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.

I first tried this version when looking for a comforting vegetarian dinner on a busy evening. The caramelised onions and sun-dried tomatoes made it feel extra special without much effort, and it quickly became a favorite in our weekly rotation.

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:

Preheat the oven to 200°C (400°F).

Mix vegetables:

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.

Arrange 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 tomatoes burst and feta is soft and golden at the 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.

Combine:

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

Finish:

Add cooked pasta to the dish, tossing to coat evenly. 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 baked feta pasta is one of those dishes that brings everyone to the table. My sister always requests it on her visits, and it disappears fast at family dinners.

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

Serving Suggestions

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

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Enjoy this modern baked feta pasta with family and friends. Leftovers reheat beautifully for lunch the next day.

Recipe Questions

→ Can I use a different cheese if I don't have feta?

You can substitute with goat cheese or ricotta for a similar creamy texture, though the flavor will differ.

→ What kind of pasta works best?

Short pasta shapes like fusilli, penne, or rigatoni hold the sauce well and offer the best texture for this dish.

→ How do I ensure onions caramelise properly?

Slice onions thinly and cook slowly over medium heat, stirring occasionally, until golden brown and deeply sweet.

→ Is gluten-free pasta suitable for this dish?

Yes, gluten-free pasta can be used. Make sure to check cooking times and adjust for your chosen pasta variety.

→ Can I add vegetables for more nutrition?

Baby spinach or arugula may be stirred in before serving for extra freshness and a nutritional boost.

→ What wine pairs nicely with this meal?

Crisp Sauvignon Blanc or a light rosé complements the tangy and creamy flavors of this Mediterranean-inspired dish.