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.
This baked feta pasta has become a staple in my kitchen since I first experimented with caramelising onions for extra sweetness. It always gets rave reviews at family dinners and is a joy to make on days when I crave comfort food with a touch of sophistication.
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
- Prepare oven and vegetables:
- 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.
- 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.
- 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 and serve:
- 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 immediately, garnished with extra basil and a drizzle of olive oil if desired.
Save The first time I made this pasta, my sister showed up unexpectedly and we ended up enjoying it together, marveling at how the caramelised onions completely transformed the classic feta bake. It is now a go-to for our spontaneous family dinners.
Serving Suggestions
Baked feta pasta pairs well with a crisp Sauvignon Blanc or a light rosé. Add a handful of baby spinach or arugula just before serving for extra flavor and greens.
Required Tools
You'll need a large ovenproof baking dish, a large pot for boiling pasta, a skillet, a knife and chopping board, and a wooden spoon or spatula.
Nutrition Information
Per serving: Calories 480, Total Fat 20 g, Carbohydrates 56 g, Protein 16 g.
Save This baked feta pasta is a true comfort dish that impresses every time. Don’t forget a little extra basil for an aromatic finish.