Cheesy Baked Pasta with Tomato and Mozzarella
Cheesy Italian baked pasta with basil tomato sauce, mozzarella, and parmesan: a comforting first course, perfect to make ahead.
Want baked pasta with a golden crust on top and a stringy, cheesy heart, the kind that pleases adults and kids alike? Then this is the right recipe, simple and foolproof.
Baked pasta is the first course of Sundays and family lunches: a comforting dish of short pasta tossed with basil tomato sauce, stringy mozzarella, and gratinated parmesan. It’s rustic and reassuring, and its strength is exactly its simplicity.
It has at least three real advantages: it’s budget-friendly and vegetarian, it’s made ahead and baked at the last minute, and it’s perfect for a crowd because all you need is a large baking dish.
The most important tip is to drain the pasta very al dente, about three minutes before the package time: it finishes cooking in the oven, absorbing the sauce, without turning soft. And leave enough mozzarella on top: it’s what creates the stringy crust that makes the difference.
For a richer version, you can add diced cooked ham or sliced boiled eggs between the layers, as in the southern tradition.
Ready? Let’s make baked pasta.
Base preparations used
To make this recipe
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Oven tray or baking dish
Perfect for baking meatballs and vegetables. Choose a non-stick tray for better results and easy cleaning.
Steps
- Make the sauce: warm a drizzle of oil with the garlic clove, add the passata, season with salt, and add a few basil leaves. Cook gently for 15 to 20 minutes, then remove the garlic.
- Cut the mozzarella into small cubes and let it drain in a sieve, so it doesn't release too much water while baking.
- Cook the pasta in plenty of salted water, draining it very al dente, about 3 minutes before the package time: it will finish cooking in the oven.
- Toss the pasta with the sauce, half the mozzarella, and some of the parmesan, mixing well.
- Transfer the pasta to a baking dish, scatter the remaining mozzarella and parmesan over the top, and finish with a drizzle of oil.
- Bake in a preheated oven at 200°C (400°F) for 25 to 30 minutes, until the top is golden and bubbling. Let it rest for 5 minutes before serving.
Helpful tips
Drain the pasta very al dente: it keeps cooking in the oven, so it won't turn mushy.
Leave enough mozzarella and parmesan on top: that's what creates the golden, stringy crust.
Make it ahead and bake at the last minute: ideal for big lunches. It also freezes well, cooked and portioned.
For a richer version, add diced cooked ham or sliced boiled eggs between the layers.
Average nutrition per serving
- Calories
- 520 kcal
- Carbohydrates
- 64.0 g
- Sugars
- 8.0 g
- Protein
- 22.0 g
- Fat
- 18.0 g
- Saturated fat
- 9.0 g
- Fiber
- 4.0 g
- Sodium
- 620 mg
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