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 this, even skeptics at my table became fans. The caramelised onions add a sweetness that makes every bite special. It's fast, fuss-free, and consistently crowd-pleasing.

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

Preheat Oven:

Preheat the oven to 200°C (400°F).

Prepare 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.

Combine 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.

Finish 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.

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This pasta is now a staple for family movie nights, with everyone eager to scoop up seconds. Even the leftovers are happily claimed for next-day lunches.

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

Suggested Pairings

This pasta pairs well with a crisp Sauvignon Blanc or a light rosé

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Enjoy this recipe fresh from the oven for maximum creaminess. Leftovers reheat well with a splash of water for perfect pasta every time.

Answers to Recipe Questions

→ Can I use a different pasta shape?

Absolutely! Fusilli, penne, rigatoni, or any short pasta works well for capturing the creamy sauce.

→ How do I caramelise onions perfectly?

Cook onions slowly over medium heat with occasional stirring until deep golden brown for maximum sweetness.

→ Is this suitable for gluten-free diets?

Yes, simply substitute gluten-free pasta to suit dietary needs. Check sun-dried tomatoes for cross-contamination.

→ How can I add more vegetables?

Mix in baby spinach or arugula just before serving, or add roasted bell peppers for extra flavor and nutrition.

→ Which wine pairs best with this dish?

A crisp Sauvignon Blanc or a light rosé complements the tangy feta and sweet tomatoes beautifully.

→ Can I prepare this ahead of time?

You can bake the feta and vegetables beforehand, then toss with cooked pasta and basil when ready to serve.