Baked pasta with tomatoes and mozzarella

Baked pasta with tomatoes and mozzarella

What's for Dinner?
15 mins
Cooking time
60 mins
Gorta Yuuki

During winter i always use tinned tomatoes as the fresh lack the flavour of the summer counterparts. if using tinned tomatoes always go for the plain ones with no added herbs or salt.


Quantity Ingredient
olive oil, for cooking
1 onion, diced
2 garlic cloves, crushed
1/2 teaspoon dried chilli flakes
1kg tomatoes
or 800g tinned chopped tomatoes
250ml vegetable stock
1 small handful basil leaves
salt and freshly ground black pepper
300g small pasta of your choice, such as orecchiette
100g freshly grated parmesan cheese
3 x 150g mozzarella balls, sliced


  1. Preheat the oven to 180°C. Heat a heavy-based frying pan over medium heat and add a generous splash of olive oil. Add the onion, garlic and chilli and cook gently for 5–6 minutes until they soften.
  2. If using fresh tomatoes, remove the cores with the tip of a small knife, then immerse them in boiling water for about 10 seconds, or until the skins start to split. Tip into a colander and rinse briefly with cold water. Slip the skins off and discard. Slice the tomatoes in half, then squeeze out and discard the seeds. Chop the tomatoes roughly.
  3. Add the tomatoes to the frying pan with the onion and garlic. Add the stock and bring to the boil. Lower the heat and simmer for about 20 minutes. Purée in a food processor, then add the basil leaves and season with the salt and pepper.
  4. Bring a large saucepan of water to the boil over high heat. Add a good pinch of salt. Add the pasta to the boiling water and stir until the water has returned to the boil. Reduce the heat, cover and cook the pasta at a fast simmer for 8 minutes. Drain the pasta and toss with half the tomato sauce and a quarter of the parmesan.
  5. Pour a third of the pasta into a 2 litre ovenproof dish. Spoon on some of the remaining sauce, followed by another quarter of parmesan and a third of the mozzarella. Continue layering the pasta, sauce and cheese, finishing with a good layer of cheese on top. Bake for 20–30 minutes, or until golden, crisp and bubbling.
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