Pasta Tomato And Mozzarella Al Forno Recipes

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PASTA AL FORNO (BAKED PASTA WITH TOMATO AND MOZZARELLA)



Pasta al forno (baked pasta with tomato and mozzarella) image

Categories: Quick and Easy, Children, Gluten free*use gluten free pasta, Vegetarian Baked pasta dishes are typical for major holidays and occasions in Italy. Pasta al forno usually means lasagne in the north and medium to large pasta or wide tagliatelle layered with different sauces and ingredients in the south. This dish is vegetarian and a favourite with young and old. Parts of the top become crunchy caramelised pasta and these are my family's favourite bits. The dish is popular for holidays because of its wide appeal but also because it leaves you free to speak to guests prior to the meal. For this reason, it is a favourite mid-week recipe of mine as I juggle three children. Preparation, typically goes like this: cook the pasta and mix with the other ingredients, pop it in the oven, go collect the children from school, take it from the oven while the children unpack their bags and when everyone is ready, serve!

Provided by Woo Wei-Duan

Categories     First Course (Primo)

Time 30m

Yield 4

Number Of Ingredients 7

Olive oil, for greasing the baking dish
500 grams tomato passata
250 grams fresh mozzarella
50 grams Parmigiano-Reggiano cheese, finely grated
2 pinches dried oregano
400 grams penne
Sea salt

Steps:

  • Preheat the oven to 180C. Fill a large pot with 7 litres of water and 70 grams of salt. Bring the water to a boil. Meanwhile take a bit of olive oil and put it on some bunched up cling film to rub around the inside of a baking dish.
  • Cut the mozzarella into 1.5 cm cubes.
  • Cook the penne in the water for the time indicated on the package minus 1 minute. Drain the pasta and add it to the baking dish with the passata, mozzarella, 10 grams of the Parmigiano-Reggiano cheese, oregano and salt to taste.
  • Mix the ingredients around until they are well mixed.
  • Sprinkle the remaining 40 grams of Parmigiano-Reggiano cheese over the top.
  • Bake for 15 minutes until the top is golden. Let the pasta sit for 5 minutes before serving.

PASTA AL FORNO {BAKED PASTA WITH TOMATOES AND MOZZARELLA}



Pasta al Forno {Baked Pasta with Tomatoes and Mozzarella} image

Provided by Mel

Categories     Pasta

Time 30m

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 garlic cloves (finely minced)
2 cans (14-ounces each) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound penne pasta or other tube-shaped pasta
8 ounces mozzarella cheese (cut into small cubes)
2/3 cup shredded Parmesan cheese

Steps:

  • In a large pot of lightly salted water, cook the pasta until al dente according to package directions. While the pasta is cooking, in a 10- or 12-inch nonstick skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring constantly, for one minute, until the garlic is fragrant. Add the tomatoes (undrained), oregano, basil, salt and pepper. Simmer for 10-15 minutes, stirring occasionally, until the mixture is slightly thickened. Add additional salt and pepper to taste, if needed.
  • After draining the pasta, return the noodles to the pot and pour in the sauce. Toss to combine. Lightly coat a 9X13-inch baking pan with cooking spray. Place half of the pasta in the dish. Sprinkle half of the Parmesan and half of the mozzarella cubes over the top. Top with remaining pasta. Sprinkle remaining cheeses over the top. Bake at 400 degrees F for 15 minutes until hot and bubbly.

Nutrition Facts : ServingSize 1 Serving, Calories 484 kcal, Carbohydrate 64 g, Protein 23 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 810 mg, Fiber 4 g, Sugar 6 g

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