Jamie Oliver Baked Pasta With Tomatoes And Mozzarella

Let me tell you something: this dish is a weeknight lifeline. It’s the kind of thing I make when I’ve got a cupboard full of pasta, a ball of mozzarella bouncing around in the back of the fridge, and zero mental space for fancy. It’s cozy, it’s cheesy, and it practically cooks itself while I tidy the kitchen or scroll aimlessly on my phone.

The first time I made this, I was honestly suspicious. No frying pan full of onions? No need to boil the pasta first? Just… mix and bake? But I swear—once those little rigatoni tubes puff up in the oven and trap all that sweet tomato sauce inside, you’ll understand the magic. It’s like lasagna’s laid-back cousin. Less drama, all the flavor.

Why You’ll Love It

• You don’t need to pre-boil the pasta — the sauce does the work for you.
• It’s a literal pantry dinner — cherry tomatoes, garlic, passata, pasta.
• You only need one baking dish (yay, fewer dishes).
• The mozzarella melts into little gooey pockets — always a crowd-pleaser.
• You can add extras if you’re feeling fancy (olives, capers, spinach, anything really).
• Kids, flatmates, picky eaters — everyone says yes to this one.

Ingredients

• 350g cherry tomatoes — halved
• 2 cloves garlic — finely chopped
• 2 tbsp olive oil
• 500g passata
• 200ml water
• 400g rigatoni (or any short pasta)
• 1 ball mozzarella — torn
• 4 pinches of tomato mozzarella seasoning (or use oregano + basil if subbing)
• 3 pinches salt

How to Make It

Start with the sauce:

Heat the olive oil in a large pan over medium heat. Add garlic and sizzle for just 2 minutes — no more, or it’ll go bitter. Pour in the passata and water, season with salt and that herby tomato mix. Bring to a good bubbling simmer.

Toss it all together:

Chuck the uncooked rigatoni into a casserole dish. Pour over the hot tomato sauce and give it a little stir so everything’s coated. It’ll look watery — that’s totally okay.

Cheese it up:

Drain the mozzarella, tear it into rough chunks (no need to be neat), and scatter it all over the top. The gooier the better.

Into the oven:

Bake at 200°C (fan 180°C) for 20–25 minutes. You’ll know it’s done when the top is bubbling, the cheese is golden, and the pasta is al dente when poked.

Let it rest (barely):

If you can resist diving in, let it sit for 2–3 minutes before serving. But honestly, I never wait.

Common Mistakes and How to Dodge Them

Why is my pasta still hard?
You likely needed a bit more sauce or liquid. Always make sure the pasta is just submerged when it goes into the oven.

Can I add more cheese?
Of course. And you should. I often grate Parmesan on top for an extra salty crunch.

My top went dry — what happened?
If your oven runs hot or you left it a bit too long, just cover it loosely with foil for part of the baking time next time.

Storage and Reheating

This pasta keeps beautifully. Pop leftovers in an airtight container in the fridge for up to 3 days.
To reheat:

• Microwave: Splash of water, lid on loosely, zap for 2-3 mins.
• Oven: Cover with foil, 180°C for 15-20 mins.
• Air fryer: Yep. Just make sure it’s in a heatproof dish and not too dry.

Freezing? It’s fine, but I’d do it before baking if you can.

Frequently Asked Questions

Can I use gluten-free pasta?
Yep, just watch the bake time — GF pasta can break down faster. Reduce oven time slightly and test early.

What’s tomato mozzarella seasoning?
It’s usually a mix of oregano, basil, maybe a little garlic powder. You can totally DIY it.

Can I add veg?
Please do! Spinach, roasted peppers, zucchini — go wild. Just chop it small so it cooks through.

Nutrition Facts (Per Serving):

• Calories: 584 kcal
• Fat: 13g
• Carbs: 90g
• Protein: 24g
• Sodium: moderate (depends on your salt + cheese)
• Sugar: low (cherry tomatoes bring natural sweetness)