Mozzarella, Tomato and Basil Pasta Bake Recipe
An oozy, saucy, delicious caprese style pasta bake made with tomato, basil and mozzarella.
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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
Nutrition Facts
Mozzarella, Tomato and Basil Pasta Bake Recipe
Amount per Serving
Calories
724
% Daily Value*
Fat
33
g
51
%
Saturated Fat
17
g
106
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
98
mg
33
%
Sodium
1126
mg
49
%
Potassium
727
mg
21
%
Carbohydrates
62
g
21
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
39
g
78
%
Vitamin A
1358
IU
27
%
Vitamin C
22
mg
27
%
Calcium
769
mg
77
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
