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 dish quickly became a family favorite during chilly evenings and holiday celebrations.
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
- Step 1:
- Preheat oven to 200°C (400°F) Lightly grease a medium baking dish
- Step 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
- Step 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
- Step 4:
- Stir in tomato passata vegetable broth salt and pepper Simmer 5 minutes then remove from heat
- Step 5:
- Combine cooked pasta sauce half the feta half the cranberries and (if using) half the mozzarella in a large bowl Mix gently
- Step 6:
- Transfer mixture to prepared baking dish Top with remaining feta cranberries and mozzarella
- Step 7:
- Bake uncovered for 20–25 minutes until bubbling and golden
- Step 8:
- Let rest 5 minutes Garnish with fresh parsley before serving
Save This recipe brings the family together especially when shared 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
Nutritional Information
Calories 435 Total Fat 14 g Carbohydrates 59 g Protein 15 g (per serving)
Save This pasta bake is a perfect cozy comfort meal that’s easy to customize for vegan or gluten-free diets.
Recipe FAQ
- → Can I use a different type of pasta?
Yes, penne or rigatoni work best to hold sauce, but other short pasta shapes like fusilli or farfalle are great alternatives.
- → How can I make this dish vegan?
Replace feta and mozzarella with plant-based cheese alternatives and ensure the pasta contains no eggs or dairy.
- → What herbs complement the flavors well?
Fresh sage is key for its earthy notes, with parsley added as a fresh garnish to brighten the finish.
- → Is it possible to add nuts for texture?
Yes, walnuts or pecans can be sprinkled on top before baking to add a pleasant crunch.
- → How do I avoid overcooking the pasta before baking?
Cook the pasta until just al dente, about two minutes less than the package suggests, so it finishes perfectly in the oven.