Baked Feta Pasta with Fennel

Baked feta pasta hit the big time recently when it went viral on TikTok. The original version – with tomato and penne or macaroni – is delicious. I love it. But, sometimes it’s good to get adventurous, right?

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All credit for this recipe needs to go to Nigel Slater – I was trying to find ideas for something quick for Monday night and I came across this combination idea. I’ve taken the flavours and turned them into a baked feta pasta dish, and it works beautifully. Trust me, you will devour this when you get home from a tiring day of work.

It’s simple, delicious, and the kind of comforting pasta dish that just makes you happy.

Baked Feta and Fennel Pasta – The Ingredients

  • The pasta – I went for linguine here. The baked feta coats it so nicely and each strand is a tasty delight. However, you can use any pasta shape you like – any will work. Just cook according to the packet instructions.
  • Shallots – Shallots work nicely here because they add a little hint of sweetness and they get all jammy when baked in the oven with the feta. However, you could use standard onion – just cut into chunks about a centimetre in size.
  • Fennel – Fennel bulbs have a lovely, mild aniseed flavour. I adore using them in cookery. You’ll need one large one, or two smaller ones.
  • White wine – Completely optional. If you don’t use it, add a splash of water instead.
  • Feta – The key ingredient! Use a nice block of feta (not the cheese labelled ‘salad cheese’ – they won’t bake as well.)
  • Basil – optional, but it works so well here. Do use if you can!

Cooking the Baked Feta Pasta

As with the original baked feta pasta, this is a seriously straightforward dish to cook. You simply add the shallots, fennel, feta, white wine and olive oil to a baking dish and pop in the oven for 30 minutes. Meanwhile, cook the pasta. When both are ready, mix them together and – voila! – you’re done. Couldn’t be easier.

Here are some tips to make it spectacular:

  • Cut the fennel and shallots into similar sized pieces – this will ensure they cook evenly.
  • Cook the pasta for a minute less than stated – this dish works so well when your pasta is al dente with a lovely bit of bite.
  • Finish the plated up dish with a drizzle of really good olive oil and some freshly ground black pepper.
  • Have the leftovers (if there are any!) cold for lunch the next day. Oh wow!

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Baked Feta and Fennel Pasta

Save This Recipe
Harriet Young
A twist on the original baked feta pasta, with sweet shallots and fennel.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 people


  • 400 g linguine
  • 2 tbsps olive oil
  • 3 shallots
  • 1 large bulb fennel
  • 1 small glass white wine
  • 170 g feta
  • Large handful basil leaves


  • Preheat the oven to 180 degrees celsius.
  • Peel the shallots and cut into quarters. Cut the top and bottom off the fennel, then cut into 1cm chunks.
  • Place the feta block in the middle of a baking tray. Surround with the shallots and feta. Drizzle with olive oil and pour over the wine. Add a few twists of black pepper and put in the oven for 30 minutes until the feta is starting to go golden on top.
  • Meanwhile, cook the linguine according to packet instructions. Drain, reserving one cup of the cooking water.
  • Tip the linguine and water back into the pan you cooked it in, then add the ingredients from the baking tray (including all of the juices). Throw in the basil leaves and mix well before serving. Enjoy!
Keyword fennel, feta, pasta

6 responses to “Baked Feta Pasta with Fennel”

  1. 5 stars
    I made this pasta for dinner last night and it was delicious! Perfectly creamy and easy to make!

  2. 5 stars
    We love pasta here, and I will like to give this a try! Seem so easy peasy! Thanks for sharing!

  3. 5 stars
    Loved this pasta and the light sauce. I really can’t wait to make this again for my family. Thank you!

  4. 5 stars
    This sauce was perfect. Gonna make again this Friday for meatless meal!

  5. 5 stars
    I just love this and this was such a pleasing experience!

  6. 5 stars
    I love baked feta, but the twist of adding fennel was amazing.

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.