A savory pasta bake featuring feta, cranberries, sage, and rich tomato sauce, perfect for fall.
# Components:
→ Pasta
01 - 10 oz penne or rigatoni
02 - 1 tbsp olive oil
→ Vegetables & Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh sage, finely chopped or 1 tsp dried sage
→ Sauce
06 - 1 2/3 cups tomato passata or crushed tomatoes
07 - 1/2 cup vegetable broth
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Cheese & Toppings
10 - 5 oz feta cheese, crumbled or plant-based feta for vegan
11 - 1/2 cup dried cranberries
12 - 1/2 cup grated mozzarella (optional)
13 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F. Lightly grease a medium baking dish.
02 - Cook pasta in salted boiling water until just al dente, about 2 minutes less than package instructions. Drain and toss with 1 tablespoon olive oil.
03 - Heat a skillet over medium heat and sauté onion in a splash of olive oil until soft, about 5 minutes. Add garlic and sage, cooking for 1 additional minute.
04 - Stir in tomato passata, vegetable broth, salt, and pepper. Simmer for 5 minutes, then remove from heat.
05 - In a large bowl, mix cooked pasta, sauce, half the feta, half the dried cranberries, and half the mozzarella (if using) gently to combine.
06 - Transfer mixture to the prepared baking dish. Top with remaining feta, cranberries, and mozzarella.
07 - Bake uncovered for 20 to 25 minutes until the casserole is bubbling and golden on top.
08 - Allow baked casserole to rest for 5 minutes before garnishing with fresh parsley and serving.
