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 recipe after wanting something cozy but elevated for a busy weeknight. The caramelised onions added a sweet depth that made everyone ask for seconds!
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
- Prep and Preheat:
- Preheat the oven to 200°C (400°F).
- Assemble Ingredients:
- In a large ovenproof baking dish, add the cherry tomatoes, sun-dried tomatoes, garlic, and 2 tbsp olive oil. Season 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:
- 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 Mix:
- 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 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.
Save This pasta became an instant family favorite after my sister requested seconds—usually unheard of for vegetarian meals at our 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). To make gluten-free, use gluten-free pasta. Double-check sun-dried tomatoes for potential cross-contamination.
Nutritional Information
Calories: 480, Total Fat: 20 g, Carbohydrates: 56 g, Protein: 16 g per serving
Save Serve this creamy pasta straight from the oven, topped with extra basil for a fresh finish.
Recipe FAQ Section
- → Can I use a different cheese instead of feta?
Try creamy goat cheese or ricotta, though feta provides the tangy flavor and texture that defines the dish.
- → What's the best pasta type for this method?
Short shapes like fusilli, penne, or rigatoni are ideal for holding the creamy sauce and bits of vegetables.
- → How can I make it gluten-free?
Swap regular pasta for certified gluten-free pasta and verify that sun-dried tomatoes are free from cross-contamination.
- → Why caramelise the onions separately?
Slow-cooking onions enhances sweetness and brings out deep flavor, adding rich contrast to tangy feta and tomatoes.
- → How do I adjust the sauce thickness?
If necessary, add reserved pasta water gradually until you reach your preferred creamy consistency.
- → Can I add more vegetables?
Baby spinach, arugula, or extra tomatoes can go in just before serving for added color and nutrients.