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.
The first time I tried combining caramelised onions with classic baked feta, the result blew everyone away. The sweet onions and tangy cheese bring out rich Mediterranean notes that make this a go-to comfort dish in my home.
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).
- Prepare Baking Dish:
- 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.
- Boil 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 This recipe once brought my family together on a rainy evening, everyone gathered around the table for seconds. The aroma alone always sparks requests for another batch.
Required Tools
Large ovenproof baking dish, large pot for boiling pasta, skillet, knife and chopping board, wooden spoon or spatula
Nutritional Information
Per serving: 480 Calories, 20 g Total Fat, 56 g Carbohydrates, 16 g Protein
Serving Suggestions
Pairs well with a crisp Sauvignon Blanc or a light rosé. Enhance the flavor with a handful of baby spinach or arugula just before serving.
Save This baked feta pasta is guaranteed to impress and is perfect for sharing. Enjoy its creamy tang and sweet roasted notes every time you crave simple Mediterranean comfort.
Kitchen Guide
- → How do I caramelise onions for this dish?
Slice onions thinly and cook slowly in olive oil over medium heat, stirring often, until deep golden brown.
- → Can I use other types of pasta?
Yes, any short pasta like fusilli, penne, or rigatoni works well and captures the sauce beautifully.
- → Does this dish reheat well?
Gently reheat on the stovetop with a splash of pasta water or olive oil to preserve creaminess.
- → Can I make this gluten-free?
Absolutely! Substitute with gluten-free pasta for a wheat-free option without compromising flavor.
- → What wines pair well with this meal?
Crisp Sauvignon Blanc or a light rosé complement the richness and tangy notes in the dish beautifully.
- → Are there variations for added greens?
Add baby spinach or arugula before serving for extra freshness and a nutritional boost.