Save to Pinterest A cozy, savory-sweet pasta casserole featuring tangy feta, tart cranberries, earthy sage, and golden baked pasta—perfect for fall or holiday gatherings.
This recipe has become our go-to comfort dish during chilly autumn evenings. The blend of flavors is always a hit with family and friends.
Ingredients
- Pasta: 300 g (10 oz) penne or rigatoni, 1 tbsp olive oil
- Vegetables & Aromatics: 1 medium yellow onion finely chopped, 2 cloves garlic minced, 1 tbsp fresh sage finely chopped (or 1 tsp dried)
- Sauce: 400 ml (1 2/3 cups) tomato passata or crushed tomatoes, 120 ml (1/2 cup) vegetable broth, 1/2 tsp salt, 1/4 tsp black pepper
- Cheese & Toppings: 150 g (5 oz) feta cheese crumbled (or plant-based feta for vegan), 80 g (1/2 cup) dried cranberries, 50 g (1/2 cup) grated mozzarella (optional for extra meltiness), 2 tbsp fresh parsley chopped (for garnish)
Instructions
- 1:
- Preheat oven to 200°C (400°F) Lightly grease a medium baking dish.
- 2:
- Cook pasta in salted boiling water until just al dente (about 2 minutes less than package instructions) Drain and toss with 1 tbsp olive oil.
- 3:
- Meanwhile heat a skillet over medium heat Sauté onion in a splash of olive oil until soft (about 5 minutes) Add garlic and sage cook 1 minute more.
- 4:
- Stir in tomato passata vegetable broth salt and pepper Simmer 5 minutes then remove from heat.
- 5:
- Combine cooked pasta sauce half the feta half the cranberries and (if using) half the mozzarella in a large bowl Mix gently.
- 6:
- Transfer mixture to prepared baking dish Top with remaining feta cranberries and mozzarella.
- 7:
- Bake uncovered for 2025 minutes until bubbling and golden.
- 8:
- Let rest 5 minutes Garnish with fresh parsley before serving.
Save to Pinterest Our family gathers around this dish every holiday season and enjoys sharing stories over seconds of this delightful comfort meal.
Notes
For a vegan version use plant-based feta and omit mozzarella or use vegan cheese Walnuts or pecans add crunch—sprinkle on top before baking if desired Try whole-wheat pasta for extra fiber Excellent with a green salad and a glass of dry white wine
Required Tools
Large pot Skillet Baking dish (medium approx 2 L/2 qt) Mixing bowl Knife and cutting board
Allergen Information
Contains Wheat (gluten) milk (dairy from feta and mozzarella) For allergies use gluten-free pasta and dairy-free cheese alternatives Always check ingredient labels for hidden allergens
Save to Pinterest This pasta bake is a guaranteed crowd-pleaser perfect for festive occasions and weeknight dinners alike.
Common Recipe Questions
- → Can I use a different pasta type?
Yes, penne or rigatoni work best for holding sauce, but other short pasta shapes like fusilli or shells can be used as alternatives.
- → Is it possible to make this dish vegan?
Absolutely. Substitute plant-based feta and omit or replace mozzarella with vegan cheese for a fully vegan-friendly bake.
- → How do cranberries affect the flavor?
Dried cranberries contribute a tart-sweet contrast that brightens the savory and creamy elements, creating a balanced taste experience.
- → What herbs pair well with sage in this dish?
Fresh parsley is used as a garnish, providing a mild, refreshing note that complements the deeper, earthy flavor of sage.
- → Can nuts be added for texture?
Yes, chopped walnuts or pecans can be sprinkled on top before baking to add a crunchy texture contrast.
- → How should I adjust cooking times if using gluten-free pasta?
Cook gluten-free pasta according to package instructions, usually shorter than regular pasta, to prevent overcooking before baking.