Baked Pasta with Creamy Tomato Sauce
Recipe for baked penne pasta with a creamy tomato sauce and mozzarella.
Servings 4 servings
Calories 833kcal
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
Instructions
- 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
Calories: 833kcal | Carbohydrates: 88g | Protein: 32g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 122mg | Sodium: 856mg | Potassium: 625mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1808IU | Vitamin C: 8mg | Calcium: 510mg | Iron: 3mg