Baked Pasta With Tomatoes Mozzarella Pasta Al Forno Con Pomodori E Mozzarella Recipes

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BAKED PASTA WITH TOMATOES & MOZZARELLA (PASTA AL FORNO CON POMODORI E MOZZARELLA)



Baked pasta with tomatoes & mozzarella (Pasta al forno con pomodori e mozzarella) image

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

extra virgin olive oil
1 white onion, peeled and finely chopped
2 cloves garlic, peeled and finely sliced
1-2 dried red chillies, crumbled
1.5 kg ripe tomatoes, or 3 x 400g cans of good-quality plum tomatoes
1 large handful fresh basil leaves
1 tablespoon red wine vinegar, optional
14 oz dried orecchiette
4 big handfuls Parmesan cheese, freshly grated
3 x 5 oz mozzarella balls

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



Baked Pasta with Tomato, Cream, and Five Cheeses image

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

1/4 teaspoon salt, plus more for pasta water
1 pound imported conchiglie rigate, (shells)
2 cups heavy cream
1 cup canned pureed tomatoes
1/4 pound thinly sliced mozzarella cheese
1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces), plus more for garnish
1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
2 tablespoons ricotta cheese
6 fresh basil leaves, coarsely chopped
4 tablespoons unsalted butter, cut into small pieces
1/4 cup very thinly sliced scallion, for garnish

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}



Pasta al Forno {Baked Pasta with Tomatoes and Mozzarella} image

Provided by Mel

Categories     Pasta

Time 30m

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 garlic cloves (finely minced)
2 cans (14-ounces each) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound penne pasta or other tube-shaped pasta
8 ounces mozzarella cheese (cut into small cubes)
2/3 cup shredded Parmesan cheese

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)



BAKED PASTA WITH TOMATOES & MOZZARELLA (PASTA AL FORNO CON POMODORI E MOZZARELLA) image

Categories     Pasta     Bake     Dinner     Casserole/Gratin

Number Of Ingredients 13

sea salt
freshly ground black pepper
extra virgin olive oil
1 white onion, peeled and finely chopped
2 cloves garlic, peeled and finely sliced
1-2 dried red chillies, crumbled
1.5 kg ripe tomatoes, or 3 x 400g cans of good-quality plum tomatoes
1 large handful fresh basil leaves
1 tablespoon red wine vinegar, optional
14 oz dried orecchiette
4 big handfuls Parmesan cheese, freshly grated
3 x 5 oz mozzarella balls
Read more at http://www.jamieoliver.com/recipes/pasta-recipes/baked-pasta-with-tomatoes-and-mozzarella-pasta-al-forno-con-pomodori-e-mozzarella/#miqIIsuh5FJRvtz3.99

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



Pasta, Tomato, and Mozzarella Al Forno image

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

2 tablespoons extra virgin olive oil
2 garlic cloves, crushed
2 (14 ounce) cans Italian plum tomatoes, chopped (or 2 lb. fresh tomatoes, seeded and chopped)
2 teaspoons fresh oregano (or 1 t. dried)
salt
black pepper
1 lb dry pasta (penne, rigatoni, fusilli)
8 ounces mozzarella cheese, cut into 1-inch dice
3/4 cup freshly grated parmesan cheese, plus additional to serve

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



Pasta with Mozzarella, Tomatoes and Fresh Basil image

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

12 ounces fresh mozzarella cheese, cubed
6 tablespoons olive oil
4 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1 package (16 ounces) uncooked linguine
1 cup chopped fresh basil leaves
3 medium tomatoes, chopped

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.

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