BAKED PASTA WITH TOMATOES & MOZZARELLA (PASTA AL FORNO CON POMODORI E MOZZARELLA)
This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something the monks I visited at the Abbazia di Farfa, just outside Rome, have every Sunday as a special lunch. I'm pleased to say my faith in this dish has been restored, as I did fall out of love with it (as a result of trying to cook it in schools on a tight budget, using the cheapest pasta in the world). When I was in Altamura, in Puglia, I visited a school where they were eating baked pasta for their school lunch, bizarrely enough! However, Italian government laws state that the schools must use organic pasta and extra virgin olive oil, and they also had freshly made mozzarella! When made properly like this, it's absolutely delicious. This was the recipe that was made for 1,000 kids at the school I visited and it was very, very good.
Provided by Jamie Oliver
Categories Pasta Recipes Jamie's Italy Tomato Pasta bake Baking
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/400ºF/gas 6 and put a large pot of salted water on to boil. Heat a couple of lugs of extra virgin olive oil in an appropriately sized pan. Add your onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened but without any colour. If you're using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat.
- Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your fresh or canned tomatoes to the onion and garlic, with a small glass of water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor or blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and a little swig of red wine vinegar.
- When the sauce tastes perfect, bring the water back to the boil. Add the orecchiette to the water and cook according to the packet instructions, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you've used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Italians seem happy to eat this dish at room temperature or quite cold, but I prefer to eat mine hot.
Nutrition Facts : Calories 865 calories, Fat 38.2 g fat, SaturatedFat 21.7 g saturated fat, Protein 46.1 g protein, Carbohydrate 89.9 g carbohydrate, Sugar 17.8 g sugar, Sodium 2.1 g salt, Fiber 7.4 g fibre
BAKED PASTA WITH TOMATO, CREAM, AND FIVE CHEESES
This classic dish from George Germon and Johanne Killeen's Al Forno restaurant in Providence, Rhode Island, is a favorite among their patrons.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Heat oven to 500 degrees. Bring a large pot of salted water to a boil. Add pasta, and cook for 4 minutes. Drain in a colander.
- While pasta is cooking, place cream, tomatoes, cheeses, salt, and basil in a large bowl. Stir to combine. Add cooked pasta to cheese mixture, and toss to combine.
- Divide among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity). Dot with butter, and bake until bubbly and brown on top, 7 to 10 minutes. Sprinkle with pecorino Romano and scallions. Serve immediately.
PASTA AL FORNO {BAKED PASTA WITH TOMATOES AND MOZZARELLA}
Steps:
- In a large pot of lightly salted water, cook the pasta until al dente according to package directions. While the pasta is cooking, in a 10- or 12-inch nonstick skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring constantly, for one minute, until the garlic is fragrant. Add the tomatoes (undrained), oregano, basil, salt and pepper. Simmer for 10-15 minutes, stirring occasionally, until the mixture is slightly thickened. Add additional salt and pepper to taste, if needed.
- After draining the pasta, return the noodles to the pot and pour in the sauce. Toss to combine. Lightly coat a 9X13-inch baking pan with cooking spray. Place half of the pasta in the dish. Sprinkle half of the Parmesan and half of the mozzarella cubes over the top. Top with remaining pasta. Sprinkle remaining cheeses over the top. Bake at 400 degrees F for 15 minutes until hot and bubbly.
Nutrition Facts : ServingSize 1 Serving, Calories 484 kcal, Carbohydrate 64 g, Protein 23 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 810 mg, Fiber 4 g, Sugar 6 g
BAKED PASTA WITH TOMATOES & MOZZARELLA (PASTA AL FORNO CON POMODORI E MOZZARELLA)
Categories Pasta Bake Dinner Casserole/Gratin
Number Of Ingredients 13
Steps:
- Preheat your oven to 200°C/400ºF/gas 6 and put a large pot of salted water on to boil. Heat a couple of lugs of extra virgin olive oil in an appropriately sized pan. Add your onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened but without any colour. If you're using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat. Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your fresh or canned tomatoes to the onion and garlic, with a small glass of water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor or blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and a little swig of red wine vinegar. When the sauce tastes perfect, bring the water back to the boil. Add the orecchiette to the water and cook according to the packet instructions, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you've used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Italians seem happy to eat this dish at room temperature or quite cold, but I prefer to eat mine hot.
PASTA, TOMATO, AND MOZZARELLA AL FORNO
Make and share this Pasta, Tomato, and Mozzarella Al Forno recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- Heat oil in a skillet; add garlic and cook over med-high heat until fragrant, 1 minute.
- Add tomatoes and oregano; simmer rapidly, stirring occasionally, until thickened, 15 minutes.
- Add salt and pepper to taste; remove and reserve 6 tablespoons tomato sauce from the pan.
- Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite; drain, reserving 1/2 cup pasta water.
- Toss drained pasta with remaining sauce, adding reserved water as needed.
- Place half the pasta in an oiled 13 x 9 inch baking dish; cover with half the mozzarella and half the Parmesan.
- Top with remaining pasta; cover with reserved tomato sauce and remaining mozzarella; sprinkle with remaining parmesan.
