Savory pasta bake with feta, cranberries, and sage, delivering cozy autumn flavors in every bite.
# What you'll need:
→ 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 crumbled feta cheese or plant-based feta for vegan option
11 - 1/2 cup dried cranberries
12 - 1/2 cup grated mozzarella (optional)
13 - 2 tbsp fresh parsley, chopped, for garnish
# Method:
01 - Preheat oven to 400°F. Lightly grease a medium baking dish.
02 - Boil pasta in salted water until almost al dente, about 2 minutes less than package instructions. Drain and toss with olive oil.
03 - Heat a skillet over medium heat. Sauté chopped onion in a splash of olive oil until soft, approximately 5 minutes. Add garlic and sage; cook for 1 more minute.
04 - Add tomato passata, vegetable broth, salt, and pepper to skillet. Simmer for 5 minutes, then remove from heat.
05 - In a large bowl, gently combine cooked pasta, sauce, half the crumbled feta, half the dried cranberries, and half of the mozzarella if using.
06 - Transfer mixture into the prepared baking dish. Top evenly with remaining feta, cranberries, and mozzarella.
07 - Bake uncovered for 20 to 25 minutes until bubbling and golden brown on top.
08 - Allow to rest for 5 minutes after baking. Garnish with fresh chopped parsley before serving.
