Pin 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 made this updated version, my friends couldn't stop raving about the creamy sauce and how well the sweet onions balanced the tanginess of the feta. It quickly became my go-to dish when I want comfort and sophistication in a single pan.
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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
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Instructions
- Prepare the 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 cheese:
- 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.
- Roast:
- 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 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 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.
Pin It I once made this for a Mediterranean-themed family dinner, and even picky eaters went back for seconds. Everyone agreed it was far more exciting than typical pasta night.
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Nutritional Information
Each serving contains approximately 480 calories, 20 g total fat, 56 g carbohydrates, and 16 g protein.
Required Tools
You'll need a large ovenproof baking dish, a large pot, skillet, knife and chopping board, and a wooden spoon or spatula for easy prep and cooking.
Serving Suggestions
This baked feta pasta pairs beautifully with a crisp Sauvignon Blanc or a light rosé and a side of baby spinach or arugula.
Pin It 
The creamy, tangy sauce and caramelised onions will make this your new favorite weeknight pasta. Enjoy every velvety, flavor-packed bite!
Recipe FAQs
- → How do I achieve perfect caramelised onions?
Cook sliced onions slowly over medium heat with olive oil, stirring often, until golden and deeply sweet.
- → Can I use other pasta shapes?
Yes, short pasta varieties like fusilli, penne, or rigatoni work best for soaking up the feta sauce.
- → Is there a gluten-free alternative?
Absolutely, swap regular pasta for your favorite gluten-free version to suit dietary needs.
- → Which cheese can substitute feta?
Try creamy goat cheese or ricotta for a different flavor profile, keeping the dish rich and tangy.
- → How can I add extra greens?
Stir in baby spinach or arugula just before serving for freshness and added nutritional value.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or a light rosé complement the Mediterranean flavors beautifully.
