A savory-sweet pasta bake featuring feta, cranberries, sage, and golden baked pasta, ideal for cozy meals.
# Components:
→ 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 (plant-based feta for vegan option)
11 - 1/2 cup dried cranberries
12 - 1/2 cup grated mozzarella cheese (optional)
13 - 2 tbsp fresh parsley, chopped (for garnish)
# Method:
01 - Preheat the oven to 400°F. Lightly grease a medium baking dish.
02 - Boil the pasta in salted water until just al dente, about 2 minutes less than package instructions. Drain and toss with olive oil.
03 - Heat a skillet over medium heat with a splash of olive oil. Sauté the onion until soft, approximately 5 minutes. Add garlic and sage, cooking for one more minute.
04 - Add tomato passata, vegetable broth, salt, and pepper to the skillet. Simmer for 5 minutes, then remove from heat.
05 - In a large bowl, gently mix the cooked pasta, sauce, half of the feta, half of the cranberries, and half of the mozzarella if using.
06 - Transfer the mixture into the prepared baking dish. Evenly top with the remaining feta, cranberries, and mozzarella.
07 - Bake uncovered for 20 to 25 minutes until bubbling and golden on top.
08 - Allow the bake to rest for 5 minutes before garnishing with fresh parsley and serving.
