Tomato And Mozzarella Pasta Bake | Good Housekeeping UK
- 5 years ago
Bursting with classic Italian flavours, this easy tomato and mozzarella pasta bake will please meat eaters and vegetarians alike.
Ingredients
3 tbsp. olive oil
2 garlic cloves, crushed
2 x 400 g tins plum tomatoes
15g (½oz) butter
300g (11oz) fusilli pasta
150g (5oz) cherry tomatoes
2 x 125 g mozzarella balls, sliced
3 tbsp. fresh pesto
Small handful fresh basil leaves
Directions
Add 2tbsp of the oil to a large non-stick frying pan over a medium heat and add the garlic and tinned tomatoes. Using a potato masher, carefully crush the tomatoes, mashing gently so they don’t splatter. Bring to the boil and cook for about 15min until thickened, stirring frequently. Season to taste with salt, pepper and pinch of sugar. Take off the heat and stir in the butter.
Meanwhile, cook pasta in a large pan of boiling salted water according to the instructions on the packet. Once cooked, drain well and reserve a mug of the pasta water.
Preheat grill to medium. Add drained pasta to the tomato sauce pan and stir together, adding a bit of pasta water to loosen if it seems dry. Tip into a large ovenproof dish and drizzle over the remaining olive oil.
Scatter over the cherry tomatoes and mozzarella slices and grill for 5min, or until the mozzarella has melted. Drizzle over the pesto and scatter over basil leaves. Serve.
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Ingredients
3 tbsp. olive oil
2 garlic cloves, crushed
2 x 400 g tins plum tomatoes
15g (½oz) butter
300g (11oz) fusilli pasta
150g (5oz) cherry tomatoes
2 x 125 g mozzarella balls, sliced
3 tbsp. fresh pesto
Small handful fresh basil leaves
Directions
Add 2tbsp of the oil to a large non-stick frying pan over a medium heat and add the garlic and tinned tomatoes. Using a potato masher, carefully crush the tomatoes, mashing gently so they don’t splatter. Bring to the boil and cook for about 15min until thickened, stirring frequently. Season to taste with salt, pepper and pinch of sugar. Take off the heat and stir in the butter.
Meanwhile, cook pasta in a large pan of boiling salted water according to the instructions on the packet. Once cooked, drain well and reserve a mug of the pasta water.
Preheat grill to medium. Add drained pasta to the tomato sauce pan and stir together, adding a bit of pasta water to loosen if it seems dry. Tip into a large ovenproof dish and drizzle over the remaining olive oil.
Scatter over the cherry tomatoes and mozzarella slices and grill for 5min, or until the mozzarella has melted. Drizzle over the pesto and scatter over basil leaves. Serve.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi