Pasta Bake

This pasta dish tastes as good as it looks.

A generous amount of al dente pasta, layered with melting mozzarella, oven-baked sweet tomatoes, oregano, Parmigiano and crispy breadcrumbs.

What’s not to love about it?


for 4 people

  • 500 ml (2 cups) of tin tomatoes

  • 250 ml (1 cup) water

  • 2 garlic cloves, bashed

  • 3 pork rib bones

  • 1 bay leaf

  • 2 tablespoon of extra virgin olive oil

  • 400 gr (3/4 packet) of Fusilli or Rigatoni

  • 1 cup of breadcrumbs

  • 1 cup of mozzarella cheese

  • 1 cup of halved cherry tomatoes

  • 1/2 cup of parmesan, grated

  • 1/4 cup of dried origano

  • salt and pepper to taste

How to

  1. Sautee’ the garlic in oil, add the bones, the tomatoes and the water and bring to the boil. Turn the heat down, add 2 teaspoons of salt a 1 bay leaf and slow cook for 1 hour.

  2. Bring a large pot of salted water to the boil.

  3. Drop in you pasta and cooked until 3/4 done.

  4. Pour the pasta onto an oven dish generously smeared with sugo (tomato sauce) and dusted with bread crumbs. Cover with tomato sauce.

  5. Top it with halved tomatoes, more Parmigiano, mozzarella, dried oregano and more coarsely chopped bread crumbs.

  6. I covered it in foil and baked it for 20 minutes at 200 Celsius (392 degrees Fahrenheit), then uncovered for a further 15 minutes to create a crunchy crust.

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