This easy baked pasta with tomatoes and mozzarella by Jamie Oliver is a simple, hearty dish that’s perfect for any day. With a rich tomato sauce, melted mozzarella, and a crispy Parmesan top, it’s both comforting and delicious. You can easily adapt it with common pantry staples like canned tomatoes and dried pasta.
Ingredients Needed
- Extra virgin olive oil
- 1 white onion, peeled and finely chopped
- 2 cloves of garlic, peeled and finely sliced
- 1 or 2 dried red chillies, crumbled
- 1.5kg (3.3 lbs) ripe tomatoes or 3 x 400g (14 oz) tins of quality plum tomatoes
- A large handful of fresh basil leaves
- Optional: 1 tablespoon (15 ml) red wine vinegar
- 400g (14 oz) dried orecchiette
- 4 big handfuls of freshly grated Parmesan cheese
- 3 x 140g (5 oz) balls of mozzarella
How To Make Baked Pasta With Tomatoes And Mozzarella
- Preheat the oven: Preheat the oven to 200°C (400°F) or gas mark 6. Bring a large pot of salted water to the boil.
- Prepare the onion and garlic: Heat a couple of lugs (or tablespoons) of extra virgin olive oil in a pan. Add the chopped onion, sliced garlic, and crumbled chili, then cook on medium-low heat for about 10 minutes until softened but not browned.
- Prepare the tomatoes: If using fresh tomatoes, remove the core, plunge them into the boiling water for about 40 seconds until their skins start peeling, then remove and run them under cold water. Peel off the skins, squeeze out the seeds, and roughly chop them. If using canned tomatoes, skip this step.
- Cook the tomato sauce: Add the fresh or canned tomatoes to the onion-garlic mixture with a small splash of water. Bring to a boil and simmer for around 20 minutes.
- Blend the sauce: Once the sauce has simmered, blend it in a food processor or blender until smooth but loose. Tear in the basil leaves and adjust the seasoning with salt, pepper, and a splash of red wine vinegar (optional).
- Cook the pasta: Bring the water back to a boil. Add the orecchiette and cook according to the packet instructions. Drain the pasta and toss with half of the tomato sauce and a handful of grated Parmesan cheese.
- Layer the dish: Rub a baking dish with olive oil. Start layering with a little pasta, then a spoonful of tomato sauce, a sprinkle of Parmesan, and a sliced mozzarella ball. Repeat the layers until all the ingredients are used, ending with a good layer of cheese on top.
- Bake: Place the dish in the oven and bake for about 15 minutes, or until the top is golden, crispy, and bubbling. This dish can be enjoyed hot or at room temperature.
Recipe Tips
- Use quality tomatoes: For the best flavor, use ripe, fresh tomatoes or high-quality canned plum tomatoes. This will make your sauce taste much better.
- Don’t overcook the pasta: Be sure to cook the orecchiette al dente (slightly firm). It will continue to cook in the oven and absorb some of the sauce, making it tastier.
- Layer carefully: When layering the pasta, sauce, and cheese, make sure each layer is evenly spread. This helps the cheese melt perfectly and gives a crispy top.
- Tear the basil leaves: Instead of chopping, tear the basil leaves. This keeps the flavor fresh and aromatic in the sauce.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover baked pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the baked pasta after cooling it completely. Wrap it tightly with foil or plastic wrap, then place it in a freezer-safe container or bag. It will keep for up to 3 months. To serve, thaw it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the leftover pasta in an oven-safe dish and cover it with foil. Heat for 15–20 minutes, or until it’s heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 865
- Total Fat: 38.2g
- Saturated Fat: 21.7g
- Total Carbohydrate: 89.9g
- Dietary Fiber: 7.4g
- Sugars: 17.8g
- Protein: 46.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken And Mushroom Pasta Bake
- Jamie Oliver Lemon Pasta
- Jamie Oliver Mediterranean-Style Herring Pasta
- Jamie Oliver Simple Summer Pasta
Jamie Oliver Baked Pasta With Tomatoes And Mozzarella
Description
This easy baked pasta with tomatoes and mozzarella by Jamie Oliver is a simple, hearty dish that’s perfect for any day. With a rich tomato sauce, melted mozzarella, and a crispy Parmesan top, it’s both comforting and delicious. You can easily adapt it with common pantry staples like canned tomatoes and dried pasta.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C (400°F) or gas mark 6. Bring a large pot of salted water to the boil.
- Prepare the onion and garlic: Heat a couple of lugs (or tablespoons) of extra virgin olive oil in a pan. Add the chopped onion, sliced garlic, and crumbled chili, then cook on medium-low heat for about 10 minutes until softened but not browned.
- Prepare the tomatoes: If using fresh tomatoes, remove the core, plunge them into the boiling water for about 40 seconds until their skins start peeling, then remove and run them under cold water. Peel off the skins, squeeze out the seeds, and roughly chop them. If using canned tomatoes, skip this step.
- Cook the tomato sauce: Add the fresh or canned tomatoes to the onion-garlic mixture with a small splash of water. Bring to a boil and simmer for around 20 minutes.
- Blend the sauce: Once the sauce has simmered, blend it in a food processor or blender until smooth but loose. Tear in the basil leaves and adjust the seasoning with salt, pepper, and a splash of red wine vinegar (optional).
- Cook the pasta: Bring the water back to a boil. Add the orecchiette and cook according to the packet instructions. Drain the pasta and toss with half of the tomato sauce and a handful of grated Parmesan cheese.
- Layer the dish: Rub a baking dish with olive oil. Start layering with a little pasta, then a spoonful of tomato sauce, a sprinkle of Parmesan, and a sliced mozzarella ball. Repeat the layers until all the ingredients are used, ending with a good layer of cheese on top.
- Bake: Place the dish in the oven and bake for about 15 minutes, or until the top is golden, crispy, and bubbling. This dish can be enjoyed hot or at room temperature.
Notes
- Use quality tomatoes: For the best flavor, use ripe, fresh tomatoes or high-quality canned plum tomatoes. This will make your sauce taste much better.
- Don’t overcook the pasta: Be sure to cook the orecchiette al dente (slightly firm). It will continue to cook in the oven and absorb some of the sauce, making it tastier.
- Layer carefully: When layering the pasta, sauce, and cheese, make sure each layer is evenly spread. This helps the cheese melt perfectly and gives a crispy top.
- Tear the basil leaves: Instead of chopping, tear the basil leaves. This keeps the flavor fresh and aromatic in the sauce.
Jamie Oliver Baked Pasta With Tomatoes And Mozzarella