Pasta Al Forno Baked Pasta With Tomato And Mozzarella Recipes

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BAKED PASTA WITH TOMATOES & MOZZARELLA (PASTA AL FORNO CON POMODORI E MOZZARELLA)



Baked pasta with tomatoes & mozzarella (Pasta al forno con pomodori e mozzarella) image

This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something the monks I visited at the Abbazia di Farfa, just outside Rome, have every Sunday as a special lunch. I'm pleased to say my faith in this dish has been restored, as I did fall out of love with it (as a result of trying to cook it in schools on a tight budget, using the cheapest pasta in the world). When I was in Altamura, in Puglia, I visited a school where they were eating baked pasta for their school lunch, bizarrely enough! However, Italian government laws state that the schools must use organic pasta and extra virgin olive oil, and they also had freshly made mozzarella! When made properly like this, it's absolutely delicious. This was the recipe that was made for 1,000 kids at the school I visited and it was very, very good.

Provided by Jamie Oliver

Categories     Pasta Recipes     Jamie's Italy     Tomato     Pasta bake     Baking

Time 1h35m

Yield 6

Number Of Ingredients 10

extra virgin olive oil
1 white onion, peeled and finely chopped
2 cloves garlic, peeled and finely sliced
1-2 dried red chillies, crumbled
1.5 kg ripe tomatoes, or 3 x 400g cans of good-quality plum tomatoes
1 large handful fresh basil leaves
1 tablespoon red wine vinegar, optional
14 oz dried orecchiette
4 big handfuls Parmesan cheese, freshly grated
3 x 5 oz mozzarella balls

Steps:

  • Preheat the oven to 200°C/400ºF/gas 6 and put a large pot of salted water on to boil. Heat a couple of lugs of extra virgin olive oil in an appropriately sized pan. Add your onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened but without any colour. If you're using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat.
  • Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your fresh or canned tomatoes to the onion and garlic, with a small glass of water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor or blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and a little swig of red wine vinegar.
  • When the sauce tastes perfect, bring the water back to the boil. Add the orecchiette to the water and cook according to the packet instructions, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you've used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Italians seem happy to eat this dish at room temperature or quite cold, but I prefer to eat mine hot.

Nutrition Facts : Calories 865 calories, Fat 38.2 g fat, SaturatedFat 21.7 g saturated fat, Protein 46.1 g protein, Carbohydrate 89.9 g carbohydrate, Sugar 17.8 g sugar, Sodium 2.1 g salt, Fiber 7.4 g fibre

BAKED PASTA WITH TOMATO, CREAM, AND FIVE CHEESES



Baked Pasta with Tomato, Cream, and Five Cheeses image

This classic dish from George Germon and Johanne Killeen's Al Forno restaurant in Providence, Rhode Island, is a favorite among their patrons.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

1/4 teaspoon salt, plus more for pasta water
1 pound imported conchiglie rigate, (shells)
2 cups heavy cream
1 cup canned pureed tomatoes
1/4 pound thinly sliced mozzarella cheese
1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces), plus more for garnish
1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
2 tablespoons ricotta cheese
6 fresh basil leaves, coarsely chopped
4 tablespoons unsalted butter, cut into small pieces
1/4 cup very thinly sliced scallion, for garnish

Steps:

  • Heat oven to 500 degrees. Bring a large pot of salted water to a boil. Add pasta, and cook for 4 minutes. Drain in a colander.
  • While pasta is cooking, place cream, tomatoes, cheeses, salt, and basil in a large bowl. Stir to combine. Add cooked pasta to cheese mixture, and toss to combine.
  • Divide among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity). Dot with butter, and bake until bubbly and brown on top, 7 to 10 minutes. Sprinkle with pecorino Romano and scallions. Serve immediately.

PASTA, TOMATO, AND MOZZARELLA AL FORNO



Pasta, Tomato, and Mozzarella Al Forno image

Make and share this Pasta, Tomato, and Mozzarella Al Forno recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
2 garlic cloves, crushed
2 (14 ounce) cans Italian plum tomatoes, chopped (or 2 lb. fresh tomatoes, seeded and chopped)
2 teaspoons fresh oregano (or 1 t. dried)
salt
black pepper
1 lb dry pasta (penne, rigatoni, fusilli)
8 ounces mozzarella cheese, cut into 1-inch dice
3/4 cup freshly grated parmesan cheese, plus additional to serve

Steps:

  • Preheat oven to 400°.
  • Heat oil in a skillet; add garlic and cook over med-high heat until fragrant, 1 minute.
  • Add tomatoes and oregano; simmer rapidly, stirring occasionally, until thickened, 15 minutes.
  • Add salt and pepper to taste; remove and reserve 6 tablespoons tomato sauce from the pan.
  • Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite; drain, reserving 1/2 cup pasta water.
  • Toss drained pasta with remaining sauce, adding reserved water as needed.
  • Place half the pasta in an oiled 13 x 9 inch baking dish; cover with half the mozzarella and half the Parmesan.
  • Top with remaining pasta; cover with reserved tomato sauce and remaining mozzarella; sprinkle with remaining parmesan.
  • Bake until golden and bubbling, 15 minutes.

PASTA AL FORNO: OVEN BAKED PASTA



Pasta Al Forno: Oven Baked Pasta image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 pound/450 g rigatoni pasta
4 tablespoons/60 ml extra-virgin olive oil
1 large eggplant, cubed
10 large sun-dried tomatoes, chopped
15 infornate olives, pitted and chopped
2 dried chile peppers, crushed, optional
2 cloves garlic, chopped
1 (25-ounce/750 ml) jar tomato puree
Salt
12 ounces/400 g freshly grated mozzarella
Smoked scamorza cheese, as much as desired, roughly chopped
Freshly grated Parmigiano cheese, for sprinkling

Steps:

  • Preheat the oven to 400 degrees F. While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up the olive oil and saute the eggplant, sun-dried tomatoes, olives, chile peppers, if using, and garlic, for a few minutes. Add the tomato puree and salt. Let the sauce cook for approximately 10 minutes on medium heat. Drain the rigatoni; add the pasta to the saucepan, sprinkle with some Parmigiano and cook for another 30 seconds. Then place 1/2 the rigatoni in a baking dish, adding a layer of 1/2 the mozzarella, 1/2 the scamorza and another sprinkle of Parmigiano cheese over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.

MEATBALL PASTA BAKE (PASTA AL FORNO)



Meatball pasta bake (pasta al forno) image

Make a comforting meatball pasta bake to feed the family. Inspired by Italian flavours and made with wholewheat pasta, it's a fabulous, filling meal

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Supper

Time 1h

Yield Serves 4-6

Number Of Ingredients 11

1 large onion , ½ grated, ½ finely chopped
3 garlic cloves , crushed
400g beef mince
50g fresh breadcrumbs
3 tbsp milk
25g parmesan , finely grated
½ small bunch of parsley , finely chopped
3 tbsp olive oil
2 x 400g cans chopped tomatoes
350g undefined
2 x 125g balls mozzarella , drained and cut into cubes

Steps:

  • Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
  • Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
  • Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
  • Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
  • Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.

Nutrition Facts : Calories 606 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium

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