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 made this version of baked feta pasta when wanting something simple that still tasted gourmet. The caramelised onions really took it to another level, and now it is a requested favorite at my house.
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:
- Preheat the oven to 200°C (400°F).
- Prep 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.
- Arrange 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.
- 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 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 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 dish quickly became a family comfort food, especially on colder nights. Everyone loved customizing their bowls with extra basil or olive oil, making it fun for kids and adults alike.
Serving Suggestions
This pasta pairs well with a crisp green salad and a light Sauvignon Blanc or rosé to balance its richness.
Recipe Notes
For extra nutrition, stir in baby spinach or arugula right before serving for a burst of color and flavor. Whole-wheat or gluten-free pasta work just as well in this recipe.
Required Tools
Large ovenproof baking dish, large pot for boiling pasta, skillet, knife and chopping board, wooden spoon or spatula.
Save This pasta is sure to become a staple in your kitchen: creamy, flavorful, and no fuss. Enjoy the Mediterranean magic with every bite.
Recipe FAQs
- → Which pasta shapes work best?
Short shapes like penne, fusilli, or rigatoni hold the creamy sauce well and complement chunky vegetables.
- → Can I use other onions?
Yellow onions caramelise beautifully, but sweet or red onions add their own unique flavor to the dish.
- → How do you avoid dry pasta?
Reserve pasta water and add it gradually to create a smooth, creamy sauce consistency.
- → Is a block or crumbled feta better?
A block of feta melts more evenly and results in a silkier sauce compared to pre-crumbled feta.
- → Can I make this gluten-free?
Yes, substitute your favorite gluten-free pasta and ensure all other ingredients are free of wheat contamination.
- → How should leftovers be stored?
Allow to cool, store in an airtight container, and refrigerate. Reheat gently with a touch of water or olive oil.