A savory-sweet pasta bake with feta, cranberries, and sage, ideal for cozy fall meals.
# Components:
→ Pasta
01 - 10 oz penne or rigatoni
02 - 1 tablespoon olive oil
→ Vegetables & Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh sage, finely chopped or 1 teaspoon dried sage
→ Sauce
06 - 1 2/3 cups tomato passata or crushed tomatoes
07 - 1/2 cup vegetable broth
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Cheese & Toppings
10 - 5 oz feta cheese, crumbled or plant-based feta for vegan option
11 - 1/2 cup dried cranberries
12 - 1/2 cup grated mozzarella (optional)
13 - 2 tablespoons fresh parsley, chopped for garnish
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a medium baking dish.
02 - Boil pasta in salted water until just al dente, about 2 minutes less than package directions. Drain and toss with 1 tablespoon olive oil.
03 - Heat a skillet over medium heat with a splash of olive oil. Cook finely chopped onion until soft, about 5 minutes. Add minced garlic and sage, cooking for 1 additional minute.
04 - Stir in tomato passata, vegetable broth, salt, and pepper into the skillet. Simmer gently for 5 minutes, then remove from heat.
05 - In a large bowl, mix the cooked pasta with the sauce, half of the crumbled feta, half of the dried cranberries, and half of the mozzarella if using, stirring gently.
06 - Transfer the pasta mixture into the prepared baking dish, then top with the remaining feta, cranberries, and mozzarella.
07 - Bake uncovered for 20 to 25 minutes until the top is bubbling and golden. Allow to rest for 5 minutes before garnishing with fresh parsley and serving.
