A comforting baked pasta dish with a creamy tomato sauce and plenty of cheese.
This is a generous pasta bake with a well-seasoned, creamy tomato sauce, topped with mozzarella and baked until golden.
It is really easy to make, and a perfect choice for meat-free days, or simply for a day when you fancy a good creamy pasta.
– Which happens quite often in our house 😉
The creamy tomato sauce is well seasoned but not hot – though you can, as I do, add a few chilli flakes for a gentle warmth. I use parmesan in the sauce; a hard, aged havarti works just as well.
Top with fresh mozzarella torn into pieces, or use grated – it is up to you.
Baked pasta with tomato sauce is a wonderful family meal, and it comes together in relatively little time. While it is in the oven, you can do the washing-up – nice and easy.
The whole family loves it here at home; the well-seasoned tomato sauce goes beautifully with the cream and the cheese.
Pasta al Forno – What to serve with it
You can serve the dish on its own; there is plenty for 4 people.
If you would like meat with it, I recommend white meat such as chicken or a piece of pork tenderloin.
You can also serve it with freshly baked baguettes and, for example, a good salad. Try an Italian bread salad – panzanella, or a classic rocket salad with fresh tomatoes.
Baked Pasta with Creamy Tomato Sauce
Ingredients
- 1 onion, finely chopped
- 4 cloves garlic, grated or crushed
- 5 tbsp tomato purée
- 2 tins chopped tomatoes 400 g each
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 250 ml cream
- 100 g grated parmesan
- 7 sprigs fresh basil
- 4-500 g pasta e.g. penne
- 150 g mozzarella, fresh or grated
- Olive oil
- Salt and freshly ground pepper
- Chilli flakes (optional)
To serve
- Fresh basil
Method
- Heat a generous glug of olive oil in a saucepan and cook the onion until soft and translucent.
- Add the garlic and warm through for a moment, then stir in the tomato purée.
- Add the chopped tomatoes and the dried herbs, and season with salt and freshly ground pepper. Add a pinch of chilli flakes too, if you like.
- Pour in the cream, add the parmesan and the fresh basil leaves, and let the sauce simmer gently for about 10-12 minutes. Season to taste with salt and freshly ground pepper.Meanwhile, cook the pasta for about 1 minute less than al dente.
- Toss the pasta in the sauce, then tip everything into an ovenproof dish.
- Crumble the mozzarella over the top, and push some of the cheese down into the pasta.
- Bake in a preheated conventional oven (top and bottom heat) at 200°C for about 18-20 minutes.
- Let the dish settle for a moment, top with fresh basil and serve.
Nutrition
Premium
He he he det tænkte jeg jo nok
Der er opført 4 gr. pasta til 4 personer, er du sikker på, at det er nok?
Knus Michelle
Hej Michelle
Haha der skulle meget gerne stå 4-500 gram. Jeg forkorter det blot, så det kan stå på en linje – men det betyder altså 400-500 gram☺️
Warm wishes, Dianna