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
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 AL FORNO (BAKED PASTA WITH TOMATO AND MOZZARELLA)
Categories: Quick and Easy, Children, Gluten free*use gluten free pasta, Vegetarian Baked pasta dishes are typical for major holidays and occasions in Italy. Pasta al forno usually means lasagne in the north and medium to large pasta or wide tagliatelle layered with different sauces and ingredients in the south. This dish is vegetarian and a favourite with young and old. Parts of the top become crunchy caramelised pasta and these are my family's favourite bits. The dish is popular for holidays because of its wide appeal but also because it leaves you free to speak to guests prior to the meal. For this reason, it is a favourite mid-week recipe of mine as I juggle three children. Preparation, typically goes like this: cook the pasta and mix with the other ingredients, pop it in the oven, go collect the children from school, take it from the oven while the children unpack their bags and when everyone is ready, serve!
Provided by Woo Wei-Duan
Categories First Course (Primo)
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C. Fill a large pot with 7 litres of water and 70 grams of salt. Bring the water to a boil. Meanwhile take a bit of olive oil and put it on some bunched up cling film to rub around the inside of a baking dish.
- Cut the mozzarella into 1.5 cm cubes.
- Cook the penne in the water for the time indicated on the package minus 1 minute. Drain the pasta and add it to the baking dish with the passata, mozzarella, 10 grams of the Parmigiano-Reggiano cheese, oregano and salt to taste.
- Mix the ingredients around until they are well mixed.
- Sprinkle the remaining 40 grams of Parmigiano-Reggiano cheese over the top.
- Bake for 15 minutes until the top is golden. Let the pasta sit for 5 minutes before serving.
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
PASTA AL FORNO
Make and share this Pasta Al Forno recipe from Food.com.
Provided by Chuck Hughes
Categories Meatballs
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and let cool to room temperature.
- Mix together the pasta, some of the tomato sauce, dollops of the ricotta, the sopressata and meatballs in a ceramic dish. Top with the remaining tomato sauce, the mozzarella and eggs. Sprinkle with Parmigiano-Reggiano.
- Bake until the cheese is bubbly, about 10 minutes. Serve sprinkled with more grated cheese.
Nutrition Facts : Calories 663.9, Fat 20.5, SaturatedFat 9.1, Cholesterol 319.3, Sodium 587.4, Carbohydrate 86.4, Fiber 4.6, Sugar 5.5, Protein 32.7
PASTA WITH TOMATO AND MOZZARELLA
Simple dish with a classic fresh tomato sauce. You may use low-fat mozzarella and skip parmesan cheese if you are pursuing a low-fat diet, and serve with green salad and crusty bread. The sauce can be made well ahead and can be re-heated.
Provided by AaliyahsAaronsMum
Categories Low Cholesterol
Time 2h
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- First skin the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute, then drain and slip off their skins.
- Reserve 3 tomatoes for later and roughly chop the rest.
- Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and light golden in colour.
- Add the chopped tomatoes with about a third of the basil, torn into pieces and season with salt and freshly milled black pepper.
- Let the tomatoes simmer on a very low heat, without a lid, for about 1-1½ hours or until the tomatoes are reduced to a thick sauce, stirring now and again.
- Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves and take it off heat.
- Cook the pasta as per the package instructions.
- When you are ready to eat, gently re-heat the tomato sauce and stir the cubes of mozzarella into the warm sauce and let it simmer gently for 2-3 minutes only to slightly soften the cheese (just begun to melt).
- Serve the sauce spooned over the drained pasta, sprinkled with the parmesan (if using) and add a few basil leaves as garnish.
Nutrition Facts : Calories 1056.5, Fat 28.5, SaturatedFat 11.6, Cholesterol 59.2, Sodium 509.5, Carbohydrate 173.1, Fiber 27.9, Sugar 20.4, Protein 36
PASTA AL FORNO
Nonna Susanna's recipe for meat sauce and pasta that is baked in the oven and great for using leftovers.
Provided by MKK
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
- Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
- Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
- Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
- Bake in the preheated oven until hot and melted, 30 to 45 minutes.
Nutrition Facts : Calories 366.1 calories, Carbohydrate 41.8 g, Cholesterol 36.8 mg, Fat 12.5 g, Fiber 3.1 g, Protein 19.2 g, SaturatedFat 5.7 g, Sodium 688.6 mg, Sugar 11 g
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.
MEATBALL PASTA BAKE (PASTA AL FORNO)
Make a comforting meatball pasta bake to feed the family. Inspired by Italian flavours and made with wholewheat pasta, it's a fabulous, filling meal
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 1h
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
- Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
- Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
- Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
- Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.
Nutrition Facts : Calories 606 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
PASTA AL FORNO
This recipe by TV chef David Rocco was originally made with scamorza, which is a smoked mozzarella. I wasn't able to get any so I used fontina instead. The measurements given for the cheeses are what I used as the original recipe was to taste.
Provided by Irmgard
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- While the rigatoni cooks in salted boiling water, prepare the sauce.
- In a saucepan, heat up the olive oil and saute the garlic, eggplant, olives, tomatoes and red pepper flakes for about 5 minutes.
- Add the tomato puree and salt to taste.
- Let cook for about 10 minutes on medium heat.
- Drain the rigatoni, add to the saucepan, sprinkle with 2 tablespoons parmesan and cook for another 30 seconds.
- Place half the rigatoni in a 9" x 13" baking dish, adding a layer of half of the mozzarella, half of the fontina and half of the remaining parmesan.
- Add the remaining rigatoni and follow with a final layer of all of the cheeses.
- Bake for 20 to 30 minutes or until golden brown.
Nutrition Facts : Calories 863.3, Fat 45, SaturatedFat 21.1, Cholesterol 174.6, Sodium 1069, Carbohydrate 73.8, Fiber 8.3, Sugar 10.8, Protein 43.5
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