Preheat oven to 400 degrees.
Bring a pot of salted water to a boil. Cook pasta al dente (Tip: if the box says 6-8 minutes for al dente cook it exactly for 6 minutes!). Drain the pasta in a colander and run cold water through it to stop it from cooking any further.
Place the cranberries in a small pot and fill with water just until they’re submerged. Cook for about 5 minutes or until the cranberries begin to soften. Drain and set aside.
In a large pot (I prefer to use a Dutch oven/enameled pot), melt the butter on medium-
Sprinkle some breadcrumbs over the top. Place casserole or ramekins in the oven for 15-20 minutes or until the breadcrumbs turn golden brown.