Pin this 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 upgraded feta pasta for a busy weeknight, and the addition of caramelised onions truly transformed the classic dish into something special. It came together quickly and the savory aroma of baked cheese had everyone eager for dinner.
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
- Prepare 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:
- 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 mix:
- 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 and serve:
- 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 immediately, garnished with extra basil and a drizzle of olive oil if desired.
Pin this This recipe quickly became a family favorite—everyone loved how the sweet onions and creamy feta came together, and it made for great leftovers 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)
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, and a simple green salad for a complete meal.
Pin this This modern baked feta pasta is always a hit—easy to make, flavorsome, and perfect for sharing with loved ones.
Frequently Asked Recipe Questions
- → What type of pasta works best?
Short shapes like fusilli, penne, or rigatoni are ideal. They hold sauce well and offer a satisfying bite.
- → How do I caramelise onions perfectly?
Cook sliced onions slowly over medium heat with olive oil, stirring often until golden and soft, about 15-20 minutes.
- → Can I make this dish gluten-free?
Absolutely. Substitute with gluten-free pasta and ensure all ingredient labels are gluten-free.
- → What cheese can replace feta?
A block of goat cheese can be used for a similar tangy, creamy texture, though flavor will differ slightly.
- → How do I adjust sauce thickness?
Add reserved pasta water gradually to reach your preferred consistency after mixing pasta with sauce.
- → What wines pair well?
Crisp Sauvignon Blanc or light rosé balances the creamy, tangy nature of the dish beautifully.