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.

After trying the viral baked feta pasta, I wanted something richer and more balanced. Caramelising onions takes a little extra time but truly elevates every bite. This version quickly became my go-to comfort dinner!

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:

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.

Save It

This pasta recipe is now a family favorite for our busy weeknights. My kids help sprinkle the basil, and the caramelised onions make everyone go for seconds!

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 baby spinach or arugula just before serving.

Save It

Enjoy this updated classic for a truly satisfying Mediterranean dinner. The creamy feta and robust veggies make every bite memorable.

Recipe FAQs

→ Can I use other types of cheese instead of feta?

While feta provides a distinct tangy flavor, you can substitute with goat cheese or ricotta for a different texture and taste.

→ How do I achieve perfectly caramelised onions?

Cook sliced onions slowly over medium heat, stirring occasionally, for 15-20 minutes until golden brown and sweet.

→ Is it possible to make this dish gluten-free?

Yes, simply swap regular pasta for your favorite gluten-free pasta and confirm all other ingredients are safe.

→ What wine pairs best with this meal?

A crisp Sauvignon Blanc or a delicate rosé complements the creamy texture and Mediterranean flavors wonderfully.

→ Can I add more vegetables for variety?

Absolutely. Spinach, arugula, or roasted bell peppers can be stirred in for extra nutrition and color before serving.

→ How do I get the sauce extra creamy?

Reserve some pasta water and add as needed when mixing everything together to achieve your preferred sauce consistency.