- Bake until golden and bubbling, 15 minutes.
PASTA WITH MOZZARELLA, TOMATOES AND FRESH BASIL
During the summer season, I like to prepare this pasta salad featuring garden-fresh tomatoes and basil. Fresh mozzarella adds a tasty touch.-Ken Churches, Kailua-Kona, HI
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cheese, oil, garlic, salt and pepper; let stand at room temperature for 1 hour., Meanwhile, cook linguine according to package directions; drain and rinse in cold water. Add to cheese mixture. Stir in basil and tomatoes. Serve at room temperature or chilled.
Nutrition Facts : Calories 574 calories, Fat 28g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 483mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
More about "baked pasta with tomatoes mozzarella pasta al forno con pomodori e mozzarella recipes"
10 BEST BAKED PENNE PASTA MOZZARELLA CHEESE RECIPES
From yummly.com
POTATO AND TOMATO BAKE (PATATE E POMODORI AL FORNO)
From sugarlovespices.com
PASTA AL FORNO (BAKED PASTA) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
BAKED PACCHERI WITH TOMATO AND MOZZARELLA RECIPE | EATALY
From eataly.ca
PASTA BAKE RECIPES | JAMIE OLIVER
From jamieoliver.com
PASTA WITH TOMATOES AND MOZZARELLA RECIPE | BON APPéTIT
From bonappetit.com
PASTA WITH SMOKED MOZZARELLA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PASTA AL FORNO (BAKED PASTA WITH TOMATO AND MOZZARELLA)
From livingalifeincolour.com
PASTA MOZZARELLA BAKE - THERESCIPES.INFO - THERECIPES
From therecipes.info
BAKED PASTA WITH TOMATOES AND MOZZARELLA - NEW IDEA FOOD
From newideafood.com.au
PENNE TOMATO MOZZARELLA PASTA RECIPE - RECIPES.NET
From recipes.net
RACHEL RODDY’S RECIPE FOR PASTA AL FORNO – BAKED PASTA WITH …
From theguardian.com
OVEN-BAKED TOMATOES / POMODORI AL FORNO - CIAO ITALIA
From ciaoitalia.com
FUSILLI, TOMATO, MOZZARELLA: A SUPER BAKED PASTA RECIPE
From lacucinaitaliana.com
BAKED PASTA WITH TOMATOES AND MOZZARELLA (PASTA AL FORNO CON …
From eatyourbooks.com
TOMATO AND MOZZARELLA PASTA BAKE | ITALIAN RECIPES | GOODTO
From goodto.com
PASTA AL FORNO CON POMODORI E MOZZARELLA - SARAH COOKS
From sarahcooks.com.au
BAKED PASTA WITH TOMATOES AND MOZZARELLA (PASTA AL FORNO CON …
From ameerafatinskitchen.blogspot.com
PASTA AL FORNO (OVEN-BAKED PASTA) - CHRISTINA'S CUCINA
From christinascucina.com
PASTA AL FORNO CON POMODORI E MOZZARELLA (BAKED PASTA WITH …
From viciousange.blogspot.com
PASTA WITH GARLIC ROASTED TOMATOES, BACON, AND MOZZARELLA
From juliasalbum.com
TOMATO AND MOZZARELLA PASTA AL FORNO - EVERYDAY ANNIE
From everydayannie.com
PASTA WITH BAKED CHERRY TOMATOES - LIDIA
From lidiasitaly.com
BAKED PASTA WITH TOMATO SAUCE AND MOZZARELLA /PASTA AL FORNO …
From shoptoronto.eataly.ca
BAKED PENNE WITH TOMATOES AND MOZZARELLA - ANDREA MEYERS
From andreasrecipes.com
PASTA AL FORNO CON POMODORI E MOZZARELLA - LAVENDER AND LIME
From tandysinclair.com
PENNE CON POMODORI AL FORNO RECIPE | EPICURIOUS
From epicurious.com
BAKED PASTA WITH TOMATOES AND MOZZARELLA: IT’S CAPRESE TIME!
From winedharma.com
PASTA AL FORNO WITH SMOKED MOZZARELLA - COOKING WITH MAMMA C
From cookingwithmammac.com
PASTA AL FORNO (PASTA BAKE THE ITALIAN WAY)
From the-pasta-project.com
PASTA E POMODORI AL FORNO | FOOD | PHAIDON
From ca.phaidon.com
PASTA WITH TOMATOES AND MOZZARELLA RECIPE | MYRECIPES
From myrecipes.com
PASTA AL FORNO CON POMODORI E MOZZARELLA — GEORGIE GUNN NUTRITION
From georgiegunn.com.au
PASTA ALLA NORMA MOZZARELLA - ASKDRYUSRA.COM
From askdryusra.com
ORECCHIETTE PASTA WITH ROASTED TOMATOES (POMODORI AL FORNO)
From the-pasta-project.com
10 BEST BACON PASTA MOZZARELLA RECIPES - YUMMLY
From yummly.com
BAKED PASTA WITH TOMATOES & MOZZARELLA (PASTA AL FORNO CON …
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love