It’s not often that the word ‘oozy’ is used to describe food in a good way, but trust me – make this, and you’ll understand. Mozzarella, tomato and basil are a match made in heaven anyway, and in this pasta bake they work to perfection.
I’ve been making this recipe for years so I can’t remember where it came from – I’m sure I remember my mum making it at some point though, so thank you mum!
Any shell shaped pasta works well in this bake – avoid penne or spiral types.
This will serve 4-6 depending on how hungry you are. Bring the bake to the table and enjoy the stringy mozzarella trying to stop you from serving!
Mozzarella, Tomato and Basil Pasta Bake
250g dried pasta (I used conchigliette)
1 tbsp olive oil
2 cloves garlic
1 small glass red wine
1 tsp oregano
2 x 400g tins of chopped tomatoes
1 large handful of basil
2 x 240g balls of mozzarella
20g grated parmesan
1. Put your pasta on to cook in a large pan of boiling water. When it’s al dente, drain and leave to one side.
2. Meanwhile, chop the onion and garlic and add to another pan with the olive oil. Soften over a medium high heat for 3 minutes, then tip in the wine and allow it to boil down.
3. Add the chopped tomatoes and oregano, then turn down the heat and simmer for 10 minutes.
4. When the sauce and pasta are ready, you can start compiling the bake. Slice the mozzarella as thinly as you can.
5. Pour half of the pasta into a high sided oven proof dish. Layer half of the basil leaves on top of this, followed by half of the sauce then half of the mozzarella. Repeat, then top with the parmesan.
6. Bake in the oven at 180 degrees for 20 minutes, or until the top is golden and the mozzarella is oozing!