Baked Feta Pasta Sundried Onions

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 baking feta with caramelised onions after visiting a little Mediterranean café with my family. The twist of sweet onions has become our go-to addition, and it never fails to impress guests.

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

Prepare the oven:

Preheat the oven to 200°C (400°F).

Assemble the 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 and finish:

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.

Toss 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

Sharing this dish on Sunday evenings has become a tradition in our house, with everyone gathering around the table eager for that first cheesy bite.

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

Pair this baked feta pasta with a crisp Sauvignon Blanc or a light rosé. Add a handful of baby spinach or arugula just before serving for extra freshness.

Save

This crowd-pleasing pasta comes together easily with everyday ingredients. Make it your own with extra greens or a squeeze of lemon.

Recipe FAQ

→ What pasta shapes work best?

Short pasta like fusilli, penne, or rigatoni is ideal—they hold sauce well and mix easily with the other ingredients.

→ Can I substitute feta cheese?

You can use a firm goat cheese or a mild ricotta salata, but feta's tang adds unique flavor to this dish.

→ How do I achieve perfect caramelised onions?

Slowly cook onions over medium heat with olive oil, stirring often, until deep golden brown and sweet—about 15–20 minutes.

→ Is this dish gluten-free?

Use gluten-free pasta and check sun-dried tomatoes for wheat sources to keep the meal gluten-free.

→ What side dish pairs well?

A crisp green salad and a glass of Sauvignon Blanc or light rosé make perfect companions for this flavorful pasta.

→ Can leftovers be reheated?

Yes, reheat gently on the stove with a splash of water or olive oil to restore the creamy texture.