Italian nonnas never baked pasta until 1950s ovens arrived—before then, everything was stovetop or wood-fired only.
Baked Pasta
Indulge in a cozy dish that’s sure to warm your heart! This baked pasta features al dente noodles coated in a rich, cheesy sauce, layered with juicy tomatoes and a sprinkle of fresh herbs. Pop it in the oven for a golden-brown finish that will have everyone coming back for seconds!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- lots of fresh basil
- 3 garlic cloves
- 1 big onion
🥛Dairy & Eggs(1)
- 1 ball mozzarella
🫙Pantry Staples(2)
- extra virgin olive oil
- 400 gr pasta (Bertolli Lumache Rigate Maccheroni) (14.1 oz)
🧂Spices & Seasonings(2)
- touch of nutmegoptional
- salt en peper
📦Other(4)
- 1-2 balls burrata
- 400 gr cherry tomatoes (14.1 oz)
- 50 gr parmigiano reggiano (1.76 oz)
- 680 gr passata (24 oz)
👨🍳 Instructions
- 1
Mince the onion and garlic and saute in a pan with olive oil, salt and pepper.
- 2
Slice the tomatoes in half and add to the pan with onions together with some basil, let soften.
- 3
Add the passata and let it simmer on low to thicken up.
- 4
Cook the pasta al dente in salted boiling water and save some pasta water.
- 5
Mix the pasta with the sauce and burrata. Add to a baking dish and finish off with bits of mozzarella and grated parmigiano.
- 6
Bake in the oven on a low broiler at 200 degrees Celsius for about 20 minutes or until golden.
- 7
Serve with more basil, enjoy!
💡 Pro Tips
- ✓Cook pasta 2-3 minutes less than package directions (to firm al dente) because it will continue cooking in the oven and absorb sauce moisture, preventing mushy texture.timing2-3 minutes less
- ✓Reserve 1 cup of starchy pasta water and add 2-3 tablespoons when mixing with sauce - the starch acts as an emulsifier to bind sauce to pasta at the molecular level.technique2-3 tablespoons
- ✓Add burrata in torn pieces only after pasta mixture cools for 3-4 minutes, as temperatures above 140°F will cause the cream center to separate and become grainy.ingredient140°F threshold
- ✓Place mozzarella pieces on top rather than mixing throughout - this creates steam pockets during baking that keep the cheese creamy while developing golden spots.technique
- ✓Reduce oven to 180°C after 15 minutes of broiling to prevent cheese from burning while ensuring internal temperature reaches 165°F for food safety.timing180°C, 15 minutes, 165°F
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Italian nonnas never baked pasta until 1950s ovens arrived—before then, everything was stovetop or wood-fired only.
Baked Pasta
Indulge in a cozy dish that’s sure to warm your heart! This baked pasta features al dente noodles coated in a rich, cheesy sauce, layered with juicy tomatoes and a sprinkle of fresh herbs. Pop it in the oven for a golden-brown finish that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- lots of fresh basil
- 3 garlic cloves
- 1 big onion
🥛Dairy & Eggs(1)
- 1 ball mozzarella
🫙Pantry Staples(2)
- extra virgin olive oil
- 400 gr pasta (Bertolli Lumache Rigate Maccheroni) (14.1 oz)
🧂Spices & Seasonings(2)
- touch of nutmegoptional
- salt en peper
📦Other(4)
- 1-2 balls burrata
- 400 gr cherry tomatoes (14.1 oz)
- 50 gr parmigiano reggiano (1.76 oz)
- 680 gr passata (24 oz)
👨🍳 Instructions
- 1
Mince the onion and garlic and saute in a pan with olive oil, salt and pepper.
- 2
Slice the tomatoes in half and add to the pan with onions together with some basil, let soften.
- 3
Add the passata and let it simmer on low to thicken up.
- 4
Cook the pasta al dente in salted boiling water and save some pasta water.
- 5
Mix the pasta with the sauce and burrata. Add to a baking dish and finish off with bits of mozzarella and grated parmigiano.
- 6
Bake in the oven on a low broiler at 200 degrees Celsius for about 20 minutes or until golden.
- 7
Serve with more basil, enjoy!
💡 Pro Tips
- ✓Cook pasta 2-3 minutes less than package directions (to firm al dente) because it will continue cooking in the oven and absorb sauce moisture, preventing mushy texture.timing2-3 minutes less
- ✓Reserve 1 cup of starchy pasta water and add 2-3 tablespoons when mixing with sauce - the starch acts as an emulsifier to bind sauce to pasta at the molecular level.technique2-3 tablespoons
- ✓Add burrata in torn pieces only after pasta mixture cools for 3-4 minutes, as temperatures above 140°F will cause the cream center to separate and become grainy.ingredient140°F threshold
- ✓Place mozzarella pieces on top rather than mixing throughout - this creates steam pockets during baking that keep the cheese creamy while developing golden spots.technique
- ✓Reduce oven to 180°C after 15 minutes of broiling to prevent cheese from burning while ensuring internal temperature reaches 165°F for food safety.timing180°C, 15 minutes, 165°F