Pasta with Baked Tomatoes and Cheese

Ingredients

• 300g (10.5 oz) pasta 300g (10.5 oz) pasta
• 4 large tomatoes, diced 4 large tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup fresh basil leaves, chopped 1/4 cup fresh basil leaves, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• 1 cup (100g) mozzarella cheese, shredded 1 cup (100g) mozzarella cheese, shredded
• 1/2 cup (50g) Parmesan cheese, grated 1/2 cup (50g) Parmesan cheese, grated
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for drizzling Olive oil for drizzling

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 65g (5g sugars)
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. 4.
   Add the diced tomatoes, basil, dried oregano, and red pepper flakes (if using) to the skillet. Season with salt and pepper. Cook for 5-7 minutes, until the tomatoes have softened and released their juices.
5. 5.
   Add the cooked pasta to the skillet and toss until well coated with the tomato sauce.
6. 6.
   Transfer the pasta mixture to a baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
7. 7.
   Drizzle a little olive oil over the cheese to help with browning.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Tomatoes — Use ripe and flavorful tomatoes for the best taste. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Mozzarella cheese — Opt for fresh mozzarella if possible, as it melts beautifully. If fresh mozzarella is not available, use low-moisture mozzarella.
• Parmesan cheese — Grate the Parmesan cheese just before using to ensure maximum flavor.

Tips & Tricks

• For a touch of freshness, garnish the baked pasta with some fresh basil leaves before serving.
• Feel free to add other vegetables such as bell peppers or zucchini to the tomato sauce for added flavor and nutrition.
• If you prefer a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the tomato sauce.
• To make the dish more indulgent, sprinkle some crispy bacon or pancetta on top before baking.
• Leftovers can be refrigerated and reheated in the oven or microwave. Add a splash of water or tomato sauce to prevent the pasta from drying out.

Serving advice

Serve the Pasta with Baked Tomatoes and Cheese hot, straight from the oven. Accompany it with a fresh green salad and some crusty bread to complete the meal.

Presentation advice

To present this dish beautifully, transfer individual portions to plates using a spatula or serving spoon. Garnish with a sprinkle of fresh basil leaves and a dusting of grated Parmesan cheese. Serve on colorful plates or bowls to enhance the visual appeal.