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.
Please note that this post uses affiliate links, which means I might earn a small amount of commission if you buy something through a link. It doesn’t cost you anything extra. Thank you!
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 shaped pasta works well in this bake – as long as it’s not long (steer clear of spaghetti, tagliatelle etc). I used farfalle in mine this time, but I’ve also made it with penne, conchiglie and many more.
I need to mention that I have never met a child who didn’t like this pasta bake. In fact, it’s one of those ‘old favourite’ recipes in our house – it can always be relied upon, even when appetites are low.
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 Pasta Bake – The Ingredients
- Dried pasta – as mentioned above, I used farfalle in mine. You can use whatever you like (it’s a great recipe for using up those odds and ends of pasta in the back of the cupboard).
- Onion and garlic – necessary to make it taste fantastic! If you have a child who’s going through a picky phase, you can whizz these up in a food processor to make them as small as possible before adding.
- Red wine – optional.
- Oregano – dried oregano adds a nice Italian flavour. You could also use mixed Italian herbs.
- Chopped tomatoes – you could also use the same amount of passata if you prefer a smoother sauce.
- Basil – this recipe really does need fresh basil. Don’t substitute for dried.
- Mozzarella – the key ingredient! This makes the bake incredibly cheesy and oozy and wonderful. Don’t sub.
- Parmesan – helps to add a little crust to the top of the bake. You could substitute for cheddar.
Cooking the Bake
This mozzarella tomato pasta bake is so easy to put together. You’re going to love it! Here are my tips:
- To make your pasta al dente, cook for 2 minutes less than the pack says. It’ll get extra cooking time in the oven.
- Slice your mozzarella thinly so that you have enough to cover each layer.
- You can make this in advance – compile up to the point where you would put it in the oven, and refrigerate. You should cook within 24 hours.
Want to browse my favourite cookware? Head to my storefront.
Mozzarella, Tomato and Basil Pasta Bake
Save This RecipeIngredients
- 250 g dried pasta
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 small glass red wine
- 1 tsp dried oregano
- 2 x 400g tins of chopped tomatoes
- 1 large handful of fresh basil
- 2 x 240g balls of mozzarella
- 20 g grated parmesan
Instructions
- Preheat the oven to 180 degrees celsius.
- Put your pasta on to cook in a large pan of boiling water. When it’s al dente, drain and leave to one side.
- 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.
- Add the chopped tomatoes and oregano, then turn down the heat and simmer for 10 minutes.
- When the sauce and pasta are ready, you can start compiling the bake. Slice the mozzarella as thinly as you can.
- 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.
- Bake in the oven for 20 minutes, or until the top is golden and the mozzarella is oozing!
Leave a Reply