Cranberry Sage Feta Pasta

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.

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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

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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.