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 was inspired to upgrade the classic baked feta pasta after trying it at a friend's house with caramelised onions. The added sweetness and depth made it a staple in my own kitchen for busy weeknights.
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 Roast:
- Preheat the oven to 200°C (400°F). In a large ovenproof baking dish, add 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 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.
- Mix & Finish:
- Remove the baking dish from the oven. Add caramelised onions and chopped basil to the dish. Stir together, breaking up the feta to form a creamy sauce. Add the cooked pasta, tossing to coat evenly. If needed, 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 My family always requests this pasta on chilly evenings. The sweet onions and tangy feta remind us of summer holidays together in Greece.
Required Tools
Large ovenproof baking dish, large pot for boiling pasta, skillet, knife and chopping board, wooden spoon or spatula
Notes
For extra flavor, add a handful of baby spinach or arugula before serving. Whole-wheat or gluten-free pasta work well, and it pairs beautifully with a crisp Sauvignon Blanc or light rosé.
Nutritional Information (per serving)
Calories: 480, Total Fat: 20 g, Carbohydrates: 56 g, Protein: 16 g
Save This pasta is best served fresh, but leftovers reheat beautifully with a dash of olive oil. Enjoy!
Recipe FAQ
- → What type of pasta works best?
Short pasta shapes like fusilli, penne, or rigatoni are ideal for soaking up the creamy sauce and holding ingredients well.
- → How do I achieve perfectly caramelised onions?
Cook sliced onions gently over medium heat with olive oil, stirring often, for 15–20 minutes until deep golden brown.
- → Can I use different cheeses?
Feta provides tangy creaminess, but you can substitute with ricotta or goat cheese for milder flavor variations.
- → Is this suitable for gluten-free diets?
Absolutely—just use your preferred gluten-free pasta variety instead of wheat-based options.
- → What additional vegetables can be added?
Add baby spinach or arugula just before serving for extra greens, or roasted red peppers for a sweet touch.
- → Can leftovers be reheated?
Yes, gently reheat in a skillet with a splash of water or olive oil to restore its creamy consistency.