Ingredients
- 400 g (14 oz) rigatoni or penne pasta
- 500 g (17 oz) tomato passata (tomato puree)
- 250 g (9 oz) fresh mozzarella cheese, torn into bite-size pieces
- 50 g (½ cup) grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely minced
- 15 g (a generous handful) fresh basil leaves, torn
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta 2 minutes less than package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in tomato passata, salt, pepper, and red pepper flakes if using. Simmer for 10–15 minutes, stirring occasionally. Stir in half the basil.
- Preheat oven to 200°C (400°F). Add cooked pasta to the skillet and toss to coat.
- Transfer pasta mixture to an oven-safe baking dish. Top with mozzarella, Parmesan, and remaining basil.
- Bake uncovered for 15–20 minutes until cheese is melted and golden. Let rest a few minutes before serving.
Notes
- Add roasted eggplant or zucchini for extra vegetables.
- Use buffalo mozzarella for a creamier, richer taste.
- Top with breadcrumbs and olive oil for a crispier finish.
- Cook pasta slightly under al dente to prevent mushiness after baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg
