Save A cozy, savory-sweet pasta casserole featuring tangy feta, tart cranberries, earthy sage, and golden baked pasta—perfect for fall or holiday gatherings.
This comforting dish quickly became a family favorite during chilly evenings—easy to prepare and packed with seasonal flavors.
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
- Preheat oven:
- 200°C (400°F). Lightly grease a medium baking dish.
- 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.
- Sauté aromatics:
- 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.
- Prepare sauce:
- Stir in tomato passata, vegetable broth, salt, and pepper. Simmer 5 minutes, then remove from heat.
- Combine:
- Mix cooked pasta, sauce, half the feta, half the cranberries, and (if using) half the mozzarella in a large bowl.
- Assemble:
- Transfer mixture to prepared baking dish. Top with remaining feta, cranberries, and mozzarella.
- Bake:
- Uncovered for 20–25 minutes, until bubbling and golden.
- Rest and garnish:
- Let rest 5 minutes. Garnish with fresh parsley before serving.
Save This pasta bake always brings us together at the dinner table, sharing stories and laughter over warm, hearty food.
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.
Nutritional Information
Per serving: Calories 435, Total Fat 14 g, Carbohydrates 59 g, Protein 15 g
Save This easy bake is sure to become a fall favorite that pleases vegetarians and meat-eaters alike.
Recipe FAQ
- → What pasta works best for this bake?
Penne or rigatoni hold the sauce well and maintain a firm texture after baking, perfect for this dish.
- → Can I make this dairy-free?
Yes, substitute the feta and mozzarella with plant-based alternatives for a vegan or dairy-free version.
- → What does the tartness of cranberries add?
The cranberries provide a bright, sweet-tart contrast that balances the richness of the cheese and tomato sauce.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta slightly less than al dente before baking to ensure it stays firm and maintains texture.
- → Can I add nuts to this dish?
Adding walnuts or pecans before baking adds a pleasant crunch and complements the flavors nicely.
- → What herbs enhance this dish besides sage?
Fresh parsley for garnish adds brightness, and a small amount of thyme can complement the savory flavors.