Pasta al forno (baked pasta with tomato and mozzarella)
Recipe Type: First Course (Primo)
Cuisine: Inter-regional
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Categories: Quick and Easy, Children, Gluten free*use gluten free pasta, Vegetarian[br] Baked pasta dishes are typical for major holidays and occasions in Italy. [i]Pasta al forno[/i] 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.[br] 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!
Ingredients
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/meimanrensheng.com-pasta-al-forno-01649.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pasta al forno-01649″]
- Olive oil, for greasing the baking dish
- 500 grams tomato [i]passata[/i]
- 250 grams fresh mozzarella
- 50 grams [i]Parmigiano-Reggiano[/i] cheese, finely grated
- 2 pinches dried oregano
- 400 grams penne
- Sea salt
Instructions
- 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.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/meimanrensheng.com-pasta-al-forno-01685.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pasta al forno-01685″]
- Cut the mozzarella into 1.5 cm cubes.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/meimanrensheng.com-pasta-al-forno-01653.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pasta al forno-01653″]
- 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[i] passata,[/i] mozzarella, 10 grams of the[i] Parmigiano-Reggiano[/i] cheese, oregano and salt to taste.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/meimanrensheng.com-pasta-al-forno-01694.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pasta al forno-01694″]
- Mix the ingredients around until they are well mixed.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/meimanrensheng.com-pasta-al-forno-01698.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pasta al forno-01698″]
- Sprinkle the remaining 40 grams of [i]Parmigiano-Reggiano [/i]cheese over the top.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/meimanrensheng.com-pasta-al-forno-01702.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pasta al forno-01702″]
- Bake for 15 minutes until the top is golden. Let the pasta sit for 5 minutes before serving.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/meimanrensheng.com-pasta-al-forno-01729.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com pasta al forno-01729″]