifully with a crisp Sauvignon Blanc or a light rosé and a side of baby spinach or arugula.
Pin It The creamy, tangy sauce and caramelised onions will make this your new favorite weeknight pasta. Enjoy every velvety, flavor-packed bite!
Recipe FAQs
- → How do I achieve perfect caramelised onions?
Cook sliced onions slowly over medium heat with olive oil, stirring often, until golden and deeply sweet.
- → Can I use other pasta shapes?
Yes, short pasta varieties like fusilli, penne, or rigatoni work best for soaking up the feta sauce.
- → Is there a gluten-free alternative?
Absolutely, swap regular pasta for your favorite gluten-free version to suit dietary needs.
- → Which cheese can substitute feta?
Try creamy goat cheese or ricotta for a different flavor profile, keeping the dish rich and tangy.
- → How can I add extra greens?
Stir in baby spinach or arugula just before serving for freshness and added nutritional value.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or a light rosé complement the Mediterranean flavors beautifully.