Cozy pasta casserole with feta, cranberries, sage, and golden baked pasta, ideal for fall gatherings.
# What You 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 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
# Step-by-Step Directions:
01 - Set oven to 400°F and lightly grease a medium baking dish.
02 - Boil pasta in salted water until just al dente, approximately 2 minutes less than package directions. Drain and toss with olive oil.
03 - Heat a skillet over medium heat with a splash of olive oil. Sauté onions until translucent, about 5 minutes. Add garlic and sage, cooking for another minute.
04 - Add tomato passata, vegetable broth, salt, and black pepper to skillet. Simmer for 5 minutes, then remove from heat.
05 - In a large bowl, gently mix cooked pasta, sauce, half of the feta cheese, half of the dried cranberries, and half of the mozzarella if using.
06 - Transfer mixture to baking dish, then top with remaining feta, cranberries, and mozzarella.
07 - Bake uncovered for 20 to 25 minutes, until bubbling and golden on top.
08 - Allow to rest for 5 minutes after baking. Garnish with chopped fresh parsley before serving.
