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 made this pasta, the scent of caramelising onions filled my kitchen and everyone gathered around with anticipation. It's quickly become my go-to comfort dish, especially when I crave something both easy and special.
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
- Vegetables: 200 g (1 cup) cherry tomatoes, halved
- Vegetables: 80 g (1/2 cup) sun-dried tomatoes in oil, drained and sliced
- Vegetables: 3 cloves garlic, thinly sliced
- Vegetables: 2 tbsp fresh basil, chopped (plus extra for serving)
- Pantry: 3 tbsp olive oil (divided)
- Pantry: 1 tsp dried oregano
- Pantry: 1/2 tsp crushed red pepper flakes (optional)
- Pantry: Salt and freshly ground black pepper, to taste
Instructions
- Prepare oven and baking dish:
- 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.
- 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 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 My family loves to gather around the table for this dish, sharing stories and loading their plates for second helpings. Even picky eaters eagerly dig in!
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.
Notes
For extra flavor, add a handful of baby spinach or arugula just before serving. Use whole-wheat or gluten-free pasta if preferred. Pairs well with a crisp Sauvignon Blanc or a light rosé.
Save This baked feta pasta is sure to satisfy your craving for creamy comfort. Enjoy every bite and share it with someone you love.
Recipe Questions & Answers
- → Can I use a different type of pasta?
Yes, any short pasta like rigatoni, fusilli, or penne works well and holds the sauce nicely.
- → How do I caramelise onions perfectly?
Slice onions thinly and cook over medium heat with olive oil, stirring often until deeply golden and sweet.
- → Is it possible to make this gluten-free?
Absolutely. Substitute with gluten-free pasta and check sun-dried tomatoes for cross-contamination.
- → Can I add extra vegetables?
Baby spinach or arugula blend well; stir in just before serving for extra freshness and color.
- → How do I achieve a creamy sauce?
Baking feta softens it—mix with caramelised onions and pasta, adding reserved pasta water if needed for consistency.
- → What wine pairs well with this dish?
Sauvignon Blanc or a light rosé complement the tang of feta and sweetness of onions and tomatoes.