Pin it A cozy, savory-sweet pasta casserole featuring tangy feta, tart cranberries, earthy sage, and golden baked pasta—perfect for fall or holiday gatherings.
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.
- Simmer sauce:
- Stir in tomato passata, vegetable broth, salt, and pepper. Simmer 5 minutes then remove from heat.
- Combine ingredients:
- Mix cooked pasta, sauce, half the feta, half the cranberries, and (if using) half the mozzarella in a large bowl gently.
- Prepare for baking:
- 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.
Pin it 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
Pin it Recipe Questions & Answers
- → Can I use a different cheese instead of feta?
Feta provides a tangy, salty flavor that complements the cranberries. For variation, try goat cheese or a vegan feta alternative.
- → How do I make this dish vegan?
Replace feta and mozzarella with plant-based cheeses, and ensure the pasta contains no eggs or dairy.
- → What pasta types work best here?
Penne or rigatoni hold sauce well and provide a sturdy texture for baking, but other tubular shapes work fine too.
- → Can I add nuts for extra texture?
Yes, sprinkling walnuts or pecans on top before baking adds a pleasant crunch and nutty flavor.
- → How do I avoid soggy pasta after baking?
Cooking pasta slightly under al dente helps maintain firmness during baking. Also, draining well and tossing with oil prevents clumping.