Baked Feta Pasta 2.0

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 baked feta pasta, I loved how simple yet flavorful it was. Adding caramelised onions and sun-dried tomatoes takes it to another level, making every bite extra rich and satisfying.

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:

Preheat oven to 200°C (400°F).

Prepare Baking Dish:

In a large ovenproof baking dish, add 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 feta block in the center of the baking dish, nestling among the tomatoes. Drizzle 1 tbsp olive oil over feta and season lightly with pepper.

Bake:

Bake for 25 – 30 minutes, until tomatoes burst and feta is soft and golden at edges.

Caramelise Onions:

Meanwhile, heat a large skillet over medium heat. Add 1 tbsp olive oil and sliced onions. Cook, stirring occasionally, for 15 – 20 minutes until deeply caramelised and golden brown. Set aside.

Cook Pasta:

While onions caramelise, cook pasta according to package instructions in salted boiling water until al dente. Reserve 120 ml (1/2 cup) pasta water, then drain.

Mix Sauce:

After baking, remove dish from oven. Add caramelised onions and chopped basil. Stir, breaking up feta to create a creamy sauce.

Combine Pasta:

Add cooked pasta, tossing to coat evenly. Add reserved pasta water a little at a time for desired consistency.

Serve:

Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.

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This pasta has become a staple at family gatherings, with everyone asking for seconds. The warm, creamy sauce always brings people together at our table.

Required Tools

Large ovenproof baking dish, large pot for boiling pasta, skillet, knife and chopping board, wooden spoon or spatula

Nutritional Information

Calories: 480, Total Fat: 20 g, Carbohydrates: 56 g, Protein: 16 g (per serving)

Serving Suggestions

Pairs well with a crisp Sauvignon Blanc or a light rosé. For extra flavor, add baby spinach or arugula just before serving.

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Make this creamy baked feta pasta feel extra special with caramelised onions and sun-dried tomatoes. Enjoy it hot with a sprinkle of fresh basil for maximum flavor.

Recipe FAQs

→ How do I achieve deeply caramelised onions?

Slice onions thinly and cook them in olive oil over medium heat for 15–20 minutes, stirring occasionally until golden and fragrant.

→ Can I use a different type of pasta?

Yes, short shapes like fusilli, penne, or rigatoni work best, but whole-wheat or gluten-free pasta can also be used as desired.

→ What makes the sauce creamy?

The feta cheese melts and combines with baked tomatoes and reserved pasta water, creating a thick, velvety sauce for the pasta.

→ Is there a gluten-free option?

Absolutely. Substitute regular pasta with gluten-free versions, and double-check sun-dried tomatoes if sensitive to cross-contamination.

→ Which wine pairs best?

A crisp Sauvignon Blanc or light rosé enhances the tangy feta and sweet onion flavors beautifully.

→ How can I add more vegetables?

Stir in baby spinach or arugula just before serving for extra color, nutrients, and flavor variety.