Save It 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 this version of baked feta pasta, my family was taken aback by the incredible depth of flavor from the caramelised onions. This recipe has since become one of our go-tos for cozy nights when we crave something satisfying yet fuss-free.
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 oven:
- Preheat the oven to 200°C (400°F).
- Build 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.
- 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 sauce:
- 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 It This baked feta pasta is always a crowd-pleaser at family dinners. Last weekend, everyone gathered around, filling their bowls and savoring every tangy, creamy bite—the happy buzz in the kitchen was unforgettable.
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 fresh salad on the side. For added nutrition, toss baby spinach or arugula in just before serving.
Save It With a simple mix and bake, you get incredible flavor and comforting texture. It's sure to become your new favorite meatless pasta night!
Common Questions About Recipes
- → How do I achieve perfectly caramelised onions?
Cook sliced onions slowly over medium heat, stirring occasionally, until deeply golden and sweet—around 15–20 minutes. Don't rush the process, and add a splash of water if needed to prevent burning.
- → Can I substitute feta for another cheese?
For similar tang, try goat cheese or a mild ricotta. Adjust seasoning as needed and note that texture will vary.
- → Is this dish gluten-free?
Use certified gluten-free pasta to enjoy the meal without wheat. Ensure sun-dried tomatoes are also gluten-free.
- → Which pasta shape works best?
Short pasta like fusilli, penne, or rigatoni hold the creamy sauce well and blend ideally with the other ingredients.
- → How can I enhance the flavor?
Add baby spinach or arugula just before serving, or finish with a splash of lemon juice for freshness. Adjust herbs to taste.
- → What wine pairs well with this meal?
A crisp Sauvignon Blanc or light rosé complements the creamy, tangy notes and balances the Mediterranean flavors.