Baked Feta Pasta Onions Tomatoes

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.

When I first tried adding caramelised onions and sun-dried tomatoes to classic baked feta pasta, I was amazed at the boost in flavor and richness. Now, my friends always request this upgraded version for our relaxed Mediterranean-inspired dinners.

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

Prepare for baking:

Preheat the oven to 200°C (400°F).

Combine vegetables:

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:

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.

Make 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.

Combine:

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 baked feta pasta has become our family's cozy go-to for Friday nights. Everyone gathers to stir the sauce and taste test straight from the pan!

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

Notes

For extra flavor, add a handful of baby spinach or arugula just before serving. Use whole-wheat or gluten-free pasta if preferred. Pairs well with a crisp Sauvignon Blanc or light rosé.

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Enjoy this Mediterranean treat hot and fresh with plenty of herbs and a glass of your favorite wine.

Recipe Questions & Answers

→ Can I use different pasta shapes?

Yes, short varieties like fusilli, penne, or rigatoni work well to hold the creamy sauce and toppings.

→ How do I achieve caramelised onions?

Cook sliced onions slowly over medium heat, stirring occasionally until golden brown and soft, for about 15–20 minutes.

→ Is this suitable for vegetarians?

Absolutely. All ingredients are vegetarian-friendly; simply check labels on sun-dried tomatoes for cross-contamination.

→ Can the dish be made gluten-free?

Use gluten-free pasta instead of traditional wheat-based options to accommodate dietary needs.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or light rosé complements the tangy, creamy flavors beautifully.

→ What can I add for extra greens?

A handful of baby spinach or arugula stirred in just before serving adds fresh flavor and nutrition.