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 first made this version when craving comfort with a little sophistication. The caramelised onions blend perfectly with feta for a rich, smooth sauce you simply have to taste.
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
- Preheat Oven:
- Set oven to 200°C (400°F).
- Prep Vegetables:
- Combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tbsp olive oil in a large ovenproof baking dish. Season with salt, pepper, oregano, and red pepper flakes if using. Toss to mix well.
- Add Feta:
- Place feta block in center of dish among tomatoes. Drizzle 1 tbsp olive oil over feta. Season with pepper.
- Bake:
- Bake for 25 to 30 minutes until tomatoes burst and feta is golden at edges.
- Caramelise Onions:
- Heat skillet over medium. Add 1 tbsp olive oil and sliced onions. Cook, stirring, 15 to 20 minutes until deeply caramelised and golden brown. Set aside.
- Boil Pasta:
- While onions caramelise, cook pasta in salted boiling water as per package until al dente. Reserve 120 ml (1/2 cup) pasta water. Drain.
- Combine & Finish:
- Remove baking dish from oven. Add caramelised onions and chopped basil. Stir all ingredients, breaking up feta to make sauce.
- Add Pasta:
- Add pasta to dish, tossing to coat. Add reserved pasta water as needed for creamy consistency.
- Serve:
- Top with extra basil and olive oil if desired. Serve immediately.
Save My family adores this pasta at the end of a busy day—especially when the kitchen fills with the sweet aroma of caramelised onion. It is always a dish that empties quickly at the table!
Required Tools
Large ovenproof baking dish, large pot for boiling pasta, skillet, knife and chopping board, wooden spoon or spatula
Allergen Information
Contains milk (feta cheese) and wheat (pasta). Use gluten-free pasta to make it gluten-free, and check sun-dried tomatoes for cross-contamination risks.
Nutritional Information
Per serving: 480 calories, 20 g total fat, 56 g carbohydrates, 16 g protein.
Save Enjoy this vibrant pasta fresh from the oven, and let everyone heap on extra basil and olive oil for their perfect bowl.
Recipe FAQ Section
- → Can I use a different type of pasta?
Yes, short pasta shapes like fusilli, penne, or rigatoni work well to hold the creamy sauce. Whole-wheat or gluten-free varieties can be used as needed.
- → How do I achieve perfectly caramelised onions?
Cook sliced onions in olive oil over medium heat, stirring occasionally for 15–20 minutes until they turn golden and sweet. Patience is key.
- → What can I substitute for feta cheese?
For a different flavor, try using a soft goat cheese or vegan feta alternative. Adjust seasoning to taste as needed.
- → Is it possible to add extra vegetables?
Absolutely! Toss in baby spinach or arugula just before serving for extra freshness and a nutritional boost.
- → How should leftovers be stored?
Let leftovers cool, then transfer to an airtight container and refrigerate for up to 2 days. Reheat gently, adding a splash of water if needed.
- → What wine pairs well with this meal?
A crisp Sauvignon Blanc or light rosé complements the creamy and tangy notes of the dish beautifully.