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 fall favorite in my household. The balance between sweet cranberries and salty feta is irresistible.
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 My family always gathers around the table eagerly when this pasta bake is served especially during the holidays.
Required Tools
Large pot, skillet, medium baking dish (approx 2 L/2 qt), mixing bowl, knife and cutting board are needed to prepare this dish.
Allergen Information
Contains wheat (gluten) and milk (dairy from feta and mozzarella) Use gluten-free pasta and dairy-free cheese alternatives for allergies.
Nutritional Information Per Serving
Approximately 435 calories, 14 g total fat, 59 g carbohydrates, and 15 g protein per serving.
Save This pasta bake is the perfect combination of tangy, sweet, and savory for a cozy meal that pleases every palate.
Recipe Guide
- → Can I use a different type of pasta?
Yes, penne or rigatoni work best to hold the sauce and toppings, but other short pasta shapes like fusilli or shells can be substituted.
- → How do cranberries affect the flavor?
Dried cranberries add a tart-sweet contrast that complements the salty feta and earthy sage, enhancing the overall flavor profile.
- → Is there a way to make this dairy-free?
Use plant-based feta and omit mozzarella or replace it with a vegan cheese alternative to keep it dairy-free.
- → What herbs can I use instead of sage?
Thyme or rosemary can be used as alternatives, though sage provides a distinctive earthy aroma that is key to this dish.
- → How can I add more texture to the bake?
Sprinkling chopped walnuts or pecans on top before baking adds a pleasant crunchy contrast to the creamy components.