Baked Pasta – Pasta al forno
This is a favourite Sunday family lunch and party dish in many Italian households. It’s incredibly quick to prepare, loved by all members of the family, very cost effective and visually appealing. An extra bonus is that you can prepare it one or two hours before you sit at the table. I love having that time for myself, before my guest arrive, for a well-deserved shower.
Buon appetito. Remember, you can never go wrong with pasta.
Love from Mamma Maria from Treviso
- Pasta (penne or rigatoni) 400 g
- Passata Di Pomodoro 500 ml
- Mozzarella ball 250 g cubed
- Parmigiano Reggiano (grated) 40 g
- Onion half, chopped
- Extra virgin Olive Oil 3 spoons
- Basil a few leaves
- Heat the olive oil and fry the chopped onion gently
- Add the passata, some salt and cook for about 10 minutes on medium heat. Remove from the stove
- Add some basil leaves to the tomato sauce
- Heat your oven at 190 degrees
- Boil the pasta in a big pot with lots of water to which you have added some salt
- Drain the pasta and put it in a bowl
- Add the tomato sauce (keep a few spoons to put at the bottom of the oven dish)
- Add the mozzarella cubes and half the grated parmesan
- Mix well and put in an oven dish
- Sprinkle the balance of the parmesan cheese on top and place in the oven
- Leave in the oven for about 15 minutes
You can add whatever you want to this dish when you mix the ingredients (point 8) if you feel adventurous. In Italy, depending on the region, people add sliced boiled eggs, sliced cooked pork sausages, pieces of ham or prosciutto, or various cooked vegetables.