Mozzarella Tomato Pasta Bake

Name: Mozzarella Tomato Pasta Bake
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 2 servings
Cuisine: European
Ingredients: 180 g Dried pasta; 320 g Canned crushed tomato; 140 g Mozzarella cheese; 8 g Garlic; 15 ml Olive oil; 10 g Fresh basil; 3 g Fine salt; 1500 ml Water

Mozzarella melts over pasta in a short garlic-and-tomato sauce, with basil stirred through before baking. It is a dinner for an evening when a bubbling dish at the table is worth using the oven. Drain the pasta while it is a little short of its packet time so it has room to finish in the sauce rather than becoming too soft.

Baked pasta in red sauce with melted mozzarella, chopped herbs and a small olive garnish. — Representative photograph · Baked Cheesy Pasta with Herbs in Mumbai by Abhijit Dey · Source · Pexels License. Full frame retained; resized without enlargement to a maximum width of 1200 pixels and compressed as WebP. Representative tomato and mozzarella pasta bake. The photograph uses long pasta and a small olive and herb garnish; the recipe does not require olives. Not a photograph of a PANTRISORA kitchen trial.

European · Preparation time: 12 min · Cook time: 30 min · Total time: 42 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

180 g Dried pasta
320 g Canned crushed tomato
140 g Mozzarella cheese
8 g Garlic
15 ml Olive oil
10 g Fresh basil
3 g Fine salt
1500 ml Water

Allergens listed for these ingredients · Wheat, Milk. Check package labels.

Step-by-Step Instructions

Heat oven to 200°C. Boil pasta in measured water with 2 g salt until just short of the packet cooking time and drain.
Warm chopped garlic in oil, add tomatoes and remaining salt and simmer for five minutes. Fold pasta and torn basil into the sauce.
Transfer to a baking dish, scatter torn mozzarella over it and bake until bubbling in the center and golden on top.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, sieve or colander, oven, ovenproof dish, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep a melting mozzarella suitable for cooking. A spoonable fresh cheese will release different moisture and may not form the same baked topping.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.