Baked pasta with mozzarella and fresh tomato sauce: a really delicious, easy, authentic Italian dish

To cook this wonderful pasta dish that can be enjoyed hot or as per traditions in the south of Italy, or also cold,  takes very little.


Here’s what you need: tomato sauce in the oven ( below you can find the recipe) , 200 grams of pasta cooked al dente , 120 of fresh mozzarella , 20 grams of fresh basil, extra virgin olive oil and bread crumbs 30 grams/3 tablespoons and 30 grams/3 tablespoons grated Parmesan cheese .


Preheat the oven to 180 degrees. Cut the mozzarella into small pieces and coarsely chopped parsley, then stir well baked tomato sauce , pasta , mozzarella, basil.


Put in a baking dish baking paper , oil with a tablespoon of extra virgin olive oil , place in a homogeneous mixture of pasta and mozzarella.
Sprinkle with bread crumbs and parmesan cheese , add half a cup of water to the corners so as not to wet the top of the dough , add a little oil and bake.


After about 30 minutes you can serve a wonderful and fragrant pasta baked with mozzarella. Enjoy it!

And here the recipe for the baked tomato souce.

The baked tomato souce is a fantastic alternative to the normal tomato souce. And you may prepare and  store this sauce in jars vacuum to have it always ready.


Here what you need:
600 grams of cherry tomatoes or Pachino tomatoes,  2 cloves of peeled garlic into small pieces, 8 tablespoon of  EVO oil, coarse salt to taste, abundant oregano, a bit of sugar, baking paper


First of all, turn on the oven at 180 degrees – if the oven is static 165 degrees will be enough.

Put the baking paper into the pan, grease with a couple of tablespoons of oil the bottom and pour the tomatoes cut in half.

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Add the salt, a bit of sugar, plenty of oregano and the garlic. Mix carefully as if it were a salad.

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At this point add the remaining oil and stir again thoroughly until all the tomatoes are well seasoned .

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Well distribute the tomatoes in the baking-pan. Bake and cook , stirring occasionally for about 45 minutes or until the liquid of the tomatoes has evaporated almost completely . Here the final result:


While the tomatoes are cooking, boil water and cook the pasta al dente your preference .Al dente cooking not only makes the dough more enjoyable as it maintains consistency and crispness , but it is much more digestible.

At this point you just have to dress the pasta with your sauce of roasted tomatoes and enjoy it .


And you may also store this sauce  in jars vacuum to have always ready! I prepare many pots in late summer, so I can enjoy sun-ripened tomatoes for all the winter.