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 pasta 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 orecchiette 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!
The Ingredients
- Dried pasta – as mentioned above, I used orecchiette 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.
Mozzarella, Tomato and Basil Pasta Bake Recipe
Ingredients
- 250 grams dried pasta
- 1 tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 150 ml red wine
- 1 teaspoon dried oregano
- 800 grams chopped tomatoes tinned
- 20 grams fresh basil
- 480 grams fresh mozzarella
- 20 grams parmesan grated
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 (cook for 2 minutes less than the packet says), 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 reduce down by half.
- 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!
Video
Notes
- To make ahead – make the pasta bake up to the point when you would put it in the oven, then transfer to the fridge for up to 24 hours before baking.
- Leftovers can be kept in the fridge for up to 5 days. Reheat thoroughly before eating.
- Not suitable for freezing.
Nutrition
More delicious pasta bake recipes:
- Bolognese Pasta Bake
- Creamy Pesto Pasta Bake
- Beef and Porcini Pasta Bake
- The Ultimate Beef Lasagne
- Penne Pastitsio
Oooh, such a wonderful and comforting pasta dish. I love all those flavors and how easily everything comes together.
This was so tasty and easy to make – really enjoyed it with a salad for dinner! Thanks for the recipe!
Simple to make and so delicious! We added some extra basil to really accentuate the flavor and we absolutely loved it!